Petite Lasagna
- 12 ounces raw ground turkey or 12 ounces ground beef
- 14 teaspoon salt, divided
- 14 teaspoon pepper
- 1 cup chopped onion
- 12 cup chopped mushroom
- 14 12 ounces crushed tomatoes or 14 12 ounces tomato sauce
- 2 garlic cloves, minced
- 3 teaspoons dried oregano, divided
- 12 teaspoon dried basil
- 1 12 cups part-skim ricotta cheese
- 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
- 1 12 cups shredded mozzarella cheese
- 1.
- Preheat oven to 375 degrees F. 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.
- 2.
- 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.
- 3.
- 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.
- 4.
- 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.
- 5.
- 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!
ground turkey, salt, pepper, onion, mushroom, tomatoes, garlic, oregano, basil, ricotta cheese, wrappers, mozzarella cheese
Taken from www.food.com/recipe/petite-lasagna-492828 (may not work)