2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups part-skim ricotta
1 garlic clove, minced
salt and ground pepper
2 1/2 cups tomato sauce
4 ounces thinly sliced prosciutto, finely chopped
9 no-boil lasagna noodles
1 cup shredded part-skim mozzarella (4 ounces)
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 9-inch square baking dish, spread cup tomato sauce. Layer 3 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.
* Tara Notes:
You want to make sure you can get out as much water in the spinach as possible. I also love cheese so I doubled the cheese on top. However, I would suggest NOT doing what I did. It was too much cheese for the top.