Tomato-Basil Lasagna with Prosciutto

5		garlic cloves
1/2  cup		carton 1% low-fat cottage cheese
8  oz.		block-style light cream cheese
1/4  cup		grated fresh light parmesan cheese
2-1/2  tsp.		dried basil
1/2  tsp.		crushed red pepper
1		large egg
1/2  cup		healthy choice garlic lovers pasta sauce
4  oz.		shredded part-skim mozzarella cheese
7-1/2  cups		Golden Grains Semolina Lasagna Noodles Cut-Dry
200  grams		Di Lusso Prosciutto Ham

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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