Spinach and Prosciutto Lasagna

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Prep: 10 minutes Total: 55 minutes

This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.

.Ingredients

Serves 4.

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

1 1/2 cups part-skim ricotta

1 garlic clove, minced

Coarse salt and ground pepper

2 1/2 cups jarred tomato sauce

4 ounces thinly sliced prosciutto, finely chopped

6 no-boil lasagna noodles

1 cup shredded part-skim mozzarella (4 ounces)

Directions

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.