For a fun and new way to serve up some hearty and delicious grub, try turning a traditional recipe into a muffin! If you're a pasta lover, these yummy Petite Lasagnas will not disappoint.
Preheat the oven to 375°F. Spray a nonstick skillet with cooking spray and set it over medium heat. Add the ground turkey, onions, mushrooms, salt, and pepper and cook.
As you do so, crumble the turkey with a wooden spoon, mixing as you go, until the turkey has browned. This should take you about 8 minutes.
Add the garlic and cook, stirring constantly until fragrant. Then add the tomato sauce with 2 teaspoons of oregano.
Bring the mixture to a simmer, then reduce the heat to low, simmering for a further 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta with the remaining oregano, and the basil. Mix well.
Spray the muffin tins and place 1 wonton wrapper in each of the 12 cups. Press it firmly in the bottom of the cup and up the sides. Use half of the ricotta mixture, dividing it among the 12 muffin cups. Next using half of the turkey tomato sauce, spoon it evenly over each of the ricotta-filled cups and add 2 teaspoons mozzarella.
Press another wonton wrapper on top of the mozzarella. Repeating the layering process, finishing with mozzarella cheese. Bake until the wonton edges are crispy and the cheese has melted - about 10 minutes. Before serving, let the muffins cool.
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