Tomato-Basil Lasagna with Prosciutto

Freezing Instructions: After assembling the lasagna, cover and freeze for up to 1 month. Defrost in the refrigerator; bake as directed.
Preheat the oven to 375 degrees.Pass the garlic through the cooking chute with the food processor turned on and grind to a minced state. Add cottage cheese; cook for 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper and egg; mix until smooth.Place 1/2 cup of the pasta sauce on the bottom of a 13-inch x 9-inch baking dish greased with cooking spray. Place 3 noodles on top of the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers twice, finishing with the noodles. Brush the noodles with the remaining pasta sauce. Sprinkle with 2 tablespoons of Romano and mozzarella.Cover and bake at 375 degrees for 45 minutes or until the sauce begins to bubble. Uncover and bake for another 15 minutes. Let the lasagna stand for 5 minutes.