Roasted Red Pepper and Prosciutto Lasagna

7008709_sWonton skins, which can be found in the frozen food section of your supermarket, cook up beautifully, just like fresh Italian pasta, and I see no reason not to stock them in your freezer at home and thaw them out whenever you want to make “homemade” ravioli or lasagna. Your family will think you are a culinary genius.

Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 55 minutes

1 teaspoon extra virgin olive oil
Kosher salt and freshly milled black pepper
1 medium onion, halved and sliced (about 1 cup )
2 garlic cloves, sliced (about 2 teaspoons)
4 “Roasted” (Red) Peppers (page 000) or two 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)

Preheat the oven to 375° F. Lightly oil a rimmed baking sheet and an 8-inch square pan. Combine the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Toss the onion and garlic in the oil mixture and arrange on the baking sheet. Bake until the edges just begin to brown, about 10 minutes.

Combine the drained peppers with the onion and garlic in a blender; puree until smooth. Arrange 6 wonton skins in the bottom of a square pan. Top with one-third of the roasted-pepper mixture and mozzarella cheese and half of the prosciutto di Parma and Parmigiano-Reggiano. Add another 6 wonton skins, another one-third of the roasted pepper mixture and mozzarella cheese and the remaining prosciutto di Parma and Parmigiano-Reggiano. Top with the remaining wonton skins, roasted-pepper mixture and mozzarella.

Bake in the top third of the oven 30 to 35 minutes, until bubbly and lightly browned. Cut into 4 servings.

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