INDIVIDUAL LASAGNA RECIPES RECIPES
INDIVIDUAL WHITE LASAGNAS RECIPE | MYRECIPES
Ramekins help keep these cheesy, decadent layers in portion-perfect shape.
Provided by Kimberly Holland
Total Time 1 hours 15 minutes
Yield Serves 8 (serving size: 1 lasagna)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Cook pasta according to directions until al dente, omitting salt and fat; drain. Cut each noodle crosswise into 4 pieces, forming 32 squares.
- Cook prosciutto in a large skillet over medium-high heat until crisp. Remove prosciutto from pan; crumble. Return pan to medium-high heat. Add oil to pan; swirl to coat. Add shallot; sauté 2 minutes. Add mushrooms; cook 8 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat. Drain.
- Combine ricotta cheese, Parmesan, 1 1/2 tablespoons thyme, and next 3 ingredients (through fontina) in a large bowl. Add spinach mixture and prosciutto, stirring well to combine.
- Coat 8 (6-ounce) ramekins with cooking spray. Place ramekins on a jelly-roll pan. Arrange 1 pasta square in bottom of each ramekin. Spoon one-third of filling evenly over pasta squares; top filling with 1 pasta square. Repeat layers twice, ending with pasta. Combine remaining 1 1/2 teaspoons thyme and mozzarella cheese. Sprinkle evenly over lasagnas.
- Cover pan loosely with foil coated with cooking spray. Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until bubbly and browned. Let stand 10 minutes before serving.
Nutrition Facts : Calories 276 calories, CarbohydrateContent 26 g, CholesterolContent 35 mg, FatContent 11.3 g, FiberContent 2 g, ProteinContent 19 g, SaturatedFatContent 6 g, SodiumContent 503 mg
INDIVIDUAL WHITE LASAGNAS RECIPE | MYRECIPES
Ramekins help keep these cheesy, decadent layers in portion-perfect shape.
Provided by Kimberly Holland
Total Time 1 hours 15 minutes
Yield Serves 8 (serving size: 1 lasagna)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Cook pasta according to directions until al dente, omitting salt and fat; drain. Cut each noodle crosswise into 4 pieces, forming 32 squares.
- Cook prosciutto in a large skillet over medium-high heat until crisp. Remove prosciutto from pan; crumble. Return pan to medium-high heat. Add oil to pan; swirl to coat. Add shallot; sauté 2 minutes. Add mushrooms; cook 8 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat. Drain.
- Combine ricotta cheese, Parmesan, 1 1/2 tablespoons thyme, and next 3 ingredients (through fontina) in a large bowl. Add spinach mixture and prosciutto, stirring well to combine.
- Coat 8 (6-ounce) ramekins with cooking spray. Place ramekins on a jelly-roll pan. Arrange 1 pasta square in bottom of each ramekin. Spoon one-third of filling evenly over pasta squares; top filling with 1 pasta square. Repeat layers twice, ending with pasta. Combine remaining 1 1/2 teaspoons thyme and mozzarella cheese. Sprinkle evenly over lasagnas.
- Cover pan loosely with foil coated with cooking spray. Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until bubbly and browned. Let stand 10 minutes before serving.
Nutrition Facts : Calories 276 calories, CarbohydrateContent 26 g, CholesterolContent 35 mg, FatContent 11.3 g, FiberContent 2 g, ProteinContent 19 g, SaturatedFatContent 6 g, SodiumContent 503 mg
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