Mini turkey lasagne (or, ‘Lumplings’)11

Posted on December 21, 2011 by ChristieDinner Time

Hubby and I have named these ‘Lumplings’ – half lasagne, half dumplings. They use wonton wrappers for ease, and boy, do they make it easy.

Last week when I cooked the Salt ‘n Pepper Turkey Drumsticks I had an excess of turkey meat. And just when I thought I’d be eating turkey sandwiches for the next month, I stumbled across this mini lasagne cups recipe.

The original uses a really nice meat ragu, but I’ve made a cheat version using leftover turkey and jarred sauce. Hey, don’t be hating! You’ll do it too, come Tuesday night next week, when you’ve been slaving all Christmas weekend over a hot stove.

Mmm… oozy, stringy mozzarella cheese; fresh from the oven.

These little beauties are great served hot, but even better warm or at room temperature (where there’s no burning the roof of your mouth on molten cheese lava!). They also reheat a dream for two days after they have been made, just cover with foil so that the wonton edges don’t burn.

What do you think of the term ‘Lumplings’?┬áHave you got a better amalgamation of Lasagne and Dumpling? Warning: it may get used, hubby and I intend to take the world by storm with these gorgeous little snacks :)

Christie x

Mini turkey lasagne recipe

makes 12

cooking oil spray
250g cooked turkey (breast or leg meat), finely chopped
400g jar pasta sauce (I used the Barilla brand of Arrabbiata sauce)
24 fresh egg wonton wrappers
200g ricotta cheese
200g firm mozarella cheese, grated

1. Pre-heat the oven to 180C/355F. Place the chopped turkey and pasta sauce in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.

2. Spray a 12 hole muffin tray with cooking spray and place a wonton wrapper into each one, pressing into the corners to secure it.

3. Place a tablespoon of ricotta into each one, then top with 2 tablespoons of turkey sauce. Layer another wonton wrapper and top with more ricotta then sauce and finally sprinkle them all with mozzarella cheese.

4. Bake for 10 minutes and then cool for 10 minutes in the tin before removing and serving. These are also great at room temperature and re-heat well for two days.

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