Lasagna Muffins

So I tried these for Mother's day and they came out awesome!

• 1 pound ground turkey
• 1 can Campbell’s Cheddar Cheese Soup
• 1 teaspoon Garlic Salt
• 1 cup milk
• 2 cups shredded sharp cheddar
• 2 cups shredded mozzarella cheese
• 1 pkg chopped spinach
• 1 egg
• lasagna noodles

Cook lasagna noodles “al dente” and lay out on wax or parchment paper to cool.  Spray a muffin tin with cooking spray and gently roll your noodles around your hand and place into muffin tin.  With remaining noodles use a child’s cup or cookie cutter to cut circles out of the noodles to be the “layers.”   Set aside.
Cook turkey completely and drain. Mix in soup, garlic salt, and milk until well blended. Set aside.
Thaw spinach under warm water and squeeze ALL excess water. Mix cheeses and egg. Pull spinach apart in pieces and mix into cheeses.  (Its best if you just take your rings off and go at it with your hands)
Beginning with a noodle circle, layer the circles, meat, and cheese mixture until “muffin” is full – making sure to end with the cheese so it will melt and be all bubbly at the top.

Cook at 350* for 20-30 minutes or until bubbly.   Muffins will easily pop out onto a plate.  Serve hot with your favorite salad and garlic bread.

My husband couldn’t find the broccoli cheddar soup so we used regular cheddar and it came out great.  I also used regular ground beef instead of turkey meat.  I didn’t use the garlic salt and I only had 6 or 7 lasagna noodles so I eyed the measurements.