I was skeptical how these would come out when I saw a picture and seriously thought mine would be featured in those funny as hell, “nailed it” photos on Facebook. You’ve seen em! BUT, these were easy peezy and were seriously almost too cute to eat!
Your traditional style ricotta cheese and meat mixture, alternated between wonton wrappers, usually found in the produce refrigerated section of your grocery store.
We ate these as a dinner, but they could be served as an appetizer at a party as well. Kids will love these little treats they can hold in their hands! And for adults on Weight Watchers, they are 4 point each! Enjoy!
12 ounces (or 3/4 of a lb.) – lean ground turkey
1/4 tsp. salt, divided
1/8 tsp. – pepper
1 cup – chopped onion or onion powder to taste. (I used powder)
1/2 cups – mushrooms, chopped
1/2 jar – of your favorite spaghetti sauce
1- 1/2 tsp. – chopped garlic, or garlic powder to your taste
1/2 tsp. – Italian seasoning
1- pkg. of frozen chopped spinach, thawed and squeezed of water
1 -1/2 cups- ricotta cheese
1/4 cup- liquid egg substitute, like Egg Beaters (original flavor)
1/8 tsp. ground nutmeg
24- wonton wrappers
1- 1/2 Cup of Fat- Free mozzarella cheese
Preheat oven to 375 degrees
Brown your turkey in a skillet with a little bit of cooking spray and season with 1/8 tsp. of salt
Cook and crumble until no longer pink
When turkey is almost done, add your onion (or powder) and chopped mushrooms, stirring until softened and turkey is fully cooked; about 6-8 minutes
Reduce the heat and add 1/2 jar of your favorite spaghetti sauce, 1 tsp. garlic, and Italian seasoning to the meat mixture and simmer for 10 minutes.
In a medium sized bowl combine squeezed spinach, ricotta cheese, egg substitute, nutmeg, remaining salt, and garlic and mix well. Set aside
Next, spray muffin tin with cooking spray
Press a wonton wrapper into each and allow it to fall over the sides. Alternate a “pointy edge” of the bottom wonton with a “flat edge” of the next wonton, to get a flower-y look to the finished product
Evenly spoon the spinach/ricotta mixture in the bottom of each and smooth with the back of a spoon. (This is about 1 teaspoonful in each.)
Place another wonton on top of that and do the same with the turkey mixture. (This is about 1 teaspoon as well)
Continue this until each muffin hole can no longer hold anymore layers and stop
Top each muffin with nice amount of mozzarella cheese, approx 1 Tbsp.
Note: I was able to use 19 of the wonton wrappers (there are 24 in one pkg.) and did have some of each mixture left over.
Bake for 10-13 minutes, until each is golden brown on the edges
Allow to cool for a few minutes before removing from the tin. (This prevents them from falling apart.) Lift each one gently with a knife.
Makes 12 Lasagna Cupcakes that are moist on the bottom and crunchy on the top! Yum!
Weight Watchers Points: 4 points each muffin