Mini Lasagna Bites with Veggies and Ground Turkey
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!
Servings: 7 Servings
Calories: 172kcal
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.
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