HUNGRY GIRL Lasagna Cupcakes

By Castrofilippo

PER SERVING (1 cupcake)
165 calories
4.75g fat
390mg sodium
14g carbs
1.25g fiber
3g sugar
15g protein

Ingredients

• 12 ounces raw lean ground turkey
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup chopped onion
• 1/2 cup chopped mushrooms
• one 14.5 ounce can crushed tomatoes
• 1 1/2 teaspoons chopped garlic,
• 1/2 teaspoon italian seasoning
• one 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups fat-free ricotta cheese
• 1/4 cup fat-free liquid egg substitute
• 1/8 teaspoon ground nutmeg
• 24 small square wonton wrappers
• 1 1/2 cups shredded part-skim mozzarella cheese

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 375 degrees.

2. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and season with 1.8 teaspoon salt and pepper. Cook and crumble until no longer pink, about 5 minutes.

3. Add onion and mushrooms and stirring often, cook until veggies are soft and turkey is fully cooked, about 6 minutes.

4. Reduce heat to low. Add crushed tomatoes, 1 teaspoon garlic, and italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.

5. Meanwhile, in a bowl, combine spinach, ricotta cheese, egg substitute, nutmeg, remaining 1/8 teaspoon salt, remaining 1/2 teaspoon garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray and press wonton wrapper into each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups. Top each cup with 1 tablespoon mozzarella cheese.

6. Bake in the oven until cheese has melted and edges are browned, about 10 minutes.

Allow to cool, carefully transfer to a plate and serve 'em up !