Winter always puts me in the mood for cozy dinners and comfort food, and this lasagna definitely fits the bill for both. This recipe has layers of alllll the cheese but it’s also perfectly balanced by the crispy, salty prosciutto and the brightness of the spinach and fresh basil. Also apparently I’ve been living under a rock because this is my first time trying the “oven ready” lasagna noodles that you don’t even have to boil prior to baking. It makes this recipe even easier, just one more reason to make more lasagna! A few tips: turn the broil on in your oven for just a minute or so when this is done baking to make the cheese perfectly bubbly and browned on top. Also be sure to let this sit for about 20 minutes after baking so all the layers set together well and it doesn’t fall apart too much when you cut it. You can find all the ingredients + instructions for this delicious dish below. Let me know how you like it!
1 stick (1/2 cup) butter
2 cloves garlic minced
2 tablespoons fresh basil, chopped
1 tsp dried oregano
1/2 teaspoon kosher salt + pepper
1/4 cup flour
2 cups milk (I used whole)
2 cups chicken broth
1 cup shredded mozzarella cheese
1 cup parmesan cheese (grated or shredded will work)
2 cups whole milk ricotta
2 cups shredded Italian cheese blend
4 cups fresh baby spinach
1 box oven ready (no-boil) lasagna noodles
6 ounces prosciutto
Preheat the oven to 350 degrees. Grease a baking dish (mine was 9 x 13).
Melt the stick of butter in a medium sauce pan. Add the garlic, basil, oregano, salt, and pepper and cook until fragrant.
Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth and then bring to a boil and stir for 1 minute.
Remove from heat and stir in 1 cup mozzarella cheese and 1 cup of Parmesan cheese. Continue stirring until the cheese is fully melted. Set aside.
Coarsely chop your spinach. In a medium mixing bowl carefully mix together the ricotta, 2 cups of the Italian shredded cheese, and chopped spinach.
In your baking dish, start by adding about 1/4 of the cheese sauce to the bottom. Top with a single layer of lasagna noodles.
Next, spread with a thick layer of the ricotta cheese mixture and then add another 1/4 of the cheese sauce. Tear about 1 oz of prosciutto into bite size pieces and spread evenly throughout on top of the cheese sauce. Repeat until you have 2-3 complete layers: lasagna noodles, ricotta mixture, cheese sauce, then prosciutto (depending on how deep your baking dish is).
Finish by topping with your remaining shredded cheese. Tear the remaining prosciutto into bite size pieces and arrange on top. Bake uncovered for about 45 minutes, until the top starts to bubble up and start to brown. Let stand about 20 minutes before serving.