Last night I made one of my favorite, but seldom made dishes, Mini Lasagna. I saw this recipe on Pinterest several years ago and made them for a party. They were a huge hit, and super easy to make. I have to credit the original recipe to TheFitHousewife.com, but I made a few modifications to it.
Jenelle's Mini Lasagnas:
Ingredients:
-1 package of wonton wrappers
-1 jar of Trader Joes (or your favorite brand) marinara sauce
-1 lb lean ground turkey
-1 15 oz container of Light Ricotta Cheese
-Shredded Parmesan Cheese
-Cupcake liners (optional)
Directions:
1. Preheat oven to 350F. Grease an 8"x10" Muffin tin or line with cupcake liners (I find it easier to use liners)
2. In a medium sauce pan, sauté ground turkey until fully cooked over medium heat. Turn stove off and add marinara sauce to cooked meat. Stir well.
3. In the greased or lined muffin tin, place one wonton wrapper in each cup, letting the excess go up the side of each cup. Bake for 8 minutes in the oven, or until the wonton wrapper gets slightly crispy. Remove from the oven.
4. Put a small spoonful of ricotta cheese on top of each wrapper. Place a spoonful of the meat sauce mixture on top of each ricotta dollop. Sprinkle the top of each lasagna with parmesan cheese and top with another wonton wrapper, corners of the wrapper in the opposite direction of the bottom layer. Repeat the ricotta, sauce and cheese mixture on top of the new wrapper in each cup.
5. Place the muffin tin back in the oven for 8-10 minutes until the cheese on top is bubbly and golden.
6. Remove the lasagnas from their cups and garnish with parsley if desired.
These lasagnas not only are lighter than original lasagna, but they are just as tasty and lower in calories than regular lasagna. They are also great for people who have had weight loss surgery, because the texture of the wonton is crispy enough to be able to pass smoothly through the altered digestive system of a post-surgical patient.
Happy eating!
Jenelle
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