Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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

Kimberly Holland
Kimberly Holland
Recipe by Cooking Light November 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
30 mins
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: 1 lasagna)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

276 calories; fat 11.3g; saturated fat 6g; mono fat 3.1g; poly fat 0.5g; protein 19g; carbohydrates 26g; fiber 2g; cholesterol 35mg; iron 2mg; sodium 503mg; calcium 356mg.
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