Lasagna With Prosciutto
8 oz. Italian Prosciutto, chopped
8 oz. Lasagna pasta noodles, cooked
16 oz. can whole peeled tomatoes, chopped
1 cup Ricotta cheese
1 cup grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
1 medium onion, chopped
1 lb. lean ground beef
4 Tbsp fresh basil, chopped
4 cloves garlic, chopped or minced
1/4 tsp. oregano
ground black pepper
1/2 cup dry white wine
2 Tbsp olive oil
fresh Basil sprigs for garnish
Cook lasagna noodles according to package directions or until tender but
still firm. Drain, keep warm. To make the lasagna sauce, in a large
saucepan or cast iron skillet, over medium?high high heat, saute the
garlic, onion and prosciutto in the olive oil for 4 minutes. Add the lean
beef, oregano, a touch of black pepper and saute 10 minutes. Add the wine
and cook until the wine is almost evaporated. Add tomatoes and basil,
reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid
has evaporated. Grease a 9" x 12" or larger, baking pan. Arrange a first
layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce,
Ricotta cheese, parmesan and mozzarella cheese. Add a second alternating
layer of noodles, sauce and other ingredients. Repeat until pan is full
ending up with a top layer of sauce. Sprinkle with parmesan cheese and
bake in a pre?heated oven at 400 degrees for 30 minutes. Garnish with
fresh basil
Tip: When layering the pasta, place bottom layer in pan so the ends lay
over the sides of the pan. For the final layer lay the ends from the first
layer back?over the top.
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