Zucchini lasagna is a great way to get extra vegetables in and satisfy your pasta desires at the same time. Zucchini lasagna muffins are delicious and using the egg mixture helps hold it all together in a cute little muffin shape. Make sure you keep your sauce clean without a lot of added sugars.
Vegetables are important for a healthy diet. Vegetables fill you up and the fiber content helps you feel full and satisfied.
Looking for another lasagna alternative? Check out my spaghetti squash lasagna! Here are 17 more creative ways to eat more veggies.
Zucchini Lasagna Muffins
Get your veggies and protein with this easy to make recipe for zucchini lasagna muffins.
Equipment
- Muffin Tin
Ingredients
- 2 Zucchini, sliced in planks pat with paper towels
- 2 cups Meat Sauce
- 1/2 cup Ricotta Cheese
- 1/4 cup Parmesan Cheese
- 1/4 cup Mozzarella Cheese
- 1 Egg
- 1 tsp Salt
- 1/2 tsp Ground black pepper
Instructions
- Preheat oven to 375 F
- Peel and slice zucchini into planks and cut into 2 inch pieces. Place pieces between paper towels to reduce moisture.
- Beat the egg in a small bowl.
- Add ricotta and half of each of the mozzarella and Parmesan cheeses. Mix well
- Add salt and pepper to the mixture.
- Place a zucchini piece to the muffin well and top with a layer of meat sauce and then a layer of the egg/cheese mixture. Repeat.
- Top each muffin with a last thin layer of sauce and then a sprinkle of mozzarella and Parmesan.
- Bake for 20 minutes at 375 F.