Lasagna with Asparagus
Weight Watchers healthy personal lasagnas. 5 Smart Points per serving.
- 4 whole wheat lasagna noodles
- 1/2 c. shredded part-skim mozzarella cheese
- 1/4 c. part-skim ricotta cheese
- 1 large egg white, uncooked
- 1/4 t. dried oregano
- 1/3 lb. 95% lean ground beef
- 1/2 c. asparagus, finely chopped
- Salt and pepper to taste
- 1/2 can diced tomatoes
- 1 shallot, minced
- 1 clove garlic, minced
- Olive oil cooking spray
- 4 t. grated Parmesan cheese
- 2 t. basil for garnish
Cooking time 60mins
Preheat oven to 375 degrees. Cook pasta according to package directions for al dente; drain.
Combine mozzarella, ricotta, egg white and oregano; set aside.
In a nonstick skillet, cook beef over medium high heat, breaking apart meat as it cooks, about 6 minutes. Add shallot, garlic, asparagus, salt and pepper. Cook, stirring occasionally, until asparagus is bright green, about 3 minutes. Add diced tomatoes and stir to combine.
Slice cooked noodles into 4ths so that you have 4 equal sized pieces from each noodle. Generously coat 4 ramekins with cooking spray. Sprinkle 1/2 teaspoon Parmesan cheese in bottom of each ramekin and tilt to evenly cover bottoms.
Place one noodle square on bottom of each ramekin; top with about 1 1/2 tablespoons beef mixture and the with 1 tablespoon cheese mixture. Repeat this step two more times to form three 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. Let cool for 3 minutes. Sprinkle with basil just before serving.