Lasagna Cupcakes from Hungry Girl
AnaNotBanana
Posts: 963 Member
I wish I could take credit for this recipe but I got it from the Hungry Girl website. I made these last night and they were a big hit! I had plans to take pictures but they wasn't any left to take pictures of. LOL. And if I can make these, anyone can. I'm definitely domestically challenged but this was super easy.
Nutrition Info per Serving (1 cupcake): 165 calories, 4.75g fat, 390mg sodium, 14g carbs, 1.25g fiber, 3g sugars, 15g protein
Ingredients:
12 oz. raw lean ground turkey
1/4 tsp. salt, divided
1/8 tsp. black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
One 14.5-oz. can crushed tomatoes
1 1/2 tsp. chopped garlic, divided
1/2 tsp. Italian seasoning
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free ricotta cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/8 tsp. ground nutmeg
24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
1 1/2 cups shredded part-skim mozzarella cheese
Directions:
Preheat oven to 375 degrees.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and season with 1/8 tsp. salt and pepper. Cook and crumble until no longer pink, about 5 minutes. Add onion and mushrooms and, stirring often, cook until veggies are soft and turkey is fully cooked, about 6 minutes.
Reduce heat to low. Add crushed tomatoes, 1 tsp. garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.
Meanwhile, in a bowl, combine spinach, ricotta cheese, egg substitute, nutmeg, remaining 1/8 tsp. salt, and remaining 1/2 tsp. garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray. Press a wonton wrapper into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.
Evenly distribute about half of the turkey mixture among the cups, smoothing the surfaces with the back of a spoon. Top each turkey layer with 1 tbsp. mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining spinach-ricotta mixture and turkey mixture among the cups. Top each cup with 1 tbsp. mozzarella cheese.
Bake in the oven until cheese has melted and wrapper edges have browned, about 10 minutes.
Allow to cool, carefully transfer to a plate, and serve 'em up!
Nutrition Info per Serving (1 cupcake): 165 calories, 4.75g fat, 390mg sodium, 14g carbs, 1.25g fiber, 3g sugars, 15g protein
Ingredients:
12 oz. raw lean ground turkey
1/4 tsp. salt, divided
1/8 tsp. black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
One 14.5-oz. can crushed tomatoes
1 1/2 tsp. chopped garlic, divided
1/2 tsp. Italian seasoning
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free ricotta cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/8 tsp. ground nutmeg
24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
1 1/2 cups shredded part-skim mozzarella cheese
Directions:
Preheat oven to 375 degrees.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and season with 1/8 tsp. salt and pepper. Cook and crumble until no longer pink, about 5 minutes. Add onion and mushrooms and, stirring often, cook until veggies are soft and turkey is fully cooked, about 6 minutes.
Reduce heat to low. Add crushed tomatoes, 1 tsp. garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.
Meanwhile, in a bowl, combine spinach, ricotta cheese, egg substitute, nutmeg, remaining 1/8 tsp. salt, and remaining 1/2 tsp. garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray. Press a wonton wrapper into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.
Evenly distribute about half of the turkey mixture among the cups, smoothing the surfaces with the back of a spoon. Top each turkey layer with 1 tbsp. mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining spinach-ricotta mixture and turkey mixture among the cups. Top each cup with 1 tbsp. mozzarella cheese.
Bake in the oven until cheese has melted and wrapper edges have browned, about 10 minutes.
Allow to cool, carefully transfer to a plate, and serve 'em up!
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Replies
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THANK GOD! We are expecting a horrible snow storm this weekend and I think I will go to the store and get enough ingredients to live on these for a few days!!! Thanks hunny!!!0
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Yum!!! Thank you!! Gonna try these out soon
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Sounds Amazing! Thanks!0
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these look tasty! and i have been craving lasagna for like ever... but I HATE HATE HATE washing out my muffin pan!!! I actually try NOT to use it!0
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Thanks! this sounds amazing I'll have to try this!! 0
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Thanks ANA!!!!0
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Really looking forward to trying these.....thanks for sharing!0
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bump0
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sounds so good!0
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I HATE HATE HATE washing out my muffin pan!!! I actually try NOT to use it!
Pick up a silicone muffin pan. The cups are squishy so it helps to pop things out and so much easier to just wipe down - no Pam required!0 -
Sounds good and definately something new for my household to try. Thanks0
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This sounds divine!0
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Use a cupcake holder, it save on the clean up workthese look tasty! and i have been craving lasagna for like ever... but I HATE HATE HATE washing out my muffin pan!!! I actually try NOT to use it!0
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I'm sooooooooooooo down.0
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Use a cupcake holder, it save on the clean up work
Good tip!! I'm trying this next time.0 -
bump0
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This recipe sounds great! I looooove the Hungry Girl website. I also have the Happy Hour recipe book and it is so helpful during the holidays.0
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Bump!0
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Have you seen those silicone ones? I don't have one yet but think I'm leaning toward them. They have muffin pans, cake pans, you name it all in bright colors that things seem to pop right out of. Not yet owning one I can't vouch for that quite YET. lolthese look tasty! and i have been craving lasagna for like ever... but I HATE HATE HATE washing out my muffin pan!!! I actually try NOT to use it!
I hear ya, I hate cleaning out those too:ohwell:
oh this was a bump
Thanks for the recipe:flowerforyou: 0 -
You are a lifesaver! I woke up this morning NEEDING Lasagna, running a 1/2 marathon Sunday, that will be the perfect pre-race meal! THANK YOU!0
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bump :flowerforyou: thanks for sharing0
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<<<<Buuuuump>>>> They sound amazing!0
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I think I'm going to have to try these. It hink I need to buy a muffin pan though!0
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So I made these last night for company. It was a last min thing (so last min I had to run out and buy a cupcake pan!). I was nervous - had never made it before and wanted to make a good impression.
I will say, I wimped out a bit on filling them up, so I have a lot of the ricotta cheese/spinach left over (which I made into potsticker type app today to snack on with the leftover wontons).
These little buggers popped right out of my pan easily and went over REALLY REALLY well. I also made the Chocolate Cake with Diet Cherry Pepsi and fat-free Cool Whip for dessert.
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bump0
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This sounds really good. Do you have a calorie count on it?
Just saw it...thanks!0 -
So I made these last night for company. It was a last min thing (so last min I had to run out and buy a cupcake pan!). I was nervous - had never made it before and wanted to make a good impression.
I will say, I wimped out a bit on filling them up, so I have a lot of the ricotta cheese/spinach left over (which I made into potsticker type app today to snack on with the leftover wontons).
These little buggers popped right out of my pan easily and went over REALLY REALLY well. I also made the Chocolate Cake with Diet Cherry Pepsi and fat-free Cool Whip for dessert.
THEY LOOK BEAUUUTIFUL!
)
I'm making them this week, can't wait to taste them!) 0 -
I popped one out first (from the middle) to make sure they were crispy on the bottom first. As they sat the wonton wrappers absorbed a bit of the extra juice - so no sitting around waiting for company
I keep the turkey/tomato sauce on low while I waited- stirred it occasionally. Then made them, popped them in the oven and viola!0 -
These sound wonderful. I will be making them this week as well! Thank you!0
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Bump - these sound wonderful. Thanks for sharing!0
This discussion has been closed.
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