Italian Lasagna Cupcakes

• 12 whole wheat lasagna noodles, uncooked
• 1-1/2 lb. ground turkey breast
• 4 cloves garlic, minced
• 2 cans (15 oz. each) Italian-style tomato sauce
• 1 Tbsp. chopped fresh basil
• 2 tsp. Italian seasoning
• 1/3 cup KRAFT Grated Parmesan Cheese
• 2 eggs, beaten
• 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

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

whole wheat lasagna noodles, ground turkey, garlic, italianstyle, fresh basil, italian seasoning, parmesan cheese, eggs, shredded italian

Taken from www.kraftrecipes.com/recipes/italian-lasagna-cupcakes-175759.aspx (may not work)