Summary: 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 basil.
- 5 garlic cloves
- 1 (16-ounce) carton low-fat ricotta, or cottage cheese
- 1 lb Italian sausage (optional if you want it lighter)
- 1/2 cup (4 ounces) block-style cream cheese (optional)
- 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
- Preheat oven to 375 degrees.
- Fry sausage, slice if links or remove case and crumble
- Drop garlic through food chute with food processor on, and process until minced. Add ricotta cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.
- 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 and sausage. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.
- 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.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 12
Recipe adapted from and Photo courtesy of: TheTribuneNews.com