Spinach Prosciutto Lasagne

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Kathleen Bunting


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 little) but not over powering your other ingredients.
In most baked pasta dishes,you can do no wrong adding leafy green spinach and creamy ricotta cheese.


★★★★★ 1 vote

4 to 6
30 Min
45 Min


  • 2 pkg
    (10 ounces each) frozen chopped spinach.thawed and squeezed dry
  • 1 clove
  • ·
    coarse salt and coarse ground pepper
  • 2 1/2 c
    jarred tomato sauce of your choice but make sure jarred sauce you choose is meatless. you don't want to take away the flavor of the prosciutto ; )
  • 2 oz
    thinly sliced prosciutto,finely chopped
  • 6 count
    ~ no-boil lasagna noodles
  • 1 1/2 c
    (4ounces) shredded part-skim mozzarella cheese
  • ·
    parmesan cheese (optional - i never put lasagna in the oven without sprinkling it with parmesan or some type of grated cheese



  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 )

Printable Recipe Card


Course/Dish: Pasta
Regional Style: Italian

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