Sunday, December 16, 2018
Sunday Eats - Lasagna Bites
Lasagna Bites (uses wonton wrappers instead of pasta).
2-3 Tablespoons of Extra Virgin Olive Oil
1 pound cooked ground turkey breast
dash of salt
dash of pepper
1 medium chopped sweet onion
a heaping cup of chopped mushrooms
14.5 oz can Muir Glen organic crushed tomatoes (best of all the brands)
1 Tablespoon minced garlic
1 toothpick swirl for EACH of the following Young Living Vitality Oils (or one PINCH each of dried herbs)
1/8 teaspoon crushed red pepper
splash of red wine
1/2 teaspoon wild honey
Note: If you are making this with sauce already prepared, use about 2 and a half cups.
1 and 1/2 cups part-skim milk ricotta mixed with a pinch of salt and two or grinds of fresh cracked pepper and 2 toothpick swirls young living Vitality basil (or two pinches dried basil)
The Presentation: 24 small square wonton wrappers (usually found near the tofu in the refrigerated section of the produce dept)
1 and 1/2 cups of Parmesan, Asiago, Romano, Fontina, and Mozzarella mixed (or your favorite Italian blend)
Topping: chopped dried herb such as parsley or basil
INSTRUCTIONS: Preheat oven to 375ºF. Heat a large skillet over medium heat. Cook the onions in olive oil until starting to soften, add mushrooms and cook a few more minutes Add the turkey and cook over medium until turkey is cooked through. In the last minute or so of cooking add the garlic. Drain off any moisture and add the crushed tomatoes, wine, honey, and seasoning, simmer on low until liquid thickened. About 15 minutes. Remove from heat.
In a large bowl, combine the ricotta, a pinch of salt and pepper, and 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 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the meat mixture, divide it among the 12 muffin cups. Next, using half of the ricotta mixture, spoon it evenly over each of the meat-filled cups. Sprinkle with about 2 teaspoons of the cheese blend.
Gently press another wonton wrapper on top of the first meat/cheese layer, pressing down into the sides of the tin to form a shallow bowl shape.
Repeat the process by distributing the remaining sauce and ricotta and finally the rest of the shredded cheeses.
Bake for 11-14 minutes, or until the cheese has melted and the wonton edges are brown and crispy all around. For my oven, and as much as I stuffed them it was 14 and a half minutes.
Let the cups cool slightly, remove them from the pan ( a fork helps lift them out) and serve!