Easy Spinach And Prosciutto Lasagna Recipes
COLORFUL SPINACH AND PROSCIUTTO SIDE
Great colorful side dish that's easy to make and bursting with flavor. You can also sprinkle some of your favorite Italian cheese on top when finished.
Provided by KeriLee
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 16.2 g, Fiber 4.2 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1261.5 mg, Sugar 1 g
SPINACH AND PROSCIUTTO LASAGNA
This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 448 g, Fat 17 g, Fiber 7 g, Protein 36 g
EASY SPINACH AND PROSCIUTTO LASAGNA
Steps:
- 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. 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.
SPINACH PROSCIUTTO LASAGNE
I am a believer that lasagna does not only consist of meat+cheese+noodles. When I saw this recipes and decide to try my hand at it. The saltiness of the thinly sliced cured Prosciutto,added a delicate texture and subtle flavor and I didn't miss all that meat and red gravy (Spaghetti Sauce). Yes this has spaghetti sauce (very...
Provided by Kathleen Bunting
Categories Pasta
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375F.
- 2. Making 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 prosciutto mixture. Layer 2 noodles,1/3 filling,13 remaining tomato sauce; repeat twice. Top with Mozzarella and Parmesan cheese.
- 4. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before you cut into it and serve.
- 5. Serves 6 ( 4 if you like large portions )
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- Process flour, eggs, egg yolks, 1 tablespoon water, and oil in a food processor until mixture is evenly moistened, resembles couscous, and sticks together when pinched, adding remaining 1 tablespoon of water if needed to moisten dough, about 20 seconds. Turn dough out onto a clean work surface. Shape into a ball, and knead until smooth, about 3 minutes. Wrap dough tightly in plastic wrap. Let stand at room temperature at least 1 hours and 30 minutes or up to 4 hours.
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- Bring a medium saucepan of water to a boil, and salt it. Add spinach; cook, stirring occasionally, until very tender, about 2 minutes. Using a spider, transfer spinach to a large bowl of ice water. Let cool 2 minutes. Drain and squeeze excess moisture from spinach. Transfer spinach to a blender; add 1/2 cup water. Process until smooth, about 30 seconds, adding up to an additional 1/3 cup water, 1 tablespoon at a time, as needed to thin sauce to consistency of heavy cream. Transfer mixture to a small saucepan. Stir in oil and salt. Keep warm over low, stirring often, until ready to use.
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