Tuesday, February 7, 2012

HG Lasagna Cupcakes

This is a hearty little cupcake! Personally, I'm not a huge fan of meat sauce, so it didn't do much for me in that sense, so next time I may try with just marinara sauce, or use veggie sausage crumbles. Brian gives this one a 3.5 rating out of 5. The recipe comes from Hungry Girl: 300 Under 300, page 188.

HG Lasagna Cupcakes

* 12oz. raw lean ground turkey
* 1/4 tsp. salt, divided
* 1/8 tsp. pepper
* 1 cup chopped onion
* 1/2 cup chopped mushroom (I used 1 can, drained)
* 1 (14.5oz) can crushed tomatoes
* 1 1/2 tsp. chopped garlic, divided
* 1/2 tsp. italian seasoning
* 1 (10oz.) pkg. frozen spinach, thawed
* 1 1/2 cups fat-free ricotta cheese (I use low fat)
* 1/4 cup fat free liquid egg
* 24 small square wonton wrappers
* 1 1/2 cups shredded part-skim mozzarella cheese

1. Preheat oven to 375.

2. Bring large skillet sprayed with nonstick spray to medium-high heat. Add turkey and season with 1/8t. salt and 1/8t. pepper. Cook and crumble until no longer pink, about 5 minutes.

3. Add 1c. onion and 1/2c. mushrooms and stirring often cook until veggies are soft, about 6 minutes.

4. Reduce heat to low and add can of crushed tomatoes, 1t. garlic, and 1/2t. italian seasoning to the skillet. Stir occasionally and simmer 10 minutes. Set aside.

5. Meanwhile, squeeze out liquid in thawed spinach with a paper towel.

6. Combine spinach, 1 1/2c. ricotta, 1/4c. egg sub, remaining 1/8t. salt, and 1/2t. garlic. Mix well and set aside.

7. Spray 12-cup muffin tin with nonstick spray and press 1 wonton wrapper in each cup. 

8. Evenly distribute about half of spinach mixture and press into the cup.

9. Top with half of tomato mix evenly distributed between each cup and pressed in.

10. Top with 1 T. of mozz cheese on each cup.

11. Place another wonton wrapper onto each cup and press in carefully.

12. Evenly distribute remaining spinach mix between cups.

13. Top with remaining tomato mix, pressing in.

14. Sprinkle each cup with another 1T. of mozz chz.

15. Bake in the oven about 10 minutes (until cheese melted and edges are browned.

16. Allow to cool and then enjoy!

Breakdown (per cup):
165 cal
4.75g fat
390mg sodium
14g carbs
1.25g fiber
3g sugar
15g protein 

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