Ingredients
The following ingredients have 1 Servings
- 6 spray(s) Olive oil cooking spray
- 9 oz Uncooked whole wheat lasagna noodles
- 1.5 cup(s) Shredded part-skim mozzarella cheese
- 0.75 cup(s) Part-skim ricotta cheese
- 2 egg white(s), large Egg white(s) uncooked
- 0.75 tsp(s) Dried oregano
- 1.25 pound(s) Uncooked 95% lean ground beef
- 1.5 cup(s) Uncooked asparagus finely chopped
- 0.25 tsp(s) Kosher salt or to taste
- 0.25 tsp(s) Black pepper or to taste
- 28 oz Canned crushed tomatoes with onion and garlic
- 0.25 cup(s) Grated Parmesan cheese divided (Parmigiano-Reggiano suggested)
- 2 tbsp(s) Fresh basil for garnish
Instruction
- Preheat oven to 375°F.
- Cook pasta according to package directions for al dente; drain.
- Meanwhile, in a medium bowl, combine mozzarella, ricotta, egg whites and oregano; set aside.
- In a medium nonstick skillet, cook beef over medium-high heat, breaking apart meat with a spoon as it cooks, about 6 minutes. Add asparagus, salt and pepper; cook, stirring occasionally, until asparagus is bright green, about 2 minutes. Add crushed tomatoes and stir to combine; set aside.
- Slice noodles in half width-wise and then cut each half into 2 pieces so you have 4 equal-sized pieces from each noodle.
- Generously coat twelve (6 oz) ramekins with cooking spray. Sprinkle 1/2 teaspoon Parmesan in bottom of each ramekin and tilt to evenly cover bottoms.
- Place one noodle square on bottom of each ramekin; top with about 1 1/2 tablespoons beef mixture and then top with about 1 tablespoon cheese mixture. Repeat this step two more times to form 3 layers of noodles, beef and cheese in each cup. Place a final noodle square on each lasagna; sprinkle each with 1/2 teaspoon remaining Parmesan.
- Cover lasagnas tightly with aluminum foil and bake 20 minutes; uncover and cook until browned on top, about 5 minutes more. Remove from oven; let cool for 3 minutes. Sprinkle with basil just before serving.
- Yields 1 lasagna per serving.
