Lasagna with Baby Corn

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.