Turkey Lasagna Cups

Cupcake tray with the lasagna cups in a barbecue. Turkey Lasagna Cups served as finger food.
Recipe Origin Global
Rating
No Reviews
Servings 50
Preparation 20 min 00:20
Cook 40 min 00:40
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Bake
Ingredients Meat Turkey
Equipment BBQ Camp Oven Closed Grill
Recipe Type Appetizer Finger Food Snack
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Cupcake tray with the lasagna cups in a barbecue. Turkey Lasagna Cups served as finger food.

Turkey Lasagna Cups

These Turkey Lasagna Cups feature the traditional layers of a tomato meat sauce and cheese. The pasta layer is, however, a wonton noodle.

Rather than the traditional lasagna noodle, the recipe uses a wonton noodle that is already moist and cut to a size ideal for the cupcake holes. If desired you could also use the traditional lasagne noodle.

This recipe calls for ground turkey however you can also use a wide range of other game bird options or even switch over to traditional beef or pork.

Ingredients

Turkey Sauce

1 pound (450g) ground turkey (turkey mince)

6 oz (170g) diced panchetta

1/4 cup diced onion

1 clove garlic, minced

1/2 teaspoon Italian seasoning

1/4 teaspoon basil flakes

1/4 teaspoon parsley flakes

salt and pepper, to taste

2 cups marinara

Cheese Layer

8 oz (225g) ricotta cheese

6 oz (170g) shredded mozzarella cheese

6 oz (170g) Italian shredded cheese blend

1/4 teaspoon basil flakes

1/4 teaspoon parsley flakes

To Assemble

oil, to grease tray

wonton wrappers

2 oz (60g) shredded mozzarella cheese

2 oz (60g) Italian shredded cheese blend

Equipment

large skillet

bowl

cupcake tray

Recipe Directions

  1. In a skillet brown the ground turkey, pancetta, and onion. Add the garlic, Italian seasoning, parsley, basil, salt, and pepper. Stir for an additional 5 minutes.

  2. Add the marinara sauce while stirring and heat until it comes to a gentle boil. Take off the heat and put it aside.

  3. In a bowl combine the ricotta, mozzarella, Italian blend, basil, and parsley. Mix well and put aside.

  4. Grease the cupcake tray and line each cup with a wonton wrapper.

  5. Place in each cup a spoonful of the turkey sauce, then a spoonful of the cheese mixture, another spoonful of the turkey sauce, then top sprinkling on the mozzarella and Italian blend cheese.

  6. Bake in a closed BBQ or camp oven at 350 degrees F (180 degrees C) for 20 minutes or until hot and bubbly.

  7. Let rest for 5 minutes then serve.

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Recipe Origin Global
Rating
No Reviews
Servings 50
Preparation 20 min 00:20
Cook 40 min 00:40
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Bake
Ingredients Meat Turkey
Equipment BBQ Camp Oven Closed Grill
Recipe Type Appetizer Finger Food Snack
Share: