CHEESY LASAGNA CUPCAKES

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Cheesy Lasagna Cupcakes image

Enjoy the taste of Cheesy Lasagna Cupcakes tonight. Baking in muffin pans is as good for savory dishes as it is for sweets! Case in point: these cupcake-cute Cheesy Lasagna Cupcakes.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 servings

Number Of Ingredients 9

12 lasagna noodles, uncooked
1-1/2 lb. lean ground chicken
1 small onion, chopped
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

Steps:

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

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

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