Individual Sized White Lasagnas

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

Serves: 8


  • 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)

  1. Preheat oven to 350°F.
  2. Cook pasta according to directions until al dente, omitting salt and fat; drain. Cut each noodle crosswise into 4 pieces, forming 32 squares.
  3. Cook prosciutto in a large skillet over medium-high heat until crisp. Remove prosciutto from pan; crumble.
  4. 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.
  5. Combine ricotta cheese, Parmesan, 1 1/2 Tbsp. thyme, and next 3 ingredients (salt, pepper, fontina) in a large bowl.
  6. Add spinach mixture and prosciutto, stirring well to combine.



  7. 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.


    Jelly-roll pan

  8. Combine remaining 1 1/2 tsp. thyme and mozzarella cheese. Sprinkle evening over lasagna.
  9. 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.

    white lasagna

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