Prep Time20 minutes
Cook Time26-27 minutes
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.