Go Back
In recent years, the culinary world has witnessed a significant shift towards healthier eating habits, with a growing emphasis on vegetable-based recipes. As more people become health-conscious, they are seeking out dishes that not only satiate their cravings but also provide essential nutrients. Among these innovative recipes, Mini Zucchini Eggplant Lasagna Cups stand out as a delicious and nutritious alternative to the traditional lasagna. This dish is not only a feast for the eyes but also caters to a variety of dietary preferences including vegetarian and low-carb diets.

Mini Zucchini Eggplant Lasagna Cups

Discover the delightful Mini Zucchini Eggplant Lasagna Cups, a nutritious and visually stunning twist on traditional lasagna. This recipe is perfect for anyone seeking healthier meal options, packed with fiber-rich zucchini and hearty eggplant. Ideal for weeknight dinners, appetizers, or meal prep, these layers of creamy ricotta, savory marinara, and melty cheeses promise comfort without the carbs. Enjoy a delicious way to boost your veggie intake while savoring classic Italian flavors!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis

1 medium eggplant

1 cup ricotta cheese

1 cup marinara sauce

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 large egg

1 teaspoon Italian seasoning

2 cloves garlic, minced

Olive oil for drizzling

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Prepare the Vegetables: Preheat your oven to 400°F (200°C). Slice the zucchinis and eggplant into thin rounds, about 1/4 inch thick. Lightly sprinkle both sides with salt to draw out moisture. Let them sit for 10-15 minutes, then pat dry with paper towels.

    Roast the Vegetables: Arrange the zucchini and eggplant slices on a baking sheet. Drizzle with olive oil and roast in the preheated oven for about 15 minutes until they are tender and slightly golden. Remove from the oven and let cool slightly.

      Make the Cheese Filling: In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, minced garlic, and a pinch of salt and pepper. Stir until well combined.

        Assemble the Lasagna Cups: Using a muffin tin, layer the roasted vegetables. Start with a layer of eggplant, followed by a spoonful of ricotta mixture and a tablespoon of marinara sauce. Add a pinch of mozzarella cheese on top. Repeat the layers (zucchini, ricotta, marinara, mozzarella) until you reach the top of the muffin cup, ending with a generous topping of marinara and a sprinkle of Parmesan cheese.

          Bake the Lasagna Cups: Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are bubbly and the cheese is golden.

            Garnish and Serve: Allow the cups to cool for a few minutes before carefully removing them from the muffin tin. Garnish with fresh basil leaves for a pop of color and flavor. Serve warm and enjoy!

              Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 12 cups