Turkey Lasagna Cups

Ingredients

• 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 

Instructions
• 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!