Ricotta Dream (Meatless Monday)

These individual white lasagnas were easy to assemble, creamy and delicious.  The recipe was inspired by Cooking Light's Healthy Habits feature on right size portions.  Here's how I made it tonight.

Individual White Lasagnas

(Serves 4)

Spray 4 individual ramekins with Pam.  
Cook lasagna noodles in simmering water 10 minutes.
4 whole wheat lasagna noodles
Drain and lay flat.

Saute onion and arugula in oil.
1 teaspoon olive oil
2 cups arugula, stems removed
1/4 cup diced onion
Drain, squeezing out moisture, between paper towels.

Saute garlic and mushrooms in oil.
1 teaspoon canola oil
5 medium button mushrooms, sliced
Drain.

Mix cheeses and sauteed vegetables.
1 cup part-skim ricotta cheese
1/4 cup feta cheese
Arugula-onion mix
Garlic-mushroom mix
Sprinkle with Mrs. Dash.

Cut lasagna noodles in 4 squares each.
Place one square in bottom of each ramekin.
Cover with 1 tablespoon ricotta mixture.
Repeat with one square noodles and 1 tablespoon ricotta mix.
Top with one square noodle and 1 1/2 teaspoon ricotta mix.
Garnish with Parmesan Cheese.
1/4 cup parmesan cheese, grated

Cover with foil.
Bake at 350 F for 10 minutes.
Uncover.
Bake for 10 more minutes.

My strawberry shortcake recipe is posted here.   I froze the extras to use later-these were perfect with tonight's springy meal.