Personal Lasagnas
9 oz whole wheat lasagna noodles
1 1/2 cup of shredded part-skim mozzarella cheese
3/4 cup of part-skim ricotta cheese
2 egg whites
3/4 tsp dried oregano
1 1/4 pound 95% lean ground beef
1 1/2 cup of asparagus
1/4 tsp kosher salt
1/4 tsp black pepper
28 oz canned crushed tomatoes
6 sprays of cooking spray
1/4 cup of grated Parmesan cheese
2 Tbsp basil
Preheat oven to 375°F. Cook pasta; drain. Combine mozzarella, ricotta, egg whites and set aside. Cook beef for 6 minutes. Add asparagus, salt and pepper; cook for 2 minutes. Add crushed tomatoes and stir. Slice noodles so you have 4 equal-sized pieces from each noodle. Coat 12 ramekins with cooking spray. Sprinkle 1/2 tsp Parmesan in bottom of each ramekin. Place one noodle square on bottom; top with 1 1/2 tbsp beef mixture and 1 tbsp cheese mixture. Repeat two more times. Place a final noodle square on each lasagna; sprinkle with remaining Parmesan. Bake for 25 minutes.