Hungry Girl Recipe - Lasagna "Cupcakes"

 Lasagna Cupcakes

PER SERVING (1 cupcake): 165 calories, 4.75g fat, 390mg sodium, 14g carbs, 1.25g fiber, 3g sugars, 15g protein -- POINTS® value 3*

Lasagna dressed up like dessert for Halloween!?! So cute we could just EAT IT UP!





Ingredients:
12 oz. raw lean ground turkey
1/4 tsp. salt, divided
1/8 tsp. black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
One 14.5-oz. can crushed tomatoes
1 1/2 tsp. chopped garlic, divided
1/2 tsp. Italian seasoning
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free ricotta cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/8 tsp. ground nutmeg
24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
1 1/2 cups shredded part-skim mozzarella cheese

Directions:
Preheat oven to 375 degrees.

Bring a large 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 minutes. Add onion and mushrooms and, stirring often, coo****il veggies are soft and turkey is fully cooked, about 6 minutes.

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 a 12-cup muffin pan with nonstick spray. Press a wonton wrapper into the bottom and up along the sides of 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. mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining spinach-ricotta mixture and turkey mixture among the cups. Top each cup with 1 tbsp. mozzarella cheese.

Bake in the oven until cheese has melted and wrapper edges have browned, about 10 minutes.

Allow to cool, carefully transfer to a plate, and serve 'em up!

MAKES 12 SERVINGS

What a great idea! My mom sometimes makes cabbage rolls in muffin tins, just like this.  Saved for future enjoyment, thanks Sue :)

 Oooh!  I'd love to know how your mom makes those!

Exactly the same way - except she (obviously) lines the muffin tins with cabbage leaves, fills with the usual stuff, folds over the tops of the leaves and tops with a little extra tomato sauce.  Very yummy and not all of the rolling and intensive work that goes into usual cabbage rolls.

 Thanks!  That is brilliant!  I will definitely give it a try.

Forgot to mention that after she sprays the tin with PAM, she coats with some tomato sauce so the whole thing is "saucy" when it's done.

These sound amazing and seeing as I'll be raking leaves this weekend, could be the right come in from the cold meal for dinner.  Thanks so much for this.

Yummy...printed out to take to the grocery store!!!!!

Thank you so much for this recipe.... I still can not eat any type of pasta or rice so I just avoid lasanga when I make it for my family. But I can for some reason tolerate wonton so I am going to be all over this and make it this weekend. I am so excited!!
 

Kerry

Ladies, thanks so much for these recipes and ideas.  Can't wait to try them.  Have a great day!!!