Spinach Prosciutto Lasagna
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Recipe type: Cooking for a Crowd, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 15 ounce part-skim ricotta
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 2½ cups jarred tomato sauce (I used Muir Glen)
  • 2 ounces thinly sliced prosciutto, finely chopped
  • 6 no-boil lasagna noodles
  • 1½ cup shredded part-skim mozzarella (4 ounces)
  • Parmesan cheese
Instructions
  1. Preheat oven to 375 degrees. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and ¼ teaspoon pepper; set aside. In another medium bowl, stir together tomato sauce and prosciutto.
  2. In an 8-inch square baking dish, spread cup tomato sauce. Layer 2 noodles, ⅓ filling, and ⅓ remaining tomato sauce; repeat twice. Top with mozzarella and parmesan cheese.
  3. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving
Recipe by In Good Taste at http://ingoodtaste.kitchen/spinach-prosciutto-lasagna/