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.
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.