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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: 10 mins
    total time: 55 mins
  • servings: 4

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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)

Cook's Note

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

Directions

  1. Step 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. Step 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.

Source
Everyday Food, October 2008

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Reviews (23)

  • 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!

  • 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.

  • 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!

  • 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!

  • 1 Nov, 2011

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

  • 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!

  • 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

  • 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.

  • 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.

  • 6 Sep, 2011

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

  • 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.

  • 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!

  • 2 Mar, 2010

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

  • 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.

  • 18 Feb, 2009

    Very easy

  • 14 Jan, 2009

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

  • 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, http://www.marthastewart.com/recipe/baked-rigatoni.

  • 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!

  • 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.

  • 28 Oct, 2008

    looks great

  • 28 Oct, 2008

    looks great

  • 20 Oct, 2008

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

  • 1 Oct, 2008

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