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Mini Lasagnas

Mini lasagnas in a muffin tin with a some fresh basil leaves and an essential oil vial.

This delicious and light recipe comes in a great portion size for a healthy luncheon!

Mini Lasagnas

Servings: 12 | Time: 30 minutes active; 10–15 minutes inactive | Difficulty: Moderate


    • 12 oz. (340 g) ground turkey breast
    • 1 cup (150 g) chopped onion
    • 1/2 cup (38 g) chopped mushrooms
    • 1 tsp. (6 g) salt
    • 1/4 tsp. (1 g) pepper
    • 2 garlic cloves, minced
    • 1 can (15 oz./425 g) crushed tomatoes
    • 1 Tbsp. (3 g) chopped fresh oregano
    • 2 tsp. (2 g) chopped fresh basil
    • 1 1/2 cups (372 g) part-skim ricotta cheese
    • 1 drop oregano essential oil
    • 1 drop basil essential oil
    • 24 small square wonton wrappers
  • 1 1/2 cups (170 g) shredded mozzarella cheese


    1. Preheat oven to 375° F. (190° C.).
    1. Over medium heat, cook the ground turkey, onions, mushrooms, salt, and pepper until the turkey is browned. Add the garlic and cook for 1–2 minutes, stirring constantly.
    1. Add the crushed tomatoes and half the chopped oregano. Simmer on low for about 10 minutes. Remove from heat, and set aside.
    1. In a mixing bowl, combine the ricotta with the remaining chopped oregano and the basil. Drop in the essential oils. Stir to mix well.
    1. Coat a standard-sized muffin tin with olive oil. Firmly press 1 wonton wrapper into each of the 12 cups.
    1. Divide half of the ricotta mixture among the 12 muffin cups.
    1. Using half of the turkey-tomato sauce, spoon it evenly over each of the ricotta-filled cups, and sprinkle each with mozzarella.
    1. Lay another wonton wrapper on top of the mozzarella layer. Repeat the layering process with the second half of the ricotta mixture and sauce, finishing with mozzarella cheese on top.
    1. Bake 10–12 minutes, until the wonton edges are crispy and the cheese has melted.
  1. Let the cups cool a bit before removing from the pan.

Serve with a fresh tossed green salad and some homemade vinaigrette!

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