Piccole Lasagna

I would live on pasta.

The texture, the taste, the fulfilling feeling of that enormous intake of carbs. Oh how I love pasta. But I watch my weight, so here's my idea of calorie reducing: Just make it smaller!

The idea was taken from Can you stay for dinner? so all the measurements are pretty much the same, although some ingredients I simply couldn't find...or didn't look for at the supermarket. 

What I love about this is that Andie Mitchell, slightly adapted the recipe from Hungry Girl and I just adapted the recipe from hers. So this is the ultimate customized Italian dish (Overstatement!). Here's my version of the recipe anyway:

(Makes 14 beauties) 


  •  8 lasagnas strips (we couldn't find the Wonton wrappers)
  • 1 teaspoon of olive oil
  • 1 small can of mushrooms
  • 14 oz. raw ground turkey
  • 1 cup of skim ricotta cheese

  • about 14 teaspoons of the shredded cheese of your preference (we used Brookfield's fancy shredded Mozzarella, Cheddar, Provolone and Asiago cheese)
  • 1 small fresh tomato (diced)
  • 1 small onion (chopped)
  • 1 teaspoon  salt (divided in half)
  • 1 teaspoon ground white pepper (divided in half)
  • 1 teaspoon garlic powder (divided in half)
  • 1 teaspoon dried basil leafs (divided in half)
  • 1 teaspoon dried oregano leafs (divided in half)
  • 1 teaspoon of tomato sauce, we used Prego
  • 1 teaspoon of Complete Seasoning

You also need:
  • a pot 
  • a frying pan 
  • a baking mold (we used a small crepe baking mold)

Preheat oven for 5 minutes, 350°

  1. In a pot, bring water (just enough water to cover the lasagnas strips) with the teaspoon of oil, to boil.
  2. Once the water boils, put the lasagnas strips in the pot, let it boil for about 11 minutes.
  3. Remove from heat, drain the water and let the lasagnas strips sit on a cutting board.
  4. Prepare the meat: Use a large frying pan to crumble the meat in order for it to defrost and once it's crumbled remove from heat.

  5. Season the meat with 1 teaspoon of Complete Seasoning, half the teaspoon of garlic powder, half the teaspoon of salt, half the teaspoon of ground white pepper, half the teaspoon of dried basil leafs, half the teaspoon of dried oregano leafs. 
  6. Put it back on the stove.
  7. Add the diced tomato and the small onion, and the can of mushrooms. Leave it there, medium heat, until  it browns. Remove from heat.
  8. Blend the rest half teaspoons of herbs, salt &  pepper in with the Ricotta cheese

  9. Remove the lasagnas strips from the water and sit on a cutting board. We didn't have a cuter, so we just used the can of mushrooms to cut the lasagna strips with the open can of mushrooms. (fancy)
  10. Place the lasagna there and add about a tablespoon of ricotta cheese to each circle.
  11. Add the meat
  12. Use a smaller cutter (we used the lid of one of the herb's containers) to create lids for your circles. Cover the circles. And settle with a teaspoon of tomato sauce and shredded cheese.
  13. Put it in the oven, let  it bake for about 17 minutes
  14. Decorate with parsley

¡Buen Provecho!


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