Individual White Lasagnas

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Individual White LasagnasRecipe
Photo: Randy Mayor; Styling: Lindsey Lower


Ramekins help keep these cheesy, decadent layers in portion-perfect shape.

Serves 8 (serving size: 1 lasagna)


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8 uncooked lasagna noodles
1 ounce prosciutto, thinly sliced
1 teaspoon extra-virgin olive oil
1 shallot, chopped
1 (12-ounce) package presliced mushrooms
1 (9-ounce) package fresh spinach
2 cups part-skim ricotta cheese
2 ounces Parmesan cheese, grated
2 tablespoons fresh thyme, divided
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 ounce fontina cheese, shredded
Cooking spray
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)


Hands-on: 30 Minutes
Total: 1 Hour, 15 Minutes

1. Preheat oven to 350°.

2. Cook pasta according to directions until al dente, omitting salt and fat; drain. Cut each noodle crosswise into 4 pieces, forming 32 squares.

3. Cook prosciutto in a large skillet over medium-high heat until crisp. Remove prosciutto from pan; crumble. Return pan to medium-high heat. Add oil to pan; swirl to coat. Add shallot; sauté 2 minutes. Add mushrooms; cook 8 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat. Drain.

4. Combine ricotta cheese, Parmesan, 1 1/2 tablespoons thyme, and next 3 ingredients (through fontina) in a large bowl. Add spinach mixture and prosciutto, stirring well to combine.

5. Coat 8 (6-ounce) ramekins with cooking spray. Place ramekins on a jelly-roll pan. Arrange 1 pasta square in bottom of each ramekin. Spoon one-third of filling evenly over pasta squares; top filling with 1 pasta square. Repeat layers twice, ending with pasta. Combine remaining 1 1/2 teaspoons thyme and mozzarella cheese. Sprinkle evenly over lasagnas.

6. Cover pan loosely with foil coated with cooking spray. Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until bubbly and browned. Let stand 10 minutes before serving.

Created date

September 2014

Nutritional Information

Calories 276
Fat 11.3 g
Satfat 6 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 19 g
Carbohydrate 26 g
Fiber 2 g
Cholesterol 35 mg
Iron 2 mg
Sodium 503 mg
Calcium 356 mg