Lasagna Cupcakes

 Who doesn't like lasagna! After hearing complaints of other lasagna cupcakes made with wonton wrappers made this meal taste like Chinese food, we wanted to put the Italian back into this comfort meal. The phyllo dough provides the perfect shell that holds the delicious but healthy fillings. This recipe makes a full pan of 12, and the are so low in calories that it wouldn't hurt to help yourself to more than one.



 Lasagna Cupcakes
Servings: 12 Serving Size: 1 Lasagna Cupcake Calories: 124 Carbs: 11 Fat: 3 Protein: 13 Fiber: 1 Sodium: 264

• 1.5 cups of Prego Light Italian Pasta Sauce
• 12 oz. extra lean ground turkey
• 10 sheets phyllo dough
• 1 cup shredded mozzarella made with skim
• 1.5 cups Sargento Low Fat Ricotta Cheese
• 1 cup frozen chopped spinach squeezed dry (about 10 oz.)
• .5 cup chopped white onion

Preheat oven to 350 degrees. Spray muffin tin with cooking spray. Brown the ground turkey with the chopped onions. Next add the pasta sauce and stir until the turkey is evenly coated. In a bowl mix ricotta cheese with frozen spinach and 1/4 cup of the shredded mozzarella. Lay out 5 sheets of the phyllo dough on top of each other and cut into squares, use 3 squares to line each cupcake spot. Lay out another 5 sheets and cut out the rest needed to fill the pan, there will be some left over from each set of phyllo dough.

Use about one tablespoon of the ricotta mixture to fill the bottom of the cupcakes, on top of that add another tablespoon of the turkey and onions. Place 2  squares of the reserved phyllo dough squares for each cupcake and than repeat with the ricotta and turkey mixtures. After all the cupcakes are filled place 1 tablespoon of shredded cheese on top making these cupcakes ready for the oven.

Bake for 25 minutes. Let cool for 5 minutes and than use a knife to un-stick the edges of the mini lasagnas and than pop them out, and enjoy!