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Mini Mexican Lasagnas

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Total Time

12 servings

These mini Mexican-style lasagnas baked into muffin cups are as delicious as any full-size version—only these are adorable too.

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Make It

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  • 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.

Special Equipment Needed


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.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 270
Total fat 13g
Saturated fat 6g
Cholesterol 80mg
Sodium 570mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 3g
Protein 19g
% Daily Value
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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