Petite Lasagnas

I got this recipe from the Can You Stay For Dinner blog, a blog from a girl that managed to lose half her body weight!!!! I adapted it slightly by removing the mushrooms that she recommended (I haven't been able to eat them since getting pregnant for some odd reason) and using fake meat crumbles in place of ground turkey. They were an interesting and fun twist to the normal kind I make.... and very cute!  Next time I may add zuchini and more crushed tomatoes.

(above picture from the Can You Stay For Dinner blog)

Ingredients: (makes 12)
12 oz raw ground turkey (or fake meat crumbles from Boca or Morning Star)
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
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 the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese (I used about 2 cups)

Directions:
1. Preheat oven to 375ºF.
2. Heat a large skillet over medium heat. Add the ground meat, onions, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the meat is cooked through.
3. Add the garlic and stir constantly for 30 seconds.
4. Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
4. In a medium bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
5. Coat a 12-cup muffin tin 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.
6. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the meat tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with about 2 tsp of mozzarella.
7. Gently press another wonton wrapper on top of the mozzarella layer.
8. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
10. Bake for 10 minutes, or until the cheese has melted. For some reason, it took mine about 15 minutes.

   

recipe from http://www.canyoustayfordinner.com/2010/11/04/petite-lasagnas/