ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Individual White Lasagnas

Photo: Randy Mayor; Styling: Lindsey Lower

 

Hands-on time 30 mins
Total time 1 hr, 15 mins
Yield

Serves 8 (serving size: 1 lasagna)

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.