Roasted Vegetable And Prosciutto Lasagna With Alfredo Sauce Recipe

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Servings: 2


Cost per serving $1.15 view details
  • 2/3 c. purchased Alfredo sauce
  • 2 ounce thinly-sliced prosciutto cut 1/2" pcs
  • 2 Tbsp. minced fresh basil
  • 1 1/2 c. canned diced tomatoes with
  •     Italian seasonings undrained
  • 4 x no-boil lasagna noodles from one 8-ounce pkg
  • 1 1/3 c. mixed roasted vegetables from deli
  •     (such as eggplant, squash and bell peppers)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste


  1. Stir Alfredo sauce, prosciutto and basil in small bowl to blend. Spread 2 Tbsp. Alfredo sauce mix in bottom of two 1 1/2-c. oval-shape gratin dishes or possibly two 2-c. souffle dishes. Top each with 1/4 c. tomatoes with juices.
  2. Place 1 noodle in each dish, breaking into pcs to fit. Spread each with 2 Tbsp. sauce mix, then 1/4 c. tomatoes with juices. Top each with 2/3 c. roasted vegetables. Sprinkle with salt and pepper.
  3. Make another layer of noodles, breaking to fit. Top with remaining sauce mix, dividing equally. Top each with 1/4 c. tomatoes with juices.
  4. Cover dishes tightly with plastic wrap. Microwave on high till noodles are tender but still hard to bite, about 10 min. Uncover lasagna and let stand 5 min before serving
  5. This recipe yields 2 servings;
  6. can be doubled.
  7. Comments: 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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 339g
Recipe makes 2 servings
Calories 132  
Calories from Fat 9 7%
Total Fat 1.07g 1%
Saturated Fat 0.19g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 332mg 14%
Potassium 678mg 19%
Total Carbs 28.47g 8%
Dietary Fiber 8.1g 27%
Sugars 4.29g 3%
Protein 6.71g 11%
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