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.

9

Yields 1 lasagna per serving.