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Tomato-Basil Lasagna with Prosciutto

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“Found this great recipe in "Cooking Light". Just goes to prove you can have a fattening meal without so much fat!”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Drop garlic through food chute with food processor on, and process until minced.
  3. Add cottage cheese; process 2 minutes or until smooth.
  4. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.
  5. Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray.
  6. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce.
  7. Repeat the layers two times, ending with noodles.
  8. Spread remaining pasta sauce over noodles.
  9. Sprinkle with 2 tablespoons Romano and mozzarella.
  10. Cover and bake at 375 degrees for 45 minutes or until sauce is bubbly.
  11. Uncover and bake an additional 15 minutes.
  12. Let lasagna stand 5 minutes.
  13. *Freezinginstructions: After assembling the lasagna, cover and freeze for up to 1 month.
  14. Thaw in refrigerator; bake as directed.

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