Recipe: Spinach & Prosciutto Lasagna

Ingredients

Serves 4

• 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)

Directions

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.

Helpful Hint

It's important to squeeze the thawed spinach dry, or the lasagna may be watery.

Read more at Marthastewart.com: Spinach and Prosciutto Lasagna - Martha Stewart Recipes