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Roasted Vegetable and Prosciutto Lasagna with Bechamel Sauce
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!
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