Rating: 4.5 stars
35 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light July 2000

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Yield:
9 servings
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

272 calories; calories from fat 19%; fat 5.6g; saturated fat 2.8g; mono fat 1.8g; poly fat 0.6g; protein 20.8g; carbohydrates 33g; fiber 2.1g; cholesterol 47mg; iron 2.3mg; sodium 775mg; calcium 213mg.
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