Spinach Prosciutto Lasagna

Cooking for a Crowd, Recipes, Worknight Dinners
Share:Tweet about this on TwitterShare on FacebookPin on Pinterestshare on TumblrGoogle+Share on StumbleUponEmail to someone

chicken

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 recipeΒ 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.

Spinach Prosciutto Lasagna
Author: 
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
(Visited 8 times, 2 visits today)
Share:Tweet about this on TwitterShare on FacebookPin on Pinterestshare on TumblrGoogle+Share on StumbleUponEmail to someone
Previous Story
Next Story

You Might Also Like

14 Comments

  • Reply
    Liz Weiss
    October 14, 2008 at 3:00 am

    When I saw this recipe in Everyday Food, I also decided to try it. But instead of the two packages of frozen spinach, I used a medium-sized eggplant, diced it up into 1/2-inch pieces, sauteed it in olive oil w/ garlic and fresh rosemary, and then used that for the filling. Talk about YUM. Unfortunately my kids didn’t love the dish (perhaps it was a bit too sophisticated for them). Next time, I’ll use a bag of baby spinach (which I’ll saute with garlic) a bit less sauce and then see what the family thinks!

  • Reply
    Maris
    October 10, 2008 at 3:00 am

    Stylish handwriting – Classic lasagna is great too! I bet you could add ground meat to this one instead of proscuitto for a more traditional flavor.
    Sarah – I LOVE proscuitto with mozzarella. I’m not a big fan of proscuitto alone but there’s something about the combination that’s delicious.
    Thumbbook – Don’t you love Foodista! Great site. Let me know if you make the lasagna, I’m sure your sister will love it!

  • Reply
    Thumbbook
    October 8, 2008 at 3:00 am

    Yummy! What a great post! I followed you from Foodista and I cant wait to share this recipe with my sister. She loves lasagna and will definitely find this appealing!

  • Reply
    Sarah
    October 8, 2008 at 3:00 am

    YUM! I am a huge, huge prosciutto fan. I love how salty it is…particularly when paired with fresh mozz. Mmmmm. Might have to try this one very soon.

  • Reply
    Leslie
    October 8, 2008 at 3:00 am

    I am not a big lasagna fan..but my husband LOVES it. I might have to give this one a try for him !

  • Reply
    gazellesoncrack
    October 7, 2008 at 3:00 am

    I love lasagna and love trying new things. (btw – I don’t buy ‘no-boil’ noodles, but I never boil them. Just cover with foil, bake for 50 minutes, remove foil, bake for 10-15 more).
    thanks for the fantastic ideas!

  • Reply
    KC
    October 7, 2008 at 3:00 am

    HOLY MONKEYS that looks amazing! I must try it. πŸ™‚

  • Reply
    Aggie
    October 7, 2008 at 3:00 am

    I saw this in their mag and want to try it so bad! The sound of prosciutto and spinach together…yum! Yours looks delicious!

  • Reply
    stylishhandwriting
    October 7, 2008 at 3:00 am

    That sounds absolutely divine!
    Whenever I make lasagna, I stick to a meaty red sauce. I really like to throw spinach into the white cheesy sauce that goes into the lasagna, too. While I don’t get too creative with the ingredients, I like to use all fresh things in the dish. They just make it taste so bright!

  • Reply
    Deborah
    October 7, 2008 at 3:00 am

    This makes me realize I need to branch out with my lasagna!! I lvoe the colors of this one, and it sounds so delicious!

  • Reply
    sleepyjane
    October 7, 2008 at 3:00 am

    Oh my word! That sounds delishious! *drools*

  • Reply
    alexandra's kitchen
    October 7, 2008 at 3:00 am

    lasagna is not something I have mastered yet. Do have an opinion on using fresh versus dried noodles for lasagna? my mother-in-law swears by the no-boil noodles, which I see you use also. can’t wait to try this!

  • Reply
    ANG*
    October 7, 2008 at 3:00 am

    ummmmm YUM. well done.

  • Reply
    Libby
    October 7, 2008 at 3:00 am

    that sounds delicious…
    so, do you have any good recipes for lasagna without a tomato based sauce?

  • Leave a Reply

    Rate this recipe: