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Prosciutto-Spinach Lasagna

Prosciutto-Spinach Lasagna

  • Updated
Prosciutto-Spinach Lasagna

Serves | 8 |

  • 1 recipe basic pasta dough
  • vegetable oil or vegetable oil spray
  • 8 oz shaved prosciutto
  • 6 cups raw spinach
  • 2 cups ricotta
  • 5 cups shredded mozzarella
  • 8 cups marinara

| Preparation | Preheat oven to 350°F. Sheet pasta, finishing on the No. 3 setting, and cut into pan-sized sheets. Lay flat to dry for 15 minutes. You will use 10 sheets for the recipe. Spray or coat an 8½x11-inch Pyrex pan with oil. Cover bottom of pan with marinara. Layer 2 pasta sheets in bottom of pan. Top sheets with marinara, ¼ of the prosciutto, ¼ of the spinach, ¼ of the ricotta and a handful of mozzarella. Repeat method for three more layers. On the fifth and final layer, cover the pasta sheets completely with marinara, and finish with mozzarella. Wrap the dish with plastic wrap and foil, and bake immediately (or freeze for later use). Bake, covered, for 45 minutes to 1 hour. Remove from oven, and discard the plastic wrap and foil. Return to oven for 15 minutes, cooking until cheese is golden brown. Allow to cool for 10 to 15 minutes before cutting. Serve immediately.

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Assembling lasagna is straightforward, but if you get creative with the fillings, the possibilities are endless. And when you're working with fresh dough, the results are even more spectacular. Get Stellina chef Jamey Tochtrop's tips for foolproof lasagna, plus a Prosciutto-Spinach Lasagna recipe!