- 2
Ingredients
- 2 lasagna noodles, uncooked
- 1/2 lb extra-lean ground beef
- 1/2 cup chopped onions
- 1 clove garlic, minced
- 1 cup undrained canned diced tomatoes (about 2/3 of 14.5-oz can)
- 2 Tbsp PHILADELPHIA Cream Cheese Spread
- 4 cups loosely packed baby spinach leaves
- 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided
Preparation
Step 1
HEAT oven to 350ºF.
COOK noodles as directed on package.
MEANWHILE, brown meat with onions and garlic in large nonstick skillet season with salt and pepper. 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.