With it’s pink sauce and prosciutto, this version is a bit like Penne a la Vodka but the roasted red peppers and sun-dried tomatoes add a bit more zing.
- Diced Tomatoes, 2 large cans
- Tomato Paste, a tablespoon or two
- Dry White Wine
- Olive Oil
- Crushed Red Pepper Flakes
- Cream, about a cup
- Red Bell Peppers, 2 or 3
- No Boil Lasagna Noodles
- Sun-Dried Tomatoes
- Mozzarella Cheese, 16 or more ounces
- Parmesan Cheese, freshly grated
- Fresh Basil
Mince a bunch of garlic. Heat a bit of olive oil over medium-low heat and stir in garlic.
Add the canned tomatoes with the juice, salt and crushed red pepper. Stir in a tablespoon or two of tomato paste. Simmer, stirring occasionally.
While the sauce simmers, halve the peppers, remove the seeds and place them on a baking sheet. Broil for a few minutes until the skins start to blacken.
As the sauce cooks and thickens, add a cup or so of white wine.
Let the peppers cool enough to handle. Remove the charred skin and chop.
Over very low heat, stir about a cup of cream into the sauce.
Start layering. Put a bit of sauce on the bottom of the pan and cover with lasagna noodles. Add prosciutto, sun dried tomatoes, roasted peppers and a bit of basil.
Add mozzarella and a bit of parmesan.
Add sauce and start the next layer.
Create three or more layers, ending with sauce and Parmesan. Cover with foil and bake at 350 for an hour or so. Remove the foil for the last few minutes but be careful not to let the cheese burn.
Let it stand for a few minutes before serving.