Tuesday, April 17, 2012

Turkey Lasagna Cups


• 1/2 lb Ground Turkey 
• 1 small onion, chopped 
• 1/2 cup chopped mushrooms 
• 1/2 can diced Tomatos 
• 1 cup Tomato Sauce 
• 1.5 cups Cottage Cheese 
• 1 cup Frozen Spinach {which has been thawed} 
• 2 cups Mozza Cheese, shredded 
• 24 small square Wonton Wrappers 
• Oregano, Garlic Powder, Salt, Pepper to taste 

• Preheat oven to 375ºF
• Heat a large skillet over medium heat. Add the turkey, onions, mushrooms and seasonings. Simmer until cooked
• Add crushed tomatoes and sauce, 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 Cottage Cheese and Spinach. Stir to mix well. Set aside.
• Spray 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

  • • Spoon in Cottage Cheese mixture, using about half for the 12 muffin cups
  • • Spoon in half of the beef/turkey and tomato sauce mixture, again using about half.
  • • Sprinkle with mozzarella
  • • Gently press another wonton wrapper on top of the mozzarella layer
  • • Repeat the process by distributing the remaining Cottage Cheese, then the remaining tomato sauce/meat mixture, and finally the rest of the shredded mozzarella

  • • Bake for about 10 minutes, or until the cheese has melted
  • • Let the cups cool for 5 minutes then remove them from the pan, and serve!