Saturday, February 14, 2009

Spinach and Prosciutto Lasagna

This didn't turn out quite as well as I had hoped- even though I quadrupled the garlic and added nutmeg to the original recipe, it still turned out pretty bland. I think it's worth giving a second try, maybe making it with a blend of cheeses for the topping and adding more salt.

Spinach and Prosciutto Lasagna

2 pkg. (10 oz. each) frozen, chopped spinach, thawed and squeezed
1.5 c. part-skim ricotta
4 cloves garlic, minced
2.5 c. tomato sauce
4 oz. prosciutto, thinly sliced
1 pkg. (16 oz.) lasagna noodles
1 c. part-skim mozzarella, shredded

1. Preheat oven to 375 degrees. Boil lasagna noodles according to instructions.

2. Make filling: combine spinach, ricotta, garlic, salt and pepper. Set aside.

3. In separate bowl, combine tomato sauce and prosciutto.

4. In 9x13" pan, spread 1/4 cup tomato sauce. Layer noodles 1/3 filling and 1/3 cup remaining tomato sauce. Repeat twice. Top with mozzarella. Bake until browned 35-40 minutes.

Emily's rating: 6 out of 10 (will redo with changes to recipe)
Nate's rating: 5 out of 10


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