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
Spread cheese evenly
over top layer of pasta. Sprinkle with proscuitto.
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.
Serve with a fresh garden
TIP: For a vegetarian
alternative, omit proscuitto and sprinkle with chopped fresh herbs on
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what is artisanal pasta? macaroni and cheese history of pasta
Margaret uses fresh
lasagna sheets for this, a lovely way to cook, but we've adapted this
lasagna recipe for speed.