Petite Lasagnas

Not even kidding, I was beyond excited to make these! It took me a while to actually get around to making them, only because I couldn’t find wonton wrappers. If you need to know, they are by the mushrooms in the produce section by the Asian foods! This recipe came from here. I changed it a little bit. I used chunky garden spaghetti sauce instead of essentially making my own. Enjoy these fun little bundles!

Petite Lasagnas

recipe slightly adapted from Hungry Girl
12 oz raw ground turkey
1/4 tsp salt, divided
1/4 tsp pepper
1 jar Spaghetti sauce Chunky Garden
1 1/2 cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey,salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the spaghetti sauce. 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. 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 tsp 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 for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

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