Recipe ingredients
- 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
Recipe method
- 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.
Other italian recipes:
Lasagna with prosciutto recipe
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