2cupsgrated mozzarellaor other cheese of your choice
48small square wonton wrappers
dried or fresh parsleyfor garnish
Instructions
Preheat oven to 375ºF. Drizzle olive oil in a large skillet and heat to medium. Add the ground turkey, onions, mushrooms, salt, and pepper, and cook, crumbling the turkey with a wooden spoon as you go, until the turkey is browned, about 8 minutes. Next, add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
Finally, add the tomato sauce, basil and oregano. Bring the pan to a simmer. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
Lightly grease 2 standard-size muffin tins and place 1 wonton wrapper in each cup. Using a regular teaspoon, spoon 1/2 a teaspoon of ricotta into the bottom of each wonton wrapper. Lightly press down with your fingers or the back of the spoon. Next, using a regular teaspoon, spoon 1 teaspoonful of the meat sauce into each cup and spread out. Sprinkle with 2 teaspoons of the grated mozzarella. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the layering process, finishing with mozzarella cheese. Top with parsley.
Bake in the preheated oven until the wonton edges are crispy and the cheese has melted, 10 to 12 minutes.
Remove from pan and serve warm.
Notes
Wonton wrappers can be found in the refrigerated section of most produce departments.
If you are using tofu, sauté your onions and mushrooms first until soft, then add the garlic until fragrant, and finally add your tofu at the same time as you add the tomato sauce - just enough to heat it through.