foodie fridays: bite size lasagnas
Merriam Webster’s dictionary definition of petite: having a small trim figure – usually applied to a woman.
I am far from petite.
I am thick.
Not in a bad way.
More of an athletic fit if you will.
I am of German descent, and we all know that Germans aren’t petite. The French are petite. The Chinese are petite, and even the Dutch are petite. My grandmother, who was Dutch, barely stood at five-feet. I remember my mother explaining that my grandmother’s shoe size was only a five. A five? Sheesh. She even modeled shoes because her feet were so small.
To be small.
A luxury at moments.
Today, let’s surround ourselves with luxury. And no, I am not talking about expensive perfumes, imported furs, or designer handbags. Sorry to disappoint.
I am talking about these……petite lasagnas.
They are small. Almost bite size. But oh so luxurious.
See the beautiful thing about surrounding yourself with luxury is that things are simple. Like sitting first class or having a personal shopper, everything is a breeze and so are these lasagnas.
Assembling these petite lasagnas require four simple steps.
1. Place one wonton wrapper into each cup and place ricotta mixture in bottom.
2. Spoon turkey mixture on top of ricotta and then top with mozzarella.
3. Gently press another wonton wrapper on top of of the mozzarella.
4. Repeat process: ricotta, turkey mixture and mozzarella.
See, wasn’t that easy?
And I haven’t even told you the best part. I know, there’s more you ask?
These petite lasagnas are figure friendly. I know! Between the turkey to the wonton, it’s all heart healthy and low in fat.
Even though being an actual petite is not in my cards, you can count on me devouring a few of these while I imagine my waistline shrinking. Because after all, life itself is a luxury.
Bite Size Lasagnas
Prep Time: 10 minutes
Cook Time: 10 minutes
12 oz ground turkey
1/4 teaspoon salt, divided
1/4 teaspoon pepper
1 cup chopped onion
1/2 cup chopped mushrooms
14.5 oz can fire roasted crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 teaspoons dried oregano
1 1/2 cups part skim ricotta cheese
24 small wonton wrappers
1 1/2 cups shredded mozzarella cheese
Preheat over to 375 degrees. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds. Add the crushed tomatoes and 2 teaspoons of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, and the remaining teaspoon of oregano. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 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 finally the rest of the shredded mozzarella. Bake for 10 to 15 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!