Italian

Sausage and Zucchini Lasagna Cupcakes is for Dinner.

Sausage and Zucchini Lasagna Cupcakes takes 20 minutes to prepare.

Sausage and Zucchini Lasagna Cupcakes takes 30 minutes to cook.

Sausage and Zucchini Lasagna Cupcakes makes 1 servings.

The ingredients for Sausage and Zucchini Lasagna Cupcakes are:

1 lb Italian sausage (I use turkey)
1 15-oz can diced tomatoes*
2 eggs
2 tsp Italian seasoning
1 medium zucchini or yellow squash, sliced thinly*
? cup chopped parsley
1 cup whole milk ricotta cheese
2 eggs
? cup grated Parmesan cheese
1? cups shredded mozzarella

Here is how you make Sausage and Zucchini Lasagna Cupcakes:

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, ? 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

The nutritional information for Sausage and Zucchini Lasagna Cupcakes is:

• Servings Per Recipe: 1
• 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

Sausage and Zucchini Lasagna Cupcakes is Italian cuisine.

The dietary needs meet for Sausage and Zucchini Lasagna Cupcakes is Low Carb