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Friday, October 7, 2011

Recipe Friday: Lasagna Bake for Two

I love lasagna, but since there is only me in the household I hate to make a full pan with lots of leftovers. When I discovered this recipe for lasagna for two, I knew I found a winner.

Lasagna Bake for Two

2 lasagna noodles, uncooked
1/2 lb.  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-oz. can)
2 Tbsp.  PHILADELPHIA Cream Cheese Spread
4 cups loosely packed baby spinach leaves
1/2 cup  KRAFT Finely Shredded Italian* Five Cheese Blend, divided

  • Heat oven to 350 degrees
  • Cook noodles as directed on package, omitting salt.
  • In a large skillet, brown meat with onions and garlic.
  • Add tomatoes and cream cheese spread; cook and stir 2 to 3 minutes or until cream cheese is melted and mixture comes to a boil.
  • Add spinach; cook and stir 1 minute. Remove from heat, add ¼ 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
  • Serving with a tossed salad and crusty Italian bread.

Happy eating!
Creativity Bug~ Sue