Thursday, November 6, 2008

spinach lasagna... 55 minutes

the goods:

2 packages (10 ounces each) frozen chopped spinach thawed and squeezed dry
15 ounces ricotta
1 garlic clove, minced
2 and 1/2 cups jarred tomato sauce
4 ounces thinly sliced prosciutto, finely chopped (optional)
1 package no-boil lasagna noodles
10 ounces mozzarella, half sliced, the other half shredded

Preheat oven to 375 degrees. In a medium bowl, stir together spinach, ricotta, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.

In another medium bowl, stir together tomato sauce and prosciutto.

In an 8 or 9-inch square baking dish, spread 1/4 cup tomato sauce. Layer 2 noodles followed by 1/3 filling.

Top filling with sliced mozzarella and 1/3 tomato sauce.

Continue with another layer of noodles, filling, then sauce. Finish with a layer of noodles, remaining sauce and shredded mozzarella.

Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving.

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