Lasagna Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 ounces raw lean ground turkey1/4 tsp salt, divided1/8 tsp black pepper1 cup chopped onion1/2 cup chopped mushrooms14.5 ounce can crushed tomato1 1/2 tsp chopped garlic, divided1/2 tsp Italian seasoning10 ounce package of frozen spinach, thawed and squeezed dry1 1/2 cups fat-free ricotta cheese1/4 cup fat-free liquid egg substitute1/8 tsp ground nutmeg24 small square wonton wrappers1 1/2 cups shredded mozzarella cheese
Preheat oven to 375 degrees
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and season with 1/8 tsp salt and pepper. Cook and crumble until no longer pink, about 5 min.
Add onion and mushroom and, stirring often, cook until veggies are soft and turkey is fully cooked, about 6 min.
Reduce heat to low. Add crushed tomatoes, 1 tsp garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.
Meanwhile, in a bowl, combine spinach, ricotta cheese, egg substitute, nutmeg, remaining 1/8 tsp salt, and remaining 1/2 tsp garlic. Mix well and set aside. Spray 12-cup muffin pan with nonstick spray, and press wonton wrapper into each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.
Evenly distribute about half of the turkey mixture among the cups, smoothing the surfaces with the back of a spoon. Top each turkey layer with 1 tbsp of mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing down the cheese layer and along the sides of the cup, letting the edge fall over the pan. Repeat layering evenly distributing remaining spinach-ricotta mixture and turkey mixture among the cups. Top each cup with 1 tbsp mozzarella cheese.
Bake in oven until cheese has melted and edges are browned, about 10 min.
Allow to cool, carefully transfer to a plate, and serve 'em up!
Serving Size: 1/12th of recipe, 1 cupcake
Number of Servings: 12
Recipe submitted by SparkPeople user HEATHERH75.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and season with 1/8 tsp salt and pepper. Cook and crumble until no longer pink, about 5 min.
Add onion and mushroom and, stirring often, cook until veggies are soft and turkey is fully cooked, about 6 min.
Reduce heat to low. Add crushed tomatoes, 1 tsp garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.
Meanwhile, in a bowl, combine spinach, ricotta cheese, egg substitute, nutmeg, remaining 1/8 tsp salt, and remaining 1/2 tsp garlic. Mix well and set aside. Spray 12-cup muffin pan with nonstick spray, and press wonton wrapper into each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.
Evenly distribute about half of the turkey mixture among the cups, smoothing the surfaces with the back of a spoon. Top each turkey layer with 1 tbsp of mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing down the cheese layer and along the sides of the cup, letting the edge fall over the pan. Repeat layering evenly distributing remaining spinach-ricotta mixture and turkey mixture among the cups. Top each cup with 1 tbsp mozzarella cheese.
Bake in oven until cheese has melted and edges are browned, about 10 min.
Allow to cool, carefully transfer to a plate, and serve 'em up!
Serving Size: 1/12th of recipe, 1 cupcake
Number of Servings: 12
Recipe submitted by SparkPeople user HEATHERH75.
Nutritional Info Amount Per Serving
- Calories: 334.0
- Total Fat: 7.6 g
- Cholesterol: 47.3 mg
- Sodium: 625.9 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 2.4 g
- Protein: 22.7 g
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