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Main dishes

Mini Mexican Lasagnas

photo by:kraft
These mini Mexican-style lasagnas baked into muffin cups are as delicious as any full-size version—only these are adorable too.
35 min
1 hr
12 servings

What You Need

 lasagna noodles, uncooked
lb.  ground beef
cloves  garlic, minced
cans   (15 oz. each) tomato sauce
tsp.  chili powder
tsp.  cumin
cup  KRAFT Grated Parmesan Cheese
 eggs, beaten
cups  KRAFT Mexican Style Finely Shredded Four Cheese, divided

Make It

HEAT oven to 350ºF.

COOK noodles as directed on package, omitting salt. Meanwhile, brown meat with garlic in skillet; drain. Place in large bowl. Mix sauce and seasoning. Add 1 cup to meat with Parmesan, eggs and half the mozzarella; mix well.

SPOON half of the remaining sauce evenly into 12 muffin pan cups. Drain noodles. Spread 1/3 cup meat mixture onto each noodle; top with 1 Tbsp. of the remaining mozzarella. Roll up; secure with wooden toothpicks, if desired. Place, spiral-sides up, in muffin cups; drizzle with remaining sauce. Cover.

BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Discard toothpicks before serving.

Kraft Kitchens Tips

Prepare using lean ground beef and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Make Ahead
Assemble recipe as directed but do not top with the remaining mozzarella. Refrigerate up to 2 days. When ready to serve, bake, covered, as directed increasing the baking time if necessary until roll-ups are heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.
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