Individual White Lasagnas

Step 1: Preheat the oven to 350º.

Step 2: Cook the pasta according to the directions until al dente, omitting salt and fat. Drain. Cut each noodle crosswise into 4 pieces, forming 32 squares.

Step 3: Cook prosciutto in a large skillet over medium-high heat until crisp. Remove the prosciutto from the pan; crumble. Return the pan to medium-high heat. Add oil to the pan and swirl to coat. Add the shallot, saute 2 minutes. Add the sliced mushrooms; cook 8 minutes, stirring occasionally. Stir in the spinach and cook for 2 minutes or until the spinach wilts. Remove from heat. Drain.

Step 4: Combine the ricotta cheese, Parmesan, 1 1/2 tablespoon thyme, and the next 3 ingredients (through fontina) in a large bowl. Add the spinach mixture and prosciutto, stirring well to combine.

Step 5: Coat 8 (6 ounce) ramekins with cooking spray. Place the ramekins on a jelly-roll pan. Arrange 1 pasta square in the bottom of each ramekin. Spoon 1/3 of the filling evenly over the pasta squares. Top with 1 pasta square in each ramekin. Repeat the layers twice, ending with pasta.

Step 6: Combine the remaining 1 1/2 teaspoon thyme and the mozzarella cheese. Sprinkle evenly over each lasagna.

Step 7: Cover the pan loosely with foil coated with cooking spray. Bake at 350º for 20 minutes. Uncover and bake an additional 15 minutes or until bubbly and browned. Let stand 10 minutes before serving.