Yet another wonderful way to use those fabulous wonton wrappers...
(Those have become a staple item on the ol' grocery list)
Let's get right to it...
(I found this recipe at www.canyoustayfordinner.com)
I don't know if I will ever make Lasagna the "traditional" way again ;)
Here is what you will need:
- 12 oz raw ground turkey, beef, or chicken
- 1/4 tsp salt, divided
- 1/4 tsp pepper
- 1 cup chopped onion
- 1/2 cup chopped mushrooms
- 14.5 oz can crushed tomatoes, or tomato sauce
- 2 cloves garlic, minced
- 3 tsp dried oregano, divided
- 1/2 tsp dried basil
- 1 1/2 cups part skim ricotta cheese
- 24 small square wonton wrappers
- 1 1/2 cups shredded mozzarella cheese
First, preheat the oven to 375 degrees.
Heat a large skillet over medium heat. Add the meat, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the meat of your choice is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes or tomato sauce and 2 tsp of oregano. Bring the pan to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12 - cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the cups.
Using half of the ricotta mixture, divide it among the 12 muffin cups.
Next, using half of the meat and tomato sauce, spoon it evenly over each of the ricotta filled cups.
Sprinkle with 2 tsp of mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process!! Using the leftover over ricotta, meat mixture, and mozzarella.
Bake for 10 minutes or until cheese has melted.
(I baked mine a little longer, probably for 15 minutes)
Cheesy greatness ^^^
Let the cups cool, remove from the pan and serve!
The wonton wrapper is crunchy on top and soft like a noodle on the bottom!!
Just like mom's homemade lasagna but way more fun!