Italian Sausage Lasagna Cups

This post was updated on 05/02/2021.

Italian Sausage Lasagna Cups are mini hand held lasagnas that give you a huge lasagna taste in one little bite. They’re perfect for gatherings like football parties, baby showers and impromptu girls night in. You’ll be thanked, adored and asked for the recipe every.single.time.

Italian Sausage Lasagna Cups

I want to throw dinner parties so I can make appetizers and bite sized little things for fun.


I just love mini-things.

They’re baby versions of goodness that are easy to hold in your hand and fun to serve.

Speaking of mini things, have y’all seen my Mini Pizza Pies? Or my Mini Oreo Cheesecakes?

Dear Lord. I definitely have a mini problem.

When I started making these, I realized I didn’t have any ricotta or cottage cheese. I typically use ricotta mixed with some parm and salt and pepper as a layer in my lasagna.

I used what I had on hand – which was cream cheese, softened, mixed with Parmesan. I wasn’t very confident it would give me a good result.

I was a little scared.

But it 100% worked!
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As a matter of fact, it was so good I’m keeping it as a change-up version of my lasagna.

It adds a depth and richness that neither ricotta or cottage cheese can accomplish, and I had no idea. 

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If you want to go meat-free, feel free to replace the meat with chopped portabella mushrooms. Just make sure to replace it with something substantial so your cups are filled proportionately.

You could definitely use wonton skins or phyllo dough to make it easier, but I really like the texture of the flour tortilla.

Aren’t they pretty!

Perfect for your Super Bowl party!


Mini Lasagna Cups

Italian Sausage Lasagna Cups

Yield: 24 cups


  • 1/2 pound Italian sausage, casings removed
  • 4 cups tomato sauce
  • 1 tbsp coarse salt
  • 1 tsp coarsely ground pepper
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 block cream cheese, at room temperature
  • 1 1/2 cups Parmesan cheese, divided
  • 8 flour tortillas, cut into rounds to fit mini muffin pan - I used the mouth of a small mason jar (You could also use wonton skins)
  • Nonstick spray
  • Fresh parsley, chopped


  1. Preheat oven to 375 degrees and spray a 12 count mini muffin pan with nonstick spray.
  2. Press each tortilla round into the muffin pan.
  3. Brown the Italian sausage over medium heat, drain fat and set aside.
  4. Combine the Italian sausage, tomato sauce, garlic powder, oregano and basil in a bowl.
  5. Mix the cream cheese and 1 cup of the Parmesan together and put a heaping teaspoon into each tortilla round.
  6. Top with Italian sausage/tomato sauce and sprinkle with more Parmesan and fresh parsley.
  7. Bake for 15 minutes, until cheese is bubbly and cheese is browning.
Nutrition Information:
Yield: 8 Serving Size: 3
Amount Per Serving: Calories: 393Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 37mgSodium: 2256mgCarbohydrates: 41gFiber: 4gSugar: 6gProtein: 17g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Want more Italian Sausage Lasagna Cups inspiration??

Chili Cheese Stuffed Fritos from Plain Chicken


Girl after my own heart.

Buffalo Cheddar Chex Mix from Half Baked Harvest


Buffalo flavored chex mix? She’s the shiznit.

Blue Cheese and Balsamic Kettle Chips from Celebrations At Home

1-kettle-chips (1)

Blue cheese and balsamic together? Jesus. I can’t take it. Ok, yes I can.

Sausage and Pepper Jack Stuffed Mushrooms from Horses and Heels


Sausage + Pepper Jack. I’m dying.

Bacon and Beer Cheese Dip from More Than A Mom of Three


Cheddar, bacon, and beer. I have no words.



  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 7 Comments

  1. Jann Olson

    I love mini food too! Appetizers are always as fun to look at as they are to eat. Pinned. Thanks for sharing with SYC.

  2. These look so delicious! I would never have thought to try cream cheese but I will now. My boys don’t love ricotta so I always go light on it when I am making lasagna. Pinning! Visiting from LOBS!

  3. Jocelyn@Brucrewlife

    Sweet Hannah, these look awesome!! I have a love for all things mini as well!! 🙂

  4. Nancherrow

    i really shouldn’t
    be reading this post
    just before dinner
    because i’m starting to drool

    these all look fabulous
    and i would love for you to share
    at Fridays Unfolded this week!


  5. Lisa Curcio

    Love the little lasagna cup recipe. Thank you for sharing it! Pinning now!

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