Turkey Lasagna Cups
1lb all white meat ground turkey
24 eggroll wrappers (usually found near the tofu in the refrigerated area - my store keeps them with the produce)
1 Spanish (yellow) onion, finely diced
1 14.5 ounce can organic tomato sauce
1/2 of a can of water
3 cloves of garlic, minced
1 tsp crushed red pepper
1 tsp dried oregano
1.5 tsp dried basil
15 ounces ricotta cheese
1 cup (or a little more) fresh mozzarella cheese, grated
Salt, pepper and EVOO
Preheat your oven to 375.
Add 1 tablespoon EVOO to a large skillet over medium heat. Add in turkey and onions being sure to salt and pepper them. Cook until turkey is done. Add garlic and cook another minute. Add in tomato sauce, half a can of water (swirl it around to get the sauce that is stuck to the can too), chili flakes, oregano and 1 tsp of the basil.
Simmer sauce on low or medium low depending on your stove for about 10 minutes while you get everything else prepared. Stir occasionally.
In a bowl, mix together your ricotta, remaining basil and some salt and pepper. Set aside. Grate your cheese and set aside.
Spray a 12 ct muffin tin with non-stick spray. Place 1 eggroll wrapper in each cup being sure to press it down.
Now it's time to assemble the cups!
Place 1 tablespoon of the ricotta mixture in each cup, swirling it around to coat the bottom. Then add about 2 tablespoons of your turkey sauce and top with a little bit of mozzarella. Place another eggroll wrapper on top of the cheese, pushing it down firmly. Repeat layers (ricotta, turkey, mozzarella).
Bake for about 10-15 minutes or until cheese is melted and the wrappers are crispy.
Serving these can be a little difficult - they don't all come out of the tins perfectly, so keep that in mind if you are making this for company!