Tomato-Basil Lasagna with Prosciutto
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Tomato-Basil Lasagna with Prosciutto calories by ingredient
Introduction
From Cooking Light with some modifications. You can probably reduce the sodium by replacing the prosciutto with ham. From Cooking Light with some modifications. You can probably reduce the sodium by replacing the prosciutto with ham.Number of Servings: 8
Ingredients
-
5 garlic cloves
2 cups of 1% low-fat cottage cheese
4 oz of fat-free cream cheese
1/4 cup of Parmesan cheese
2 1/2 tsp dried basil
1/2 tsp crushed red pepper
1 large egg
24 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 cheese
1 green zucchini (washed, sliced, and quartered)
Directions
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.
