Extraordinary Entree: Red Sauce Lasagna Muffins

Ingredients
1 cup marinara sauce
1 lb ground beef (1 pkg may be a little more than 1 lb and that's ok. The meatier the better.)
12 wonton wrappers (should be found in the produce section of your supermarket. Each package makes 25 muffins).
1/2 cup shredded mozzarella cheese
1/2 cup Asiago/Parmesan cheese blend
1/2 cup Ricotta cheese
Olive Oil flavored cooking spray
6-muffin baking tin (I think the 12-muffin baking tin makes them too small and the wonton wrappers don't fit as nicely in that tin.)

Directions
Preheat oven to 375 degrees F. Spray muffin tin with cooking spray.

Brown beef and season as you normally would. Drain of any excess fat.

Stir marinara sauce into brown beef and cook through. Set aside.

Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. For 2 layers 12 round wrappers will be needed.

Reserve 6 tablespoons Asiago/Parmesan cheese blend and 6 tablespoon mozzarella for the top of you muffins. Start layering your muffins. Begin with a wonton wrapper and press it into the bottom of each muffin tin.

Using about 1/2 tablespoon of each ingredient layer the wonton in the following manner: a) spread Ricotta cheese on the wonton wrapper; b) sprinkle Asiago/Parmesan cheese blend and mozzarella cheese; c) top with meat sauce.

Repeat layers ending with meat sauce. Top with reserved Asiago/Parmesan blend and mozzarella cheese.

Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then lift and pop each muffin out with a spoon.