Rating: 3.42 stars
301 Ratings
  • 5 star values: 52
  • 4 star values: 89
  • 3 star values: 104
  • 2 star values: 46
  • 1 star values: 10
  • 301 Ratings

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

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Ingredients

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.

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  • 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.

Reviews

301 Ratings
  • 5 star values: 52
  • 4 star values: 89
  • 3 star values: 104
  • 2 star values: 46
  • 1 star values: 10