Dinner

Lasagna Cupcakes is for Dinner.

Lasagna Cupcakes takes 30 minutes to prepare.

Lasagna Cupcakes takes 15 minutes to cook.

Lasagna Cupcakes makes 12 servings.

The ingredients for Lasagna Cupcakes are:

12 oz. raw lean ground turkey
Salt & Pepper to taste
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

Here is how you make Lasagna Cupcakes:

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, cook until 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. I made these the other night and did enjoy them. I would make a few changes but overall the recipe was good. I will prob add a lil bit of cheddar cheese just cause I love my real lasagna to be loaded with it. Instead of crushed tomatoes I might look for a light sauce to add just a bit. But thats the fun part about lasagna, it's very a very indivual dish :)Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user ELIZABETH2702.

The nutritional information for Lasagna Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 172.2

• Total Fat: 6.3 g
• Cholesterol: 39.1 mg
• Sodium: 298.9 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 1.3 g
• Protein: 12.8 g