This past Saturday, Peter and I decided to spend the night in having a movie night. Sometimes, in the middle of the hustle and bustle of a busy week, there’s nothing better than curling up with your sweetie on the couch and sharing a bowl of popcorn while watching a good film. However, I’m notoriously bad at picking out movies that are actually enjoyable to watch. There have been times that we’ve had to shut off a movie I’ve picked out right in the middle of it because it’s so bad (See: The Lorax. Shudder). But I’ve been on a pretty good run lately, and decided to try my luck again on Saturday.
We ended up watching Spotlight, which, admittedly, wasn’t a huge risk considering it won the Oscar for Best Picture this year. But it didn’t win any of the other Oscars it was nominated for, so I wasn’t sure if it was going to be one of those artsy films that the Academy seems to love but doesn’t really appeal to the masses. I hadn’t even really seen any advertising for it prior to it’s release, so you just never know.
The hubby and I both ended up loving the movie, despite Peter’s strange general disdain for Mark Ruffalo. It was a little slow to start, and a little difficult to follow at first due to the fact that the characters are often talking about people you never meet in the movie, but overall, we really, really enjoyed it. I remember turning to Peter about halfway through the movie and commenting about how much I liked it, and he wholeheartedly agreed.
The movie is based on a true story and focuses on an investigative reporting team that is looking into a string of molestation charges that have been brought against a priest of the Catholic Church in Boston. I don’t want to delve too much into the story and ruin it for you guys, but the reporters ended up winning a Pulitzer in real life, so it’s safe to assume that the story is a compelling one.
Now, on to the lasagna cupcakes! I loooooove these little babies! I first stumbled upon the idea of using wonton wrappers to make cupcakes for dinner via the blog Emily Bites, and I just love the whole idea. First of all, they help me with portion control (which can be a problem, especially when it comes to pasta, my one true love). 3 cupcakes is usually enough to make me nice and full. Second, I love the way the bottoms of the wontons stay soft and chewy but the tops get nice and crunchy. Third, it’s lasagna in cupcake form, which make them totally adorable! I’ve shared my chicken cordon bleu cupcakes with you guys before, but this lasagna version is hands-down my favorite dinner cupcake.
Now I’ll warn you, it takes a little longer to assemble these cupcakes than it does a regular pan of lasagna (especially if you use my lasagna recipe, which can be thrown together in no time flat). But it’s so worth it in the end. I promise. And it’s not like you’ll be slaving away in the kitchen for hours. It’s still an easy weeknight meal.
Plus the leftovers really reheat well! I prefer to reheat mine in the oven so that the edges get nice and crispy again (375 for 5-10 minutes), but I’ve had them straight out of the microwave too, and they’re just as yummy. You really can’t go wrong with these meaty, saucy, cheesy little bits of deliciousness!
Servings: 4 (4 cupcakes per serving)
- 1 lb lean ground turkey (I use 99% lean)
- 1 1/2 tsp Italian blend seasoning
- 1/2 tsp garlic powder
- 32 wonton wrappers
- 10 oz fat-free ricotta cheese
- 2 cups marinara sauce (I use Prego Light)
- 3/4 cup (6 oz) mozzarella cheese, shredded
- 1/3 cup (1 oz) parmesan cheese, shredded
- Preheat oven to 375. Spray 2 muffin tins with cooking spray and set aside.
- In a medium sized saute pan over medium-high heat, brown ground turkey, breaking apart into crumbles with a spoon. Sprinkle Italian blend seasoning and garlic powder over cooked turkey and stir to mix. Set aside.
- Push 1 wonton wrapper into 16 of the cups in the muffin tins (there will be 8 on one pan that remain empty). Using half of the ricotta, spoon slightly less than 1 tablespoon into each of the wonton wrappers. Follow by spooning about half of the ground turkey over the ricotta, splitting it between the cups. Pour 1 cup of the marinara sauce over the turkey, splitting between the cups. Top the cups with half of the mozzarella cheese.
- Repeat the steps in #3 by pressing down another wonton wrapper over the cheese in each cup, followed by the other half of the ricotta, the other half of the ground turkey, the second cup of marinara sauce, and the rest of the mozzarella cheese. Top each cup with parmesan cheese, splitting it evenly between all of the cups.
- Bake for 15-18 minutes, or until the edges of the wontons are golden brown. To remove the cupcakes from the pan, pull gently the edge of a wonton and loosen cupcake from the pan using a spoon.
Inspired by: Emily Bites