Lasagna Bites with Veggies and Ground Turkey

These Lasagna Bites are a delicious meal, side dish, or snack! Made without lasagna noodles, these mini lasagna bites use squash instead! They have a delicious flavor and we love serving them with a side salad or roasted vegetables.

These bite sized lasagnas are easy to make in the Instant Pot using egg bite molds. You could also make them in the oven with cupcake tins. To make this healthier, we add veggies and use ground turkey instead of beef. I also prefer using marinara sauce with no added sugar–it tastes the same as sugar added sauce.

Where’s the recipe?

Here at My Crazy Good Life, we write recipes that anyone can make. If you’re new to the kitchen, or to the Instant Pot, you’ll want to read the article below before heading to the recipe. You’ll find information about ingredients, tips for making this recipe, and even directions for making them in the stove.

If you’re comfortable in the kitchen scroll straight down to the printable recipe for these Lasagna Bites.

Ingredients in Lasagna Bites with Veggies and Turkey

• No sugar added marinara sauce
• Ground turkey
• Italian blend shredded cheese Or just shredded mozzarella
• Ricotta cheese (2%) If you’d
• Zucchini
• Yellow squash If you can only find zucchini or yellow squash, you can just use one of these! I like the color when using both.
• Egg You can use egg whites if you prefer, but the cheese mixture might be a little runny.

How to Make Lasagna Bites in the Instant Pot

1. Spray a little olive oil cooking spray at the bottom of your insert and press the Saute button on your Instant Pot. Brown the ground turkey until no pink is remaining.
2. Turn off the pot and transfer the ground turkey to a large bowl. Add the sauce to the cooked ground turkey and mix well.
3. Mix together the shredded cheese, ricotta, and egg to make a cheese mixture.
4. Next, layer your ingredients in the silicone egg mold or cupcake liners. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of the cheese mixture, 1 slice yellow squash. Repeat layers until each cup is full.
5. Cover the egg mold with an oven safe silicone food cover or aluminum foil.
6. Add 1 cup water to the bottom of the Instant Pot insert. Stack the silicone molds on your long-handled trivet, but stagger them so the cups aren’t sitting directly on top of each other.
7. Close the lid of your Instant Pot and turn the pressure valve to Sealing. Cook on high pressure using the Manual or Pressure Cook button for 3 minutes. Let the pressure release naturally–this means that when the cook time is up, allow the pot to sit on the counter for 15 minutes or so while the pressure slowly releases. Do not move the valve from Sealing to Venting until 15-20 minutes goes by. This allows the Lasagna Bites to keep cooking.
8. When the lasagna bites are done cooking and the pressure has released from the pot, carefully remove the molds from the Instant Pot and let them rest on a baking sheet for 10 minutes. This will allow the zucchini to soak up the excess liquid it released while cooking.
9. To remove the lasagnas from the mold, place a baking sheet on top of the mold and flip over quickly. Gently press the bottom of each cup and remove the mold. Sprinkle the shredded cheese and broil in the oven to brown the cheese for 3-5 minutes.

How to Make Lasagna Bites in the Oven

1. In a skillet, brown the ground turkey on medium-high heat and then mix in the marinara sauce. Set aside until ready to use.
2. Mix together the shredded cheese, ricotta, and egg to make a cheese mixture.
3. Next, layer your ingredients together in a cupcake pan or your silicone egg molds placed on a baking sheet. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of cheese mix, 1 slice yellow squash. Repeat layers until each cup is full, then sprinkle the mini lasagna cups with shredded cheese.
4. Cover the pan or molds with aluminum foil. Bake the lasagna bites at 350 degrees for 25-30 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown. Let them rest on the counter for at least 10 minutes before serving.

How to Make Lasagna Bites in the Slow Cooker

1. In a skillet, brown the ground turkey on medium-high heat and then mix in the marinara sauce. Set aside until ready to use.
2. Mix together the shredded cheese, ricotta, and egg to make a cheese mixture.
3. Next, layer your ingredients together in silicone cupcake liners. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of cheese mix, 1 slice yellow squash. Repeat the layers until each cup is full, then sprinkle each lasagna with shredded cheese.
4. Carefully arrange your mini lasagnas in the silicone cupcake liners in the bottom of the slow cooker insert. Cover the slow cooker with the lid. Cook on low heat for 3-4 hours or high heat for 1-2 hours.

Recipe Tips

• I highly recommend making these in the Instant Pot or stovetop for the most consistent results.
• If you can’t find zucchini and yellow squash, you can use one or the other–or any other long squash, like Mexican squash.
• When you’re buying the squash, keep in mind that they’ll need to be thin enough to fit inside the silicone molds or cupcake tins that you’re using.
• Top with fresh chopped basil or grated parmesan cheese.

Healthy Eating Plans

21 Day Fix/Portion Fix:

Be sure to count the squash in your green container and adjust the container counts as needed.

For the entire recipe: (I always give you these counts so it’s easier for you to recalculate the containers if you change something in the recipe): 4 green containers, 1 oil tsp, 3 1/2 red containers, and 2 blue containers.

For each lasagna bite (serving is two-three of these): just over 1/4 green container, Negligible oil tsp (I don’t even count it), 1/4 red container, and 1/6 blue container.

2B Mindset:

This recipe can be eaten for lunch alongside an FFC or it’s a complete dinner recipe!

Weight Watchers:

1 2025 Point | 1 2023 Point | 4 Blue Plan Points| 5 Green Plan Points | 4 Purple Plan Points when using low salt tomato juice and fat free cheeses.

