Sausage & Zucchini Lasagna Cupcakes

Sausage & Zucchini Lasagna Cupcakes
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,673.6
  • Total Fat: 192.8 g
  • Cholesterol: 1,341.3 mg
  • Sodium: 6,921.2 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 177.8 g

View full nutritional breakdown of Sausage & Zucchini Lasagna Cupcakes calories by ingredient


Introduction

Low-carb and gluten-free, no pasta or wonton wrappers needed and only 6 grams carbs per serving. For lunch or dinner, include a side veg and/or salad Low-carb and gluten-free, no pasta or wonton wrappers needed and only 6 grams carbs per serving. For lunch or dinner, include a side veg and/or salad
Number of Servings: 1

Ingredients

    1 lb Italian sausage (I use turkey)
    1 15-oz can diced tomatoes*
    2 eggs
    2 tsp Italian seasoning
    1 medium zucchini or yellow squash, sliced thinly*
    ½ cup chopped parsley
    1 cup whole milk ricotta cheese
    2 eggs
    ½ cup grated Parmesan cheese
    1½ cups shredded mozzarella

Tips

If using cooked sausage, reduce cooking time to about 20 minutes. May substitute spinach for the sausage for a vegetarian meal.


Directions

For meat mixture, remove sausage from casings, and combine with half of chopped parsley, half of the canned tomatoes, 2 eggs, Italian seasoning, and combine well with hands.

Whisk together ricotta, 2 eggs, ¼ cup parsley, Parmesan.

Slice zucchini very thinly, and shingle 2 or 3 slices to cover the bottom of each muffin cup.

Top with sausage mixture, ricotta mixture, and mozzarella, and tomatoes.

Repeat with zucchini, ricotta mixture and sausage. Press down as best you can.
Finish with tomatoes on top, Parm and mozzarella.

Place in 350˚F oven for 25-30 minutes. If sausage meat was uncooked, be sure internal temp of meat is 165˚F or higher.

Let cool for about 10 minutes for easier removal.

Serving Size: Makes 12 Lasagna cups