These mini Mexican-style lasagnas baked into muffin cups are as delicious as any full-size version—only these are adorable too.
What You Need
Original recipe yields 12 servings
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 egg s, beaten
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
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Let's 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.
Prepare using lean ground beef and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.