Tomato-Basil Lasagna with Prosciutto Mar 30, 2005 10:06:10 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by chief_cook2 on Mar 30, 2005 10:06:10 GMT -6 Tomato-Basil Lasagna with Prosciutto5 garlic cloves1 16-ounce carton 1-percent low-fat cottage cheese1/2 cup (4 ounces) block-style fat-free cream cheese1/4 cup (1 ounce) grated fresh Romano cheese, divided2-1/2 teaspoons dried basil1/2 teaspoon crushed red pepper1 large egg1 26-ounce bottle fat-free tomato-basil pasta sauce (such as Muir Glen)Cooking spray12 cooked lasagna noodles1 cup (4 ounces) chopped prosciutto or ham1 cup (4 ounces) shredded part-skim mozzarella cheesePreheat oven to 375 degrees. Drop garlic through food chute with foodprocessor on and process until minced. Add cottage cheese; process 2 minutesor until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper andegg; process until well-blended. Spread 1/2 cup pasta sauce in bottom of13-by-9-inch baking dish coated with cooking spray. Arrange 3 noodles overpasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto and 3/4 cuppasta sauce. Repeat layers 2 times, ending with noodles. Spread remainingpasta 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. FreezingInstructions: After assembling lasagna, cover and freeze for up to 1 month.Thaw in refrigerator; bake as directed. Makes 9 servings.