Mini Lasagna Muffins

12 oz ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

1 can crushed tomatoes (14.5oz)

2 garlic cloves, minced

3 tsp dried oregano

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers 

1 1/2 cups shredded mozzarella cheese

12 cup muffin tin

Preheat oven to 375ºF.  In a large skillet 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. Add crushed tomatoes and 1 1/2tsp oregano. Bring to a low boil and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, salt and pepper, 1 1/2tsp oregano, and the basil. Stir to mix well. Set aside.

Spray muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, press it into 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 each with desired amount of mozzarella.  Carefully place another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and more  shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted. Serve warm. Makes 1 dozen.