Mini Lasagna Cups/Loafs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
- Wonton/Egg Wrappers- Ground Turkey (93/7 used for calculation)- Ricotta Cheese (1 cup)- Mozzarella Cheese (1 cup, divided 1/2 and 1/2)- Egg (1 Egg)- Salt, pepper, oregano, basil- Vodka Cream Sauce (I'm not a fan of regular marinara, so I use Vodka sauce instead.)
- Brown the ground turkey. Drain if necessary. Season with salt, black pepper, oregano, basil to taste.
- Mix 1 cup cottage cheese, 1/2 cup mozzarella, and the egg in a small bowl (i usually season this with salt and pepper as well.)
- Prepare the muffin pan by spraying with cooking spray OR I use a Misto sprayer with Olive Oil.
- Line 2 egg roll wrappers per cup. Spray with cooking oil again (otherwise, they won't brown properly.)
- Spoon about 2 TBSP or so sauce in to the bottom of the cup. Layer with about 2 TBSP ground turkey, top with a about another heaping 2 TBSP of full of cheese mixture. More beef, then sauce, then cheese on top, which I like to sprinkle additional mozzarella on top (this account for the other 1/2 c mozz)
- Continue until you are out of ingredients. I got about 7 cups from a mini-loaf pan.
- Bake at 375* until wrapper edges are browned, and lasagna is bubbly and heated through.
Serving Size: For me, this made 7 cups in a mini-loaf pan.
Number of Servings: 7
Recipe submitted by SparkPeople user TERSH79.
- Mix 1 cup cottage cheese, 1/2 cup mozzarella, and the egg in a small bowl (i usually season this with salt and pepper as well.)
- Prepare the muffin pan by spraying with cooking spray OR I use a Misto sprayer with Olive Oil.
- Line 2 egg roll wrappers per cup. Spray with cooking oil again (otherwise, they won't brown properly.)
- Spoon about 2 TBSP or so sauce in to the bottom of the cup. Layer with about 2 TBSP ground turkey, top with a about another heaping 2 TBSP of full of cheese mixture. More beef, then sauce, then cheese on top, which I like to sprinkle additional mozzarella on top (this account for the other 1/2 c mozz)
- Continue until you are out of ingredients. I got about 7 cups from a mini-loaf pan.
- Bake at 375* until wrapper edges are browned, and lasagna is bubbly and heated through.
Serving Size: For me, this made 7 cups in a mini-loaf pan.
Number of Servings: 7
Recipe submitted by SparkPeople user TERSH79.
Nutritional Info Amount Per Serving
- Calories: 327.7
- Total Fat: 9.4 g
- Cholesterol: 82.9 mg
- Sodium: 741.4 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 1.2 g
- Protein: 33.0 g
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