Tomato-Basil Lasagna with Prosciutto |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 9 |
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Found this great recipe in Cooking Light . Just goes to prove you can have a fattening meal without so much fat! Ingredients:
5 cloves garlic |
1 (16 ounce) carton 1% low fat cottage cheese |
1/2 cup block-style fat free cream cheese |
1/4 cup fresh romano cheese, grated & divided |
2 1/2 teaspoons dried basil |
1/2 teaspoon crushed red pepper flakes |
1 large egg |
1 (26 ounce) bottle tomato-basil pasta sauce (such as muir glen) |
cooking spray |
12 cooked lasagna noodles |
1 cup chopped prosciutto or 1 cup ham |
1 cup part-skim mozzarella cheese, shredded |
Directions:
1. Preheat oven to 375 degrees.
2. Drop garlic through food chute with food processor on, and process until minced.
3. Add cottage cheese; process 2 minutes or until smooth.
4. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.
5. Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray.
6. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce.
7. Repeat the layers two times, ending with noodles.
8. Spread remaining pasta sauce over noodles.
9. Sprinkle with 2 tablespoons Romano and mozzarella.
10. Cover and bake at 375 degrees for 45 minutes or until sauce is bubbly.
11. Uncover and bake an additional 15 minutes.
12. Let lasagna stand 5 minutes.
13. *Freezinginstructions: After assembling the lasagna, cover and freeze for up to 1 month.
14. Thaw in refrigerator; bake as directed.
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