Monday, November 12, 2007

Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce

Here is a very easy lasagna recipe, if there is such a thing:) If you are in a hurry, this is the lasagna to go with. You will be cooking it in the microwave, but if you prefer, you can oven bake it at 350 for about 20 minutes.

I didn't make the Alfredo Sauce. I like the convenience of Trader Joe's ready-made or the brand of your choice. I roast my own vegetables, by cutting into pieces, tossing in olive oil and salt, and oven roasting at 450 degrees for about 15 minutes. But if you are in a hurry, you can buy them already prepared from Whole Foods or your favorite local market. Most of them do a good job.

So you have the option of making this dish in a hurry or take a little bit more time to make it a little bit fresher; it will tast fine both ways. If you prefer to make one larger dish instead of separating into individual servings, you may need to add a touch to the cooking time. I got this recipe from Bon Appetit magazine, and then I found it at Epicurious, too.

ROASTED VEGETABLE AND PROSCIUTTO LASAGNA WITH ALFREDO SAUCE

Ingredients:
For Alfredo sauce:
1/2 cup butter or margarine
2/3 cup heavy cream
1 1/4 grated Parmesan Cheese

Heat butter and cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper stir until sauce is blended and fairly smooth. This will make 2 cups, you can put sauce aside and use it with noodles.

For Lasagna:
2/3 cup 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 (such as eggplant, squash and bell peppers)

Directions:
Stir Alfredo sauce, prosciutto and basil in a 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 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. Sprinkel with salt and pepper. Make another layer of noodles, breaking to fit. Top with remainin 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.

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