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.