12 oz ground turkey
1 medium onion, chopped
1/2 C mushrooms, chopped
1/4 tsp salt
1/4 tsp pepper
1 - 15 oz can tomato sauce
2 garlic cloves, minced
1 1/2 tsp dried oregano
Pinch of red pepper flakes
1 1/2 C part-skim ricotta cheese
1/2 tsp dried basil
24 wonton wrappers
1 1/2 C shredded part-skim mozzarella cheese
Preheat the oven to 375º F.
Spray a 12-cup muffin tin with nonstick cooking spray (or use silicon cups).
Saute the turkey, onions, mushrooms, salt and pepper in a large skillet on med-hi heat.
Break up the turkey into small crumbles.
Cook for 10 minutes, keeping the turkey loose.
Stir in the garlic and cook 1/2-1 minute more.
Add the tomato sauce, half of the oregano and red pepper flakes - stir to combine.
Taste and season with additional salt and pepper if desired.
Bring the sauce to a gentle boil and simmer for 10 minutes.
Remove form the heat and set aside.
Stir the ricotta cheese with the remaining oregano, basil and a pinch of salt and pepper.
Press 1 wonton wrapper into each well - be sure to press them into the bottom and sides of the pan.
Divide half of the ricotta mix into the 12 wells - press into an even layer.
Divide half of the tomato sauce on top of the cheese layer.
Sprinkle 2 tsp shredded mozza on top of tomato sauce.
Add another wonton wrapper and repeat.
Bake the mini lasagnas for 10 minutes or until the cheese is melted and bubbly.
Let them sit for a few minutes before removing them from the pan.
Serve garnished with fresh basil.
Add fresh bread or garlic toast.