Tomato-Basil Lasagna With Prosciutto - cooking recipe

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

Preparation

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 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.
Cover and bake at 375 degrees for 45 minutes or until sauce is bubbly.
Uncover and bake an additional 15 minutes.
Let lasagna stand 5 minutes.
*Freezinginstructions: After assembling the lasagna, cover and freeze for up to 1 month.
Thaw in refrigerator; bake as directed.