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)
- Meat
- Prosciutto (4 ounces)
- Condiments
- Tomato sauce, jarred (2 1/2 cups)
- Cooking & Baking
- Garlic clove (1)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- No-boil lasagna noodles (6)
- Dairy
- Mozzarella, part-skim (1 cup)
- Ricotta, part-skim (1 1/2 cups)
- Other
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published April 8, 2011 (1 year ago).
18 people saved this recipe.
