Ingredientes
- 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
- ¼ tsp. oregano
- ground black pepper
- ½ cup dry white wine
- 2 tbs. olive oil
- fresh Basil sprigs for garnish
Preparação
- 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.
