Spinach and Prosciutto Lasagna

By jdwooten

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

Ingredients

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

Details

Servings 4

Preparation

Step 1

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.