Individual White lasagna

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IngredientsIndividual White Lasagnas

  • 8 uncooked lasagna noodles
  • 1 ounce prosciutto, thinly sliced
  • 1 teaspoon extra-virgin olive oil
  • 1 shallot, chopped
  • 1 (12 ounce) package pre-sliced mushrooms
  • 1 (9 ounce) package fresh spinach
  • 2 cups part-skim ricotta cheese
  • 2 ounces Parmesan cheese, grated
  • 2 tablespoons fresh thyme, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 ounce Fontina cheese, shredded
  • Nonstick cooking spray
  • 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)


  1. Preheat oven to 350°F.
  2. Cook pasta according to directions until al dente, omitting salt and fat; drain.
  3. Cut each noodle crosswise into 4 pieces, forming 32 squares.
  4. Cook prosciutto in a large skillet over medium-high heat until crisp. Remove prosciutto from pan; crumbled.
  5. Return pan to medium-high heat.
  6. Add oil to pan; swirl to coat.
  7. Add shallots; sauté 2 minutes.
  8. Add mushrooms; cook 8 minutes, stirring occasionally.
  9. Stir in spinach; cook 2 minutes or until spinach wilts.
  10. Remove from heat. Drain
  11. Combine ricotta cheese, Parmesan, 1 1/2 teaspoons thyme, salt, black pepper, and fontina cheese in a large bowl. Add spinach mixture and prosciutto, stirring well to combine.
  12. Coat 8 (6 ounce) ramekins with cooking spray. Place ramekins on a jellyroll 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.
  13. Sprinkle evenly over lasagna’s.
  14. Cover pan loosely with foil coated with cooking spray.
  15. Bake at 350°F for 20 minutes.
  16. Uncover and bake an additional 15 minutes or until bubbly and browned.
  17. Let stand 10 minutes before serving.
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