Spinach & Prosciutto Lasagna

I'm thankful for spell checker because no matter how many times I have written/typed it, I have a hard time spelling 'prosciutto'.  I would lose in a spelling bee if I was given that word.  Anyway, onto the recipe.  I love trying new recipes and I hope to share my successes with you.  A success, to me, is a recipe that I myself would make again.  Very few make it into this prestigious category.  My success this week was the Spinach & Prosciutto Lasagna from Everyday Food (like my last post, coincidentally).  I usually steer away from lasagna recipes because in my mind it equates to too-much-work-for-a-week-night-meal.  On the contrary, this recipe was quick and easy to make, surprisingly tasty, and the true reward came when Gretchen said "I love spinach!"  

I about fell out of my chair.

Enjoy!

Spinach & Prosciutto Lasagna

2 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry  (I have to admit I did not use this much spinach.  For those of you who have a Trader Joe's, I used 1 bag of their frozen spinach.  I can't remember the amount, but I know it was more than 10 oz, but less than 20 oz.  One package might be sufficient for you.  It is important to squeeze it dry, but I don't go crazy.  I just made sure it wasn't dripping.)

1 1/2 cups part-skim ricotta (I threw in  the whole 15 oz tub I bought)

1 garlic clove, minced

salt & pepper

2 1/2 cups jarred tomato sauce (one 26 oz jar of spaghetti sauce was enough)

4 oz thinly sliced prosciutto, finely chopped  (I don't know about you, but prosciutto isn't easy for me to cut up, the slices turn into one big clump.  I just tore the slices into small, bite size pieces.  I also used the whole package, which was more than 4 oz.)

6 no-boil lasagna noodles

1 cup shredded mozzarella

Preheat oven to 375 degrees.  Make filling: In a medium bowl, stir together spinach, ricotta, garlic, salt (to taste), and 1/4 tsp pepper; set aside.  In another medium bowl, stir together tomato sauce and prosciutto.

In an 8-inch square baking dish, spread 1 cup tomato sauce.  Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat two more times.  Top with mozzarella.  Bake until browned, 35 to 40 minutes.  Let stand 5 minutes before serving.