Turkey & Chicken Sausage Lasagna Squares

by Kate on April 26, 2013

Turkey & Chicken Sausage Lasagna Squares

Remember those oh so amazing Buffalo Chicken Lasagna Squares? They were the balls.  Really they were. The best part about them was that they were perfect sized individual squares of lasagna heaven, sans the cheesy, noodle mangling mess that happens when you cut a piece out of a big old pan.

Tonight, we have Turkey & Chicken Sausage Lasagna Squares – little easier on the hips, but just as tasty.


I don’t often agree with the title “World’s Best” fill in the blank – because I mean come on, the best in the world? Really? But I can say that this recipe for the World’s Best Lasagna from Allrecipes.com is NOT false advertising.  It truly is the best recipe for lasagna I have ever tasted/made.  The sauce itself is a perfect meaty compliment for any pasta dish you’re serving.  And in a lasagna, paired with layers of noodles and hot melty cheese, it is in fact the world’s best.

Turkey & Chicken Sausage Lasagna Squares

This time around though I swapped out the ground beef and italian sausage for ground turkey and chicken sausage and made a few other tweaks.  I was a little skeptical that it may not hold up it’s “world’s best” status with this tweakage, but not only did it hold it’s status, it tasted phenomenal and spared a few calories at the same time! You will have quite a bit of sauce leftover with these, but like I said, this is perfect on your favorite pasta – it may even be your new favorite meat sauce.

Feel free to make this as a full sized 13×9″ lasagna too! Just swap out the Won Ton wrappers with 12 lasagna noodles.

Turkey & Chicken Sausage Lasagna Squares

Turkey & Chicken Sausage Lasagna Squares

Yield: 6 lasagna squares (with a good bit of sauce leftover)

Adapted from Allrecipes.com

Ingredients

    For the Sauce
  • 5 chicken sausage links, crumbled (the sweet italian flavor)
  • 1 pound lean ground turkey (I used the 93/7)
  • 1/2 cup minced onion
  • 2 cloves garlic, chopped
  • 1 - 28 ounce can crushed tomatoes
  • 2 - 6 ounce cans tomato paste
  • 1 & 1/2 cups of your favorite tomato sauce
  • 1/2 cup water
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 1 & 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon cumin
  • 1 tablespoon kosher salt
  • 1/4 teaspoon ground black pepper
  • For Lasagna Squares
  • 24 Won Ton wrappers
  • 15 oz. part-skim ricotta cheese
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 2 cups shredded mozzarella cheese

Instructions

In a Dutch oven or heavy bottomed skillet, cook chicken sausage, ground turkey, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugars, basil, fennel seeds, Italian seasoning, salt, pepper, and cumin. Simmer, covered, for about 1 & 1/2 hours, stirring occasionally.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

In a 13x9" baking dish, assemble your lasagna squares as follows:

- won ton wrapper

- 2 tablespoons ricotta cheese mixture

- sprinkling of mozzarella cheese

- 2 tablespoons of meat sauce

- won ton wrapper

- 2 tablespoons ricotta cheese mixture

- sprinkling of mozzarella cheese

- 2 tablespoons of meat sauce

- won ton wrapper

- 2 tablespoons ricotta cheese mixture

- sprinkling of mozzarella cheese

- 2 tablespoons of meat sauce

- won ton wrapper

- 2 tablespoons meat sauce

- sprinkling of mozzarella cheese on the top

(total of 4 won ton wrappers per lasagna square)

Cover with foil and bake in a preheated oven for 20 minutes. Uncover and bake for another 10 minutes until cheese starts to turn brown on the top (you can always throw it under the broiler on low for 2-3 minutes at the end to brown your cheese).

Serve hot!

http://www.andtheycookedhappilyeverafter.com/2013/04/26/turkey-chicken-sausage-lasagna-squares/

 

Meg April 26, 2013 at 2:43 pm

Now THAT looks amazeballs! :)

aimee @ like mother like daughter April 26, 2013 at 3:16 pm

I love these. I’ve seen the lasagna roll ups, or using wontons in a muffin tin, but these look even more delicious than those and still easy. Yum!!

Did you precook the wrappers or just cook them in the oven with the sauce and cheese?

Kate April 26, 2013 at 5:12 pm

They are Aimee! And so cute too – bonus! I didn’t even have to cook the wrappers first – just assemble the squares with the won tons as is and they’ll come out just like lasagna noodles would!

Kathie May 16, 2014 at 11:17 am

Can these be assembled a day or two ahead and baked just before needed?

Kate May 17, 2014 at 3:50 pm

Absoultely Kathie! Just treat them like you would regular lasagna

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