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: