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

Nutritional Information
Calories 272
Caloriesfromfat 19 %
Fat 5.6 g
Satfat 2.8 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 20.8 g
Carbohydrate 33 g
Fiber 2.1 g
Cholesterol 47 mg
Iron 2.3 mg
Sodium 775 mg
Calcium 213 mg

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.