Serves: 3
APPROXIMATE NUTRITIONAL ANALYSIS: (Per serving)
400 calories, 58 grams of protein, 14 grams of carbohydrates, 16 grams of fat, and 4 grams of fiber.
Tomato-Basil Lasagna with Prosciutto
This recipe makes for a complete fat burning meal by itself. However, it does go well with a side salad, which can make this delicious dish heart healthy, diabetic friendly and satisfying in flavor and filling.
Ingredients
- 5 garlic cloves
- 1 (16-ounce) carton 1% low-fat cottage cheese
- ½ cup (4 ounces) cream cheese, fat-free, block style
- ½ cup (1 ounce) Romano cheese, grated, fresh
- 2 ½ tsp basil, dried
- ½ tsp red pepper, crushed
- 1 egg, large
- 1 (26-ounce) pasta sauce, tomato basil, fat-free
- Cooking spray
- 14 cooked lasagna noodles, (whole wheat preferably)
- 3 cups (8 ounces) prosciutto or ham, chopped
- 2 cup (4 ounces) mozzarella cheese, part-skim, shredded
Method
- Preheat oven to 375 degrees
- 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.
- Spread ½ 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, and ¾ cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.