Petite Lasagnas (www.canyoustayfordinner.com)
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 tofu in the refrigerated section of the produce department or if you want to get adventurous make your own lasagna dough, but just in mini)
1 ½ cups shredded mozzarella cheese
Preheat oven to 375 degrees. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt and pepper. Crumble the meat and sauté the mixture for about 10 minutes or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregona. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
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.
Coat a 12 cup muffin tin or 8 ramekins 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.
Using half of the ricotta mixture, divide it among the muffin or ramekin 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.
Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes or until the cheese has melted. Let the cups cool, remove them from the pan and serve!