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.

Yield: 9 servings

Ingredients

• 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

Preparation

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