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Mini Lasagna Bites

This creative, bite-sized take on lasagna uses ground beef, spices and cheese to recreate traditional, layered lasagna into a small bite party sensation.

  • 45
    min
  • 12
    SERVINGS
  • 230
    Cal
  • 16 g
    Protein

Ingredients:

  • 1 pound Ground Beef (80% Lean or leaner)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 jar (30 ounces) marinara sauce
  • 6 lasagna noodles, cooked, cut into 2-inch pieces
  • 1-1/2 cups shredded mozzarella cheese
Cheese Mixture:
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup thinly sliced fresh basil
  • 1 egg
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon salt

Cooking:

  1. Preheat oven to 375°F. Heat large skillet over medium heat until hot. Add Ground Beef, Italian seasoning, minced garlic, salt and pepper. Cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Stir in marinara sauce; cook 2 to 3 minutes or until warmed. 

  2. Meanwhile, combine ricotta cheese, Parmesan cheese, basil, egg, garlic and salt in medium bowl.  

  3. Coat mini muffin pans with cooking spray. Place pasta piece in each muffin cup. Top pasta by layering 1/2 tablespoon cheese mixture, 1 tablespoon meat sauce and additional 1/2 tablespoon cheese mixture into cups. Sprinkle tops with mozzarella cheese.

  4. Bake 20 minutes or until golden brown and bubbly. Let stand 2 minutes. Loosen edges; remove from muffin pans.

225 CALORIES

0 % *

4.8g SAT FAT

0 % DV **

16g PROTEIN

0 % DV

1.7 mg IRON

0 % DV

2.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 2 lasagna bites: 225 Calories; 103.5 Calories from fat; 11.5g Total Fat (4.8 g Saturated Fat; 0.4 g Trans Fat; 1.1 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat;) 71 mg Cholesterol; 700 mg Sodium; 14.7 g Total Carbohydrate; 0.5 g Dietary Fiber; 4 g Total Sugars; 16 g Protein; 0 g Added Sugars; 188 mg Calcium; 1.7 mg Iron; 417 mg Potassium; 0.2 mcg Vitamin D; 0.2 mg Riboflavin; 7.4 mg NE Niacin; 0.3 mg Vitamin B6; 1.1 mcg Vitamin B12; 215 mg Phosphorus; 2.8 mg Zinc; 15.2 mcg Selenium; 50.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Calcium, Riboflavin, Vitamin B6, and Phosphorus.

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