Tomato-Basil Lasagna with Prosciutto

[chief_cook2]

Tomato-Basil Lasagna with Prosciutto


5 garlic cloves

1 16-ounce carton 1-percent 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

Preheat oven to 375 degrees. 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. Spread 1/2 cup pasta sauce in bottom of

13-by-9-inch baking dish coated with cooking spray. Arrange 3 noodles over

pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto and 3/4 cup

pasta sauce. Repeat layers 2 times, ending with noodles. Spread remaining

pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.

Cover and bake at 375 degrees for 45 minutes or until sauce is bubbly.

Uncover and bake an additional 15 minutes. Let stand 5 minutes. Freezing

Instructions: After assembling lasagna, cover and freeze for up to 1 month.

Thaw in refrigerator; bake as directed. Makes 9 servings.