Italian

Lasagna Cupcakes lighter version is for Dinner.

Lasagna Cupcakes lighter version takes 20 minutes to prepare.

Lasagna Cupcakes lighter version takes 20 minutes to cook.

Lasagna Cupcakes lighter version makes 12 servings.

The ingredients for Lasagna Cupcakes lighter version are:

1 cup marinara sauce

3/4 pound ground turkey

12 wonton wrappers

8 ounces shredded lite mozzarella

1/4 cup shredded Parmesan cheese

4 ounces Ricotta cheese

garnish with basil

Here is how you make Lasagna Cupcakes lighter version:

Preheat oven to 375 degrees. Spray muffin tin with cooking spray.Brown turkey and season with salt and pepper. Drain.Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!Reserve 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.Repeat layers ending with marinara sauce. Top with reserved mozzarella cheese.Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out. Serving Size: Makes 12 lasagnas, 1 per servingNumber of Servings: 12Recipe submitted by SparkPeople user CADEROM.

The nutritional information for Lasagna Cupcakes lighter version is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 141.4

• Total Fat: 6.6 g
• Cholesterol: 35.4 mg
• Sodium: 287.6 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 0.6 g
• Protein: 12.7 g

Lasagna Cupcakes lighter version is Italian cuisine.