Wednesday, July 13, 2011

petite lasagnas.

layer one.
layer two and three
the finished product...yummm
who doesn't absolutely love pasta? i mean seriously i know there are people out there that avoid pasta but not i. i have tried, and failed to avoid it but it is just not happening. between pasta and my fascination with making things in smaller sizes this recipe immediately caught my eye.  miniature things are are amazing for a variety of reasons. one: they freeze easy, two: they are perfect for nights when matt or i are out and the other is eating solo, and three: i am convinced i can eat more of them "because they are smaller".  these little wonders would also be perfect to entertaining. enjoy!
12 oz raw ground turkey
¼ tsp salt, divided
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
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese
1. 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.
2. 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.
3. 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.

4. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

5. 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.

6. Gently press another wonton wrapper on top of the mozzarella layer.

7. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

8. Bake for 10 minutes, or until the cheese has melted.

9. Let the cups cool, remove them from the pan, and serve!

Yields: 12 petite lasagnas.

Nutrition Info for 1 petite lasagna: Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

Adapted from and pictures from Can You Stay for Dinner?

No comments:

Post a Comment