Friday, January 13, 2012

Spinach and Prosciutto Lasagna

Spinach and Prosciutto Lasagna


  • Prep Time 10 minutes
  • Total Time 55 minutes
  • Yield Serves 4

Cook's Notes:

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

I found that it is easier to break apart the chopped prosciutto by hand - Mix it together with some (a few Tbsp) of the tomato sauce and use your fingers to separate it in the sauce, then mix in the remaining sauce.

Ingredients

  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups part-skim ricotta
  • 1 garlic clove, minced
  • 1 tsp Salt
  • ¼ tsp ground pepper
  • 2 1/2 cups jarred tomato sauce
  • 4 ounces thinly sliced prosciutto, chopped
  • 6 no-boil lasagna noodles
  • 1 cup shredded part-skim mozzarella (4 ounces)

Directions

  • Preheat oven to 375 degrees. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving.
  • Make filling: (set aside)
  • In a medium bowl, stir together:
    • spinach,
    • ricotta,
    • garlic,
    • 1 teaspoon salt, and ¼ teaspoon pepper;
  • 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
375 degrees. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving.

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