Spinach and Prosciutto Lasagna

Name: Spinach and Prosciutto Lasagna
Prep time: 10 min
Total time: 55 min
Ingredients: 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)

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Prep Time: 10 minutes

Total: 55 minutes

Author : Martha Stewart

Ingredients

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2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 1/2 cups part-skim ricotta1 garlic clove, mincedCoarse salt and ground pepper2 1/2 cups jarred tomato sauce4 ounces thinly sliced prosciutto, finely chopped6 no-boil lasagna noodles1 cup shredded part-skim mozzarella (4 ounces)

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Instructions

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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.

Step 2

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.