Tuesday, April 14, 2009

Tomato Basil Lasagna with Prosciutto

Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.

9 servings
* 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

Preheat oven to 375°.

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° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.

Nutritional Information
Calories: 272 (19% from fat)
Fat: 5.6g (sat 2.8g,mono 1.8g,poly 0.6g)
Protein: 20.8g
Carbohydrate: 33g
Fiber: 2.1g
Cholesterol: 47mg
Iron: 2.3mg
Sodium: 775mg
Calcium: 213mg

recipes by:Cooking Light
photo:Cooking Light


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