Petite Lasagnas Six Sisters

Petite Lasagnas

Serves: 6 Prep time: 10 mins Cook time: 25 mins

Ingredients: 1 pound ground turkey 1 cup chopped onion 1⁄2 cup chopped mushrooms 1⁄4 teaspoon salt 1⁄4 teaspoon pepper 2 teaspoons minced garlic 1 (15 ounce) can crushed tomatoes 3 teaspoons dried oregano, divided 1 1⁄2 cups part-skim ricotta cheese 1⁄2 teaspoon dried basil 24 small square wonton wrappers (find them in the refrigerated section of the produce dept) 1 1⁄2 cups shredded mozzarella cheese 1 bagged Caesar salad kit (opt. side)

Directions: Preheat oven to 375 degrees F. Spray a large nonstick skillet with cooking spray and add the ground turkey, onions, mushrooms, salt, and pepper, and cook over medium heat. Cook until the turkey is browned, about 8 minutes. Add the garlic and cook, stirring constantly, for about 30 seconds. Add the crushed tomatoes and 2 teaspoons of the oregano. Bring the pan to a simmer. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside. In a large bowl, combine the ricotta with the remaining teaspoon of oregano and the basil. Stir to mix well. Spray a standard-size muffin tin with cooking spray and place 1 wonton wrapper in 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 the mozzarella. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the layering process, finishing with mozzarella cheese. Bake until the wonton edges are crispy and the cheese has melted, 10 to 12 minutes. Let the cups cool, remove them from the pan, and serve with optional Caesar salad. Note: Nutrition facts do not include optional side dish.

Nutrition Facts:

Serving size: 2 lasagna cups	Amount per recipe: 6	Calories: 362	Total Fat: 16 g	Saturated fat: 4.8 g
Cholesterol: 81 mg	Sodium: 415 mg	Carbohydrates: 28 g	Sugar: 4 g	Protein: 28 g