Tongue Ticklr

recipe-file:

Petite Lasagnas

recipe slightly adapted from Hungry Girl

(makes 12)

12 oz raw ground turkey

1/2 teaspoon salt, divided

1/2  teaspoon pepper

1 cup finely chopped onion

½ cup finely chopped mushrooms

2 cloves garlic, minced

14.5 oz can crushed tomatoes, or tomato sauce

1 tablespoon dried oregano, divided

1 tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce department)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 350ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna: Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

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Eggplant Rollatini with Sourdough Garlic Bread

If you love lasagna but are trying to eat less carby pasta and more veggies, then you’ll love this dish because it’s mostly veggies.  I used Italian Sausage in my sauce, but you can omit the sausage altogether, or use some veggie sausage instead.

For the sauce:

In a large pot, add 2 tblsp or so Extra virgin olive oil, & cook 2 or 3 sweet Italian sausage links, removed from their casings. Salt and pepper. Add 1 chopped medium onion and cook with the meat till the meat is cooked through and browned a bit.

Drain off the excess fat.

While the meat drains, using the same pot, saute 2 carrots, chopped, and 2 celery stalks. Add the meat and onion back to the pot and add 1 package of button mushrooms, chopped.

Once you veggies are softened, deglaze with 1/2 cup chicken stock, wine, or water. Add 1 can whole peeled tomatoes, blended or crushed with a hand blender, 2 cloves crushed garlic & a big pinch of dry basil, salt & pepper to taste, and 1/2 tsp sugar

Simmer till the sauce caramelizes a bit, about 10 minutes.

While the sauce simmers, slice 2 medium eggplants (the long way) and brush them with olive oil.  Grill the eggplant slices in a grill pan or just cook on both sides in a large skillet. This step adds caramelization and  softens the eggplant slices so you can roll them with the cheese.

For the filling:

Combine 1 small container of ricotta cheese, 1/2 cup parmesan and 1/2 cup grated mozzarella, 2 tsp fresh chopped parsley or a big pinch of dry,  and salt and pepper. Scramble 1 egg and mix that in as well.

Spread the ricotta mixture on the large end of each eggplant slice and roll them up. Place in a baking dish with a bit of the sauce on the bottom.

Once you have all your eggplant rolls in the casserole dish, cover with the remaining red sauce, top with mozzerella, provelone & parmesean cheeses and bake at 350 until bubbly and melted

for the sourdough garlic bread:

Mix 1 crushed clove garlic with 2 tsp butter and 2 tsp olive oil, salt and pepper, and a pinch of Italian seasoning.

Spread crusty sourdough bread with this mixture and bake 10 minutes till crispy.

Yum yum!

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