A bagged lettuce mix with "Mediterranean" greens would go nicely here when
tossed with red wine vinaigrette and served with ciabatta bread. End with pears
and a plate of bittersweet chocolate-nut toffee.
2/3 cup purchased Alfredo sauce
2 ounces thinly sliced prosciutto, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil
1 1/2 cups canned diced tomatoes with Italian seasonings, undrained
4 (about) no-boil lasagna noodles from one 8-ounce package
1 1/3 cups mixed roasted vegetables from deli (such as eggplant, squash and bell
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
Makes 2 servings; can be doubled.
Main Course Recipes