- February 14, 2016 at 9:50 pm #369482mosParticipant
This is a wee bit different from what Savin’ Moola posted, hence the title…
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 tbs cream cheese spread
4 cups loosely packed baby spinach leaves
1/2 cup shredded Italian 5-cheese blend, divided
Heat oven to 350ºF.
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 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.
Bake 20 min or until heated through. Let stand 5 min before serving.
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