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Spinach-Ham Lasagna

Spinach-Ham Lasagna

Spinach-Ham Lasagna


Makes 8 servings


2 packages (10 ounces each) frozen chopped spinach
2 containers (15 ounces each) ricotta cheese
1 teaspoon onion powder
1 teaspoon dried oregano leaves
1 teaspoon dried basil
1-1/2 cups diced cooked ham
2 tablespoons butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup (2 ounces) grated Parmesan cheese
12 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella


  1. Preheat oven to 375°F. Cook spinach according to package directions. Drain well. Squeeze out excess moisture with hands. Set aside. Grease 13x9-inch pan and set aside.
  2. Combine ricotta cheese, onion powder, oregano and basil in large bowl. Blend well. Add ham and stir until combined. Set aside.
  3. Melt butter in medium saucepan over medium heat. Stir in flour to form smooth, thick paste. Gradually whisk in milk. Cook 4 to 5 minutes or until mixture thickens, stirring constantly. Reduce heat to low. Stir in salt, nutmeg and Parmesan cheese. Mix well. Remove from heat and cover to keep warm.
  4. Pour 1/2 cup warm milk mixture over bottom of prepared pan; spread evenly. Place 4 lasagna noodles over sauce. Cover noodles with 1/2 cottage cheese mixture, then 1/2 spinach mixture. Place 4 more noodles over spinach and repeat layers, ending with noodles. Pour remaining milk mixture over top; spread evenly. Sprinkle with mozzarella. Bake 35 to 40 minutes or until heated through. Remove from oven. Let stand 10 minutes before serving.

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