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
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)
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?