Lasagna Stacks | Bite Sized Instant Pot Lasagna

Can we talk about how much I love making recipes in my egg bite molds?! The Instant Pot makes life easy, recipes in the egg bite molds take it up another notch. These lasagna stacks are essentially a fun new take on my Instant Pot lasagna. It’s an easy lasagna recipe that is perfect for meal prep!

The whole family loves these lasagna stacks. They’re bite sized, cooked to perfection, and they are perfect for meal prep! I can’t get over how great these turn out in the egg bite molds. Make sure you check out all the recipes you can make in those handy molds below!

How to Make Bite Sized Instant Pot Lasagna

1) In a skillet brown the ground turkey, then mix in the marinara sauce. Set aside until ready to use.

2) Mix together the Italian cheese blend, ricotta, and egg to make a cheese mixture.

3) Next layer your ingredients together in your silicone egg mold or cupcake liners. Layer in order 1 tbsp meat sauce, 1 slice of zucchini, a dollop if cheese mix, 1 slice yellow squash. Repeat layers until each cup is full.

4) Cover the egg mold with a silicone food cover or aluminum foil.

5) Add 1 cup water to the bottom of the Instant Pot insert and a trivet with long handles. Place the silicone molds on the trivet but stagger them so the cups aren’t sitting directly on top of each other.

6) Close the lid and turn the pressure valve to sealing. Cook on high pressure using manual for 3 minutes. Let the pressure release naturally.

7) When the lasagnas are done cooking remove them from the Instant Pot and let them rest on a baking sheet for 10 minutes before removing from the molds. This will allow the zucchini to soak up excess liquid it released while cooking.

8) To remove the lasagnas from the mold, place another baking sheet on top of the mold and flip over quickly. Press the bottom of each cup and remove the mold. Sprinkle with cheese and broil until 3-5 minutes until the cheese is melted and brown. Enjoy.

Where do I get those cool Instant Pot accessories?

Oven Directions for Lasagna Stacks:

1) In a skillet brown the ground turkey, then mix in the marinara sauce. Set aside until ready to use.
2) Mix together the Italian cheese blend, 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 if cheese mix, 1 slice yellow squash. Repeat layers until each cup is full then sprinkle each lasagna with shredded cheese.
4) Cover with aluminum foil. Bake the lasagnas at 350 degrees for 25-30 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown. Let the lasagnas rest for at least 10 minutes before serving.

Instant Pot Lasagna Stacks Slow Cooker Directions:

1) In a skillet brown the ground turkey, then mix in the marinara sauce. Set aside until ready to use.
2) Mix together the Italian cheese blend, 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 if cheese mix, 1 slice yellow squash. Repeat layers until each cup is full then sprinkle each lasagna with shredded cheese.
4) Carefully arrange your 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.

More Recipes Made In Egg Bite Molds:

You can make more than just eggs in those molds! They’re super useful. You can make everything from breakfast to appetizers and even dinner! Check out some of my favorites below.

• Starbucks Egg Bites Recipe

• Teriyaki Meatballs | Easy 21 Day Fix Meatballs

• Mini Meatloaves in Egg Bite Molds

21 Day Fix Info for Instant Pot Lasagna Stacks:

Here’s the breakdown for the 21 Day Fix program. Measure your squash in a green container and adjust your counts as needed! I used smaller squash so total I used about 2 1/2 G for the recipe.

The entire recipe is: 

4 G
1 tsp
3.5 R
2 B

Each STACK (serving is two-three of these):

just over 1/4G
Negligible tsp
1/4R
1/6B

Trim Healthy Mama: 

This is an S recipe for Trim Healthy Mama. It’s a great THM dinner recipe. Trim Healthy Mama lasagna that is quick and easy thanks to the Instant Pot. 

Recipe for Easy Lasagna Stacks:

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5 from 3 votes

Lasagna Stacks | Bite Sized Instant Pot Lasagna

Can we talk about how much I love making recipes in my egg bite molds?! The Instant Pot makes life easy, recipes in the egg bite molds take it up another notch. These lasagna stacks are essentially a fun new take on my Instant Pot lasagna. It's an easy lasagna recipe that is perfect for meal prep! #21dayfix #recipes #instantpot 

Prep Time15 mins

Cook Time3 mins

Release Time20 mins

Total Time18 mins

Course: Main Course

Cuisine: American

Keyword: Easy Lasagna, Instant Pot Lasagna, Lasagna, Lasagna Stacks

Servings: 5 Servings

Calories: 207kcal

Author: Becca Ludlum

Ingredients

• 1 cup sugar free marinara sauce
• 1/2 lb. ground turkey
• 2/3 cup Italian blend shredded cheese mozzarella and parmesan
• 3/4 cup ricotta cheese
• 1/2 zucchini sliced 1/4 inch thick
• 1/2 yellow squash sliced 1/4 inch thick
• 1 egg

Instructions

Instant Pot Directions:

• 1) In a skillet brown the ground turkey, then mix in the marinara sauce. Set aside until ready to use.
• 2) Mix together the Italian cheese blend, ricotta, and egg to make a cheese mixture.
• 3) Next layer your ingredients together in your silicone egg mold or cupcake liners. Layer in order 1 tbsp meat sauce, 1 slice of zucchini, a dollop if cheese mix, 1 slice yellow squash. Repeat layers until each cup is full.
• 4) Cover the egg mold with a silicone food cover or aluminum foil.
• 5) Add 1 cup water to the bottom of the Instant Pot insert and a trivet with long handles. Place the silicone molds on the trivet but stagger them so the cups aren't sitting directly on top of each other.
• 6) Close the lid and turn the pressure valve to sealing. Cook on high pressure using manual for 3 minutes. Let the pressure release naturally.
• 7) When the lasagnas are done cooking remove them from the Instant Pot and let them rest on a baking sheet for 10 minutes before removing from the molds. This will allow the zucchini to soak up excess liquid it released while cooking.
• 8) To remove the lasagnas from the mold, place another baking sheet on top of the mold and flip over quickly. Press the bottom of each cup and remove the mold. Sprinkle with cheese and broil until 3-5 minutes until the cheese is melted and brown. Enjoy.

Oven Directions:

• 1) In a skillet brown the ground turkey, then mix in the marinara sauce. Set aside until ready to use.
• 2) Mix together the Italian cheese blend, 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 if cheese mix, 1 slice yellow squash. Repeat layers until each cup is full then sprinkle each lasagna with shredded cheese.
• 4) Cover with aluminum foil. Bake the lasagnas at 350 degrees for 25-30 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown. Let the lasagnas rest for at least 10 minutes before serving.

Slow Cooker Directions:

• 1) In a skillet brown the ground turkey, then mix in the marinara sauce. Set aside until ready to use.
• 2) Mix together the Italian cheese blend, 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 if cheese mix, 1 slice yellow squash. Repeat layers until each cup is full then sprinkle each lasagna with shredded cheese.
• 4) Carefully arrange your 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.

Video

Notes

You could use a whole zucchini or yellow squash instead of half of each if desired.

Nutrition

Serving: 3Stacks | Calories: 207kcal | Carbohydrates: 5g | Protein: 19g | Fat: 12g | Sodium: 308mg

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