Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce

Ingredients

• 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 peppers)

Personal Tags 

Save Tag

Recipe Notes 

Save Notes