Mini Lasagna Cups

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Mini Lasagna Cups


 What You Need

  • 12 lasagna noodles, uncooked
  • 1 lb. (450 g) extra-lean ground beef
  • 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
  • 1 cup light ricotta cheese
  • 3/4 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese
  • 1/3 cup Kraft Parmesan, Romano & Asiago Shredded Cheese


Make It


  • Cook noodles as directed on package, omitting salt; drain. Rinse with cold water to cool; drain well.
  • Heat oven to 350°F. Brown meat in large skillet on medium-high heat. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally.
  • Spread 2 Tbsp. ricotta onto each noodle; top with 1/4 cup meat sauce. Roll up, starting at one short end of each; cut in half. Place 1 roll, cut side down, in each of 24 muffin pan cups sprayed with cooking spray. Top with remaining meat sauce; sprinkle with cheeses. Cover.
  • Bake 25 min. or until heated through, uncovering for the last 10 min. Cool 5 min. before removing from muffin pans to serve.

Serving Suggestion

 Serve with garlic bread, and a crisp green salad tossed with Kraft Balsamic Vinaigrette Dressing.

Make Ahead
Lasagna cups can be assembled ahead of time; place in prepared muffin cups. Refrigerate up to 24 hours before baking as directed, increasing the baking time if needed until lasagna cups are heated through.

Tip
Garnish with freshly chopped basil right before serving.

recipe adapted : http://www.kraftcanada.com/recipes/mini-lasagna-cups-168314?crlt.pid=camp.eqnqmEnDrP57

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