Petite Lasagnas

I’m really excited to get started with my first week of Menu Planning. Just the intent of doing it and having a list of what to prepare for the week, I can’t help but feel organized already 🙂

Last night’s dinner was Petite Lasagnas. I’ve had this recipe bookmarked for a while from Andrea’s blog and I am so glad I finally made it.

I love the cute little cups made of wonton squares, filled with ricotta cheese, tomato sauce and ground turkey.

You can make the recipe as light as you want (less cheese and less meat mixture), or you can make it heavy by filling it up with all the ingredients.

I also like that the raised edges of the wonton squares get crispy in the oven. It even gets more crispy when you heat up the leftovers in the toaster oven.

I added Garlic Gold parmesan nuggets to the mix because I love that stuff.

Petite Lasagnas

(recipe from Can You Stay For Dinner, slightly adapted from Hungry Girl)

Ingredients:

12 oz raw ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

2 teaspoon Garlic Gold parmesan nuggets (optional)

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept, I used Nasoya brand)

1 1/2 cups shredded mozzarella cheese

Directions:

Preheat oven to 375ºF. 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, 2 tsp of oregano and 2 tsp of parmesan nuggets. 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 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!

 (Notes: I would like to try making this vegetarian and using shredded tempeh next time I make it).

Preparing the turkey tomato sauce mix.

Mixing ricotta, a pinch of salt and pepper, teaspoon of oregano, and the basil. 

Time to assemble.

Be gentle laying down the wonton wrappers or they will tear.

Second layer is ricotta.

Third layer is the turkey and tomato sauce.

Fourth layer is mozarella cheese.

Repeat the process again.

Filled muffin cups before going into the oven.

Bake for 10 minutes.

Ooey gooey melted cheese when it’s done. (You can use less or more cheese, according to taste).

I served the lasagnas with a side of roasted vegetables and salad.