Best 2 Spinach And Prosciutto Lasagna Recipes

Indulge in a culinary journey with our exquisite Spinach and Prosciutto Lasagna, a symphony of flavors that will tantalize your taste buds. This classic Italian dish is elevated with layers of velvety béchamel sauce, tender lasagna sheets, and a vibrant filling of sautéed spinach, savory prosciutto, and a blend of cheeses. Experience the perfect balance of textures and flavors in every bite.

Our recipe collection offers a variety of lasagna variations to suit every palate. Explore the classic Spinach and Prosciutto Lasagna, a vegetarian delight with layers of spinach, mushrooms, and mozzarella cheese. For a hearty and flavorful twist, try the Sausage and Kale Lasagna, featuring juicy sausage, hearty kale, and a creamy ricotta filling. If you prefer a seafood extravaganza, immerse yourself in the Shrimp Scampi Lasagna, a delightful combination of succulent shrimp, tender asparagus, and a rich scampi sauce.

For a lighter and refreshing option, the Summer Vegetable Lasagna showcases a medley of grilled zucchini, eggplant, and bell peppers, layered with fresh basil and a zesty tomato sauce. Experience a taste of the Italian countryside with our Pesto Lasagna, bursting with the vibrant flavors of homemade pesto, sun-dried tomatoes, and artichoke hearts. And for a unique and indulgent experience, delve into the Black Truffle Lasagna, where earthy black truffles, wild mushrooms, and a decadent béchamel sauce create an unforgettable culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND PROSCIUTTO LASAGNA ROLLS

Spinach and Prosciutto Lasagna Rolls image

I saw these on the Food Network show "Everyday Italian" yesterday and had to make them. They are so good! I added a few extra ingredients like the basil and mushrooms. You could probably use alfredo in place of the marinara sauce, and the bechamel sauce added a nice touch. This takes a little long, but it is worth it!

Provided by MeredithJ

Categories European

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter
4 teaspoons flour
1 1/4 cups whole milk
salt
pepper
1/8 teaspoon nutmeg
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen spinach (thawed and drained)
1 cup grated parmesan cheese
3 ounces prosciutto, chopped
1 cup baby portabella mushrooms, chopped
1 egg
8 lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped

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!

Nutrition Facts : Calories 793.8, Fat 41, SaturatedFat 23.1, Cholesterol 174.1, Sodium 1358.7, Carbohydrate 63.1, Fiber 4.9, Sugar 17.9, Protein 44.2

SPINACH AND PROSCIUTTO LASAGNA

Spinach and Prosciutto Lasagna image

This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 55m

Number Of Ingredients 8

Ingredients

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)

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.

Nutrition Facts : Calories 448 g, Fat 17 g, Fiber 7 g, Protein 36 g

Tips:

For a deeper lasagna flavor, use homemade béchamel sauce instead of store-bought.
Add a layer of sautéed mushrooms to the lasagna for an extra layer of umami flavor.
Use fresh, baby spinach for the best flavor and texture.
If you can't find prosciutto, you can substitute another type of cured meat, such as salami or pancetta.
Let the lasagna rest for at least 15 minutes before slicing and serving, to allow the flavors to meld.

Conclusion:

Spinach and prosciutto lasagna is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its combination of fresh spinach, salty prosciutto, creamy béchamel sauce, and gooey cheese, this lasagna is sure to be a hit with everyone who tries it.