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Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce
Details
- Servings: 2
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
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)
Instructions
Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce serves 2 original recipe by Epicurious.
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