Extraordinary Entree: White Sauce Lasagna Muffins

Ingredients
1 cup Alfredo Sauce
1 lbs ground turkey (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 lb spinach or broccoli florets (stems cut), thawed and drained
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
Brown turkey and season as you normally would. Drain of excess fat.

On med-low heat Stir defrosted, uncooked, and drained spinach or broccoli florets into ground turkey until spinach is wilted or broccoli is well combined. Set aside.

Warm the Alfredo sauce and stir into turkey-veggie mixture. Set aside.

Preheat oven to 350 degrees F. Spray muffin tin with non-stick cooking spray.

Start layering your muffins. Begin with a wonton wrapper and press it into the bottom of each muffin tin. The edges will rise up the side and that's ok.

Using about 1/2 tablespoon of each ingredient layer the wonton in the following order: a) spread Ricotta cheese on wonton wrapper; b) top with 1 tablespoon of meat sauce mixture; c) sprinkle with Asiago/Parmesan cheese blend; d) scoop Alfredo sauce only; and 3) top with mozzarella cheese.

Repeat 2nd layer.

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.