Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 2 tablespoons chopped fresh basil
- Carbohydrate 66 g(22%)
- Cholesterol 41 mg(14%)
- Fat 18 g(27%)
- Fiber 8 g(33%)
- Protein 24 g(47%)
- Saturated Fat 6 g(30%)
- Sodium 1978 mg(82%)
- Calories 515
Preparation 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
Preparation 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
