Get ready for a delicious, low-carb treat that’s perfect for any occasion! These Lasagna Cups are packed with flavor, easy to make, and kid-approved. Whether you’re looking for a quick meal on the go or planning your weekly dinner menu, these Lasagna Cups are sure to become a favorite.
Ingredients
Here’s what you’ll need:
- 1 bag of Keto and Co Flatbread and Pizza Mix
- 3 eggs
- 1/2 stick of butter, softened
- 1 cup lukewarm water
- 1/2 pound of Italian sausage
- 1 tsp olive oil
- 1 tsp oregano
- 1 Tbsp chopped parsley
- 1 cup ricotta cheese
- 1/4 cup of fresh parmesan
- 1 cup shredded mozzarella cheese
- 1 cup of tomato sauce
Method
And here’s how you make it:
- Preheat your oven to 350F. While it’s heating up, grab a pan and heat it over medium-high heat. Add in a teaspoon of oil.
- Toss in the Italian sausage and sauté until it’s nicely browned. Make sure to break up the sausage as it cooks. Once it’s done, drain off the excess grease and set it aside.
- In a large bowl, combine 1 egg, parsley, oregano, ricotta, and parmesan. Stir it until it’s just mixed.
- In a separate bowl, mix together the Keto and Co Flatbread Mix, lukewarm water, butter, and the remaining 2 eggs. Stir it until a smooth dough forms.
- Now, it’s time to assemble your lasagna cups. Distribute the dough evenly into a muffin tin, using about 2 tablespoons of dough to form each cup.
- Fill each dough cup with about 1 ½ tablespoon of the ricotta mixture. Top each one with about 1 tablespoon of the cooked sausage, 1 tablespoon of tomato sauce, and 1-2 tablespoons of mozzarella cheese.
- Pop them in the oven and bake for 15-18 minutes. You’ll know they’re done when the ricotta mixture is set and the cheese is beautifully browned.
- Let them cool on a cooling rack for 15 minutes, then carefully remove each Lasagna Cup. You can serve them warm or let them cool completely – they’re delicious either way!
Enjoy your Low Carb Lasagna Cups!
