Recipes Ingredients Meat & Poultry Pork Recipes Spinach and Prosciutto Lasagna 3.4 (303) 12 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print 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. Print