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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


  • 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)


  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.

Reviews (26)

  • HLGKiemle 23 Jan, 2015

    Good start...I would reduce the spinach to one package. I'm a spinach lover, but the filling to sauce ratio didn't work for me.
    First time with no cook noodles, not ma favorite, but this came together very quickly on a weeknight.

  • JoanneY 20 Dec, 2014

    This lasagna was very good and relatively easy to make. Reading other reviews.. I made sure to squeeze all the water out of the defrosted frozen spinach. I did use one package, it was sufficient. The only negative thing about it was.. neither myself nor my dinner guests could taste the prosciutto at all. Now eating the leftovers, still don't notice the prosciutto. I think it would be better to buy the cubed prosciutto and maybe fry it first? If I make it again, I will use sausage instead.

  • Mary Frances 8 Dec, 2014

    This is a great idea - I hardly ever make lasagne because of all the fussiness, but with the no-boil noodles (and either the 3-ingredient or a jarred marinara sauce) this one looks totally do-able! 10 minutes of work and then into the oven ... for about the length of one episode of whatever you're watching!

    Recommendations: The Gilmore Girls (out on Netflix now) and Friday Night Lights - both great must-watch series! Happy viewing, Sarah.

  • KittyLeigh 4 Sep, 2013

    I made this for the first time last night. I only used half the spinach, which was a good call. The only drawback was that my lasagna noodles stayed sort of crunchy, but I suspect that's because I used rice pasta instead of wheat. Will definitely be making this again!

  • Annieba13 23 Apr, 2013

    Used ham and sandwich pepperoni, diced, bc this is what I had. Easy for a weeknight meal and tasted great. Will probably try the prosciutto along with using homemade sauce next time, and will freeze some for later. Yum.

  • Jenarul 24 Apr, 2012

    I made this for my family last night - husband & 2 girls ages 3 and 1½. Not being so good at eating our vegetables I thought this was a good way to disguise it....and it worked! Everyone was happy, the 1½ year old needed a little convincing but she eventually had a little bit. Next time I will add a bit of parm. cheese. But It was really delicious!

  • Waliah 28 Dec, 2011

    My son and I loved this recipe. I used beef salami instead of prosciutto and the flavor was very good. Can't wait to cook this again!

  • MrsBabs 1 Nov, 2011

    Why frozen over fresh Spinach? I am not to much on the frozen and of course it is watery.

  • clarebeh 19 Oct, 2011

    I have made this recipe multiple times and it is a hit every time! Served with a crispy baguette and a nice salad, it makes a fantastic meal. Still, make sure you squeeze as much water out of the spinach as you possibly can.....a watery lasagna is never a good thing!

  • jenbiondi 12 Sep, 2011

    Substitute fresh baby spinach for frozen (3 oz of prepacked 6oz bag). Sliced & chopped 2 Spicy Italian Sausage & added to the meat sauce. Used Abraham brand "Diced Prosciutto". It comes in a 7oz package. I used about 5oz and also had the extra ingredient of sausage. The next time I made it, they were out of Diced Prosciutto, so I simply added the entire thin slice to the top of each meat layer (but, not on the first layer). Replacing frozen spinach with fresh is a must & just have fun w/the rest

  • amandaleigh77 9 Sep, 2011

    My husband thought the prosciutto made this too salty so I subbed in salami the next time. I might also chop up my own meatballs or sausage instead. I also added some sliced mushrooms.

    The no boil noodles worked just fine for me and I couldn't taste a difference.

  • smaddockdesigns 8 Sep, 2011

    found this recipe very rich and flavorful, but a bit too salty. would cut out the extra tsp salt next time and maybe a little less prosciutto.

  • Chefcharlotte 6 Sep, 2011

    This is deelish and super easy. Is it possible to include the nutritional information in your recipes?

  • anusara 24 May, 2011

    When I use no-boil noodles, I do what I read about somewhere...soak the noodles for 10 minutes before using in warm water. It makes the stacking of the layers easier and I always get a very good result.

  • starkie23 19 May, 2010

    This was really good. My husband and I love spinach so the amount did not bother us. I did use a bit more ricotta than the recipe called for and I'm glad I did. Make sure you season the ricotta/spinach mixture generously with salt and pepper. This is definitely a keeper!

  • akwilki 2 Mar, 2010

    has anyone tried it with white sauce instead of red sauce?

  • flits21 18 Feb, 2009

    Very easy and quick. My husband's first words "this is a healthy lasagna isnt it" First time I've made a spinach las. that was not watery prob. b/c I let the spinach drain for a few hours and squeezed well every so often. Prob. won't make again but if I did would use only 1/2 to 3/4 of the amt of spinach. I love spinach but agree with others it is too overwhelmed by spinach. Generous serving size.

  • flits21 18 Feb, 2009

    Very easy

  • kmd2283 14 Jan, 2009

    This recipe was very good! I only used 10 ounces of spinach and it was enough. I highly recommend this recipe!

  • BreeLeeD 26 Dec, 2008

    I made this for my family and people either loved it or they hated it. Those who loved it wouldn't change a thing. Those who hated it said there was too much spinach and not enough cheese. My dad remarked that it was like eating seaweed, lol. Instead of using jarred tomato sauce, I made my own using the same recipe from John Barricelli's baked rigatoni recipe,

  • marthaminiCantonGA 9 Dec, 2008

    I love the ease of this dish and it is so yummy! I would highly recommend it and have made it several times already!

  • allisonburgueno 6 Nov, 2008

    I made this and my husband LOVED it. He's typically a meat man, but he really liked this one. I substituted the ricotta for medium tofu (drained and squeezed). In order to taste the spinach you must use a generous amount of salt...not too much but enough. I also had to use rice lasagna noodles because I have Celiac disease...I'm going to have to adjust it to bake covered, they were a little crunchy, but we didn't mind at all. It was lovely.

  • waldo34 28 Oct, 2008

    looks great

  • waldo34 28 Oct, 2008

    looks great

  • Sandbarr 20 Oct, 2008

    I made this and although it was good, I couldn't taste the proscitto over the spinach at all.

  • TarasKitchen 1 Oct, 2008

    I made this tonight. It was a easy dish to make and it tastes good!

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