Mini Lasagnas

These little baby lasagnas are not only cute, but they are delicious and relatively good for you! The recipe is adapted from the Hungry Girl book and can be found here.

Ingredients:
12 oz. raw ground turkey
1/4 tsp salt
1 cup chopped onion
1/2 cup chopped mushrooms
14.5oz can crushed tomatoes
2 cloves garlic, minced
3 tsp dried oregano, divided
1/2 tsp dried basil
1 1/2 cups part skim ricotta cheese
24 square won ton wrappers (can be found in the refrigerated section by the organic/health food section)
1 1/2 cup shredded mozzarella cheese

Directions:
Preheat oven to 375.
Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through.
Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the 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 spray. Place 1 won ton wrapper into each of the 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 about 2 tsp of mozzarella cheese into each cup.

Repeat with another won ton wrapper, ricotta, meat and cheese.

Bake for about 10 minutes or until the cheese has melted.

Let the cups cool, remove from pan and serve!

My new fav!!!


In case you care: for one baby lasagna, 181 calories, 7.9g fat, 14.1g protein, 13.6g carbs