Photo of Personal Lasagnas by WW

Personal Lasagnas

5
5
3
SmartPoints® value per serving
Total Time
1 hr 3 min
Prep
25 min
Cook
35 min
Serves
12
Difficulty
Easy
Wrap and freeze these mini lasagnas for a fabulous dinner anytime. Just reheat when you’re ready for supper.

Ingredients

Whole wheat lasagna noodles

9 oz

Uncooked 95% lean ground beef

1¼ pound(s)

Grated Parmesan cheese

¼ oz, divided (Parmigiano-Reggiano suggested)

Shredded part-skim mozzarella cheese

1½ cup(s)

Part-skim ricotta cheese

¾ cup(s)

Egg white(s)

2 large, uncooked

Dried oregano

¾ tsp(s)

Uncooked asparagus

1½ cup(s), finely chopped

Kosher salt

¼ tsp(s), or to taste

Black pepper

¼ tsp(s), or to taste

Canned crushed tomatoes

28 oz, with onion and garlic

Olive oil cooking spray

6 spray(s)

Basil

2 tbsp(s), for garnish

Instructions

  1. Preheat oven to 375°F.
  2. Cook pasta according to package directions for al dente; drain.
  3. Meanwhile, in a medium bowl, combine mozzarella, ricotta, egg whites and oregano; set aside.
  4. 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.
  5. Slice noodles in half width-wise and then cut each half into 2 pieces so you have 4 equal-sized pieces from each noodle.
  6. Generously coat twelve (6 oz) ramekins with cooking spray. Sprinkle 1/2 teaspoon Parmesan in bottom of each ramekin and tilt to evenly cover bottoms.
  7. Place one noodle square on bottom of each ramekin; 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.
  8. 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.