Photo of Personal lasagnas by WW

Personal lasagnas

6
Point(s)
Total Time
1 hr 21 min
Prep
25 min
Cook
53 min
Serves
12
Difficulty
Easy
These single-serving mini lasagnas are adorable and simply irresistible. Our version is lightened up by using whole wheat noodles, egg whites, part-skim ricotta and mozzarella cheese, and lean ground beef. Feel free to omit the beef entirely if you'd like to make this dish even healthier, or substitute spinach for the asparagus if that's what you have on hand. Keep in mind that you'll need 12 (6-ounce) ramekins or similar-sized vessels to make this recipe. You can also wrap and freeze the lasagnas for a fabulous and hearty dinner at any time. Just thaw and reheat when you’re ready for supper.

Ingredients

Whole-wheat lasagna noodles, uncooked

9 oz

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

Uncooked 95% lean ground beef

1¼ pound(s)

Uncooked asparagus

1½ cup(s), finely chopped

Kosher salt

¼ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste

Canned crushed tomatoes

28 oz, with onion and garlic

Grated Parmesan cheese

¼ cup(s), divided (Parmigiano-Reggiano suggested)

Basil

2 Tbsp

Instructions

  1. Preheat oven to 375°F.
  2. Cook pasta according to package directions for al dente; drain.
  3. Meanwhile, combine mozzarella, ricotta, egg whites, and oregano in medium bowl; set aside. Cook beef over medium-high heat in medium nonstick skillet, breaking apart with wooden spoon, until no longer pink, about 6 minutes. Add asparagus, salt, and pepper; cook, stirring occasionally, until asparagus is bright green, about 2 minutes. Add tomatoes and stir to combine; set aside.
  4. Slice noodles in half widthwise, and then cut each half into 2 pieces so you have 4 equal-size pieces from each noodle.
  5. Generously spray 12 (6-ounce) ramekins with nonstick spray. Sprinkle ½ teaspoon Parmesan in bottom of each ramekin and tilt to evenly cover bottoms. Place 1 noodle piece on bottom of each ramekin; top with about 1½ tablespoons beef mixture and then about 1 tablespoon cheese mixture. Repeat layering 2 more times to form 3 layers of noodles, beef, and cheese in each cup. Place final noodle square on each lasagna; sprinkle each with ½ teaspoon remaining Parmesan.
  6. Cover lasagnas tightly with foil and bake 20 minutes; uncover and cook until browned on top, about 5 minutes more. Remove from oven; let cool 3 minutes. Sprinkle with basil just before serving.
  7. Serving size: 1 lasagna