Mini Lasagnas!

Soooooo, my Mom offered to buy all of the ingredients if I came to her place and cooked one of my new recipes.  Okay deal!  I used this recipe for mini lasagnas and it tasted amazing but it was not shaped correctly when I was done.  

So in this recipe I have made some changes that will hopefully help in this area. One thing I dislike in recipes is feeling overwhelmed by steps or not being prepared. So I am trying, in all of my recipes I try and blog about, to give as much advice and as many extra tips as I can to help cooking come easier to anyone who also feels this way. 

Mini Lasagnas 7/20/2012

Ingredients

12oz ground turkey (raw)

salt & pepper (on hand for seasoning throughout)

1c chopped onion

1/2c chopped mushrooms

14oz diced tomatoes 

8 or 10 oz can of tomato sauce

2tbsp minced garlic

3tsp oregano

1/2 tsp basil

1 3/4c skim ricotta cheese

1 package Nasoya All Natural Wonton Wraps

2c shredded mozzarella 

Instructions

• You will need a skillet & a muffin tray
• Prepare and measure out all ingredients in advance, this will save you time and you will be a better cook for it!
• Preheat oven to 375 degrees Fahrenheit 
• Coat muffin tray with cooking spray
• In a skillet saute ground turkey, onion, mushrooms, salt & pepper until turkey is cooked through
• Add garlic and stir for 30 seconds 
• Add in diced tomatoes & tomato sauce 2 tsp of oregano and bring to a boil
• Simmer for 10-15 minutes
• While the ground turkey mixture is simmering: 
• Combine ricotta, 1 tsp of oregano and basil mix well, add in salt & pepper
• Place 2 wontons in each of the muffin cups (I used 1 and they ended up falling apart) 
• Place a dollop of ricotta mixture in each
• Add ground turkey mixture
• Sprinkle with mozzarella cheese

• Press wonton on top and repeat ricotta, turkey, mozzarella steps

• Bake in oven for 10-15 minutes until cheese has melted and wontons have cooked a bit (light brown)
• Do not remove from pan until cooled, doing so will also cause them to fall apart

Enjoy!

- A