LASSAGNA BAKE FOR 2
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- lassagna noodles, uncooked
- 1/2 lb
- extra lean ground beef
- 1/2 c
- chopped onion
- 1 clove
- garlic, minced
- 1 c
- undrained canned diced tomatoes, (about 2/3 of 14.5-oz can)
- 2 Tbsp
- cream cheese spread
- 4 c
- loosely packed baby spinach leaves
- 1/2 c
- shredded italian five cheese blend, divided
1Heat oven to 350F. Cook noodles according to pkg, omitting salt.
2Brown meat with onions and garlic in a large nonstick skillet. Add tomatoes and cream cheese spread; cook and stir 2-3 minutes or until cream cheese is melted and mixtures comes to a boil. Add spinach; cook and stir 1 minute. Remove from heat, add 1/4 cup of shredded cheese; stir until blended.
3Drain 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 of spinach mixture; fold noodle back over dish to cover filling. Repeat till all filling is folded between noodle layers; top with remaining shredded cheese.
4Bake 20 minutes or until heated through. Let stand 5 minutes before serving.