1 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

1/4 pound thinly sliced prosciutto, finely chopped

8 no-boil lasagna noodles

1 cup shredded part-skim mozzarella (4 ounces)

Directions

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.

*I make my own tomato sauce but those of you that don't have the time you certainly can use jarred sauce*