Lasagna With Prosciutto
Ingredients
- 8 oz Italian prosciutto, chopped
- 8 oz lasagna pasta noodles
- 16 oz canned whole peeled tomatoes, chopped (16 oz)
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 lb mozzarella cheese, thinly sliced
- 1 medium onion, chopped
- 1 lb lean ground beef
- 4 tbsp fresh basil, chopped
- 4 clove garlic, minced
- 0.3 tsp dried oregano
- 0.5 cup dry white wine
- 2 tbsp olive oil
- 1 pinch ground black pepper
Instructions
- 1
Cook lasagna noodles according to package directions until tender but still firm. Drain and keep warm.
- 2
In a large saucepan over medium-high heat, sauté garlic, onion, and prosciutto in olive oil for 4 minutes.
- 3
Add the lean ground beef, oregano, and a touch of black pepper. Sauté for 10 minutes, breaking up the meat.
- 4
Add the white wine and cook until almost evaporated. Add the tomatoes and basil, reduce heat, and simmer 35 to 40 minutes until most liquid has evaporated.
- 5
Preheat oven to 400°F (200°C). Grease a 9×12-inch baking pan.
- 6
Arrange a first layer of lasagna noodles, then add layers of the prosciutto-beef sauce, ricotta, Parmesan, and mozzarella. Repeat layering until the pan is full, ending with a top layer of sauce.
- 7
Sprinkle generously with Parmesan cheese and bake for 30 minutes until bubbling and golden. Garnish with fresh basil sprigs.