Tomato-Basil Lasagna with Prosciutto

This recipe is healthy (it's from Cooking Light) and easy. It's one of our favorites. Often, I'll make it a week or so ahead of time and keep it in the freezer (covered & sealed, of course) until I'm ready to make it. I'll thaw it for an afternoon and then cook for dinner. It's a fun twist on typical lasagna. I love the kick it has, thanks to the red pepper flakes & fresh basil (it calls for dried, but I use a bit more of the fresh stuff) is one of my favorite ingredients. Delicious!

5 garlic cloves
1 16 oz. carton low fat cottage cheese
½ c (4 oz.) block style fat-free cream cheese
¼ c Romano cheese, divided
2 ½ t dried basil
½ t crushed red pepper
1 large egg
1 26 oz. bottle fat free tomato basil pasta sauce
12 cooked lasagna noodles
1 cup chopped prosciutto or ham
1 cup shredded part skim mozzarella cheese
Basil sprigs

Preheat oven to 375. Process garlic until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 T Romano cheese, basil, pepper, and egg; process until well blended

Spread ½ c 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 c prosciutto, and ¾ c pasta sauce. Repeat layers 2 times, ending with the noodles. Spread remaining pasta sauce over noodles. Sprinkle with remaining 2 T Romano and mozzarella.

Cover and bake at 375 for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let stand 5 minutes. Garnish with basil sprigs, if desired.

For those of us attempting to keep our New Year's resolutions: 9 servings. 272 calories per serving. 2.8 grams saturated fat. 20 grams protein, 2 grams fiber.