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Turkey Lasagna Cupcake

Turkey Lasagna Cupcake

There are few things in life that are more satisfying than making your own pasta. One of those things is eating it. So roll up your shirt-sleeves —this dinner recipe is well worth your while.


servings Makes 8 servings 8
preparation time PREP 1 hour
total time TOTAL More than 1 hour


  • 4 cups whole wheat flour, plus more for dusting
  • 1½ cups warm water, approximately
  • 3 tablespoons olive oil
  • cornmeal, for dusting
  • 1 (16-ounce) package JENNIE-O® Lean Ground Turkey
  • ½ chopped onion
  • 2 garlic cloves, minced
  • 2 roasted red peppers
  • 6 ripe tomatoes, chopped
  • 5 sundried tomatoes, chopped
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons tomato paste
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 4 cups baby spinach leaves, chopped
  • 1 cup part-skim ricotta cheese
  • 1 cup fat-free shredded mozzarella cheese


  1. To make pasta, put flour on work surface. Create well in center. Add water and oil. Mix with butter knife until soft dough forms. Dust counter with flour. Turn dough out. Knead 5 minutes or until soft, smooth dough is formed. Add more flour if necessary. Form dough into ball. Cover with plastic wrap. Chill 20 minutes.
  2. To make sauce, in large, non-stick skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion. Cook 5 minutes or until softened. Add garlic, red peppers, tomatoes, basil, oregano, thyme, tomato paste, sugar and balsamic vinegar. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, 15 minutes or until tomatoes are softened and sauce is thickened, stirring occasionally.
  3. To make filling, in medium bowl, combine spinach and ricotta cheese; set aside. Cut dough into 4 equal pieces. Working with one piece at a time (cover and reserve the pieces you are not using to prevent it from drying out), roll or hand-press the pasta out on a lightly floured surface into a rectangle. Roll dough through pasta machine, 2 or 3 times, at the widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce setting and crank dough through again, 2 or 3 times. Continue tightening until machine is at narrowest setting; dough should be paper-thin, about ¼-inch thick. Dust dough with flour as needed.
  4. Using a 3-inch round cookie cutter, cut out 6 circles from dough. Sprinkle a baking pan with cornmeal and lay the dough circles side by side. Dust with more cornmeal and cover with a plastic wrap. Repeat the process with remaining pieces of dough. You should have 24 circles; set aside.
  5. Heat oven to 400°F. Bring pot of water to a boil. Using large capacity muffin tin, coat 8 of the cups with non-stick cooking spray. Boil pasta circles 30 to 60 seconds or until tender. Boiling fresh pasta takes significantly less time than dry pasta. Put pasta round in each muffin hole. Add spoonful of spinach mixture and spoonful of sauce. Repeat layers. Finish with a pasta layer. Top with mozzarella cheese. Bake 15 to 20 minutes or until cheese is golden and bubbly.


Per Serving









Saturated Fat2g


Lean Ground Turkey

Lean Ground Turkey

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey


Turkey Lasagna Cupcake