Although they may be mini, these lasagna cups pack a tasty punch. They are quick and easy to make for a flavorful Italian style dinner. Start by heating some olive oil in a skillet. The recipe calls for Italian sausage links, however, ground beef or ground turkey would make a great substitution. If you choose to use Italian sausage you will want to remove the casing from the sausage. Once the casing is removed place the sausage in the skillet, breaking it up while it browns. Pour the cooked sausage into a colander and rinse with warm water to remove any excess fat. Return the sausage to the pan or a small bowl. Add in the marinara sauce and stir.
Next, you need to get your tortillas ready. They need to be cut into large circles, about 4-5″ in diameter. This can be done by using a circle cookie cutter found at most cooking stores. If you don’t have a circle cooking cutter, try placing a large drinking glass upside down on top of the tortilla and tracing around it with a knife, creating a circle. Spray a muffin tin with non-stick cooking spray and place your tortilla circles in the tin, pressing them down in the middle. I like to use a mini muffin pan to make the lasagna cups extra mini. A regular sized muffin tin works as well.
Once the tortillas are in the muffin tin fill each tortilla with one tablespoon ricotta cheese, 1 tablespoon marinara and sausage mixture, and one tablespoon mozzarella. Repeat these layers twice until the tortillas are filled. Bake them on 375 degrees for 10-12 minutes or until the cheese is melted and bubbly. Garnish with fresh parsley.