Lasagna Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Lasagna Cupcakes calories by ingredient
Number of Servings: 12
Ingredients
-
12 ounces raw lean ground turkey
1/4 tsp salt, divided
1/8 tsp black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
14.5 ounce can crushed tomato
1 1/2 tsp chopped garlic, divided
1/2 tsp Italian seasoning
10 ounce package of frozen spinach, thawed and squeezed dry
1 1/2 cups fat-free ricotta cheese
1/4 cup fat-free liquid egg substitute
1/8 tsp ground nutmeg
24 small square wonton wrappers
1 1/2 cups shredded mozzarella cheese
Directions
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.