Subscribe Here!

My Life Cookbook - low carb healthy everyday recipes. logo

Zucchini Lasagna Cups (gluten free)

by 17 Comments

These Zucchini Lasagna Cups are a fun gluten free dish that has all the taste of traditional lasagna using zucchini instead of pasta. 

These Zucchini Lasagna Cups are a fun gluten free dish that has all the taste of traditional lasagna using zucchini instead of pasta.

I have a fondness for eating out of cups as I may have mentioned before. I have since I was a child and I never out grew it (sorry mom.) So you can see why I would want to make and eat these Zucchini Lasagna Cups. You make them in a muffin pan or ramekin to get the cup shape. This recipe is a continuation of my zucchini cooking frenzy but don’t worry … I only have a handful of recipes left to post in case you are sick of zucchini. But this one is yummy and you can’t really taste the zucchini. I even made extra so that I could freeze it and eat it when I’m in the mood for lasagna.

So the first thing to do with this recipe is to cut your zucchini two ways: Long thin strips and thin rounds. I used a mandolin for uniform thickness but if you are good with a knife, go for it. You use the rounds to line the bottom of the muffin tins and the strips to wrap the sides as seen below. Make sure to spray your pan first so nothing sticks.

These Zucchini Lasagna Cups are a fun gluten free dish that has all the taste of traditional lasagna using zucchini instead of pasta.

Next you add  shredded cheese first so when it melts it will seal the bottom up for you. Then you add your layers of ricotta egg mixture, meat sauce, zucchini rounds …until your reach the top and you add a big bunch of shredded mozzarella.

These Zucchini Lasagna Cups are a fun gluten free dish that has all the taste of traditional lasagna using zucchini instead of pasta.

Bake until bubbly and alas you have a delicious though messy pan of lasagna cups! Note: Let these set for about 10 minutes once they come out of the oven. They can be watery but once they set they are easier to get out of the pan.

These Zucchini Lasagna Cups are a fun gluten free dish that has all the taste of traditional lasagna using zucchini instead of pasta.

And here is what they look like out of the pan. Yum, yum, yum.

Zucchini Lasagna Cups

These Zucchini Lasagna Cups are a fun gluten free dish that has all the taste of traditional lasagna using zucchini instead of pasta.

I also scooped one out and put it in a small ramekin like this….because I like to eat out of cups and it fit perfectly. Next time I will try to make them all in ramekins and freeze individually for my lunches. Actually I will probably do this soon with my garden zucchini so I can have these healthy, lowish carb lasagna cups for my lunch in the fall. Well that is all I have for you today. This was truly a tasty dish. You won’t miss the noodles at all, I promise you.

These Zucchini Lasagna Cups are a fun low carb dish that has all the taste of traditional lasagna using zucchini instead of pasta. Gluten Free.
Print

Zucchini Lasagna Cups (gluten free)

These Zucchini Lasagna Cups are a fun gluten free dish that has all the taste of traditional lasagna using zucchini instead of pasta.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1/4 lb ground beef
  • 1/4 lb sweet Italian sausage
  • 1 25 oz jar pasta sauce
  • 2 zucchinis
  • 1 egg yolk
  • 1/4 cup chopped fresh spinach
  • 1 cup ricotta cheese
  • 1 1/2 cup mozzarella cheese shredded

Instructions

  1. Preheat oven to 400 degrees
  2. Brown your ground beef and Italian sausage. If the sausage is in links, take off the casings to brown.
  3. Add your pasta sauces and simmer for 10 minutes and let cool.
  4. In the meantime slice one zucchini lengthwise using a mandolin. And slice the other zucchini to make thin round circles.
  5. In a mixing bowl add your ricotta, spinach and egg yolk and mix well.
  6. Spray a large muffin tin with cooking spray.
  7. Place a circle slice of zucchini in each cup. Then add one or two long slices around the sides of the muffin cups.
  8. Add a pinch of mozzarella cheese in each zucchini cup.
  9. Next a spoonful ricotta mixture and then a spoon of meat sauce.
  10. Add another round slice of zucchini.
  11. Add layers of ricotta and sauce and then top with a large spoonful of shredded mozzarella.
  12. Bake for 25 minutes or until the cheese is brown and bubbly.
  13. Let set for 10 minutes and serve.

This post may contain affiliate links. For more information please visit our policies page.

More great zucchini recipes!

 

 

Subscribe

for your weekly recipe fix.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. ryan hollister

    December 13, 2015 at 9:30 am

    Wanted to share that I found this recipe last night and made it. Came out excellent, wife and I both loved it. Added some mushrooms to the sauce. Thanks for the post.

    Reply

    • wildviolets@comcast.net

      August 20, 2015 at 10:04 am

      Hi Ellie, that is a good question. It may differ depending on what type of pasta sauce you use (I used Trader Joe’s Marinara) and I believe I didn’t use all the zucchini so according to the app that I use the nutrition is: cals: 170 fat: 20.9g net carbs: 4.4g protein: 12g per lasagna cup.
      I think that is a conservative estimate. I hope to be adding nutritional information to my recipes in the upcoming month or so. Thanks for visiting!

      Reply

  4. Carol

    August 16, 2015 at 8:24 am

    What a fantastic idea! And I have zucchini and summer squash galore from my garden. I can’t wait to try these.

    Found you at Sunday’s Inspire, Be Inspired Link Party.

    Reply

    • wildviolets@comcast.net

      August 16, 2015 at 6:32 pm

      Thank you Carol! I hop eyou like them. We still have tons of squash from the garden and I think my family is done eating it. Time to start making things and freezing it!

      Reply

  6. Christine

    August 8, 2015 at 6:49 pm

    These look so good. I made them tonight for dinner and am currently waiting for them to cool. Smells amazing. I am interested to know if they freeze well. I have a bumper crop of zucchini I am trying to eat my way through, but if these freeze well I will do that. Let me know!

    Reply

  7. Emily

    August 5, 2015 at 10:05 pm

    This looks amazing! I can’t wait to try it. My husband is wanting to try Paleo! Love the ingredients, so I think this might be a good choice for us!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *