Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce

Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce
Photo by Angie Norwood

Ingredients

  • 2 tablespoons fresh basil
  • 1 1/3 cups mixed roasted vegetables from deli (such as eggplant, squash and bell peppers)
  • 4 no-boil lasagna noodles
  • 1 ½ cups canned diced tomatoes with Italian seasonings
  • 2 ounces thinly sliced prosciutto
  • 2/3 cup purchased Alfredo sauce

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...

View full recipe at Epicurious

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