Lasagna Bake for Two

(Courtesy of Kraft)

Ingredients:
2 lasagna noodles, uncooked
1/2 lb. extra-lean ground beef
1/2 c. chopped onions
1 clove garlic, minced
1 c. undrained canned diced tomatoes (about 2/3 of 14.5 oz can)
2 Tbsp. cream cheese
4 c. loosely packed baby spinach leaves
1/2 c. finely shredded five cheese blend, divided

Directions:
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; cook and stir 2-3 minutes or until cream cheese is melted and mixture just comes to boil.  Add spinach; cook and stir 1 minute.  Remove from heat, add 1/4 c. shredded cheese; stir until melted.

Drain noodles.  Spoon 1/3 c. spinach mixture into each of 2 (2 c.) ramekins; top with noodle, letting excess noodle extend over the rim of ramekin.  Top each with 1/3 c. 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.

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