Baked Lasagna Cups

These tasty little snacks are a tried and true way to get kids to eat their veggies!

Prep Time

20 minutes

Cook Time

26-27 minutes




1 (10 oz.) pkg. Green Giant® Garlic Parmesan Riced Veggie Blends
3 medium zucchini
2 cups shredded Italian blend cheese
2 cups marinara sauce
salt and freshly ground pepper
shredded parmesan, for serving
red pepper flakes, for serving, optional


Preheat oven to 350°F. Spray a 12-cup muffin tin with cooking spray.
Prepare Garlic Parmesan Riced Veggie Blend as directed on pack.
Use a mandolin or vegetable peeler to cut zucchini lengthwise into wide ribbons.
Crisscross three ribbons in each muffin well. Top each with 1 Tbsp. cheese, followed by a heaping Tbsp. of Veggie Blends.
Fold ribbons over filling and top with another Tbsp. of shredded cheese.
Bake for 20 minutes.
While lasagna cups are baking, heat up marinara sauce.
To serve, spoon 1/2 cup of sauce on each plate and top with 3 lasagna cups. Sprinkle with salt and pepper, Parmesan, and red pepper flakes, if desired.