LASSAGNA BAKE FOR 2
2lassagna noodles, uncooked
1/2 lbextra lean ground beef
1/2 cchopped onion
1 clovegarlic, minced
1 cundrained canned diced tomatoes, (about 2/3 of 14.5-oz can)
2 Tbspcream cheese spread
4 cloosely packed baby spinach leaves
1/2 cshredded italian five cheese blend, divided
How to Make LASSAGNA BAKE FOR 2
- Heat oven to 350F. Cook noodles according to pkg, omitting salt.
- Brown 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.
- 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 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.
- Bake 20 minutes or until heated through. Let stand 5 minutes before serving.