Yesterday I explained how I used Stumble Upon to create my weekly meal plan. Today, I am going to share with you my healthier take on the mini lasagna recipe. I tweaked a few ingredients to create a lower calorie meal. In fact, each mini lasagna only has about 115 calories and they taste oh so good!
1 lb. lean ground turkey
1/2 jar of marinara sauce
1/2 cup of part skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 tsp. oregano
1/2 tsp basil
6 oz. part skim reduced fat mozzarella cheese
6 egg roll wrappers cut into fourths. You can use wonton wrappers instead, but I prefer the egg roll ones.
Preheat the oven to 350 degrees and spray down a 12 cup cupcake baking sheet with cooking spray.
Brown a pound of lean ground turkey and add in a half jar of marinara sauce once cooked through. I seasoned my meat with salt, pepper and garlic powder, but you don’t have to. Set aside.
Combine 1/2 cup of part skim ricotta cheese, 1/4 cup Parmesan cheese, one egg, 1/2 tsp. basil and 1/2 tsp. oregano. Mix together and set aside.
Place one square of egg roll wrapper into the bottom of each tin and press gently into place.
Place a spoonful of meat mixture into each tin and use only half of the meat mixture. On top of the meat, add a spoonful of the ricotta mixture, use it all. Lastly for this step, place a pinch of shredded mozzarella cheese on each mini lasagna.
Cover each of the mini lasagnas with another square of egg roll wrapper. Dip each square of wrapper into water before placing on top of each tin. This will help to keep it moist during baking.
Top each mini lasagna with another spoonful of meat mixture and another pinch of mozzarella cheese.
Bake at 350 degrees for 12-15 minutes. I found that a fork is the easiest way to get the lasagnas out of the tin intact. Just slide a fork down the side of each lasagna and they should pop right out.