Your own personal serving means cheesy, bubbly cooked edges.
Lasagna Bake For Two
1/2lb. extra-lean ground beef
1cupundrained canned diced tomatoesabout 2/3 of 14.5-oz. can
2Tbsp. PHILADELPHIA Cream Cheese Spread
4cupsloosely packed baby spinach leaves
1/2cupKRAFT Finely Shredded Italian* Five Cheese Blenddivided
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.