Sausage & Zucchini Lasagna Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 lb Italian sausage (I use turkey)1 15-oz can diced tomatoes*2 eggs2 tsp Italian seasoning1 medium zucchini or yellow squash, sliced thinly*½ cup chopped parsley1 cup whole milk ricotta cheese2 eggs½ cup grated Parmesan cheese1½ cups shredded mozzarella
For meat mixture, remove sausage from casings, and combine with half of chopped parsley, half of the canned tomatoes, 2 eggs, Italian seasoning, and combine well with hands.
Whisk together ricotta, 2 eggs, ¼ cup parsley, Parmesan.
Slice zucchini very thinly, and shingle 2 or 3 slices to cover the bottom of each muffin cup.
Top with sausage mixture, ricotta mixture, and mozzarella, and tomatoes.
Repeat with zucchini, ricotta mixture and sausage. Press down as best you can.
Finish with tomatoes on top, Parm and mozzarella.
Place in 350˚F oven for 25-30 minutes. If sausage meat was uncooked, be sure internal temp of meat is 165˚F or higher.
Let cool for about 10 minutes for easier removal.
Serving Size: Makes 12 Lasagna cups
Whisk together ricotta, 2 eggs, ¼ cup parsley, Parmesan.
Slice zucchini very thinly, and shingle 2 or 3 slices to cover the bottom of each muffin cup.
Top with sausage mixture, ricotta mixture, and mozzarella, and tomatoes.
Repeat with zucchini, ricotta mixture and sausage. Press down as best you can.
Finish with tomatoes on top, Parm and mozzarella.
Place in 350˚F oven for 25-30 minutes. If sausage meat was uncooked, be sure internal temp of meat is 165˚F or higher.
Let cool for about 10 minutes for easier removal.
Serving Size: Makes 12 Lasagna cups
Nutritional Info Amount Per Serving
- Calories: 2,673.6
- Total Fat: 192.8 g
- Cholesterol: 1,341.3 mg
- Sodium: 6,921.2 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 5.9 g
- Protein: 177.8 g
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