Tomato-Basil Lasagna with Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed. Ingredients:
5 garlic cloves |
1 (16-ounce) carton 1% low-fat cottage cheese |
1/2 cup (4 ounces) block-style fat-free cream cheese |
1/4 cup (1 ounce) grated fresh romano cheese, divided |
2 1/2 teaspoons dried basil |
1/2 teaspoon crushed red pepper |
1 large egg |
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as muir glen) |
cooking spray |
12 cooked lasagna noodles |
1 cup (4 ounces) chopped prosciutto or ham |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 375°.
2. Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.
3. Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.
4. Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.
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