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Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce

3.3

(36)

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Roasted Vegetable and Prosciutto Lasagna with Alfredo SauceAngie Norwood

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.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

2/3 cup purchased Alfredo sauce
2 ounces thinly sliced prosciutto, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil
1 1/2 cups canned diced tomatoes with Italian seasonings, undrained
4 (about) no-boil lasagna noodles from one 8-ounce package
1 1/3 cups mixed roasted vegetables from deli (such as eggplant, squash and bell peppers)

Preparation

  1. Step 1

    Stir Alfredo sauce, prosciutto and basil in small bowl to blend. Spread 2 tablespoons Alfredo sauce mixture in bottom of two 1 1/2-cup oval-shape gratin dishes or two 2-cup soufflé dishes. Top each with 1/4 cup tomatoes with juices. Place 1 noodle in each dish, breaking into pieces to fit. Spread each with 2 tablespoons sauce mixture, then 1/4 cup tomatoes with juices. Top each with 2/3 cup roasted vegetables. Sprinkle with salt and pepper. Make another layer of noodles, breaking to fit. Top with remaining sauce mixture, dividing equally. Top each with 1/4 cup tomatoes with juices.

    Step 2

    Cover dishes tightly with plastic wrap. Microwave on high until noodles are tender but still firm to bite, about 10 minutes. Uncover lasagna and let stand 5 minutes before serving

TagsPastaCasseroleLasagnaItalian AmericanItalianEuropeanProsciuttoHamMeatCanned TomatoTomatoVegetableMainDinnerNut FreeVegetarianQuickEasyWeeknight MealsMicrowaveBon Appétit

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