Individual White Lasagnas

By Chez_Alexander

Ingredients

• 8 uncooked lasagna noodles
• 1 oz prosciutto, thinly sliced
• 1 tsp olive oil
• 1 shallot, chopped
• 1 (12-oz) package presliced mushrooms
• 1 (9 oz) package fresh spinach
• 2 cups ricotta cheese
• 2 oz Parmesan cheese, grated
• 2 TBS fresh thyme, divided
• Kosher salt and black pepper
• 1 oz fontina cheese, shredded
• 2 oz mozzarella cheese, shredded

Details

Servings 8
Adapted from pinterest.com

Preparation

Step 1

1. Preheat oven to 350F.

2. Cook pasta according to package directions until al dente; 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. Stir in spinach; cook 2 minutes or until it wilts. Remove from pan. Drain.

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

5. Coat 8 (6 oz) ramekins with cooking spray. Place ramekins on a jelly-roll pan.

6. Arrange 1 pasta square in bottom of each ramekin. Spoon 1/3 of filling evenly over pasta squares; top filling with 1 pasta square. Repeat layers twice, ending with pasta. Combine 1 1/2 tsp thyme and mozzarella cheese. Sprinkle evenly over ingredients.

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

Makes 8 individual lasagnas. Each lasagna = 7 Weight Watchers points.