Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce

• 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)

1. Stir Alfredo sauce, prosciutto and basil in small bowl to blend.
2. Spread 2 tablespoons Alfredo sauce mixture in bottom of two 1 1/2-cup oval-shape gratin dishes or two 2-cup souffle dishes.
3. Top each with 1/4 cup tomatoes with juices.
4. Place 1 noodle in each dish, breaking into pieces to fit.
5. Spread each with 2 tablespoons sauce mixture, then 1/4 cup tomatoes with juices.
6. Top each with 2/3 cup roasted vegetables.
7. Sprinkle with salt and pepper.
8. Make another layer of noodles, breaking to fit.
9. Top with remaining sauce mixture, dividing equally.
10. Top each with 1/4 cup tomatoes with juices.
11. Cover dishes tightly with plastic wrap.
12. Microwave on high until noodles are tender but still firm to bite, about 10 minutes.
13. Uncover lasagna and let stand 5 minutes before serving

purchased alfredo sauce, fresh basil, tomatoes, noodles, deli

Taken from www.epicurious.com/recipes/food/views/roasted-vegetable-and-prosciutto-lasagna-with-alfredo-sauce-104591 (may not work)