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Lasagna With Prosciutto
Lasagna With Prosciutto
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 Tbsp fresh basil, chopped 4 cloves garlic, chopped or minced 1/4 tsp. oregano ground black pepper 1/2 cup dry white wine 2 Tbsp olive oil fresh Basil sprigs for garnish 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. -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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