Mini Lasagna Cups

• 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

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

lasagna noodles, extralean ground beef, pasta sauce, light ricotta cheese, philadelphia, shredded cheese

Taken from www.kraftrecipes.com/recipes/mini-lasagna-cups-168314.aspx (may not work)