My co-worker and I have been talking about making food for the freezer lately so I've been searching for a new lasagna to try and found this. Thank you Martha! I will probably adjust a bit but I like the thought of adding proscuitto and such an easy recipe too.
This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.
· 2 package(s) (10 ounces each) frozen chopped spinach , thawed and squeezed dry
· 1 1/2 cup(s) part-skim ricotta
· 1 clove(s) garlic , minced
· Coarse salt and ground pepper
· 2 1/2 cup(s) jarred tomato sauce
· 4 ounce(s) thinly sliced prosciutto, finely chopped
· 6 no-boil lasagna noodles
· 1 cup(s) (4 ounces) shredded part-skim mozzarella
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.
3 comments:
yum, yum, yum. thats sounds tasty!
I've had issues with no boil--i don't tend to like the consistency. Anyone have a good experience?
I don't really like the no-boil noodles myself either so I would probably just use regular. Although, I did try Trader Joe's no-boil once and they were better then the others if you want to try again..
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