Lasagna Bake for Two
2 lasagna noodles, uncooked
1/2 pound 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-ounces can)
2 tablespoons cream cheese
4 cups loosely packed baby spinach leaves
1/2 cup finely shredded Italian five-cheese blend, divided
Heat oven to 350 degrees.
Cook noodles as directed on package, omitting salt.
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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 minutes, or until heated through. Let stand 5 minutes before serving.