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
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 19%
  • Fat: 5.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 20.8g
  • Carbohydrate: 33g
  • Fiber: 2.1g
  • Cholesterol: 47mg
  • Iron: 2.3mg
  • Sodium: 775mg
  • Calcium: 213mg

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

  1. Preheat oven to 375°.
  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.
  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.
  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.
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