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Lasagna with Asparagus


Weight Watchers healthy personal lasagnas. 5 Smart Points per serving.

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  • 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


Servings 4
Cooking time 60mins


Step 1

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.

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