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Turkey Lasagna Cups

Turkey Lasagna Cups
  • Prep 15 min
  • Total 40 min
  • Servings 6
A creative main dish for Thanksgiving, our Turkey Lasagna Cups are made with egg roll wrappers, fire-roasted tomatoes, cooked turkey and mozzarella cheese. They're ready in only 40 minutes.
By Paula Jones
Updated November 20, 2012


  • 6 egg roll wrappers
  • 12 tablespoons canned Muir Glen™ organic fire roasted crushed tomatoes or tomato puree
  • 6 tablespoons chopped cooked turkey
  • 12 tablespoons shredded mozzarella cheese (3 oz)


  • 1
    Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray.
  • 2
    Line each muffin cup with 1 egg roll wrapper. In each wrapper, place 1 tablespoon each tomatoes, turkey and cheese. Fold excess egg roll wrapper over (like you would wrap a package). Top each with 1 tablespoon tomatoes and 1 tablespoon cheese.
  • 3
    Bake about 25 minutes or until cheese is melted and egg roll wrapper is cooked through.

  • Recipe can easily be doubled or tripled.
  • Garnish with fresh parsley if desired.
  • To remove from pan easily, run knife around edges to release.

Nutrition Facts are not available for this recipe
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