Tomato-Basil Lasagna with Prosciutto

by - 08:02


Instead of full-fat ricotta, which is used in traditional recipes, we combine low-fat cottage cheese and fat-free cream cheese for just enough creaminess without all the heft. This tasty lasagna is a great make-ahead option.
 
After assembling the lasagna, cover and freeze for up to 1 month. Thaw in the refrigerator; bake as directed.

Tomato-Basil Lasagna with Prosciutto Recipes
Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.


PREPARATION


Step 1
Preheat oven to 375°.

Step 2
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.

Step 3
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.

Step 4
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.


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


NUTRITION INFORMATION
Serving Size: 1 (208 g)      Servings Per Recipe: 9
Calories 321    Calories from Fat 84 26%    Total Fat 9.4 g 14%    Saturated Fat 4.4 g 21%    Cholesterol 46.2 mg 15%    Sodium 741.1 mg 30%    Total Carbohydrate 38.8 g 12%    Dietary Fiber 3.5 g 14%    Sugars 11.2 g 44%    Protein 19.3 g 38%


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