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 clove  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. 
 
 
-- 
(ID: 2866) Mirror: rec.food.recipes: Thu, Apr 21, 2005


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