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Italian Sausage Lasagna Cups


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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.

ALL THE TIME.

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!

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

Ingredients

  • 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

Instructions

  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?

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