Tuesday, November 17, 2015

Turkey Lasagna Cupcakes Recipe

With Thanksgiving right around the corner, I thought I'd share a family favorite with y'all.  These "healthy" turkey lasagna cupcakes make great appetizers and they are also a wonderful way to monitor your food portions.  

Let's get started!

This recipe makes 30 Turkey Lasagna Cupcakes (serves 6-8)

  • Cupcake tins for 30 (I use two of the 12ct trays and one of the 6ct)
  • Cooking Spray (to coat the cupcake tins)
  • 1 package of round won ton wrappers (if you can't find round, then you'll have to trim down the square won ton wrappers to make them round)
  • 2lbs of ground turkey
  • Morton's Nature's Seasons (you can substitute this with salt and pepper)
  • 24.5oz Mezetta Napa Valley Bistro Homestyle Marinara Sauce (or your favorite brand)
  • 16oz Skim (or low fat) Ricotta Cheese
  • 1/2lb of 2% Shredded Mozzarella Cheese
  • Grated Parmesan Cheese
*Use your regular utensils to measure out the ingredients.*

  • To start, spray your tins with your cooking spray and preheat the oven to 375 degrees.
  • Begin your layers by pressing your won ton wrapper into the bottom of your tin.  If you have the square wrappers, you can use a round drinking glass as a template to make the round shape.
  • Cook your ground turkey until completely done. Season with Morton's season all or salt and pepper.
  • While your turkey is cooking start layering your cheeses in your tins...half a spoonful of grated parmesan, ricotta and a sprinkle of the shredded mozzarella. 
  • Once the ground turkey if fully cooked, you can add a teaspoon on top of the cheese layers and then top it with a spoonful of marinara sauce and repeat the layering process. 
  • After you have added a second layer, you can leave your lasagna cups open faced...or if you prefer to have them covered, you'll need to purchase another package of won ton wrappers. The package I buy contains 60 wrappers total, which is only enough for 2 wrappers per lasagna cupcake.
When you're done, pop these babies in the oven for 15-18 minutes (if you're using dark metal tins) or 18-20 minutes (for lighter colored tins, like the one in the picture).  

Allow to cool  and harden for 5-7 minutes and remove them using a small spatula.

Buon Appetito...

...and Happy Thanksgiving!!!!

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