Individual white lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 uncooked lasagna noodles1/2 oz prosciutto, thinly sliced1/2 tsp evoo1 small shallot, chopped6 oz presliced mushrooms4.5 oz fresh spinach1 cup part skim ricotta cheese1oz Parmesan cheese, grated1Tbsp fresh thyme, divided1/4 tsp kosher salt1/4 tsp black pepper1/2 oz fontina cheese, shreddedCooking spray- oz part skim mozzarella cheese, shredded (1/4 cup)
Preheat oven to 350.
Cook pasta according to directions until al dente, omitting salt and fat; drain. Cut each noodle crosswise into 4 pieces, forming 16 squares.
Cook prosciutto in a large skillet over medium high heat until crisp. Remove 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, Parmesan, 2 tsp thyme, and next 3 ingredients (thru fontina) in a large bowl. Add spinach mixture and prosciutto, stirring well to combine.
Coat 4 (6 oz) 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 with pasta square. Repeat layers twice, ending with pasta. Combine remaining 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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PLAFUL.
Cook pasta according to directions until al dente, omitting salt and fat; drain. Cut each noodle crosswise into 4 pieces, forming 16 squares.
Cook prosciutto in a large skillet over medium high heat until crisp. Remove 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, Parmesan, 2 tsp thyme, and next 3 ingredients (thru fontina) in a large bowl. Add spinach mixture and prosciutto, stirring well to combine.
Coat 4 (6 oz) 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 with pasta square. Repeat layers twice, ending with pasta. Combine remaining 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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PLAFUL.
Nutritional Info Amount Per Serving
- Calories: 298.3
- Total Fat: 12.0 g
- Cholesterol: 48.8 mg
- Sodium: 531.5 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 2.0 g
- Protein: 17.2 g
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