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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.
time
prep:
35 min
total:
1 hr
servings
total:
12 servings

What You Need

12
 lasagna noodles, uncooked
1-1/2
lb.  ground beef
4
cloves  garlic, minced
2
cans   (15 oz. each) tomato sauce
1
tsp.  chili powder
1
tsp.  cumin
1/3
cup  KRAFT Grated Parmesan Cheese
2
 eggs, beaten
1-1/2
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

Variation
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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