Mini Lasagna Cups

By [e-mail]

Ingredients

• 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

Details

Servings 1
Adapted from lovecookeat.com

Preparation

Step 1

Directions:

Preheat oven to 375 degrees F.

Heat a large frying pan over medium heat.

Place the onions, mushrooms, pepper, turkey and salt.

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.
Pour half of the ricotta mixture in the 12 – cup muffin pan.
Spoon half of the turkey mixture on top of the cups.
Let the cups cool, displace from the muffin pan.