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Lasagna Bake for Two

 Lasagna Bake for Two
Recipe provided by Philadelphia® Cream Cheese
2 ServingsPrep: 15 min. Total: 50 min.


  • 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-ounce can)
  • 2 tablespoons PHILADELPHIA® Cream Cheese Spread
  • 4 cups loosely packed baby spinach leaves
  • 1/2 cup KRAFT® Finely Shredded Italian* Five Cheese Blend


  • HEAT oven to 350°F.
  • 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 min. or until heated through. Let stand 5 min. before

2 of 2

Lasagna Bake for Two (continued)

Directions (continued)

  • serving. Yield: 2 servings.
SERVING SUGGESTION: Serve with a mixed green salad tossed with your favorite KRAFT dressing.
Nutritional Facts: 1 serving equals 420 calories, 17 g fat (9 g saturated fat), 105 mg cholesterol, 580 mg sodium, 30 g carbohydrate, 5 g fiber, 36 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.