Individual Lasagnas with Asparagus & Prosciutto | Williams Sonoma

Ingredients

• 1 Tbs. olive oil
• 1/2 yellow onion, diced
• Salt and freshly ground pepper, to taste
• 1 garlic clove, minced
• 1 cup ricotta cheese
• 1 cup mascarpone cheese
• 1/2 cup grated mozzarella cheese
• 1 Tbs. finely chopped fresh marjoram
• 1 Tbs. finely chopped fresh flat-leaf parsley
• Zest of 1/2 lemon
• 8 sheets fresh pasta, each 3 by 8 inches, cooked and drained
• 16 asparagus spears, tough ends trimmed, spears blanched
• 4 thin slices prosciutto