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Spicy Vindaloo Turkey Lasagna Cups 25
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Spicy Vindaloo Turkey Lasagna Cups

Course Appetizer, Main Course
Cuisine American, Indian, Italian
Keyword Appetizers, ground turkey, lasagna
Prep Time 25 minutes
Cook Time 20 minutes
Servings 12 cups

Ingredients

  • 1 packet (3 oz.) Sukhi’s Vindaloo Indian Curry Sauce
  • 1 lb ground turkey
  • 2 cups pasta sauce
  • ½ cup shredded cheese
  • ½ cup parmesan cheese
  • ½ cup ricotta cheese
  • Wonton wrappers, cut into squares
  • Red pepper flakes

Instructions

  • In a pan over medium heat, brown turkey meat, and drain. Take off the heat.
  • Add Sukhi’s Vindaloo sauce, pasta sauce, most of the shredded cheese, and parmesan. Stir together until well mixed.  
  • Wipe or spray a muffin tin lightly with olive oil. Line cups with wonton wrappers (two per cup) and offset slightly to cover the bottom and sides.
  • Fill the wonton wrapper with the mixture, and top with remaining shredded cheese, a small dollop of ricotta, and red pepper flakes to taste.
  • Cook at 350° F for 12-15 minutes until the cheese is nice and melted.
  • Allow to cool slightly (these will be hot!), and enjoy!

Notes

Pro Tip: These can be frozen and reheated for up to 3 months. Also great for lunchboxes!