Turkey Lasagna Cups

Cupcake tray with the lasagna cups in a barbecue.

These Turkey Lasagna Cups feature the traditional layers of a tomato meat sauce and cheese. The cups are a smaller bite size than the original large bake style making it a choice for finger foods and appetizers at social events.

Rather than the traditional lasagna noodle, the recipe uses a wonton noodle that is already moist and pre-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 to make the meat sauce however you can also use a wide range of other game bird options or even switch over to traditional beef or pork.

Turkey Lasagna Cups Recipe

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Cupcake tray with the lasagna cups in a barbecue.
These Turkey Lasagna Cups feature the traditional layers of a tomato meat sauce and cheese. The pasta layer is, however, a wonton noodle.
Preparation 20 minutes
Cook 40 minutes
Ready in 1 hour
Servings 12 Servings
CourseAppetizer
InfluenceGlobal
DifficultySeasoned
MethodBake
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Ingredients

Turkey Sauce

  • 1 pound ground turkey (turkey mince)
  • 6 oz pancetta diced
  • 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 ricotta cheese
  • 6 oz shredded mozzarella cheese
  • 6 oz Italian shredded cheese blend
  • 1/4 teaspoon basil flakes
  • 1/4 teaspoon parsley flakes

To Assemble

  • oil to grease tray
  • 1 package wonton wrappers
  • 2 oz shredded mozzarella cheese
  • 2 oz Italian shredded cheese blend

Equipment

  • large skillet
  • bowl
  • cupcake tray

Directions

Turkey Sauce

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

Cheese Layer

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

To Assembe

  • Grease the cupcake tray and line each cup with a wonton wrapper.
  • 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.
  • Bake in a closed BBQ or camp oven at 350 degrees F (180 degrees C) for 20 minutes or until hot and bubbly.
  • Let rest for 5 minutes then serve.

Nutritional Information

Sodium: 774mgCalcium: 258mgVitamin C: 3mgVitamin A: 538IUSugar: 2gFiber: 1gPotassium: 348mgCholesterol: 73mgCalories: 379kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 2gSaturated Fat: 9gFat: 19gProtein: 25gCarbohydrates: 26gIron: 2mg

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