Mini Lasagna Cups

Mini Lasagna Cups


  • 1/4 tsp salt, divided
  • 1 cup chopped onion
  • 14.5 oz can crushed tomatoes, or tomato sauce
  • 3 tsp dried oregano, divided
  • 1 1/2 cups part skim ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 12 oz raw ground turkey
  • 1/4 tsp pepper
  • 1/2 cup chopped mushrooms
  • 2 cloves garlic, minced
  • 1/2 tsp dried basil
  • 24 small square wonton wrappers


  • Preheat oven to 375 degrees F.
  • Heat a large frying pan over medium heat.
  • Place the onions, mushrooms, pepper, turkey and salt.
  • Break the meat into pieces and put in the frying pan.
  • Saute for 10 min. Add the garlic and mix for half minute.
  • Add 2 teaspoons of oregano and the crushed tomatoes (or tomato sauce), lower the heat and simmer for 10 min. Displace.
  • Mix the ricotta, a tsp of oregano, a pinch of salt and pepper and the basil and stir.
  • Spray a 12-cup muffin pan with nonstick cooking spray.
  • Put wonton wrappers in each.
  • Pour half of the ricotta mixture in the 12 – cup muffin pan.
  • Spoon half of the turkey mixture on top of the cups.
  • Top with 2 teaspoons of mozzarella.
  • Press second wonton wrapper on top of the mozzarella.
  • Repeat until using all of the left rocotta, tomato sauce and mozzarella.
  • Bake for 10 minutes.
  • Let the cups cool, displace from the muffin pan.
  • Serve!

Yield: 12

Submitted by: Nancy Thompson


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