Everyday Cori By Corine Ingrassia

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Fun With Wonton Wrappers: Skinny Lasagna Cups Recipe

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If you have not tried cooking with wonton wrappers– you do not know what you are missing out on. Wonton wrappers have quickly become my new obsession.

Wonton wrapper recipes rock for several reasons:

1. Super crazy easy. You can find wonton wrappers in your local grocery store- 60 to pack!
2. Low cal portion control. Just 150 calories for 8! Weight Watchers recommends trying different recipes for wonton wrappers!
3. Kids love finger foods! I don’t know about your kids, but mine will eat anything that looks like a snack.
4. They make you look fancy at parties. You can make desserts or appetizers with wonton wrappers and look like you’re a super fancy cook, even if you (like me)  are not.

But what I really love, is that you can basically fill them with just about anything you are craving, get your fix and not walk away from the table hating yourself because you feel like you are about to explode. I even got my chocolate fix and created a jelly-ring wonton!! … I’ll share that next time.

Today, I am sharing my new fave–

Skinny Lasagna Wonton Cups

What you will need:

  • Wonton wrappers
  • Sauce (made to your liking)
  • Ground turkey
  • 8 oz Fat-free ricotta
  • parsley
  • Shredded Veggie mozzarella cheese
  • Veggie parmesan cheese
  • Italian seasoning
  • Pam
  • Salt & Pepper
  • Cupcake pan

Directions:

  • Preheat oven to 350 degrees
  • Make your favorite pasta sauce
  • Brown ground turkey in a pan with a little salt, pepper and italian seasoning
  • In a bowl, mix ricotta with parsley, Veggie parm cheese, salt and pepper
  • Spray cupcake pan with Pam and lay one wonton wrapper in each
  • Layer wonton cups with:
    • Ricotta mixture
    • Ground turkey
    • Sauce

    • Veggie mozzarella shreds
    • Veggie parmesan cheese
  • Set in oven to bake for 15 minutes  or until tops of wrappers are crispy and browned

Viola!

 

 

How To: Ham & Cheese Lasagna

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My son, at 6 years old is a total foodie. And not just in the way his Mom is a foodie (the consuming kind), he actually enjoys cooking!

He is enrolled in a cooking class right now and not that he ever really leaves me any to taste, from the scraps and crumbs I’ve had the honor of nibbling on, he is learning to cook some delish meals.

Although cooking with him at the moment completely stresses me out, I am trying- with every ounce of my being to embrace this passion of his- because I know with the proper training in a few years I could very well be running my very own dinner-sweat shop  have the very next Top Chef on my hands.

So this week we cooked the Ham & Cheese lasagna he cooked a few weeks ago in class.

Try it. You will die and go to cheese heaven- I promise.

HAM & CHEESE LASAGNA RECIPE

ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped (1 cup)
  • 4 stalks celery, thinly sliced (2 cups)
  • 4 carrots, chopped (2 cups)
  • 2 cloves garlic, minced
  • 3 cups sliced crimini mushrooms or other small brown mushrooms (8 oz.)
  • 2 cups cubed cooked ham
  • 2 cups whipping cream
  • 1 14 1/2-ounce can diced tomatoes with basil, garlic, and oregano
  • 1/2 cup water
  • Salt and ground black pepper
  • 1 cup grated Parmesan cheese
  • 1-1/2 cups shredded Swiss cheese (6 oz.)
  • 12  lasagna noodles (7 to 8 oz.)
directions1. Preheat oven to 350 degree F.

2. For sauce, in a 12-inch skillet sauté onion, celery, carrots, and garlic, in hot oil over medium heat for 4-5 minutes until vegetables are tender. Add mushrooms and ham. Cook, uncovered, for 10 minutes, stirring occasionally.

3. Stir in cream, undrained tomatoes, water, and wine. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Season to taste with salt and ground black pepper.

4. Boil lasagna noodles.

5. In a bowl combine cheeses.

6. Spoon 1-1/2 cups of the sauce in a 3-quart rectangular baking dish. Sprinkle with 2/3 cup of the cheese mixture. Top with 4 lasagna noodles, overlapping as needed. Repeat twice. Spoon on remaining sauce and sprinkle with remaining cheese mixture.

7. Bake about 30 minutes or until heated through. Let stand, 10 minutes before serving. Makes 12 servings.

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