Lasagna with Baby Corn

Description
This is a lite lasagna recipe.

Ingredients

 * 575g jar (2 cups) lite tomato sauce
 * 125g (4 ounces) can creamed corn
 * half cup water
 * 9 lasagna noodles (1/2 pound)
 * two cups washed baby spinach
 * 200 g (1/2 pound) fresh ricotta cheese

Directions
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 of sauce.

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. Sprinkle with chopped fresh herbs on serving.