Tomato Basil Proscuitto Lasagna



Well if you cant blog a dish the night you cook it you might as well blog it when you pull the leftovers out of the freezer 3 weeks later. That's the case with this dish. We're coming off a busy weekend that we spent with some dear friends of ours Adm and Alison form Oakland, CA. Both are photographers, as you can see, and came to Charlotte to photograph a wedding then spent the remainder of the weekend scurrying around the western half of the state with us. We dropped in on my parents in Blowing Rock, NC just in time for the peak leaf weekend. Before coming home on Sunday we took a short hike and Alison grabbed a couple of shots of Jessi and I shown below.


Even reheated this lasagna was delightful. Neither of us had ever had lasagna with prosciutto. Even though it's a little pricier meat, you only need 1/2 a pound so it ends up being not too bad. The cream cheese and cottage cheese mixture is also new to us, but it is soo yummy! We actually used a dish that was a bit bigger than 9x13, so ours was a little thinner, but it was still delicious. We also couldn't find a 26 oz. bottle of sauce, so we used a 24 oz. and just skipped sauce on the second to last layer so we'd have enough for the top. Modified from Cooking Light, serves 8-10. We'll definitely be making this one again and think you should give it a try!

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







Ingredients

  • 5 garlic cloves, minced
  • 1 (16-ounce) carton 1% low-fat cottage cheese
  • 1/2 cup (4 ounces) block-style low-fat cream cheese
  • 1/3 cup 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 (we used 24 oz. bottle as stated above)
  • Cooking spray
  • 12 uncooked lasagna noodles
  • 1 cup (4 ounces) chopped prosciutto or ham
  • 1 1/2 cups (4 ounces) shredded part-skim mozzarella cheese

Directions

  1. Cook lasagna noodles according to instructions on box.
  2. Preheat oven to 375°.
  3. Meanwhile, put garlic and cottage cheese in a food processor; process 2 minutes or until smooth. Add cream cheese, 1/2 the 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, and 3/4 cup pasta sauce.
  5. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with the remaining Romano and the mozzarella.
  6. 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.

14 comments:

Megan said...

I read prosciutto and lasagna and I had to come check this out. The lasagna looks delicious and it looks like you had a beautiful day for a hike.

doggybloggy said...

Hey, it looks good to me! If lasagna is good the next day imagine after the flavors have not only married but full on consummated - now thats flavor.

♥peachkins♥ said...

the lasagna looks divine! but I love the last photo...

Mindy said...

I just made the season's first lasagna (which is in the freezer for this weekend), but it's not as decadent as yours! I never thought to put prosciutto in it, but it may be an addition to my staple lasagna next time!

I'm glad to hear Blowing Rock is in peak leaf season...my husband and I are traveling to Asheville in a week and a half for a little getaway. :-)

Conor @ Hold the Beef said...

I'm always up for a twist on lasagne (well, obviously I guess given my aversion to beef) and think that using prosciutto is definitely one to put on my list.

Nice photos too guys :)

grace said...

great pictures! i always say that pasta and pig should also be combined, but the only way i've ever incorporated pork into lasagna is through sausage. this is a great idea!

Shannon said...

i'm definitely going to have to try that cheese mix! and i don't think i've ever had prosciutto in lasagna, either, but it's another fabulous idea :)

The Duo Dishes said...

Cute, cute pics. Pass some of this lasagna over. It's a gray, gloomy day...perfect for pasta.

lisaiscooking said...

Lasagna is always so tempting, and the browned top on this one looks great! The cream cheese sounds interesting. I've never used it in a lasagna.

Kerstin said...

Gorgeous pictures! The cream cheese/cottage cheese combo sounds super yummy too.

Hornsfan said...

Great pictures of you two and delicious looking lasagna, that looks so terrific!

Chef E said...

You two are so freakin cute together! Guess married life is doing you some good, as you are coming up with these great dishes- I am the fondest of Prosciutto San Danielle! A region in Italy and one of the more expensive...but good!

Erica said...

GREAT pictures! You all look giddy ;) This dish looks just perfect. My husband is a HUGE prosciutto fan- this would be perfect for him

Sasha said...

Wow. This dish looks great. I love unexpected ingredients in lasagna.

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