Make- Ahead: After assembling the lasagna, cover and freeze for up to one
month. Thaw in refrigerator; bake as directed. Or make 2 and bake one now
and freeze one for later.
Preheat oven to 375 degrees.
Drop garlic through the food chute with food processor on, and process
until minced. Add cottage cheese and process 2 minutes or until smooth.
Add cream cheese, 2 Tablespoons Romano, basil, pepper and egg; process
Spread 1/2 cup pasta sauce in the bottom of a 13x9-inch baking dish coated
with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup
cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce (use 1 cup is
using the no-boil noodles). Repeat the layers 2 times, ending with
noodles. Spread remaining sauce over noodles. Sprinkle with 2 Tablespoons
Romano and mozzarella.
Cover with foil coated with cooking spray. Bake for 45 minutes or until
sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna
stand 5 minutes before cutting.
MAKE A DOUBLE BATCH NEXT TIME
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 6 (46%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 23.5mg||7 %|
|Sodium 8.3mg||0 %|
|Potassium 24.3mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.8g|
|Protein 0.9g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 13
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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