Spinach and Prosciutto Lasagna

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.

Asparagus Lasagna Review

Though we are into a new month, I finally got around to making this asparagus lasagna. I made quite a few tweaks, which are noted. We had it with grilled salmon and salad, and it was really tasty. The lemon zest really makes this a light and fresh dish, perfect for spring.Asparagus Lasagna
4 pounds medium asparagus, trimmed (I used two bunches)
3 tablespoons extra-virgin olive oil
Salt
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth, heated
1/2 cup water, heated
7 ounces mild goat cheese, such as Montrachet (I used low fat ricotta)
1 teaspoon freshly grated lemon zest, or to taste
6 (7 by 6 1/4-inch) sheets instant (no-boil) lasagna (next time I'll use cooked noodles. I've given no boil a fair shot and I just don't like them).
1 2/3 cups freshly grated Parmesan
1 cup heavy cream (I omitted, you'll see why later)

Directions
Preheat oven to 500 degrees F.

Cut the tips off each asparagus spear and reserve them. Cut the stalks of asparagus into 1/2-inch lengths.

In each of 2 large shallow baking pans toss the asparagus stalks with half the oil, and salt to taste coating them well, and roast them, shaking the pans every few minutes, until they are crisp-tender, about 5 to 10 minutes. Set them aside. Lower oven temperature to 400 degrees F. (since I only used 2 bunches of asparagus, I used one pan to cook asparagus. I then used that same pan to bake the lasagna)

In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in the cheese, zest, and salt, to taste, whisking until the sauce is smooth.
Arrange 1 sheet of pasta in each of buttered 9 by 13-inch baking dishes, (I only used one dish) and spread each sheet with 1/4 of the sauce. Top the sauce in each dish with 1/4 of the reserved roasted asparagus, and sprinkle the asparagus with 1/3 cup of the Parmesan. Continue to layer the pasta, sauce, asparagus, and Parmesan in the same manner, ending with a sheet of pasta.

In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips on the pasta, spoon the cream over the pasta and the asparagus tips, spreading it with the back of a spoon, and sprinkle the remaining 1/3 cup Parmesan on top. (Since I reduced the amount of asparagus and made this in one pan, I skipped the cream and just used the remaining top to cover the lasagna)

Bake the lasagna in the middle of the oven for 30 minutes, or until it is golden and bubbling, and let it stand for 10 minutes before serving.

Prep time: 15 minutes Cook time: 45 minutes Inactive time: 10 minutes. Photo from here.

Pastor Ryan's Mexican Lasagna

Do you ever look at a recipe and you just know, with every fiber of your being, that its really going to be good? That's how I felt about this recipe, Pastor Ryan's Mexican Lasagna.

I made it last night for dinner and it literally blew both of us away. So freakin' tasty. I think the salsa verde is the key. The recipe below is for a double recipe, but last night I just did a half (which still filled my lasagna pan). Here's the printable version of the recipe. FYI-the printable version forgets to add tortillas to the ingredient list.

I skipped adding the beans to the rice and served refried beans on the side.