|
| |
|
 |
- Roasted Vegetable and Prosciutto Lasagna with Bechamel Sauce
- (Lasagne con Verdure Arrosto e Prosciutto con Besciamella)
-
|
-
- Ingredients:
-
2/3 cup purchased bechamel sauce
2 ounces thinly sliced prosciutto, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil
1 and 1/2 cups canned diced tomatoes with Italian seasonings, undrained
4 (about) no-boil lasagna noodles from one 8-ounce package
1 and 1/3 cups mixed roasted vegetables (such as eggplant, squash and bell peppers)
Directions:
Stir bechamel sauce, prosciutto and basil in small bowl to blend.
Spread 2 tablespoons bechamel sauce mixture in bottom of two 1 and 1/2-cup oval-shape gratin dishes or two 2-cup souffle 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.
That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
