Tomato-Basil Lasagna with Prosciutto

This light version is made with low-fat cottage cheese and fat-free cream cheese for just enough creaminess without all the heft. It is healthy and easy. The flavors is fresh and the red pepper gave it a nice kick. Make it a weeknight dinner or so ahead of time and keep it in the freezer until you are ready to serve.

(Make 9 serves)

Amount Per Serving: 272 Calories, 20.8 g. Protein, 33 g. Carbohydrates, 2.1 g. Dietary Fiber, 5.6 g. Fat (2.8 g. sat fat, 1.8 g. mono fat, 0.6 g. poly fat), 47 mg. Cholesterol, 2.3 mg. Iron, 775 mg. Sodium, 213 mg. Calcium

Ingredients:

• 5 garlic cloves
• 1 (16 oz.) carton of 1-percent low-fat cottage cheese
• 1/2 cup of block-style fat-free cream cheese (4 oz.)
• 1/4 cup of grated fresh Romano cheese, divided (1 oz.)
• 2 1/2 tsp. of dried basil (or fresh)
• 1/2 tsp. of crushed red pepper
• 1 large egg
• 1 (26 oz.) bottle of fat-free tomato-basil pasta sauce
• Cooking spray
• 12 cooked lasagna noodles
• 1 cup of chopped prosciutto or ham (4 ounces)
• 1 cup of shredded part-skim mozzarella cheese (4 ounces)

Preparation:

• Preheat oven to 375 degrees F.
• Drop garlic through food chute with food processor on, and process until minced.
• Add cottage cheese; process 2 mins or until smooth.
• Add cream cheese, 2 Tbsp. of Romano, basil, pepper, and egg, process until well-blended.
• Spread 1/2 cup of pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce, top with 1 cup of cheese mixture, 1/3 cup of prosciutto, and 3/4 cup of pasta sauce. Repeat the layers two times, ending with noodles.
• Spread remaining pasta sauce over noodles. Sprinkle with 2 Tbsp. of Romano and mozzarella.
• Cover and bake for about 45 mins or until sauce is bubbly. Uncover and bake an additional 15 mins. Let lasagna stand 5 mins. Serve hot.
• Note: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.

Source : CookingLight

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