Low Carb Skinny Lasagna Cups
In order to lose weight I have cut down to eating no more than 40 grams of carbs a day. This is not an easy task for me because I like carbs so much! Carbs are filling and they are found in so many different foods. It’s way easier and cheaper to cook a huge pasta dinner than to cook and marinade steak and cook vegetables and brown rice. For me to stay dedicated to eating healthy and sticking to my 40 gram carb intake I have to be creative. It’s important for me to find foods that are, healthy, delicious, and low carb.
One day I decided to take to the wonderful internet in search of a recipe that would fit my needs. I stumbled across a recipe for “Skinny Lasagna”. At first glimpse I felt the recipe was too in depth and I didn’t want to try it. Then I thought hey what the heck let me give it a go! I am so glad I did! This has been one of my favorite recipes. In time I changed the recipe I initially found to better fit my taste. Even my husband and son love it! My son is four years old and is super picky about what he will eat! Some night’s dinner consists of all of us sitting at the same table but eating different foods. However, when I make skinny Lasagna we are all enjoying it together with no complaints. Recently, I even decided to make this into a meal prep! It was such a great decision!
My weekly meal prep consists of 2 skinny Lasagnas cups for each day accompanied with lightly sautéed and seasoned zucchini! This meal prep was great! It lasted through the week and still tasted amazing after reheated. If you want to try out these amazing Skinny Lasagna cups I have provided the recipe below! Enjoy!
| Prep Time | 20 Minutes |
| Cook Time | 20 Minutes |
| Servings |
4-6 People
|
- 24 Wonton Wrappers Make sure wrappers are 2 inches
- 8 Ounces Ground Turkey
- 2 Cups Tomato Sauce You can use a store brought tomato sauce such as Ragu or prego
- 15 Ounces Part Skim Ricotta Cheese
- 2 Tablespoons Italian Seasoning
- 1/2 teaspoon Kosher Salt Optional
- 2 Cups Shredded Part Skim Mozzarella Cheese
- 2 Tablespoons olive oil Or non stick spray
Ingredients
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- Preheat oven to 375 degrees. Lightly oil or spray non stick cooking spray on a standard 12 cup cupcake pan.
- In a large pan cook the ground turkey meat on medium. Cook for about 15-20 minutes. Make sure meat is thoroughly cooked and no longer red.
- Once the ground turkey is cooked pour the tomato sauce over the cooked ground turkey. Turn the heat down to low. Place 1 tablespoon of the Italian seasoning into the meat and sauce mixture.
- Place the ricotta cheese in a large bowl. Season the ricotta cheese with kosher salt and the remaining 1 tablespoon of Italian seasoning.
- Place 1 wonton wrapper into each of the 12 cupcake sections. Make sure the center is open so you can place your filling into the Wonton.
- Place 1 tablespoon of the ground turkey meat in the bottom of the wonton. Next place 1 tablespoon of ricotta and then 1 tablespoon of mozzarella cheese.
- Place another wonton on top of the last layer which is the mozzarella cheese and then repeat the steps of placing the ground turkey, ricotta and mozzarella cheese in the wonton.
- The very last item on the top of the wonton should be the mozzarella cheese. Each cupcake section should have 2 wontons in it layered with the meat, ricotta, and mozzarella cheese.
- Place the lasagna's in the oven for 15-20 minutes until the cheese is melted and the edges of the wonton are brown.
- Let cool and enjoy!
In the recipe photos I used a pan with square sections to show the step by step process. This pan can be purchased HERE.
Recipe Adapted from Fitness Food Diva
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