Mini Lasagna Cups
WW plus points: 4/cup
adapted from Petite Lasagnas at Can You Stay For Dinner?
12 oz ground turkey
salt and pepper (to taste)
1 jar store bought pasta sauce (I used Muir Glen Organic)
2 cloves garlic, minced
3 tsp dried oregano, divided
1 1/2 c part skim ricotta cheese
1 tsp dried basil
24 small square wonton wrappers
1 1/2 c part skim mozzarella cheese
Preheat oven to 375
Brown the turkey in a skillet with a pinch of salt and pepper (more or less to suit your taste). When the turkey is cooked through, add garlic and stir constantly for 30 seconds.
Add jar of tomato sauce plus 2 tsp of oregano and heat thoroughly. Then, you can remove from heat.
In a separate bowl combine ricotta, basil and remaining oregano. Mix well.
Spray a muffin pan with nonstick cooking spray and line with wonton wrappers. Be sure to gently press them into the bottom of each cup.
Using half of the ricotta mixture divide it among the 12 cups, then layer with half of the turkey mixture and sprinkle with half of the mozzarella cheese.
Place a second wonton wrapper on top of the mozzarella layer and repeat the process by layering the mixtures a second time and topping with mozzarella.
Bake 10-12 minutes.
Allow the cups to cool and remove from pan. This step is important. If you don’t allow them to cool they are more likely to fall apart.