Tomato-Basil Lasagna with Prosciutto

Tomato-Basil Lasagna with Prosciutto(Adapted from CL)

5 garlic cloves
1 (16-ounce) carton low-fat cottage cheese
4 ounces block-style 1/3 less fat cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
1/4 to 1/2 cup fresh basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle tomato-basil pasta sauce
12 cooked lasagna noodles
4 ounces chopped prosciutto
4 ounces shredded 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 at least 5 minutes.