SPINACH AND PROSCIUTTO LASAGNA

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Spinach and Prosciutto Lasagna image

This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 8

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups part-skim ricotta
1 garlic clove, minced
Coarse salt and ground pepper
2 1/2 cups jarred tomato sauce
4 ounces thinly sliced prosciutto, finely chopped
6 no-boil lasagna noodles
1 cup shredded part-skim mozzarella (4 ounces)

Steps:

  • Preheat oven to 375 degrees. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 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, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 448 g, Fat 17 g, Fiber 7 g, Protein 36 g

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