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.
Spinach Prosciutto Lasagna
Author: Everyday Food
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
- 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
(Visited 384 times, 1 visits today)
14 Comments
Liz Weiss
October 14, 2008 at 3:00 amWhen 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!
Maris
October 10, 2008 at 3:00 amStylish 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!
Thumbbook
October 8, 2008 at 3:00 amYummy! 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!
Sarah
October 8, 2008 at 3:00 amYUM! 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.
Leslie
October 8, 2008 at 3:00 amI am not a big lasagna fan..but my husband LOVES it. I might have to give this one a try for him !
gazellesoncrack
October 7, 2008 at 3:00 amI 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!
KC
October 7, 2008 at 3:00 amHOLY MONKEYS that looks amazing! I must try it. 🙂
Aggie
October 7, 2008 at 3:00 amI saw this in their mag and want to try it so bad! The sound of prosciutto and spinach together…yum! Yours looks delicious!
stylishhandwriting
October 7, 2008 at 3:00 amThat 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!
Deborah
October 7, 2008 at 3:00 amThis makes me realize I need to branch out with my lasagna!! I lvoe the colors of this one, and it sounds so delicious!
sleepyjane
October 7, 2008 at 3:00 amOh my word! That sounds delishious! *drools*
alexandra's kitchen
October 7, 2008 at 3:00 amlasagna 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!
ANG*
October 7, 2008 at 3:00 amummmmm YUM. well done.
Libby
October 7, 2008 at 3:00 amthat sounds delicious…
so, do you have any good recipes for lasagna without a tomato based sauce?