Tuesday, July 22, 2008

Holy Batman!

This has nothing to do with the Dark Knight, Batman is just really popular so I thought I would title my post this way to get your attention because this is huge for me.

I made lasagna & it turned out right!!! Lasagna & I have this problem, I have yet to make one successfully, it usually turns into Lasagna Soup. Its one of things that I just can not do, like make rice. (A feat I will try to overcome tonight)

So I was little leery about making the Tomato Basil Lasagna with Proscuitto, but the recipe was intriguing. It didn't call for any ricotta cheese, minimal mozzarella and I think more importantly, I had other things to do last night so I didn't keep checking on the lasagna in the oven.

I served this with a Garlic Ceasar Salad & some cheesy breadsticks. It was really good, even the hubs liked it & he is not one to like a dish that isn't loaded with meat.

Tomato-Basil Lasagna w/ Proscuitto
Cooking Light
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

Preheat oven to 375°.
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.

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.

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.

I did not buy jarred tomato basil sauce. I used 2 cans of diced tomatoes, 1 cup of tomato sauce, fresh basil, oregano & Italian parsley from my garden. I put all of this in a saucepan & let it simmer for about 15 minutes. Then I transferred half of it into a blender & blended until smooth.


Joelen said...

This looks great and I love lasagna - so comforting!

MrsSchoon said...