Lasagna with Asparagus

By á-46850

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

Ingredients

• 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

Details

Servings 4
Cooking time 60mins

Preparation

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.