Shortcut Lasagna

• 1 teaspoon extra virgin olive oil
• kosher salt & freshly ground black pepper
• 1 medium onion, halved and sliced (about 1 cup)
• 2 garlic cloves, sliced (about 2 tsps)
• 2 (12 ounce) jars roasted red peppers, in water, well drained
• 18 refrigerated wonton skins
• 8 ounces mozzarella cheese, coarsely grated (about 2 cups)
• 4 ounces thinly sliced prosciutto di Parma, cut into strips
• 4 ounces parmigiano-reggiano cheese, coarsely grated (about 1 1/3 cups)

1. Preheat the oven to 375 degrees Fahrenheit.
2. Lightly oil a rimmed baking sheet and an 8-inch square pan.
3. Combine the oil, 1/4 tsp salt, and 1/4 tsp pepper in a shallow bowl.
4. Toss the onion and garlic in the oil mixture, and arrange on the baking sheet.
5. Bake until the edges just begin to brown, about 10 minutes.
6. Combine the peppers with the onion & garlic in a blender; puree until smooth.
7. Arrange 6 wonton skins in the bottom of the square pan.
8. Top with 1/3 of the roasted-pepper mixture and mozzarella cheese and 1/2 of the prosciutto di Parma and Parmigiano-Reggiano.
9. Add another 6 wonton skins, another 1/3 of the roasted-pepper mixture and mozzarella cheese, and the remaining prosciutto di Parma and Parmigiano-Reggiano.
10. Top with the remaining wonton skins, roasted-pepper mixture, and mozzarella.
11. Bake in the top third of the oven 30 to 35 minutes, until bubbly and lightly browned.
12. Cut into 4 servings.

extra virgin olive oil, kosher salt, onion, garlic, red peppers, mozzarella cheese, parma, cheese

Taken from www.food.com/recipe/shortcut-lasagna-156957 (may not work)