Dinner

Tomato-Basil Lasagna with Prosciutto is for Dinner.

Tomato-Basil Lasagna with Prosciutto takes 50 minutes to prepare.

Tomato-Basil Lasagna with Prosciutto takes 45 minutes to cook.

Tomato-Basil Lasagna with Prosciutto makes 8 servings.

The ingredients for Tomato-Basil Lasagna with Prosciutto are:

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)

Here is how you make Tomato-Basil Lasagna with Prosciutto:

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 8Number of Servings: 8Recipe submitted by SparkPeople user CYNGUST1.

The nutritional information for Tomato-Basil Lasagna with Prosciutto is:

• 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

Tomato-Basil Lasagna with Prosciutto is Italian cuisine.