Lasagna Bites - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Lasagna Bites

Recipe by Steve Schroeder
©2013 Steve Schroeder

 

Use small muffin tin (qty 24)

Yields 24 cups

Ingredients:

2 tablespoons olive oil

1/2 large onion

1  pound lean ground  turkey cooked and drained

½ cup mushrooms, diced

3 cloves garlic, minced

1-6 oz. can tomato paste

1-15 oz. can tomato sauce

1 tablespoon dried sage

1 tablespoon dried oregano

1 small zucchini, sliced (or eggplant)

1/3 cup ricotta cheese

¼  cup grated Parmesan cheese

21 lasagne pasta sheets

2 eggs, scrambled

1 cup bread crumbs

Low carb version: use thin strips of zucchini to wrap the bites. Use a wide vegetable peeler to peel a ribbon of zucchini. Dip zucchini ribbon in almond flour and egg for texture and strength. Bake in oven 400 for 15-20 minutes.

Vegetarian: add more mushroom to the sauce, no meat. Use zucchini ribbons or pasta sheets for sides of the cups. OR, place small crimini mushrooms in each cup instead of noodles/zucchini and add sauce/cheese layers in the mushroom. Bake in oven 400 for 15-20 minutes.

Directions:

Sauce: Medium heat pan add onions, add olive oil and garlic and sauté until tender, about 5 minutes. Stir in ground turkey. Cook until turkey is browned. Add tomato paste, tomato sauce, mushrooms, sage and oregano. Reduce heat and simmer 10 minutes.

For the pasta- Bring large pot of water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on cutting board until you are ready for assembly.

For assembly- Preheat oven to 400 degrees.  Cut each pasta sheet in half and in half. Line the edges of the muffin tins with 1 pasta sheet per cup, fill all 24. Pasta sheet will overlap a bit. Step #1 Add 1 spoon of sauce into the bottom of each cup. Step #2 add small spoon ricotta cheese. Step #3 add 1 small slice zucchini. Step #4 add small spoonful sauce. Step #5 top with parmesan cheese. Repeat #1 - #5, sauce, cheese, zucchini, sauce, cheese… layers in all cups. Bake for 15-20 minutes. Serve hot.

Disclaimer
Check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.

  • Delicious by DaVita SegmentsDelicious by DaVita SegmentsMore>>

  • Chicken Skewers with Fennel & Arugula Salad

    Chicken Skewers with Fennel & Arugula Salad

    Sunday, May 17 2015 10:02 PM EDT2015-05-18 02:02:07 GMT
    Serves 4

    2 tbls Finely grated lemon zest
    1/3 cup Lemon juice
    ¼ cup Olive oil
    1 tbls Honey
    2 cloves Garlic, diced
    1 cup Flat leaf parsley, chopped
    ½ cup Dill sprigs, chopped
    2 lb Boneless, skinless chicken breast, cubed 1”
    1 lb Fennel bulb, thinly sliced
    4 cups Arugula
    1/3 cup Mint leaves
    1/3 cup Basil, sliced
    More >>
    Serves 4

    2 tbls Finely grated lemon zest
    1/3 cup Lemon juice
    ¼ cup Olive oil
    1 tbls Honey
    2 cloves Garlic, diced
    1 cup Flat leaf parsley, chopped
    ½ cup Dill sprigs, chopped
    2 lb Boneless, skinless chicken breast, cubed 1”
    1 lb Fennel bulb, thinly sliced
    4 cups Arugula
    1/3 cup Mint leaves
    1/3 cup Basil, sliced

    More >>
  • Spiced Marinated Shrimp

    Spiced Marinated Shrimp

    Thursday, April 9 2015 2:08 PM EDT2015-04-09 18:08:14 GMT
    Serves 4

    2 tbls Coriander seeds
    2 tsp Cumin seeds
    ¼ tsp Red pepper flakes
    ½ cup Unsweetened coconut milk
    3 tbls Garlic, minced
    3 tbls Ginger, minced
    1 ½ lb Jumbo shrimp, peeled and deveined
    2 tbls Vegetable oil
    ¼ cup Cilantro, chopped
    2 tbls Fresh lime juice
    Salt and freshly ground black pepper
    More >>
    Serves 4

    2 tbls Coriander seeds
    2 tsp Cumin seeds
    ¼ tsp Red pepper flakes
    ½ cup Unsweetened coconut milk
    3 tbls Garlic, minced
    3 tbls Ginger, minced
    1 ½ lb Jumbo shrimp, peeled and deveined
    2 tbls Vegetable oil
    ¼ cup Cilantro, chopped
    2 tbls Fresh lime juice
    Salt and freshly ground black pepper
    More >>
  • Mango Salsa with Grilled Chicken

    Mango Salsa with Grilled Chicken

    Wednesday, March 25 2015 9:47 PM EDT2015-03-26 01:47:48 GMT
    Serves 4 to 6

    Mango Salsa

    ½ ea Red bell pepper, cored, seeded, diced
    1 ea Scallions, minced (white & green)
    1 tbls Rice wine vinegar
    1 tbls Cilantro, chopped
    1 clove    Garlic, minced
    Grated zest and juice of 1 lime
    ½ ea Jalapeno, cored, seeded and minced (use more or less depending on how spicy you like it)
    Sea salt and freshly ground pepper
    1 ea Mango, pitted and cut into ½ inch cubes

    More >>
    Serves 4 to 6

    Mango Salsa

    ½ ea Red bell pepper, cored, seeded, diced
    1 ea Scallions, minced (white & green)
    1 tbls Rice wine vinegar
    1 tbls Cilantro, chopped
    1 clove    Garlic, minced
    Grated zest and juice of 1 lime
    ½ ea Jalapeno, cored, seeded and minced (use more or less depending on how spicy you like it)
    Sea salt and freshly ground pepper
    1 ea Mango, pitted and cut into ½ inch cubes


    More >>
Powered by Frankly
All content © Copyright 2000 - 2017 Sarkes Tarzian, Inc. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.