Lasagna With Prosciutto

Just 4 u

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.