Lasagna Muffins

Introduction

About this Recipe

You may not be able to tolerate (all) pasta after bariatric surgery. Not only does a traditional lasagna potentially sits like a brick in your small stomach  – it may even cause more serious digestive issues.

We’re not saying that you should avoid pasta, or any carbs for that matter. What we’re saying is that sometimes, all you need is a little bit of creativity to dodge those post-op digestive irks like a bariatric ninja would do.

And these dough-less lasagna muffins might just be what you were looking for all along! 

 

 

Beef chili recipe for after bariatric surgery

Yields:

9 muffins (photo shows 6)

Ready In:

30 minutes

Nutritional facts per MUFFIN:

140 calories

11.5 g protein

9.7 g fat

1.6 g carbs

0.3 g fiber

 

 

Ingredients

  • 8 oz (220 g) lean ground beef
  • 1 cup (200 ml) smooth marinara sauce
  • 1 tsp onion powder
  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • 1 cup (200 g) ricotta cheese
  • 2 eggs, beaten
  • 3 tbsp shredded cheese
  • Salt & pepper to taste
  • 2 tbsp scallions, finely chopped

If you’re on soft foods: These lasagna muffins are potentially great for the soft foods stage. Omit the scallions. And substitute the ground beef for ground chicken or ground turkey if you can’t tolerate beef (yet). Use smooth marinara sauce instead of chunky marinara sauce. Also, take a close look at the other ingredients to see if you’re allowed to have them yet. This can be different per surgical center.

Substitute the ground beef for shredded tofu for a vegetarian variety.

Add toppings like jalapeños, diced avocado and shredded mozzarella to boost the flavor! 

 

 

Step by Step Instructions

Step 1

In a skillet add the ground beef, onion powder, paprika powder and garlic powder, cook until no longer red.

Step 2

Add the marinara sauce and stir well, about 2 minuted more. Remove from heat and set aside.

Step 3

In a mixing bowl, add the eggs and the ricotta cheese. Mix until well combined.

Step 4

Stir in the grated cheese until well combined.

Step 5

In a 9-mold muffin tray add the ricotta mixture.

Step 6

Divide the beef-mixture over the muffin molds.

Step 7

Finish with adding grated cheese on top of the beef-mixture.

Step 8

Place the muffin tray in a preheated oven on 350F (180C), about 15 minutes.

Step 9

Top with chopped scallions.

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