Lasagna (Prosciutto)

This easy prosciutto lasagna makes use of no-boil noodles, ready-to-use cured meat and cheesy filling whipped together in a food processor so that the stovetop stays off and the oven gets used only for baking the assembled product. It’s as no-cook as lasagna gets, which leaves me with no excuse not to make it, especially since it reheats well for leftovers and also happens to be majorly tasty. (I mentioned the red pepper-infused cheese filling that perfectly complements the salty prosciutto, right?) For a comfort food classic that comes together faster than you can say “kryptonite” – or at least faster than most other lasagnas – this one’s a real superhero.

5 cloves garlic
16 oz cottage cheese
4 oz cream cheese
¼ cup Parmesan cheese, divided
2½ tsp. dried basil
½ tsp. crushed red pepper
1 egg
1 (26 oz) bottle tomato-basil pasta sauce, such as Rao
no-boil lasagna noodles, such as 12 Barilla flat sheets
4 oz prosciutto, thinly-sliced
1 cup mozzarella cheese, shredded

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Process garlic in the bowl of a food processor until minced. Add the cottage cheese and process until smooth, about 2 minutes. Add the cream cheese, 2 Tbsp. Parmesan, basil, red pepper and egg. Process until well blended.

In the bottom of a 9x13" baking dish, spread ½ cup pasta sauce. Arrange lasagna noodles to cover sauce (number of noodles will depend on brand and size). Top with 1 cup of cheese mixture, then ⅓ of the prosciutto, then ¾ cup pasta sauce. Repeat layers two additional times (noodles, cheese, prosciutto, pasta sauce). Top with one last layer of noodles and sauce. Sprinkle with 2 Tbsp. Parmesan and the mozzarella.

Cover tightly with foil and bake for 45 minutes, then uncover and continue baking another 15 minutes. Let lasagna stand at least 5 minutes before slicing.

Makes 8 servings.