Healthy Lasagna Recipe
Here is an absolutely scrumptious lasagna that clocks in at less than 300 calories per serving. Just be careful with your serving size. This stuff is so good you will be tempted to eat the whole thing.
5 garlic cloves
1 (16-ounce) carton low-fat ricotta 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 or 8 leaves fresh basil
1/2 teaspoon crushed red pepper
1 large egg
3 1/2 cups tomato pasta sauce or 26 ounces of your favorite healthy jar sauce
12 uncooked fresh pasta noodles cut into 13″ by 3″ strips or 12 dried lasagna noodles cooked and drained
1 cup (4 ounces) chopped prosciutto ham (you can use other ham, but prosciutto is WAY better)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 tablespoon olive oil
Preheat oven to 375°.
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.
Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish lightly coated with olive oil. 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 pasta. 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.