Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.
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)
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese
How to Make It
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.
GREAT recipe! Feel that this is restaurant quality! Doesnt taste "light" at all! I followed exactly as recipe was written...and the only thing I might do differently next time is to use more tomato sauce. Definitely recommend this and would make it for company! Will make again!
This was restaurant quality good! We all had seconds. Truly as good as everyone says in the reviews! Not so sure it's Cooking Light if you eat the whole pan, and you will want to! Make exactly as listed, because it's annoying when reviewers change / substitute ingredients and then try to rate the recipe.
Sooooo delicious and easy (although takes some time). I halved the recipe and followed the directions except that I actually used 1/4 the red pepper based on other's reviews. My husband and I LOVED this. I was worried that he wouldn't be a fan since it's not like the typical lasagna with meat, but he really enjoyed it and went back for seconds. Oh - and I did use the no-bake lasagna noodles and they turned out perfect.
Half way through this meal my husband says, "this is a keeper." This was filling and delicious. I made some changes for those who want to decrease sodium, but not sacrifice flavor. First I sauteed veggies (mushrooms, zucchini, squash, red bell pepper and red onion) in cooking spray with no sodium seasonings and added to the pasta sauce. I changed the pasta sauce to Sal & Judy's Heart Smart sauce which has numerous flavors and reduced sodium (and the sauce is evidently thicker than the recipe's sauce). The lasagna noodles I used were Dream Fields (same carbs, but processed in body differently & we cannot taste a difference). Instead of prosciutto I used 90 10 ground beef. I also replaced the mozzarella with Kraft 2% Italian cheese. I made this 8 servings instead of 9 for a hearty dinner. The calories are now 326, but a very hearty 326 and the sodium is reduced from 775 mg to 484. This is significant to our family.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!