Recipe: Mini lasagna cups

All the flavor of a traditional lasagna, but individually portioned. Make a batch and eat them throughout the week or freeze some for a super quick dinner later.

Serves 12

Ingredients

• ¾ pound meatless crumble (ground turkey, chicken, buffalo or lean beef may be substituted as preferred)
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 small onion, chopped
• ½ cup chopped fresh mushrooms (canned mushrooms may also be used)
• 14 ½ ounce can crushed tomatoes or about 1 ¾ cup marinara of choice
• 2 cloves garlic, minced
• 3 teaspoons dried oregano
• Pinch of red pepper flakes, optional
• ½ teaspoon dried basil
• 1 ½ cups part skim ricotta cheese (cottage cheese may also be used)
• 24 small square wonton wrappers
• 1 ½ cups shredded mozzarella cheese

Directions

Preheat oven to 375 degrees.

Coat a large nonstick skillet with nonstick cooking spray and heat to medium. Add protein of choice, onion, mushrooms, salt and pepper. Sauté the mixture for about 10 minutes or until the protein is cooked through. If using meatless crumble, cook for about 4 minutes. Add garlic and stir constantly for 30 seconds.

Add the crushed tomatoes or marinara sauce and 2 teaspoons oregano. Also add red pepper flakes if using. Bring the contents of the pan to a gentle boil. Reduce heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine ricotta cheese, a pinch of salt and pepper and the basil and the remaining teaspoon of oregano. Mix well and set aside.

Coat 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing it firmly to the bottom of the cup and to the side. Can use 2 wonton sheets per cup if desired, it will produce a firmer end product.

Using half the ricotta mixture, divide it among the 12 muffin cups. Next using half of the tomato mixture, spoon it evenly over each of the ricotta filled cups. Sprinkle each with about 2 teaspoons of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce and the rest of the mozzarella.

Bake for 10 minutes or until the cheese is melted.

Let the cups cool, remove from pan and serve.

Nutrition Facts (per serving):*

180 calories, 6g fat, 460mg sodium, 21g carbohydrates, 13g protein, 1g fiber, 6g sugar

*Based on meatless crumble

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.