2 Packages (10 oz each) frozen chopped spinach, thawed and squeezed dry
2 1/2 Cups jarred tomato sauce
1- 1/2 Cups part-skim ricotta
4 ounces thinly sliced prosciutto
1 garlic clove, minced
6 no-boil lasagna noodles
Course salt and ground pepper
1 Cup shredded part-skim mozzarella (4 ounces)
1. Preheat oven to 375 degrees. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, 3/4 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 1/4 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
SERVES 4 PREP TIME: 10 MIN TOTAL TIME: 55 MIN
Per Serving: 448 cal; 17.3 g fat (8.9 g sat fat) 36.2 g protein; 41.2 g carb; 7.7 g fiber