15 minute Low-Carb Lasagna

Long name, amazing results.  Isn't that a commercial for something? I can't for the life of me remember what.  But that's what this is, folks, an incredibly long-name for an incredible edible lasagna.

Point 1: It takes 15 minutes to cook.

Point 2: It's low-carb.

Point 3: It's lasagna.

HOW, you ask? Well, let me tell you, friend.

15-minute Low-Carb Lasagna


24 Frozen Meatballs
2 cups Fat-Free Ricotta
1 Zucchini, sliced
1 cup Fat-Free shredded mozzarella
Jar of spaghetti sauce

Step 1: Pre-heat oven to 400 degrees.

Step 2: Put a slice of zucchini in the bottom of each muffin cup of a muffin tin.

 Step 3: Place a spoon full of ricotta on top of each zucchini slice.

 Step 4: Smush two meatballs on each spoon full of ricotta.

Step 5: Sprinkle with shredded cheese.

Step 6: Spoon spaghetti sauce over each muffin cup.

Step 7: Place another zucchini slice on the very top.

Step 8: Cook at 400 degrees for 15 minutes.

Step 9: Serve hot!

Notes: You can use any kind of meatballs and sauce that you want! We happened to have some homemade meatballs  frozen, and some spaghetti sauce that we canned last summer, so all the better, but store frozen meatballs and sauce is perfect too!

Have left-over zucchini? Check out:
  1. Summer Zucchini Bites
  2. Chocolate Chip Zucchini Muffins

1 comment:

  1. You're right. This is a low carb meal. I like the idea of the muffin tins. Helps control portion size. So clever!


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