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°F for 45 minutes or until
sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5
minutes.
