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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.

collage with text showing cooked mini lasagna bites

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.
collage showing how to make mini lasagna bites in the Instant Pot
collage showing how to remove lasagna from pan and brown

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.
three mini lasagna bites on a white plate with fresh basil

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!

Trim Healthy Mama:

This is an S recipe for Trim Healthy Mama.

Weight Watchers:

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

More recipes using egg bite molds

5 from 4 ratings
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Mini Lasagna Bites with Veggies and Ground Turkey

Created by: Becca Ludlum
Prep Time 25 minutes
Cook Time 3 minutes
Release Time 20 minutes
Total Time 48 minutes
Approximate Serving Size: 2 lasagna bites
Servings 7 Servings
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!

Equipment

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

Ingredients 

  • ½ lb ground turkey
  • 1 cup marinara sauce no added sugar
  • 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.
Trim Healthy Mama:
This is an S recipe for Trim Healthy Mama.
Weight Watchers:
4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points | The points for the new 2022/2023 points plan is 1, 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

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9 Comments

  1. Amanda Finks says:

    5 stars
    I love all the healthy things going on in this easy Instant Pot recipe! Yum!

  2. These are so crazy brilliant and I love that they can be made in the IP in those little egg bite containers we all have and love! So cool!

    1. So glad you like it!! I was dying to do more with those containers!

  3. In your photo you have the cover on the mold … do you really do that vs foil? I have thought using the foil is wasteful so would love to know how the cover will work

    1. Hey Celia! I use both–foil or the silicone cover. It depends on what’s closer :) Just make sure it’s not the cover that comes with the molds, as that is for storage and not safe for cooking :)

  4. Margie Clifft says:

    These are totally awesome!! I had to freeze what I wasn’t allowed to eat, yes they were that delicious 😋 I absolutely loved them! Great job Becca!!!

    1. hello! did these freeze / reheat well? thank you!

  5. Cheryl Parris says:

    Quick question–two egg molds make 14 mini-lasagna, right? Or does the recipe only fill 10 spots? Is one serving (as calculated in the nutrition info) 2 of them? Trying to understand why these don’t make 7 servings like most of your meatball recipes made in the same molds.

    1. My recipe made 14 stacks. You may have gotten less because of the size of your squash :)
      I’m updating this recipe today to make sure it reflects 7 servings.

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