Cookin Stuff: 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

Ingredients:

* 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

Directions:

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.