Petite Lasagnas
Medically reviewed by Christiana George Updated Date: December 16, 2022
So I was trying to make these Petite Lasagnas but I went to 2 grocery stores and couldn’t find any wonton wrappers. So I grabbed some crescent rolls and hoped for the best. I took out 2 triangles of crescent rolls and rolled over them with my handy dandy Pampered Chef roller to make 1 rectangle, which I cut in half and placed in each muffin cup. I don’t know if it was me or the muffin pan, but I couldn’t fit 2 layers in each muffin cup. Again improvising, I just covered the scoop of ricotta mix and ground turkey mix with another piece of crescent roll, covered it with a little sauce and sprinkled on some mozzarella.
They looked a little something like this
They actually tasted quite good. Hubby, sweet pea and bubsy liked them. So I guess I will make them again.
Petite Lasagnas
recipe slightly adapted from Hungry Girl
(makes 12)
12 oz raw ground turkey
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375ºF. 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 tsp 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, the remaining teaspoon of oregano, and the basil. 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 tsp 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 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!
Nutrition Info for 1 petite lasagna:
Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g
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Strawberry Coconut Banana Muffins
It’s time to get ready for Mother’s Day coming up. My in-laws will be in town, so we will probably go out to eat for lunch or dinner on Sunday, but I still wanted to have a treat for the morning. I was looking for something light and full of fruit. I really liked the Maple Strawberry Banana Muffins I made last year, so I based these Strawberry Coconut Banana Muffins off of that recipe. I exchanged the oil and maple syrup for some coconut oil. I have been wanting to try baking with coconut oil, so here was my chance. Now my muffins are even healthier!
I did not put any shredded coconut in these muffins, because not everyone likes the texture of it. The coconut oil doesn’t have a very strong coconut flavor, so I used imitation coconut extract for extra flavor.
These muffins are so easy and fast to make. The kids can help you by mashing the bananas and mixing ingredients. That would really be fun to do on Mother’s Day.
The house smelled like coconut and banana heaven while these were baking. I couldn’t wait to eat one. They came out so good. The texture of these Strawberry Coconut Banana Muffins was light and fluffy. You can taste all the individual flavors, not one overwhelmed the other.
They were just the right amount of sweet. And the coconut oil makes them healthier. Next time I am going to try them with whole wheat flour. You can never be too healthy. These are perfect for breakfast, brunch, or just a snack.
Strawberry Coconut Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake bread breakfast snack strawberry banana coconut oil muffins American spring summer
Ingredients (16 muffins)
- 2/3 cups light brown sugar
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1/2 teaspoon imitation coconut extract
- 2 medium bananas, mashed
- 1 2/3 cups all purpose flour
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely chopped fresh strawberries
Instructions
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add sugar, oil, eggs, and coconut extract. Mix on low speed until completely blended.
Then add mashed bananas and mix until smooth.
In a medium bowl, combine flour, cinnamon, nutmeg, baking soda, and salt. Mix with a spoon until well blended, then add strawberries and gently mix until strawberries are covered with the flour mixture.
Next, add the flour/strawberry mixture to banana mixture and mix on low until completely incorporated.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15 minutes or until toothpick inserted in center comes out clean.
Remove from oven and enjoy warm or place on cooling rack and eat later. Either way, enjoy!
Recipe adapted from Banana-Strawberry Muffins by Pillsbury
This recipe may be shared at these fabulous link parties.
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