My mom found me a new blog and I really like it. It’s called Tracey’s Culinary Adventures and the very first link she forwarded to me was today’s recipe. She sent it to me last Thursday, saying she thought we’d like these, and I wrote back and said, “I am going to make them tonight, they sound so good!”
Then I realized I’d eaten all the ricotta cheese as my chocolate fix the night before, so I had to go out and get that. And the wonton wrappers. But other than that, I had everything on hand and this sounded really good to me!
The recipe is a simple, easy one, and although it does have a few steps they are not hard steps and they are much easier than making a “real” lasagna. I liked that these were multi-layered, just as a lasagna would be, and I loved even more that they baked in ten minutes. They got four out of five thumbs up at our house, with only Alex not liking them. She liked the inside but not the wrappers. But overall, they were very well received and I’d most definitely make them again.
I am going to post Tracey’s recipe here, and any modifications I made, there weren’t many, but I encourage you to visit her blog because she really goes step by step in her description and it’s really well laid out. Additionally, she has some fabulous recipes on there, so check it out! My lasagnas were slightly more plain than hers as my family doesn’t love a lot of “stuff” in their meat layer, but you can really throw in anything that you like just as you would a regular lasagna.
TRACEY’S MUFFIN TIN MINI LASAGNAS
12 oz ground turkey
1 medium onion, chopped (I skipped this.)
1/2 cup chopped mushrooms (I skipped this.)
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 oz) can tomato sauce
2 garlic cloves, minced
1 1/2 teaspoons dried oregano, divided
pinch red pepper flakes (I skipped this.)
1 1/2 cups part-skim ricotta cheese (I used fat free.)
1/2 teaspoon dried basil
24 wonton wrappers
1 1/2 cups shredded part-skim mozzarella cheese (I used fat free.)
Preheat oven to 375 F. Spray a 12-cup muffin tin generously with nonstick cooking spray.
Add the ground turkey, onions, mushrooms, salt, and pepper to a large skillet set over medium to medium-high heat. Using a wooden spoon, break the turkey up into small crumbles and cook for about 10 minutes, or until the turkey has browned. Stir in the garlic and cook for 30 seconds to 1 minute, just until fragrant. Add the tomato sauce, 1 teaspoon of the oregano, and the red pepper flakes, and stir to combine. Taste and season with additional salt and pepper if desired. Bring the sauce to a gentle boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside.
In a medium bowl, stir together the ricotta, the remaining 1/2 teaspoon of oregano, the basil, and a pinch each of salt and pepper.
To assemble: Press 1 wonton wrapper into each well of the muffin pan – be sure to press them into the bottom and sides of the pan. Working with half of the ricotta mixture, divide it among the wells of the pan evenly, pressing the ricotta into an even layer. Working with half of the tomato sauce, divide it among the wells of the pan, spreading in an even layer rather than mounding. Sprinkle 2 teaspoons of the mozzarella over the top of each mini lasagna. Press a second wonton wrapper onto each mini lasagna then repeat the process of layering using the second half of the ricotta mixture, the remaining half of the tomato sauce and finally two more teaspoons of the mozzarella per cup.
Bake the mini lasagnas for 10 minutes, or until the cheese is melted and bubbly. Remove the muffin pan to a wire rack and let the mini lasagnas cool for a few minutes before removing them. Garnish with fresh basil before serving, if desired.