Tomato-Basil Lasagna with Prosciutto

5		garlic cloves
1  cup		carton 1% low-fat cottage cheese
8  ounces		block-style light cream cheese
1/4  cup		grated fresh light parmesan cheese
2-1/2  teaspoons		dried basil
1/2  teaspoon		crushed red pepper
1		large egg
16  ounces		healthy choice garlic lovers pasta sauce
2  cups		shredded part-skim mozzarella cheese
7-1/2  cups		Golden Grain Mission Cut Dry Semolina Lasagna Pasta
200  grams		Di Lusso Prosciutto Ham

Tip: For nutritional information on all the ingredients in Tomato-Basil Lasagna with Prosciutto just click on each ingredient name. Then adjust the serving size for any Tomato-Basil Lasagna with Prosciutto ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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 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, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.

Cover and bake at 375 for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes