Ok, I made these little lovelies a couple of weeks back for my family and I have been dying to share them with you! They are so much fun and pretty easy to make. The best part? You don't feel like you have to take a heaping spoonful out and the leftovers are super easy to save and reheat! No messy scooping and plopping. (I bet you didn't know normal lasagna was that messy, huh?)
Note: My pictures are not nearly as pretty as hers, but you'll get the point!
Ingredients
12 oz raw ground turkey
¼ tsp salt, divided
( I used garlic salt)
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
( I used Italian seasoning instead of oregano and basil)
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square won ton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese
I must confess that I did not follow the measurements exactly. I used more turkey, tomato sauce, mozzarella and ricotta cheese. I also just seasoned to my hearts content. I omitted the onion and mushrooms because I despise mushrooms, but I'm sure if you like them then they would taste wonderful!
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 and 2 tsp of oregano. 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.
(I just used Crisco to coat the insides of my pan. If you do this make sure to put some around the edge of the opening so your won ton doesn't stick to it. If you're using a spray just make sure and spray the top as well)
Place 1 won ton 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 won ton 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!
Mine definitely did not turn out as pretty as
hers, but they were super delicious! I was a little nervous about the won tons and the ricotta cheese but they tasted exactly like little lasagnas! And they packed up nicely to be put in the refrigerator for lunch. Just wonderful!
