Tomato Basil Lasagna with Prosciutto

Ingredients

• 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

Instructions

1. Preheat oven to 375 degrees.
2. Fry sausage, slice if links or remove case and crumble
3. 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.
4. 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.
5. 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.