lasagna recipe

[CHERYLH]

HELP! made a lo fat lasagna a couple of months ago that used cottage cheese & cream cheese for the filling and ham and mushrooms...but can't find it on the website or in my magazines...anyone know the month it was posted???

[Stacey Strawn]

Is this the recipe you are referring to??

Tomato-Basil Lasagna With Prosciutto

SOURCE: Cooking Light YEAR: 2000 ISSUE: July PAGE: 146

INGREDIENTS FOR 9 SERVINGS:
5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
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 fat-free tomato-basil pasta sauce (such as Muir Glen)
Cooking spray
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese

INSTRUCTIONS:
Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.

1. Preheat oven to 375 degrees.

2. 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.

3. 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.

4. Cover and bake at 375 degrees for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes. Yield: 9 servings.

NUTRITIONAL INFORMATION:
CALORIES 272 (19% from fat); FAT 5.6g (sat 2.8g, mono 1.8g, poly 0.6g); PROTEIN 20.8g; CARB 33g; FIBER 2.1g; CHOL 47mg; IRON 2.3mg;
SODIUM 775mg; CALC 213mg