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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 420.1
  • Total Fat: 18.0 g
  • Cholesterol: 61.0 mg
  • Sodium: 635.9 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 29.6 g

View full nutritional breakdown of Spinach & Prosciutto Lasagna calories by ingredient
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Spinach & Prosciutto Lasagna

Submitted by: FIT_ARTIST

Introduction

Make this in a small cassarole dish. Like a brownie pan. This recipe does not make a large pan of lasagna. Make this in a small cassarole dish. Like a brownie pan. This recipe does not make a large pan of lasagna.
Number of Servings: 4

Ingredients

    4 1/2 whole wheat lasagna noodles (cooked, drained and cut in halves)
    1 1/2 tsp olive oil
    1/2 onion, chopped finely
    1/4 cup whole wheat flour (or all-purpose)
    1/4 tsp white pepper
    1/8 tsp nutmeg
    2 cups whole milk (or mil of your choice)
    162 grams of shredded, low fat mozza (1/2 package)
    1 box, frozen, chopped spinach. Thawed
    112 grams prosciutto ham slices
    1/3 cup freshly grated parmigiano

Directions

Preheat oven to 375 degrees. Lightly spray a SMALL casserole dish with olive oil cooking spray.
In a saucepan, over medium heat, heat oil and sautee the onion.. Set aside.
Combine flour, pepper and nutmeg in a small cup or bowl. Add about 1/3 of a cup of the milk to make a paste. Add to onion mixture in pan. and immediately whisk in remaining milk. Return to medium-high heat, and whisk until mixture thickens. Simmer, stirring often for another 5 minutes. Remove from heat and add 2/3rds of the mozza cheese, whisking until cheese is melted and sauce is smooth.
In baking dish, lay three of the noodle HALVES into the bottom of the pan. Next, layer in 1/2 of the ham, 1/2 the spinach and a 1/3 of the cheese sauce and a 1/3 of the parmigiano. Repeat with another layer ... then top withremaining noodle halves, remaining cheese sauce and parmigiano.
Bake uncovered until lightly browned on top. About 35 minutes. Let stand 10 minutes before serving.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user HAWGWILD1.






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