Saturday, July 16, 2005

Lasagna Bites - Range Version

Sauce:
2-3 Tablespoons of Extra Virgin Olive Oil
1 pound ground turkey breast
dash of salt
dash of pepper
1 medium chopped sweet onion
a heaping cup of chopped mushrooms
14.5 oz can Muir Glen organic crushed tomatoes (best of all the brands)
1 Tablespoon minced garlic
a pinch each of:
thyme
savory
basil
oregano
rosemary
marjoram
sage
(or use your favorite blended Italian seasoning, a very full teaspoon)
1/8 teaspoon crushed red pepper
splash of red wine
1/2 teaspoon wild honey

Note: If you are making this with sauce already prepared, use about 2 and a half cups.

Ricotta filling:

1 and 1/2 cups part skim ricotta mixed with a pinch or two each of salt and two or three of grinds of fresh cracked pepper and 1/2 teaspoon basil

The Presentation: 24 small square wonton wrappers (found near the tofu in the refrigerated section of the produce dept)

Cheese:

1 and 1/2 cups of Parmesan, Asiago, Romano, Fontina and Mozzarella mixed

Topping: Parsley or dried red pepper and chives

Preheat oven to 375ºF. Heat a large skillet over medium heat. Cook the onions in olive oil until starting to soften, add mushrooms and cook a few more minutes Add the turkey and cook over medium until turkey is cooked through. In the last minute or so of cooking add the garlic. Drain off any moisture and add the crushed tomatoes, wine, honey and seasoning, simmer on low until liquid thickened. About 15 minutes. Remove from heat.

In a large bowl, combine the ricotta, a pinch of salt and pepper, and 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 meat mixture, divide it among the 12 muffin cups. Next, using half of the ricotta mixture, spoon it evenly over each of the meat filled cups. Sprinkle with about 2 teaspoons of the cheese blend.


Gently press another wonton wrapper on top of the first meat/cheese layer, pressing down into the sides of the tin to form a shallow bowl shape.


Repeat the process by distributing the remaining sauce and ricotta and finally the rest of the shredded cheeses.

Bake for 11-14 minutes, or until the cheese has melted and the wonton edges are brown and crispy all around. For my oven, and as much as I stuffed them it was 14 and a half minutes.

Let the cups cool slightly, remove them from the pan ( a fork helps lift them out) and serve!

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