Lasagna with Baby Corn
Ingredients
- 575 g jar (2 cups) lite tomato sauce
- 125 g (4 ounces) can creamed corn
- half cup water
- 9 lasagne|lasagna noodles (½ pound)
- two cups washed baby spinach
- 200 g (½ pound) fresh ricotta cheese
- prosciutto
- Cook lasagna in abundant boiling water.
- When not quite al dente, stop cooking, drain and lay each noodle on a damp towel in preparation for assembling.
- Preheat oven to 180 °C or 370 °F.
- Mix tomato sauce, corn and water together.
- Place alternate layers of sauce, pasta, and spinach into a 22cm (8x8x2 inch) square casserole dish finishing with a thin layer of sauce.
- Spread cheese evenly over top layer of pasta.
- Sprinkle with prosciutto.
- Cover dish with lid or foil and bake in a preheated oven at 180 °C or 370 °F for 15 minutes.
- Remove cover and bake for a further 25 minutes.
- Sprinkle with chopped fresh herbs on serving.
This article uses material from the "Lasagna with Baby Corn" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
