Spinach Prosciutto Lasagne Recipes

SPINACH AND PROSCIUTTO LASAGNA

Steps:

• 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 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.

SPINACH, RICOTTA, AND PROSCIUTTO CANNELLONI

Steps:

• Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
• Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
• In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
• Spread 1 cup of tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.
• Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
• Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
• Serve cannelloni with remaining tomato sauce, heated.

SPINACH AND PROSCIUTTO LASAGNA ROLLS

Steps:

• Melt the butter in a medium saucepan over med-low heat.
• Add the flour and whisk.
• Once combined and smooth, whisk in the milk.
• Whisk until the sauce is smooth and thick, about 3 minutes, then add the salt, pepper, and nutmeg.
• Pour sauce into a large glass baking dish and set aside.
• Preheat oven to 450 degrees.
• In a medium bowl, whisk the ricotta, spinach, Parmesan, prosciutto, egg, and mushrooms till blended.
• Boil the noodles in a large pot of salted water until they're al dente; a little tender, but still firm to bite.
• Drain the noodles when done and arrange on a clean surface.
• Spread the ricotta mixture evenly over each noodle, about 3 tablespoons per noodle.
• Roll the noodle like a jelly roll and place seam-down in the pan with bechamel sauce.
• Repeat with remaining noodles and cheese mix, and don't let the rolls touch in the pan.
• Cover the rolls with the marinara and mozzarella.
• Cover the dish with foil and bake for 20 minutes.
• After that, uncover and sprinkle the rolls with the basil.
• Bake for 15 more minutes until cheese is golden.
• Let stand for 10 minutes before serving.
• Top with more Parmesan and mozzarella if you like and enjoy!

PROSCIUTTO, EGG AND SPINACH STRATA

Steps:

• In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.

SKILLET SPINACH LASAGNA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix noodles into sausage.
• Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. Add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. Let lasagna stand for 5 minutes; top with Parmesan cheese.