Lasagne Bake for Two

By nancyjcanzi

Ingredients

• 2 lasagne noodles, uncooked
• 1/2 lb. (225 g) extra-lean ground beef
• 1/2 cup chopped onions
• 1 clove garlic, minced
• 1 cup undrained canned diced tomatoes (1/3 of 796-mL/28-fl oz can)
• 2 Tbsp. Philadelphia Cream Cheese Spread
• 4 cups loosely packed baby spinach leaves
• 1/2 cup Kraft 4 Cheese Italiano Shredded Cheese, divided

Details

Servings 2
Adapted from kraftcanada.com

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 (500-mL) 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.