I am a believer that lasagna does not only need to consist of meat + cheese + noodles. I like modifying lasagna to suit different tastes, styles and preferences. Mexican lasagna? Sure. Spinach Prosciutto Lasagna? When I saw the recipe in Everyday Food I decided to try my hand at it.
The saltiness of the thinly sliced cured meat added a delicate texture and subtle flavor and I didn’t miss the meat at all.
In most baked pasta dishes, you can do no wrong adding leafy green spinach and creamy ricotta cheese.
I altered original recipe (extra spinach, less sauce, less cheese) and thought it turned out to be a perfectly.
Freeze individual portions for dinner during the week or serve for a crowd with a hearty salad and crusty Italian bread.
- 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
- 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.
- 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.
- Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving