photo 2 (54)Ingredients:

9 oz. ground turkey (1/2 of a 1.25 lb package)
20 wonton skins
2 garlic cloves, minced
½ tbsp basil
½ tsp oregano
½ tsp salt
¼ tsp black pepper
½ tsp onion powder
½ c fat free cottage cheese
½ c part skim ricotta
½ c fat free mozzarella cheese, shredded
1 c Prego light smart pasta sauce
10 tsp grated parmesan and romano cheese blend (I use Kraft Naturals)


1. Preheat oven to 350. Spray a 10 cups of a regular size 12-cup muffin tin with non-stick cooking spray. Set aside.
photo 3 (36)2. Lay out a sheet of wax paper. Overlap two wonton wrappers, creating a diamond in the center of the two pieces (see picture). Roll over pieces with a rolling pin to adhere to each other (you could also use your fingers and press together or even a soup can if you don’t have a rolling pin). Repeat with remaining wrappers.
3. Press rolled wonton wrappers into prepared muffin cups. Place in oven and bake for 7-9 minutes or until golden brown. Remove from oven and leave in muffin pan.
4. In a small bowl mix together cottage cheese, ricotta, and mozzarella. Stir together until well mixed. Add basil, oregano, salt, pepper, and onion powder. Stir until well combined. Set aside.
5. In a large skillet, cook ground turkey and garlic over medium-high heat until turkey is no longer pink and cooked through. Reduce heat to low, stir cheese mixture into turkey and simmer for about 5 minutes.
photo 1 (57)6. Spoon 1/2 tbsp of pasta sauce into bottom of each wonton cup. Then, scoop about 1 tbsp of turkey/cheese mixture on top of pasta sauce in each cup. Layer with another 1/2 tbsp of pasta sauce, and another 1 tbsp of turkey/cheese mixture. Finally, top each cup with one more 1/2 tbsp pasta sauce and sprinkle 1 tsp Parmesan and Romano cheese blend on top of each cup.
7. Bake at 350 for 7-10 minutes or until cheese is melted on top and heated through.
5 servings, serving size 2 lasagna cups
6 points on Weight Watchers Points+ System (3 points per lasagna cup)
I am in no way affiliated with Weight Watchers.