Monday, October 12, 2009

Tomato-Basil Lasagna with Prosciutto

Corey and I tried this Cooking Light lasagna recipe last night, and it was great because most of the preparation was done in my Cuisinart! And with less than 300 calories and 6 grams of fat per serving, it's nice and healthy! This can also be assembled ahead of time and frozen for up to one month. If frozen, thaw in the refrigerator the day you would like to bake it and then bake as directed.


Recipe Notes
I used fat free cottage cheese for this recipe because I couldn't find 1%, so the fat content will be slightly lower in the version that I made last night than is reflected in the nutritional information here. I also recommend using "no boil" lasagna noodles (available on the pasta aisle). It saves a whole step with otherwise having to cook your lasagna noodles prior to assembling the dish.

Nutritional Information (per serving - serves 9)
272 calories - 5.6 g. fat - 20.8 g. protein - 2.1 g. fiber


  • 5 garlic cloves, peeled and ends removed
  • 16-oz. carton 1% low-fat cottage cheese (I used fat free)
  • 4 oz. (1/2 block) fat free cream cheese
  • 1/4 c. fresh grated Romano cheese, divided
  • 2-1/2 tsp. dried basil
  • 1/2 tsp. crushed red pepper
  • 1 large egg
  • 1 26-oz. jar fat-free tomato basil pasta sauce
  • 12 cooked lasagna noodles (I recommend using no-boil noodles)
  • 1 c. chopped prosciutto or ham
  • 1 c. shredded part-skim mozzarella


1. Preheat oven to 375 degrees.

2. Drop garlic through food chute of food processor. Process until minced.

3. Add cottage cheese and process 2 minutes or until smooth.

4. Add cream cheese, 2 tbsp. Romano cheese, basil, crushed red pepper, and egg. Process until well-combined.

5. Spread 1/2 c. pasta sauce in the bottom of a 9x13 inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce. Top with 1 cup cheese mixture, 1/3 c. chopped prosciutto, and 3/4 c. pasta sauce. Repeat two times, ending with noodles.

6. Spread remaining pasta sauce over noodles and top with 2 tbsp. Romano cheese and part-skim mozzarella.

7. Cover with foil and bake at 375 for 45 minutes. Remove foil and bake an additional 15 minutes. Let stand 5 minutes before serving.

Sadie was quite upset because she didn't get any of our lasagna. (Doesn't she look miffed?!) However, don't feel too sorry for this little dog. She got a little chopped prosciutto on top of her food last night and she also got three new dog toys this weekend! Happy cooking!

No comments:

Post a Comment