Worknight Dinner Recipe: Spinach Prosciutto Lasagne

by Maris Callahan on October 7, 2008

Spinach Prosciutto Lasagne

I am a believer that lasagne does not only need to consist of meat + cheese + noodles. I like modifying lasagne to suit different tastes, styles and preferences. Mexican lasagna? Sure, add some adobo sauce and sub mozzarella for monterey jack. Asparagus-Ham Lasagne? Been there, done that. 

When I saw this recipe in Everyday Food I decided to try my hand at it. The saltiness of the thinly sliced cured meat added a delicate texture and subtle flavor and I didn't miss the meat at all. In most baked pasta dishes, you can do no wrong adding leafy green spinach and creamy ricotta cheese.

I altered original recipe (extra spinach, less sauce, less cheese) and thought it turned out to be a perfectly. Freeze individual portions for dinner during the week or serve for a crowd with a hearty salad and crusty Italian bread.

Spinach & Prosciutto Lasagna

Ingredients:

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

15 oz part-skim ricotta

1 garlic clove, minced

Coarse salt and ground pepper

2 1/2 cups jarred tomato sauce (I used Muir Glen)

2 ounces thinly sliced prosciutto, finely chopped

6 no-boil lasagna noodles

1 1/2 cup shredded part-skim mozzarella (4 ounces)

Parmesan cheese (optional – I never put a lasagna in the oven without sprinkling it with parmesan or some type of grated cheese)

Directions:

1. Preheat oven to 375 degrees.

2. 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.

3. 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 and parmesan cheese.

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

Serves 6 (4 if you like large portions)

What are some of your favorite unconventional twists on a classic recipe?

{ 14 comments… read them below or add one }

Libby October 7, 2008 at 3:00 am

that sounds delicious…
so, do you have any good recipes for lasagna without a tomato based sauce?

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ANG* October 7, 2008 at 3:00 am

ummmmm YUM. well done.

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alexandra's kitchen October 7, 2008 at 3:00 am

lasagna is not something I have mastered yet. Do have an opinion on using fresh versus dried noodles for lasagna? my mother-in-law swears by the no-boil noodles, which I see you use also. can’t wait to try this!

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sleepyjane October 7, 2008 at 3:00 am

Oh my word! That sounds delishious! *drools*

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Deborah October 7, 2008 at 3:00 am

This makes me realize I need to branch out with my lasagna!! I lvoe the colors of this one, and it sounds so delicious!

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stylishhandwriting October 7, 2008 at 3:00 am

That sounds absolutely divine!
Whenever I make lasagna, I stick to a meaty red sauce. I really like to throw spinach into the white cheesy sauce that goes into the lasagna, too. While I don’t get too creative with the ingredients, I like to use all fresh things in the dish. They just make it taste so bright!

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Aggie October 7, 2008 at 3:00 am

I saw this in their mag and want to try it so bad! The sound of prosciutto and spinach together…yum! Yours looks delicious!

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KC October 7, 2008 at 3:00 am

HOLY MONKEYS that looks amazing! I must try it. :-)

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gazellesoncrack October 7, 2008 at 3:00 am

I love lasagna and love trying new things. (btw – I don’t buy ‘no-boil’ noodles, but I never boil them. Just cover with foil, bake for 50 minutes, remove foil, bake for 10-15 more).
thanks for the fantastic ideas!

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Leslie October 8, 2008 at 3:00 am

I am not a big lasagna fan..but my husband LOVES it. I might have to give this one a try for him !

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Sarah October 8, 2008 at 3:00 am

YUM! I am a huge, huge prosciutto fan. I love how salty it is…particularly when paired with fresh mozz. Mmmmm. Might have to try this one very soon.

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Thumbbook October 8, 2008 at 3:00 am

Yummy! What a great post! I followed you from Foodista and I cant wait to share this recipe with my sister. She loves lasagna and will definitely find this appealing!

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Maris October 10, 2008 at 3:00 am

Stylish handwriting – Classic lasagna is great too! I bet you could add ground meat to this one instead of proscuitto for a more traditional flavor.
Sarah – I LOVE proscuitto with mozzarella. I’m not a big fan of proscuitto alone but there’s something about the combination that’s delicious.
Thumbbook – Don’t you love Foodista! Great site. Let me know if you make the lasagna, I’m sure your sister will love it!

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Liz Weiss October 14, 2008 at 3:00 am

When I saw this recipe in Everyday Food, I also decided to try it. But instead of the two packages of frozen spinach, I used a medium-sized eggplant, diced it up into 1/2-inch pieces, sauteed it in olive oil w/ garlic and fresh rosemary, and then used that for the filling. Talk about YUM. Unfortunately my kids didn’t love the dish (perhaps it was a bit too sophisticated for them). Next time, I’ll use a bag of baby spinach (which I’ll saute with garlic) a bit less sauce and then see what the family thinks!

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