Ingredients
- 2/3 c. purchased Alfredo sauce
- 2 ounce thinly-sliced prosciutto cut 1/2" pcs
- 2 Tbsp. minced fresh basil
- 1 1/2 c. canned diced tomatoes with
- Italian seasonings undrained
- 4 x no-boil lasagna noodles from one 8-ounce pkg
- 1 1/3 c. mixed roasted vegetables from deli
- (such as eggplant, squash and bell peppers)
- Salt to taste
- Freshly-grnd black pepper to taste
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Roasted Vegetable And Prosciutto Lasagna With Alfredo Sauce
Servings: 2
Directions
- Stir Alfredo sauce, prosciutto and basil in small bowl to blend. Spread 2 Tbsp. Alfredo sauce mix in bottom of two 1 1/2-c. oval-shape gratin dishes or possibly two 2-c. souffle dishes. Top each with 1/4 c. tomatoes with juices.
- Place 1 noodle in each dish, breaking into pcs to fit. Spread each with 2 Tbsp. sauce mix, then 1/4 c. tomatoes with juices. Top each with 2/3 c. roasted vegetables. Sprinkle with salt and pepper.
- Make another layer of noodles, breaking to fit. Top with remaining sauce mix, dividing equally. Top each with 1/4 c. tomatoes with juices.
- Cover dishes tightly with plastic wrap. Microwave on high till noodles are tender but still hard to bite, about 10 min. Uncover lasagna and let stand 5 min before serving
- This recipe yields 2 servings;
- can be doubled.
- Comments: A bagged lettuce mix with "Mediterranean" greens would go nicely here when tossed with red wine vinaigrette and served with ciabatta bread. End with pears and a plate of bittersweet chocolate-nut toffee.
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