Sunday, May 15, 2005

Spinach and Prosciutto Lasagna

Spinach and Prosciutto Lasagna (Adapted from Everyday Food)

20 ounces frozen chopped spinach, thawed and squeezed dry
1 1/2 cups ricotta cheese
1 garlic clove, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
2 1/2 cups marinara sauce
4 ounces thinly sliced prosciutto, finely chopped
6 no-boil lasagna noodles
4 ounces shredded mozzarella cheese

Preheat oven to 375 degrees.

In a medium bowl, add spinach, ricotta, garlic, crushed red pepper, black pepper and salt - stir until well combined.

In a medium bowl, stir together marinara sauce and prosciutto.

Lightly coat an 8" square baking dish with cooking spray - scoop about 1/4 cup of the marinara into the baking dish and spread to an even layer. Set 2 noodles over the sauce - layer 1/3 filling and 1/3 of the remaining sauce mixture on top. Repeat process twice and scatter the top with mozzarella cheese.

Place into the oven and bake until thoroughly heated through and the top has browned, about 30 to 40 minutes. Remove and let cool at least 5 minutes before servings.

Makes about 4 servings.

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  1. I'm going to try this recipe. I love that you made it in an 8X8. Just enough for dinner and leftovers for lunch the next day. I'll let you know how the husband likes it. Jancd

  2. Thank you for a most delicious looking recipe (with photos to match)! I just haven't "done" lasagna for no real good reason, except I lacked a recipe that was consistent - which I now have, thanks to you, Joe. Looks fabulous!

  3. Jancd - Please do!

    Katrina - We aim to please!