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Lasagna Cupcakes (lighter version)

Lasagna Cupcakes (lighter version)

Layers of meat, cheese, and pasta baked in little lasagna cupcakes.

Wait, there's more! Read the blog post about this recipe.

This is a version of Lasagna Cupcakes by girlwhoateeverything

“1 cupcake = 7 WW points”

Recipe by FreedSpirit

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(1)

Prep Time: 15 minutes

Total Time: 35 minutes

Servings: 6 Cupcakes

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Ingredients

1 cup marinara sauce
3/4 pound ground turkey
12 wonton wrappers
8 ounces shredded mozzarella
3 ounces Parmesan cheese
4 ounces Ricotta cheese
(optional) basil for garnish

Directions

1Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2Brown turkey and season with salt and pepper. Drain.
3Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
4Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.
5Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
6Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
7Garnish with basil and serve.

Categories: Main Dishes, Pasta, 30 Minutes Or Less, Comfort Foods

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TBSPAna said:

Love the veggie add-ons, @MadamTeepot!

5/3/2013 1:51:26 PM

MadamTeepot said:

I made this about once a month (they never last for more than one helping, friends "coincidentally" drop by) and tend to toss in alternating slices of yellow summer squash, and zucchini. Delish!

5/2/2013 4:35:32 PM

TBSPAna said:

One cupcake is considered one serving, @Anonymous.

4/9/2013 5:03:26 PM

Anonymous said:

How many are considered a serving?

4/8/2013 8:52:28 AM

TBSPAna said:

Hi @Anonymous! I haven't tried freezing them before baking but they should freeze similar to lasagna. Just be sure to keep them in an air tight container and allow time for the dish to thaw before eventually baking. (I wouldn't freeze longer than 2-3 weeks before consumption.)

4/4/2013 4:28:51 PM

Anonymous said:

Can this be prepared/baked and frozen in advance?

4/4/2013 9:42:13 AM

jaam said:

Tried this recipe tonight and loved it. However, I did make a couple of ingredient changes. Since I'm a vegetarian, I omitted the meat and opted for sliced baby portobello mushrooms instead. Also, instead of just using regular mozzarella cheese, I used Sargento Reduced Fat 4 Cheese Italian which has mozzarella, provolone, asiago, and romano cheeses. For the ricotta cheese, I tried Sorrento's new fat-free ricotta, which has all the flavor without the fat calories. I used a mushroom and garlic marinara that I already had in the cabinet. This recipe was so simple to make and tastes great.

2/27/2013 11:23:39 PM

TBSPAna said:

Thanks for sharing!

6/19/2012 3:26:38 PM