Individual Meat Lasagnas

Prep time: 25 min Cook time: 35 min Other time: 3 min Serves: 12 6 points plus

Individual Meat Lasagnas
Individual Meat Lasagnas

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 9

    oz whole wheat lasagna noodles

  • 1 1/2

    cup(s) shredded part-skim mozzarella cheese

  • 3/4

    cup(s) part-skim ricotta cheese

  • 2

    large egg white(s), uncooked

  • 3/4

    tsp dried oregano

  • 1 1/4

    pound(s) uncooked 95% lean ground beef

  • 1 1/2

    cup(s) uncooked asparagus, finely chopped

  • 1/4

    tsp kosher salt, or to taste

  • 1/4

    tsp black pepper, freshly ground, or to taste

  • 28

    oz canned crushed tomatoes, with onion and garlic

  • 6

    spray(s) cooking spray

  • 1/4

    cup(s) grated Parmesan cheese, divided (Parmigiano-Reggiano suggested)

  • 2

    Tbsp basil, for garnish

Directions

Preheat oven to 375°F. Cook pasta according to package directions for al dente; drain. Meanwhile, in a medium bowl, combine mozzarella, ricotta, egg whites and oregano; set aside. In a medium nonstick skillet, cook beef over medium-high heat, breaking apart meat with a spoon as it cooks, about 6 minutes. Add asparagus, salt and pepper; cook, stirring occasionally, until asparagus is bright green, about 2 minutes. Add crushed tomatoes and stir to combine; set aside. Slice noodles in half width-wise and then cut each half into 2 pieces so you have 4 equal-sized pieces from each noodle. Generously coat twelve (6 oz) ramekins with cooking spray. Sprinkle 1/2 teaspoon Parmesan in bottom of each ramekin and tilt muffin pan to evenly cover bottoms. Place one noodle square on bottom of each muffin cup; top with about 1 1/2 tablespoons beef mixture and then top with about 1 tablespoon cheese mixture. Repeat this step two more times to form 3 layers of noodles, beef and cheese in each cup. Place a final noodle square on each lasagna; sprinkle each with 1/2 teaspoon remaining Parmesan. Cover lasagnas tightly with aluminum foil and bake 20 minutes; uncover and cook until browned on top, about 5 minutes more. Remove from oven; let cool for 3 minutes. Sprinkle with basil just before serving. Yields 1 lasagna per serving.

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