Mini Mexican Lasagnas

• 12 lasagna noodles, uncooked
• 1-1/2 lb. ground beef Safeway 1 lb For $3.99 thru 02/09
• 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

1. Heat oven to 350 degrees F.
2. Cook noodles as directed on package, omitting salt.
3. Meanwhile, brown meat with garlic in skillet; drain.
4. Place in large bowl.
5. Mix sauce and seasoning.
6. Add 1 cup to meat with Parmesan, eggs and half the mozzarella; mix well.
7. Spoon half of the remaining sauce evenly into 12 muffin pan cups.
8. Drain noodles.
9. Spread 1/3 cup meat mixture onto each noodle; top with 1 Tbsp.
10. of the remaining mozzarella.
11. Roll up; secure with wooden toothpicks, if desired.
12. Place, spiral-sides up, in muffin cups; drizzle with remaining sauce.
13. Cover.
14. Bake 25 min.
15. or until heated through.
16. Top with remaining mozzarella; bake, uncovered, 5 min.
17. or until melted.
18. Discard toothpicks before serving.

lasagna noodles, ground beef, garlic, tomato sauce, chili powder, cumin, parmesan cheese, eggs, four cheese

Taken from www.kraftrecipes.com/recipes/mini-mexican-lasagnas-162446.aspx (may not work)