Lasagna with Baby Corn

Ingredients

 * 575 g jar (2 cups) lite tomato sauce
 * 125 g (4 ounces) can creamed corn
 * half cup water
 * 9 lasagna noodles (½ pound)
 * two cups washed baby spinach
 * 200 g (½ pound) fresh ricotta cheese
 * prosciutto

Directions

 * 1) Cook lasagna in abundant boiling water.
 * 2) When not quite al dente, stop cooking, drain and lay each noodle on a damp towel in preparation for assembling.
 * 3) Preheat oven to 180°C or 370°F.
 * 4) Mix tomato sauce, corn and water together.
 * 5) Place alternate layers of sauce, pasta, and spinach into a 22cm (8x8x2 inch) square casserole dish finishing with a thin layer of sauce.
 * 6) Spread cheese evenly over top layer of pasta.
 * 7) Sprinkle with prosciutto.
 * 8) Cover dish with lid or foil and bake in a preheated oven at 180°C or 370°F for 15 minutes.
 * 9) Remove cover and bake for a further 25 minutes.
 * 10) Sprinkle with chopped fresh herbs on serving.