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
SPINACH AND PROSCIUTTO LASAGNA ROLLS
I saw these on the Food Network show "Everyday Italian" yesterday and had to make them. They are so good! I added a few extra ingredients like the basil and mushrooms. You could probably use alfredo in place of the marinara sauce, and the bechamel sauce added a nice touch. This takes a little long, but it is worth it!
Provided by MeredithJ
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a medium saucepan over med-low heat.
- Add the flour and whisk.
- Once combined and smooth, whisk in the milk.
- Whisk until the sauce is smooth and thick, about 3 minutes, then add the salt, pepper, and nutmeg.
- Pour sauce into a large glass baking dish and set aside.
- Preheat oven to 450 degrees.
- In a medium bowl, whisk the ricotta, spinach, Parmesan, prosciutto, egg, and mushrooms till blended.
- Boil the noodles in a large pot of salted water until they're al dente; a little tender, but still firm to bite.
- Drain the noodles when done and arrange on a clean surface.
- Spread the ricotta mixture evenly over each noodle, about 3 tablespoons per noodle.
- Roll the noodle like a jelly roll and place seam-down in the pan with bechamel sauce.
- Repeat with remaining noodles and cheese mix, and don't let the rolls touch in the pan.
- Cover the rolls with the marinara and mozzarella.
- Cover the dish with foil and bake for 20 minutes.
- After that, uncover and sprinkle the rolls with the basil.
- Bake for 15 more minutes until cheese is golden.
- Let stand for 10 minutes before serving.
- Top with more Parmesan and mozzarella if you like and enjoy!
Nutrition Facts : Calories 793.8, Fat 41, SaturatedFat 23.1, Cholesterol 174.1, Sodium 1358.7, Carbohydrate 63.1, Fiber 4.9, Sugar 17.9, Protein 44.2
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