PETITE LASAGNAS

By grinder

Ingredients

• 12 oz. raw ground turkey
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 cup chopped onion
• 1/2 cup chopped mushrooms
• 1 {14.5oz} can crushed tomatoes, or tomato sauce
• 2 cloves garlic, minced
• 3 teaspoon dried oregano, divided
• 1/2 teaspoon dried basil
• 1.5 cups part skim ricotta cheese
• 24 small square wonton wrappers
• 6 oz. shredded mozzarella cheese

Preparation

Step 1

Preheat oven to 375ºF.

Heat a large skillet over med-heat. Add turkey, onions, mushrooms, salt and pepper. Crumble meat and sauté the mixture for about 10 minutes or until the turkey is cooked through. Add garlic and stir constantly for 30 seconds. Add crushed tomatoes and 2 teaspoons of oregano. Bring pan to a gentle boil. Reduce heat to low and simmer 10 minutes. Remove from heat and set aside.

In a large bowl, combine ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano and the basil. Stir to mix well. Set aside.

Coat a 12 cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 teaspoons of mozzarella. Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce and finally the rest of the shredded mozzarella. Bake 10 minutes, or until the cheese has melted. Let the cups cool, remove from the pan and serve!