Mushroom-Crepe Lasagna - Restaurant Association of Nova Scotia

Ingredients

• 1 7-ounce jar roasted red sweet peppers, rinsed and drained
• 1/3 cup half-and-half or light cream
• 1 teaspoon balsamic vinegar
• 1 8-ounce package cream cheese, softened
• 3 tablespoons snipped fresh parsley
• 1 teaspoon bottled minced roasted garlic
• 1/4 teaspoon ground black pepper
• 3 cups sliced crimini, button, and/or shiitake mushrooms
• 1 medium onion, chopped (1/2 cup)
• 2 tablespoons margarine or butter
• 4 ounces thinly sliced prosciutto or ham, chopped (about 3/4 cup)
• 5 purchased crepes