Spinach and Prosciutto Lasagna ~

  • 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)
  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.

  2. In an 8-inch square baking dish, spread cup tamato 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.

Photo and recipe credit>>>> http://www.marthastewart.com/318412/spinach-and-prosciutto-lasagna?czone=food/dinner-tonight-center/dinner-tonight-main-courses&gallery=274365&slide=285721&center=%3Fxsc%3Dsoc_pin_spinachandprosciuttolasagna_08152013&276948&crlt.pid=camp.hCdTVjFUh09M



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