Lasagna Cupcakes

This recipe has been modified to use every day pantry and fridge ingredients. I guess some people might plan far enough to have all of the original recipe's items and spices on hand...I usually say to myself "I have this, this and this...what is something healthy I can make that my beau, my toddler, and myself will all enjoy?"
That necessary combination usually leaves me high and dry on ideas. Lately I have been engrossed in searching the Skinny Taste (.com) and Hungry Girl blogs for recipes.
This was one of Hungry Girl's recipes, but I changed just a few things to fit my pantry and taste. These are so easy to make even my 3 year old pitched in to help. (We called them spaghetti cupcakes and he was super excited to get to eat what he helped make.)
Lasagna Cupcakes
24 wonton wrappers (near tofu in produce section)
1 1/2 cup fat free cottage cheese
1 egg
1/2 cup grated Parmesan
2 cups spaghetti sauce
1 lb browned ground turkey
Low moisture part skim Mozzarella cheese shreds
Cooking spray
Preheat oven to 375.
Mix together the egg (beaten), cottage cheese, and Parmesan. In a separate bowl, mix together sauce and turkey. Spray a 12 cup muffin tin with cooking spray. Press one wonton wrapper into each cup. Spoon cottage cheese mixture, followed by meat mixture into the wonton. Sprinkle just a little cheese on top. Press a second wonton on the top of each then repeat layering, ending with mozzarella.
Bake in oven about 20 minutes or until exposed corners of the wontons are brown and crispy. Allow to cool until set. Loosen edges with a knife before removing from pan.
Enjoy one with a side salad at about 170 calories each! Talk about portion control!


  1. Now that's an interesting dish!

  2. Did you use one or two wontons per cup? Picture looks like two... This looks VERY GOOD!


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