Mini Lasagna

By Nora E. Moreno
A mini-version of a classic Italian favorite. Ingredients 1 pound lean ground turkey or ground sirloin beef ¼ teaspoon salt ⅛ teaspoon black pepper ½ cup onion, chopped ½ cup mushrooms, chopped 1 can crushed tomatoes 1 teaspoon garlic, chopped ½ teaspoon Italian seasoning Canola oil non-stick cooking spray Small square wonton wrappers (found in refrigerated section) or 12 single lasagna noodles ½ package frozen chopped spinach, thawed and squeezed dry 1 cup fat-free ricotta cheese or 1 (8 oz) container of fat-free cottage cheese ¼ cup egg beaters ⅛ teaspoon ground nutmeg 1 ½ cups shredded part-skim mozzarella cheese ½ cup parmesan cheese Directions Pre-heat oven to 375°F and spray a 6-serving muffin tin with non-stick cooking spray. Sauté all vegetables and cook ground meat. Season to taste, drain any excess fat. In a bowl, mix frozen chopped spinach, cottage cheese, ¼ cup egg beaters, ⅛ teaspoon ground nutmeg, ½ cup mozzarella, ½ cup parmesan for cheese mixture. Start assembling the lasagnas. Line each cupcake mold with a square wonton wrapper. Put a little cheese mixture into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 3 layers in all, and ending with sauce. Sprinkle each lasagna with reserved parmesan and mozzarella cheese. Bake until lasagnas are lightly browned, about 20 minutes. Let cool in pan for about 5 minutes, then run a knife around the edges and remove from pan. Cooking tip: Add a variety of vegetables to a dish to increase dietary fiber and flavor. Nutritional Information Calories: 165 Total carbohydrate: 14 grams Dietary fiber: 1 gram Protein: 15 grams Total fat: 5 grams Saturated fat: 3 grams Sodium: 390 milligrams
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