Recipe Details
Ingredients (yields Serves 4 servings)
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups part-skim ricotta
- 1 cloves 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 cups shredded part-skim mozzarella (4 ounces)
Cooking Instructions
For cooking instructions, please visit marthastewart.com
Public Comments (5)
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kate
February 3rd, 2010
i thought this was easy to make and the flavors were good. i agree that i couldn't taste the proscuitto, so i wouldn't waste a wonderful food on this lasagna. the spinach and ricotta were fine.
my no-boil noodles were a little mushy-- actually it was hard to find it among the ricotta. maybe if you are planning to freeze the lasagna already assembled, you might want to use regular lasagna noodles?
apoling
February 3rd, 2010
Go easy on the salt, since the prosciutto is salty to start. Will also try this with some other protein next time!
Love2Eat
February 1st, 2010
I thought it was great, though I agree that I had a little too much of the spinach ricotta mixture compared to the other layers. I couldn't actually taste the prosciutto at all in mine, so I'm not sure I would add that again. My husband put in a request to add some turkey sausage to the sauce instead.
CalebMommy
February 1st, 2010
since the prosciutto is already salty, i might add in some other veggies like mushrooms, onions, and red peppers to help balance it out. also, i would add in some mozzarella to the ricotta/spinach mix for a more cheesy effect!