Photo: Randy Mayor; Styling: Lindsey Lower 
Hands-on Time
30 Mins
Total Time
1 Hour 15 Mins
Serves 8 (serving size: 1 lasagna)

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

thomps97's Review

December 28, 2014
Very easy to make. I would add more seasoning; the flavor was not strong. Nice portion control.

Beachboxermom's Review

November 11, 2014
Amazing!! Lots of prep but well worth it!

Whygal's Review

November 02, 2014
Wow! Delicious and so easy to make. I used 3 lasagna noodles for 2 people and make the necessary adjustments for the cheese/spinach mixture. I did not use mushrooms. I may try using roasted red pepper with the spinach for a holiday meal.