Tomorrow we are having Tomato Basil Lasagna with Prosciutto for dinner. This is just a variation on the traditional lasagna. I think my family will like it but who knows. We'll also be having a green salad and garlic bread.
Tomato-Basil Lasagna with Prosciutto
Amy - amylz
Cooking Light, JULY 2000
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
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.
Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.