Recipes Ingredients Meat & Poultry Pork Recipes Spinach and Prosciutto Lasagna 3.4 (303) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 55 mins Servings: 4 This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish. Ingredients 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 ½ cups part-skim ricotta 1 garlic clove, minced Coarse salt and ground pepper 2 ½ 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 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. 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 Notes It's important to squeeze the thawed spinach dry, or the lasagna may be watery. Rate it Print