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Low Carb Lasagna Cupcakes:


12 1/4 tsp parmesan cheese (I used the kind in the green can)
12 tsp shredded mozzarella cheese
8 tsp ricotta cheese
1 Yamamotoyama Sushi Soy Wrappers, Original
8 tsp Jimmy Dean fully cooked turkey sausage crumbles
8 tsp Hunt's Pasta Sauce No Added Sugar or other low carb sauce such as Rao's. (Note: nutrition counts are using the Hunt's No Added Sugar so adjust if you use something else.)
non stick spray


Preheat your oven to 300 degrees. Spray 4 sections of your standard size cupcake pan with non stick spray. Cut the soy wrap with scissors into 4 equal squares and form into the sprayed sections of you cupcake pan. Add 1/4th tsp of parm cheese to each, then 1 tsp of shredded mozzarella cheese, then 1 tsp of ricotta. I flattened the ricotta in my hand into a disk shape before putting it in. Add 1 tsp of cooked sausage and one tsp of sauce. Repeat that process again in the same order. Top the sauce with 1/4 tsp of parm cheese and 1 tsp of shredded mozzarella cheese and bake for 15 minutes. Let sit for a couple minutes and gently remove to plate. You can eat them with a knife and fork but I just picked them up with my hands and ate them because I was so excited!

This is the muffin pan I use:

Serving size is one cupcake. The recipe makes 4.

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