Spinach Prosciutto Lasagna

This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish. Serves 4.

• 2 pkgs. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 cups ricotta cheese
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 2-1/2 cups jarred spaghetti sauce
• 4 oz. thinly sliced prosciutto, finely chopped
• 6 "No-Boil" lasagna noodles
• 1 cup shredded mozzarella cheese (4 oz.)

1. 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 spaghetti sauce and prosciutto.

2. In an 8-inch square baking dish, spread 1 cup tomato sauce mixture. 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.

3. Helpful Hint: It's important to make sure there's enough sauce covering the lasagna noodles around the edges so they are moist enough to soften. Also the lasagna will be too soggy if the spinach is not dry enough.

From Martha Stewart's magazine Everyday Food, October 2008 issue.