Spinach and Prosciutto Lasagna
Serves 4
This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.
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Total Time
55 min
Total Time
55 min
  1. 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  2. 1 1/2 cups part-skim ricotta
  3. 1 garlic clove, minced
  4. Coarse salt and ground pepper
  5. 2 1/2 cups jarred tomato sauce
  6. 4 ounces thinly sliced prosciutto, finely chopped
  7. 6 no-boil lasagna noodles
  8. 1 cup shredded part-skim mozzarella (4 ounces)
  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.