Turkey and Vegetable Lasagna Cups

In a medium skillet, heat 2 Tbsp canola oil over medium heat.  Add red pepper, carrots, zucchini, yellow onion and salt and sauté until soft, about 6-8 minutes.

Add in the spinach, and continue to sauté until the spinach has wilted, about 3-4 minutes. Remove the skillet from the heat and set aside to allow the vegetables to cool completely.

Once the vegetables have cooled, transfer them to a food processor, and pulse 10-12 times.  You want the vegetables to still have a little texture, but you don’t want large, chunky pieces.

Add the ricotta cheese into the food processor, and pulse until just combined.  You can also mix it in by hand, just remove the blade first.

Preheat oven to 350 degrees F.

With the remaining 1 tsp canola oil, lightly brush each cup of the muffin tin (alternatively, you can use a cooking spray).

Place 2 wonton wrappers in each cup of a muffin tin. You will need to overlap them slightly to ensure sufficient coverage on the bottom and up the sides.  The wontons won’t stick up over the edges all that much.

Evenly distribute the deli turkey amongst the cups, about 8 grams per cup.

Fill each cup with 1 heaping Tbsp of the vegetable/ricotta filling.

Top the vegetable/ricotta filling with 2 tsp of tomato sauce

Top the cups with grated mozzarella

Bake for 12-14 minutes, or until heated through, bubbling and cheese is melty.

Serve immediately or allow to cool completely and package them up for weekday snacks. Reheat in the microwave before serving.