Serves 8

Ingredients

Meat

• 3 oz Prosciutto

Produce

• 1 tsp Basil, dried
• 2 cloves Garlic
• 1 tsp Oregano, dried
• 2 packages Spinach, frozen

Canned Goods

• 2 cups Chicken broth

Pasta & Grains

• 1 box No-boil lasagna noodles

Baking & Spices

• 1/4 cup Flour
• 1/2 tsp Kosher salt + pepper

Dairy

• 8 tbsp Butter
• 2 cups Milk
• 1 cup Mozzarella cheese
• 1 cup Parmesan cheese, grated
• 2 cups Provolone
• 2 cups Whole milk ricotta

Instructions

Preheat the oven to 350 degrees F. Grease a 9×13 inch pan.

Melt the butter in a medium sauce pan. Add the garlic, basil, oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.

In a medium bowl combine the ricotta, provolone and spinach.

Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Arrange the prosciutto on top. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 20 minutes before serving.