Tomato-Basil Lasagna with Prosciutto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 garlic cloves2 cups of 1% low-fat cottage cheese4 oz of fat-free cream cheese1/4 cup of Parmesan cheese2 1/2 tsp dried basil1/2 tsp crushed red pepper1 large egg24 oz jar of tomato-basil pasta sauce (I used Bertolli)Cooking Spray (not including in calculation)12 lasagna noodles (Barilla no-boil noodles were used in recipe)4 oz chopped prosciutto 1 cup shredded 2% mozzarella cheese1 green zucchini (washed, sliced, and quartered)
Preheat oven to 375.
Drop garlic through chute with food processor on and process until minced.
Add cottage cheese; Process 2 minutes or until smooth.
Add cream cheese, 2 tablespoons of 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 one layer of noodles over pasta sauce.
Top with 1 cup cheese mixture, 1/3 cup prosciutto, 1/3 of zucchini, and 3/4 cup pasta sauce.
Repeat the layers two times, ending with noodles.
Spread remaining pasta sauce over noodles.
Sprinkle with 2 tablespoons of 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.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CYNGUST1.
Drop garlic through chute with food processor on and process until minced.
Add cottage cheese; Process 2 minutes or until smooth.
Add cream cheese, 2 tablespoons of 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 one layer of noodles over pasta sauce.
Top with 1 cup cheese mixture, 1/3 cup prosciutto, 1/3 of zucchini, and 3/4 cup pasta sauce.
Repeat the layers two times, ending with noodles.
Spread remaining pasta sauce over noodles.
Sprinkle with 2 tablespoons of 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.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CYNGUST1.
Nutritional Info Amount Per Serving
- Calories: 312.5
- Total Fat: 9.6 g
- Cholesterol: 54.5 mg
- Sodium: 1,248.4 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 3.5 g
- Protein: 23.6 g