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Spinach and Prosciutto Lasagna

This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.

  • Prep:
  • Total Time:
  • Servings: 4
Spinach and Prosciutto Lasagna

Source: Everyday Food, October 2008

Ingredients

  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups part-skim ricotta
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 2 1/2 cups jarred tomato sauce
  • 4 ounces thinly sliced prosciutto, finely chopped
  • 6 no-boil lasagna noodles
  • 1 cup shredded part-skim mozzarella (4 ounces)

Directions

  1. Preheat oven to 375 degrees. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 teaspoon pepper; set aside. In another medium bowl, stir together tomato sauce and prosciutto.

  2. In an 8-inch square baking dish, spread cup tomato sauce. Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving.

Cook's Note

It's important to squeeze the thawed spinach dry, or the lasagna may be watery.

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