More recipes using egg bite molds

• Peanut Butter Lava Cakes
• Instant Pot Meatloaf Bites
• Starbucks Egg White Bites
• Starbucks Bacon Egg Bites Recipe

5 from 4 ratings

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Mini Lasagna Bites with Veggies and Ground Turkey

Created by: Becca Ludlum

Prep Time 25 minutes mins

Cook Time 3 minutes mins

Release Time 20 minutes mins

Total Time 48 minutes mins

Approximate Serving Size: 2 lasagna bites

Servings 7 Servings

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Mini Lasagna Bites are a healthy option that will satisfy your craving for lasagna! I love pairing these mini lasagnas with a side salad or roasted vegetables-they're perfect for dinner or as a side!

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Equipment

• Instant Pot 6 qt
• Egg Bite Molds
• Silicone Covers

Ingredients 

• ▢ ½ lb ground turkey
• ▢ 1 cup marinara sauce no added sugar
• ▢ ⅔ cup mozzarella cheese shredded
• ▢ ¾ cup ricotta cheese reduced fat
• ▢ ½ zucchini sliced 1/4 inch thick
• ▢ ½ yellow squash sliced 1/4 inch thick
• ▢ 1 eggs

Instructions

Instant Pot:

• Spray a little olive oil cooking spray at the bottom of your insert and press the Saute button on your Instant Pot. Brown the ground turkey until no pink is remaining. 1/2 lb ground turkey
• Turn off the pot and transfer the ground turkey to a large bowl. Add the sauce to the cooked ground turkey and mix well. 1 cup marinara sauce
• Mix together the shredded cheese, ricotta, and egg to make a cheese mixture. 2/3 cup mozzarella cheese, 3/4 cup ricotta cheese, 1 eggs
• Next, layer your ingredients in the silicone egg mold or cupcake liners. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of the cheese mixture, 1 slice yellow squash. Repeat layers until each cup is full. 1/2 zucchini , 1/2 yellow squash
• Cover the egg mold with an oven safe silicone food cover or aluminum foil.
• Add 1 cup water to the bottom of the Instant Pot insert. Stack the silicone molds on your long-handled trivet, but stagger them so the cups aren't sitting directly on top of each other.
• Close the lid of your Instant Pot and turn the pressure valve to Sealing. Cook on high pressure using the Manual or Pressure Cook button for 3 minutes. Let the pressure release naturally.
• When the lasagna bites are done cooking and the pressure has released from the pot, carefully remove the molds from the Instant Pot and let them rest on a baking sheet for 10 minutes. This will allow the zucchini to soak up the excess liquid it released while cooking.
• To remove the lasagnas from the mold, place a baking sheet on top of the mold and flip over quickly. Gently press the bottom of each cup and remove the mold. Sprinkle the shredded cheese and broil in the oven to brown the cheese for 3-5 minutes.

Oven:

• In a skillet, brown the ground turkey on medium-high heat and then mix in the marinara sauce. Set aside until ready to use. 1/2 lb ground turkey, 1 cup marinara sauce
• Mix together the shredded cheese, ricotta, and egg to make a cheese mixture.2/3 cup mozzarella cheese, 3/4 cup ricotta cheese, 1 eggs
• Next, layer your ingredients together in a cupcake pan or your silicone egg molds placed on a baking sheet. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of cheese mix, 1 slice yellow squash. Repeat layers until each cup is full, then sprinkle the mini lasagna cups with shredded cheese. 1/2 zucchini , 1/2 yellow squash
• Cover the pan or molds with aluminum foil. Bake the lasagna bites at 350 degrees for 25-30 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown. Let them rest on the counter for at least 10 minutes before serving.

Slow Cooker:

• In a skillet, brown the ground turkey on medium-high heat and then mix in the marinara sauce. Set aside until ready to use. 1/2 lb ground turkey, 1 cup marinara sauce
• Mix together the shredded cheese, ricotta, and egg to make a cheese mixture. 2/3 cup mozzarella cheese, 3/4 cup ricotta cheese, 1 eggs
• Next, layer your ingredients together in silicone cupcake liners. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of cheese mix, 1 slice yellow squash. Repeat the layers until each cup is full, then sprinkle each lasagna with shredded cheese. 1/2 zucchini , 1/2 yellow squash

Video

Notes

Recipe Tips

• I highly recommend making these in the Instant Pot or stovetop for the most consistent results.
• If you can’t find zucchini and yellow squash, you can use one or the other–or any other long squash, like Mexican squash.
• When you’re buying the squash, keep in mind that they’ll need to be thin enough to fit inside the silicone molds or cupcake tins that you’re using.
• Top with fresh chopped basil or grated parmesan cheese.

Healthy Eating Plans

21 Day Fix/Portion Fix:

Be sure to count the squash in your green container and adjust the container counts as needed.

For the entire recipe: (I always give you these counts so it’s easier for you to recalculate the containers if you change something in the recipe): 4 green containers, 1 oil tsp, 3 1/2 red containers, and 2 blue containers.

For each lasagna bite (serving is two-three of these): just over 1/4 green container, Negligible oil tsp (I don’t even count it), 1/4 red container, and 1/6 blue container.

Weight Watchers:

1 2025 Point | 1 2023 Point | 4 Blue Plan Points| 5 Green Plan Points | 4 Purple Plan Points when using low salt tomato juice and fat free cheeses.

Nutrition

Calories: 172kcal | Carbohydrates: 5g | Protein: 21g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 357mg | Potassium: 459mg | Fiber: 1g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 10mg | Calcium: 156mg | Iron: 1mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum