Cheesy Lasagna Cupcakes

• 12 lasagna noodles, uncooked
• 1-1/2 lb. lean ground chicken
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 tsp. garlic powder
• 2 cans (15 oz. each) tomato sauce
• 1/2 tsp. ground black pepper
• 1/3 cup KRAFT Grated Parmesan Cheese
• 2 eggs, beaten
• 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided

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

lasagna noodles, lean ground chicken, onion, garlic powder, tomato sauce, ground black pepper, parmesan cheese, eggs, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/cheesy-lasagna-cupcakes-175758.aspx (may not work)