Lasagna Muffins

I won't lie.  

These were terribly time-consuming (about 1.5 hours start to finish), but it was worth it. I made them on a lazy Sunday, and got 24 muffins out of the recipe. Since I eat two of them at a time and my husband eats three (both with salad on the side), that made Sunday night's meal, lunch for Monday, and THREE more meals! There's still one night of lasagna muffins in the freezer. :)

Ingredients:

12 oz. ground turkey

4 oz mushrooms

1/2 medium onion

3.25 cup part-skim ricotta cheese

1 large egg white

1 tsp dried oregano

1 bag (about 2 cups) shredded mozzarella cheese

3 cups pasta sauce (your preference, I used Winn Dixie Garden Combination Pasta Sauce)

3/4 package Kraft Parmesan Seasoning Blends - Cracked Black Pepper and Toasted Onion

48 wonton wrappers

Instructions:

1) Brown the ground turkey. Add the onion and mushrooms to the pan and cook until they are soft. Drain the mixture. Put it in a bowl and add the pasta sauce. Mix well.

2) In another bowl mix together ricotta, oregano, parmesan, & egg white. Put the bag of mozzarella cheese in another bowl for easy access.

3) Spray a muffin tin with cooking spray and line the bottom of each pan with a wonton wrapper. 

(If you have a normal muffin tin, you'll be making 12 muffins here, which is half the recipe...so don't fret if you have extra ingredients, you should only be using half of everything here, lol!)

4) Layer a spoonful of the meat/veggie mix, a layer of the ricotta mix, then just a sprinkle of the mozzarella cheese.

5) Add another wonton wrapper (you should be about halfway up the muffin cup), then add another layer of meat/veggies and ricotta mix.

6) Fold over the edges of the remaining wonton wrapper that's sticking up, making it look like a little package. Then sprinkle more mozzarella cheese on top. 

7) Bake for 20-25 mins, then ALLOW TO REST for 5 minutes. This is important - it allows them to set! Then run your knife around the edge, and they'll pop right out! Repeat process to get the rest of your muffins!

Click for a larger view of the yummi-ness!

For each muffin:
Calories - 183
Protein - 11
Fiber - 1
Carbs - 15

P.S. - These freeze REALLY well. Just bake them like normal, let them cool, throw them in a freezer bag and freeze. To thaw, leave in refrigerator all day, then just pop them in the microwave for one or two minutes! Delicious, and they taste freshly made. :)