Spinach and Prosciutto Lasagna

I have not done much cooking lately, because of the holidays, and moving- but now that we are mostly settled in to our house I have decided I need to get back in the habit of making more diverse meals. We have pretty much been eating quesadillas or frozen pasta lately.

Last night I made this lasagna; it is fast and delicious. It is the kind of homemade meal I like.

Ingredients

Serves 4

* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
* 1 1/2 cups part-skim ricotta
* 1 garlic clove, minced
* Coarse salt and ground pepper
* 2 1/2 cups jarred tomato sauce
* 4 ounces thinly sliced prosciutto, finely chopped
* 6 no-boil lasagna noodles
* 1 cup shredded part-skim mozzarella (4 ounces)

Directions

1. 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.
2. 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.

From Everyday Food, October 2008