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I still like to enjoy my favorite foods while I am watching what I eat. I just have to enjoy them in mini size! I am ok with that! These only came out to being 179 calories for each one. Put it with a side salad and a whole wheat baguette slice, and you have yourself a delicious meal!
Rating: 4 stars Difficulty of Recipe: 3 stars
Review: I thought these were going to be a lot harder to make but they were pretty simple to assemble. Once they were assembled they only took 10 minutes to cook! I left the onion and mushroom out just because I didn’t want to risk the kids not eating them. These were delicious and we will be making them again.
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Petite Lasagnas
Ingredients
- 1 pound ground turkey
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup onion chopped
- ½ cup mushrooms chopped
- 1 (14.5-ounce) can crushed tomatoes
- 2 cloves garlic, minced, about 2 teaspoons
- 3 teaspoons dried oregano, divided
- ½ teaspoon basil
- 1 ½ cups part-skim ricotta cheese
- 24 small square wonton wrappers
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit, and coat a 12-cup muffin tin with non-stick cooking spray.
- Heat a large skillet over medium-high heat and add the turkey, mushrooms, salt, and pepper. Cook everything until the turkey is cooked through.
- Add the garlic and stir constantly for about 30 seconds. Add the can of crushed tomatoes and 2 teaspoons of oregano. Bring the pan to a gentle boil.
- Reduce the heat to low and let simmer for 10 minutes, stirring occasionally. Set aside.
- In a large bowl mix the ricotta cheese, salt, pepper, and the remaining teaspoon of oregano, and the basil, and set aside.
- Place one wonton wrapper into the bottom of each cup pressing firmly on the bottom and sides.
- Using half of the ricotta mixture, divide it among the 12 muffin cups and spoon it on the bottom.
- Then using half of the turkey meat mixture, spoon it evenly over the ricotta-filled cups. Sprinkle each cup with 2 tsp of mozzarella.
- Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process distributing the remaining ricotta mixture and turkey mixture. Top with mozzarella.
- Bake for 10 minutes or until the cheese has melted. Let the cups cool for a few minutes, then remove from the pan and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this recipe and make it often! However, the wontons don’t crisp and are soggy. I’ve tried “pre-baking” the bottom one, but it burns when I add the rest to finish. Any suggestions would be greatly appreciated!
Hi Mary, it sounds like you are making them just right! Mine don’t really crips up either. Only the tops that are expose get a little crisp to them. I hope this helps!
The Bottoms didn’t cook had to remove from pan and turn over replace in oven to cook some more I would recommend that the bottom layer be precooked a little to prevent this from happening again.
do the wonton wrappers need to be precooked/boiled first?
No they don’t
Yum! Do you think these would be okay to make and then freeze for later?
How cute (and healthy!) are these? I saw them on A Stitch in Thyme’s FB party and had to come over for a closer look! Thanks for a great recipe! 🙂
~Joy from Yesterfood
Adorable mini dinner idea!! I just bought wonton wrappers for another dish…I think I know what to do with the leftovers now!!!
That’s way the betsest answer so far!
These look awesome and I never would have thought to use wontons. Adding to my grocery list for next week.
Angela