roasted vegetable and prosciutto lasagna with alfredo sauce

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Servs: 2

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

Instructions

  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.
  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

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