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May 13

Tomato-basil lasagna with prosciutto

Making lasagna always seems like a huge undertaking. There are so many different parts to assemble.

Turns out, it’s really not that hard – especially with the advent of no-boil noodles! Just pull them out of the box and add them straight to the baking dish. Jarred sauce, packaged spinach and cured meat made this particular lasagna even easier.

At first I wasn’t sure about a lasagna recipe from Cooking Light magazine. Lasagna is supposed to be full of cheese and meat, which means lots of fat and calories.

So while the recipe called for low-fat everything, the only low-fat item I actually used was cottage cheese. It probably added a lot more calories, but it also made it taste really good!

The prosciutto was a nice change from the more typical hamburger-laded lasagnas. The cheese sauce was also a nice departure, with lots of flavor from garlic and dried basil. It was also impossible to tell it was cottage and cream cheeses instead of ricotta.

The original recipe didn’t call for spinach, but I added it so my family could eat some greens. Feel free to omit it if you’d like.

Recipe: Tomato-basil lasagna with prosciutto

Adapted from cookinglight.com

  • 5 garlic cloves
  • 1 (16-ounce) carton low-fat cottage cheese
  • 1/2 cup (4 ounces) block-style 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 tomato-basil pasta sauce
  • Cooking spray
  • 12 no-boil or cooked lasagna noodles
  • Handful of fresh spinach
  • 1 cup (4 ounces) chopped prosciutto or ham
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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, layer of spinach leaves 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.
  4. Cover with foil and bake at 375 for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.

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