Spinach and Prosciutto Lasagna
Spinach and Prosciutto Lasagna Preparation
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)
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*
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