Baking each individual sized lasagna in ramekins is the secret to keeping their cheesy, mouth-watering layers in place.
Preparation time: 30 minutes
Total time: 1 hour 15 minutes
- 8 uncooked lasagna noodles
- 1 oz. prosciutto, thinly sliced
- 1 tsp. extra-virgin olive oil
- 1 shallot, chopped
- 1 (12 oz.) package pre-sliced mushrooms
- 1 (9 oz.) package fresh spinach
- 2 cups part-skim ricotta cheese
- 2 oz. Parmesan cheese, grated
- 2 Tbsp. fresh thyme, divided
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 oz. fontina cheese, shredded
- Cooking spray
- 2 oz. part-skim mozzarella cheese, shredded (about 1/2 cup)
- Preheat oven to 350°F.
- 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 Tbsp. thyme, and next 3 ingredients (salt, pepper, fontina) in a large bowl.
- Add spinach mixture and prosciutto, stirring well to combine.
- Coat 8 (6-oz.) ramekins with cooking spray. Place ramekins on ajelly-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 tsp. thyme and mozzarella cheese. Sprinkle evening over lasagna.
- Cover pan loosely with foil coated with cooking spray. Bake at 350°F for 20 minutes. Uncover and bake an additional 15 minutes or until bubbly and browned. Let stand 10 minutes before serving.