Pasta - Lasagna Bake for 2

By BlueSchmoo

Calories 420 Total fat 17 g Saturated fat 9 g Cholesterol 105 mg Sodium 580 mg Carbohydrate 30 g Dietary fiber 5 g Sugars 8 g Protein 36 g Vitamin A 100 %DV Vitamin C 60 %DV Calcium 35 %DV

Ingredients

• 2 (1)
• 2 lasagna noodles, uncooked (1 noodle)
• 1/2 lb. extra-lean ground beef (1/4 lb)
• 1/2 cup chopped onions (1/4 Cup)
• 1 clove garlic, minced (1/2 Clove)
• 1 cup undrained canned diced tomatoes (about 2/3 of 14.5-oz. can) (1/2 Cup)
• 2 Tbsp. PHILADELPHIA Cream Cheese Spread (1 Tbsp)
• 4 cups loosely packed baby spinach leaves (2 Cups)
• 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided (1/4 Cup)

Details

Servings 2
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

HEAT oven to 350ºF.

COOK noodles as directed on package, omitting salt.

MEANWHILE, brown meat with onions and garlic in large nonstick skillet. Add tomatoes and cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is melted and mixture just comes to boil. Add spinach; cook and stir 1 min. Remove from heat, add 1/4 cup shredded cheese; stir until melted.

DRAIN noodles. Spoon 1/3 cup spinach mixture into each of 2 (2-cup) ramekins; top with noodle, letting excess noodle extend over rim of ramekin. Top each with 1/3 cup spinach mixture; fold noodle back over dish to cover filling. Repeat until all filling is folded between noodle layers; top with remaining shredded cheese.

BAKE 20 min. or until heated through. Let stand 5 min. before serving.