- 1 tablespoon olive or canola oil
- 1 garlic clove minced
- 8 ounces (1 cup) ground, lean turkey
- 1 cup ½-inch thick diced zucchini (peeled)
- 1 can (14.5 ounces) diced, Italian-style tomatoes
- 8 ounces (1 cup) part-skim ricotta
- 1 large egg
- ½ teaspoon salt; ground pepper to taste
- 24 wonton wrappers (available at most supermarkets)
- ½ cup shredded part-skim mozzarella
Linda Romanelli Leahy Prep Time
In a medium skillet, combine oil and garlic. Cook over MEDIUM HEAT until garlic barely turns color and add zucchini. Stir, cover and cook 2 minutes. Add turkey and cook an additional 3-5 minutes until turkey is no longer pink. Stir frequently to break into small pieces. Add tomatoes and cook about 15 minutes or until juice evaporate. Stir occasionally. Remove from heat and cool about 15 minutes.
Preheat oven to 375 degrees.
In a small bowl, combine ricotta, egg, salt and pepper. Add to cooled turkey mixture.
Lightly coat a 12-cup muffin pan with vegetable oil spray. Place a wonton wrapper in each cup, pressing down on bottom and up the sides of the cup.
Divide the ricotta mixture (about 3 cups) in half. Using one half, distribute evenly on each wrapper and sprinkle with a little mozzarella. Place remaining wonton layers on top going in the opposite direction. Add ricotta mixture and top with cheese.
Bake about 15 minutes until golden. Cool about 5 minutes and run a small knife around the rim of each cup; use a fork to carefully lift out of pan.
*MEXICAN LASAGNA CUPS
Substitute the turkey with 1 cup drained and rinsed black beans; cook about 15 minutes until juice evaporates. Use part-skim cheddar/jack cheese instead of mozzarella and ricotta and use diced tomatoes with chipotle chilies.
Optional: To mixture add 1 Tablespoon chopped cilantro.