Personal lasagnas

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