9 servings

Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.

How to Make It

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.

Ratings & Reviews

ahockle's Review

October 08, 2014
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!

MarySchatz's Review

February 10, 2013


October 19, 2016
I made this exactly as directed and it was a solid lasagna.  I wasn't crazy about the cheese mixture that goes inside.  But I was appreciative that it might it lighter.

Kddupuy's Review

March 14, 2014
Awesome awesome awesome!!! Can use this recipe as a base for other lasagna a as well. Add mushrooms, ground turkey breast, spinach, or do an all veggie. Can't wait to make it again!!!!

StephMerrifield's Review

November 05, 2013
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.

Squish11's Review

October 15, 2013

Jaymie's Review

June 30, 2013
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.

daneanp's Review

May 19, 2013
Really good but next time I think I'll spring for the prosciutto.

Bnoelle's Review

February 27, 2013

nwillis's Review

September 25, 2012
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.