The cutest lasagna ever!

First, I want to thank you for your sweet comments and positive feedback about my first ever vlog.  I plan on doing another one this week!  Your comments made me laugh so hard because nearly every single one referred to my accent.  I swear to you that when I first watched the video, I said “Wow, I don’t really sound southern at all!”  Haha – guess I was wrong!  🙂

Now let’s move on to the main event – the cute lasagna.  What, you don’t think lasagna is a cute food?


Okay, so maybe it’s not a word that most people would use to describe this delicious carb and cheese fest.  However, you know what can make any food cute?  Make it in tiny little portions by using a muffin tin!  I saw a picture on pinterest (where else) that piqued my interest.


Obviously, I needed to do some work on the normal lasagna ingredients to make it lower in carbs and quite a bit healthier.  I opted to use zucchini instead of noodles, and it may have been the best decision ever.  I don’t think I’m going back to the noodly version (even Daniel agreed!).

Zucchini Lasagna Cups

1-2 medium zucchini thinly sliced

1 cup part skim ricotta cheese

1 cup low moisture part skim shredded mozzarella cheese

3 tbsp liquid egg whites (or one egg)

1/4 cup grated parmesan (optional)

your favorite pasta sauce – I used Classico Tomato Basil because it was what I had on hand, but next time I plan on using homemade – I think I used about 3/4 of a jar, but could’ve used only 1/2 the jar – I also added in one of my “life saving” basil cubes to the sauce

Preheat the oven to 350 degrees.

Start by spraying your muffin tins with cooking spray.

Combine ricotta with half of the mozzarella.  Season with garlic powder, Italian seasoning, salt, and pepper. 

Dot a little bit of sauce into the bottom of each tin.

Layer in 2-3 zucchini slices (I found that 3 worked best for me).

Top with a dollop of the cheese mixture.

Layer more zucchini slices, then top with remainder of sauce (about 1-2 tbsp per tin, depending on how saucy you like it).  Top with the other half of the shredded mozzarella. 

Bake at 350 (or is you have an oven like mine, set it on 225 and hope for the best) for 25 minutes.  Let cool, and then scoop out and enjoy! 

For some reason I can’t get my pictures to load, but I promise I’ll add them!  Plus, I don’t even have a picture of them after I plated…it was 9:45 by the time I got these out of the oven last night, and I quickly inhaled them (and burned my mouth).

Not only are these delicious, but they also have pretty outstanding nutritional stats, if I do say so myself.

1 serving (2 cups)

Calories – 182

Fat – 10

Carbs – 12

Protein – 15

Take into consideration that a normal serving of lasagna has 365 calories, 17 grams of fat, and 22 grams of carbs per serving.  To up the protein in this recipe, you could always add ground turkey or lean ground beef.  Try it out and let me know what you think!

So tell me…

What are some of your favorite food substitutions?


6 Responses to “The cutest lasagna ever!”

  1. 1 notsodomesticated April 11, 2012 at 6:37 am

    Ooh I’ll need to try these … once I have an oven again! 🙂 I bet I would really like them. I had a spinach lasagna from the Whole Foods buffet yesterday, and it was SO good. I’d be curious what Brandon thinks of these, because he’s a huge lasagna fan … he might not be happy if I mess with the original version haha! 😉

  2. 3 cluelessnutrition April 11, 2012 at 8:50 am

    When I was growing up, my family had lasagna at least once a week. Can’t forget the garlic bread! The lasagna cups sound delicious. I am going to bookmark this recipe and try it out soon 🙂 I checked out your vlog, and for someone who has a southern-southern accent, I didn’t really pick up yours either, haha.

  1. 1 My new discovery « southern fit foodie Trackback on April 11, 2012 at 9:04 pm
  2. 2 Easy and Delicious Dinner « southern fit foodie Trackback on May 16, 2012 at 9:12 am

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