Roasted Vegetable And Prosciutto Lasagna With Alfredo Sauce

Roasted Vegetable And Prosciutto Lasagna With Alfredo Sauce
Roasted Vegetable And Prosciutto Lasagna With Alfredo Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2/3

    cup purchased Alfredo sauce

  • 2

    ounces thinly-sliced prosciutto cut 1/2" pieces

  • 2

    tablespoons chopped fresh basil

  • 1 1/2

    cups canned diced tomatoes with

  • Italian seasonings undrained

  • 4

    no-boil lasagna noodles from one 8-oz pkg

  • 1 1/3

    cups mixed roasted vegetables from deli (such as eggplant, squash and bell peppers)

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

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. 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 This recipe yields 2 servings; can be doubled.

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