Recipe Details

Summary

Name: Lasagna With Prosciutto

Category: Italian

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 tbs. fresh basil, chopped

4 cloves garlic, chopped or minced

1/4 tsp. oregano

ground black pepper

1/2 cup dry white wine

2 tbs. olive oil

fresh Basil sprigs for garnish

1. Cook lasagna noodles according to package directions or until tender but

still firm. Drain, keep warm.

2. 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.

3. 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.