Individual White Lasagnas

• 8 uncooked lasagna noodles
• 1 ounce prosciutto, thinly sliced
• 1 teaspoon extra-virgin olive oil
• 1 shallot, chopped
• 1 (12-ounce) package presliced 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
• Cooking spray
• 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)

1. Preheat oven to 350u0b0.
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. Return pan to medium-high heat. Add oil to pan; swirl to coat. Add shallot; saute 2 minutes. Add mushrooms; cook 8 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat. Drain.
4. Combine ricotta cheese, Parmesan, 1 1/2 tablespoons thyme, and next 3 ingredients (through fontina) in a large bowl. Add spinach mixture and prosciutto, stirring well to combine.
5. Coat 8 (6-ounce) ramekins with cooking spray. Place ramekins on a jelly-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 teaspoons thyme and mozzarella cheese. Sprinkle evenly over lasagnas.
6. Cover pan loosely with foil coated with cooking spray. Bake at 350u0b0 for 20 minutes. Uncover and bake an additional 15 minutes or until bubbly and browned. Let stand 10 minutes before serving.

lasagna noodles, extravirgin olive oil, shallot, mushrooms, fresh spinach, ricotta cheese, parmesan cheese, fresh thyme, kosher salt, black pepper, fontina cheese, cooking spray, mozzarella cheese

Taken from www.myrecipes.com/recipe/individual-white-lasagnas (may not work)