Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce

Name: Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 158 milliliters purchased Alfredo sauce; 315 milliliters mixed roasted vegetables from deli (such as eggplant, squash and bell peppers); 2 Tbsps chopped fresh basil; 355 milliliters canned diced tomatoes with Italian seasonings, undrained; 4 (about) no-boil lasagna noodles from one 8-ounce package; 57 grams thinly sliced prosciutto, cut into 1/2-inch pieces

Roasted Vegetable and Prosciutto Lasagn This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

Stir Alfredo sauce, prosciutto and basil in small bowl to blend.

Ingredients you will need

Alfredo Sauce

Prosciutto

Basil

Equipment you will use

Bowl

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.

Ingredients you will need

Alfredo Sauce

Tomato

Spread

Place 1 noodle in each dish, breaking into pieces to fit.

Ingredients you will need

Pasta

Spread each with 2 tablespoons sauce mixture, then 1/4 cup tomatoes with juices. Top each with 2/3 cup roasted vegetables.

Ingredients you will need

Vegetable

Tomato

Sauce

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.

Ingredients you will need

Salt And Pepper

Tomato

Pasta

Sauce

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

Ingredients you will need

Pasta

Wrap

Equipment you will use

Plastic Wrap

Microwave

Equipment

Bowl

Plastic Wrap

Microwave

Ingredients

Servings:

158milliliters

purchased Alfredo sauce 315milliliters

mixed roasted vegetables from deli (such as eggplant, squash and bell peppers)2Tbsps

chopped fresh basil 355milliliters

canned diced tomatoes with Italian seasonings, undrained 4

(about) no-boil lasagna noodles from one 8-ounce package 57grams

thinly sliced prosciutto, cut into 1/2-inch pieces

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.