Roasted Vegetable And Prosciutto Lasagna With Alfredo Sauce

By á-170456

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

Details

Servings 2

Preparation

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.

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.