Shauna D's Recipes: Lasagna Cupcakes

You know the "If you could only eat one type of cuisine for the rest of your life what would it be?" question? Well, I always answer it with Mexican, but Italian is not far behind. I love the combo of pasta, cheese and sauce - in any form it always tickles my fancy! This lasagna recipe is really fun and would make a wonderful potluck dish. Its portion controlled, and light on the carbs as you do not use big sheets of lasagna noodles you use wonton wrappers. These are also really easy to make! I owe credit to Hungry Girl as this is her recipe.

Lasagna Cupcakes

The Stuff:
1 pound lean ground turkey
1 cup chopped onion
1/2 cup mushrooms
1 14.5 oz can crushed tomatoes, I use the one with basil and oregano
2 cloves of garlic minced
1/2 teaspoon each of dried: oregano, basil and parsley
S&P
1 10oz package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups of low fat ricotta
1/4 cup fat free egg substitute (I use egg whites)
24 small wonton wrappers (I could not find square ones, but round worked fine)
1 1/2 cups shredded reduced fat mozzarella cheese

The How To:

Preheat oven to 375 degrees
In a large skillet add turkey and cook until no longer pink, make sure to use a wooden spoon and crumble as you cook, top with S&P to taste
Add onion and mushrooms and cook until veggies are tender
Reduce heat to low and add tomatoes, 1 clove of garlic, spices and simmer for about 10 minutes. Remove from heat and set aside.
While the turkey mixture is simmering, combine spinach, ricotta, egg, dash of salt, and remaining garlic to a bowl and mix well.
Spray a 12 cup muffin pan with nonstick spray
Press a wonton wrapper onto bottom of pan in each cup, evenly distribute the ricotta mixture and smooth with back of a spoon