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Ingredients
- 2 1/2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
- 1 lb lean (at least 80%) ground beef or lean ground turkey
- 1 jar (14 or 15 oz) tomato pasta sauce
- 1 container (8 oz) chives-and-onion cream cheese (or vegetable)
- 1/2 cup reduced-fat sour cream
- 3 tablespoons milk
- 1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain*
- 1/4 cup shredded or grated Parmesan cheese
Details
Servings 6
Preparation time 25mins
Cooking time 60mins
Adapted from pillsbury.com
Preparation
Step 1
1. Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with hot water.
2. Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce and cooked noodles.
3. In medium bowl, beat cream cheese, sour cream and milk with spoon until smooth.
4. Spoon half of the noodle mixture into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mixture. Cover with foil.
5. Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until hot. Cut into squares.
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