Asparagus-Mushroom Mini Lasagnas

Preheat oven to 375 degrees F. For sauce, cook ground beef, onion, carrot, and garlic in a large saucepan over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, tomato paste, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally.

Meanwhile, cook lasagna noodles according to package directions. Drain the noodles; rinse with cold water. Drain well; set aside.

Lightly coat a 2-quart rectangular baking dish with cooking spray. For cheese filling, stir together the egg and ricotta (or cottage) cheese in a small bowl.

Layer three noodles in the prepared baking dish. Spread with one-third of the cheese filling. Top with one-third of the sauce and one-third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan (or Romano).

Bake, covered with foil, for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, sprinkle with basil.