Spinach, Ricotta, and Prosciutto Cannelloni Recipe | Epicurious.com
INGREDIENTS
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two 10-ounce boxes frozen chopped spinach
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a 15-ounce container ricotta cheese
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1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
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3 large eggs
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1/4 pound thinly sliced prosciutto, chopped fine
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1/4 cup minced fresh parsley leaves (preferably flat-leafed)
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ten 7-inch squares instant (no boil) lasagne*
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about 6 cups Winter Tomato Sauce
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