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.
- 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
- Cook lasagna noodles according to instructions on box.
- Preheat oven to 375°.
- 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.
- 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 the remaining Romano and the 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.