This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.
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Prep: 10 minutes
Total: 55 minutes
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 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.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 540 | ||
Calories from Fat: 243 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 13.9g | 69 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 124.5mg | 38 % | |
Sodium 1836.1mg | 63 % | |
Potassium 842.7mg | 22 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 35.8g | ||
Protein 37g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 540
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