Lasagna Bake for Two

Ingredients

• 4 cups baby spinach leaves loosely packed
• 1 cup canned tomatoes diced canned undrained ()
• 2 Tbsp philadelphia cream cheese spread 
• 0.5 lb extra-lean ground beef 
• 1 clove garlic minced
• 0.5 cup italian* five cheese blend shredded divided kraft finely
• 2  lasagna noodles uncooked
• 0.5 cup onions chopped

Equipment

• frying pan
• oven
• ramekin

Directions

1. Heat oven to 350F.
2. Cook noodles as directed on package, omitting salt.
3. Meanwhile, brown meat with onions and garlic in large nonstick skillet.
4. 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.
5. Add spinach; cook and stir 1 min.
6. Remove from heat.
7. Add 1/4 cup shredded cheese; stir until melted.
8. Drain noodles. Spoon 1/3 cup spinach mixture into each of 2 (2-cup) ramekins; top with 1 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.
9. Bake 20 min. or until heated through.
10. Let stand 5 min. before serving.