Spinach and Prosciutto Lasagna

Spinach and Prosciutto Lasagna

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• 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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