Roasted vegetable and prosciutto lasagna with Alfredo sauce

ROASTED VEGETABLE AND PROSCIUTTO LASAGNA WITH ALFREDO SAUCE Makes 2 servings; can be doubled

A bagged lettuce mix with "Mediterranean" greens would go nicely here when tossed with red wine vinaigrette and served with ciabatta bread. End with pears and a plate of bittersweet chocolate-nut toffee.

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, un-drained
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)

Stir Alfredo sauce, prosciutto and basil in 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 soufflé 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

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Sponge:

1 tsp. dry yeast

250ml/1 cup warm water

350g/1½ cup sifted flour

Dough:

1½ tsp. dry yeast

5 tbs. warm milk

1 tbs. olive oil

250ml/1 cup warm water

600g/3 cups flour

2-3 tsp. salt

(2-3 tbs. warm water additional if needed)

1. Sponge: In a mixer bowl, add the yeast to the water, allow to stand for 3-4 minutes, stirring gently. Sift the flour and add to the yeast. Combine ingredients well, cover and let stand at room temperature for 12 hours.

2. Dough: Add the yeast to the milk, stir and let it stand 3-4 minutes to be sure the yeast is working.

3. Add the yeast mixture, water and oil to the sponge and mix with a dough hook.

4. Add 2 cups of flour and the salt and knead for 2 minutes at low speed, 3 minutes at middle speed, adding the remaining flour slowly, or more water, until the dough begins to pull from the sides of the bowl.

$image\postit.gif$ The dough should be quite soft; firm enough to handle without sticking to the hands, but still very soft. Add the last of the flour slowly. Or, add water if necessary.

5. Cover or place in a large, oiled bowl and let rise in a warm place for about 1 hour or until tripled in size and bubbly.

6. Place the dough on floured baking paper or other surface and divide into 4 pieces, but do not punch down. Form in rectangles about 10” x 4”/25 x 10 cm in size and press down lightly with the fingers. Cover the dough and let rise for 90 minutes. The dough will rise only slightly.

$image\postit.gif$ The flour on the surface where the bread makes its final rise is what remains on the top of the loaf after baking. With practice you can adjust the amount to get a pleasing appearance. You can also form them into about 6 to 8 rolls.

$image\redcheck.gif$ Preheat oven to 200°C/400° F.

7. Heat two baking sheets in the oven for about 15 minutes. Pick up the loaves, turn them over and lay them upside down on the sheets, being careful not to press out the air. Bake the bread for 25-30 minutes until bread just begins to turn golden. During the first 10 minutes, paint or spray the bread with water 3 times.