Lasagna With Prosciutto
We have 200 pages of great Italian and Piedmont recipes in one ebook. ONLY USD3.99 Please ensure that you use authentic ingredients for all these recipes otherwise the result will disappoint. It may cost a little more but it is worth it. Lasagna Recipe Ingredients 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 pasta according to package directions or until tender but still firm. Drain, keep warm. 2) To make the 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 pasta, a layer of the beef and prosciutto tomato sauce, Ricotta cheese, parmesan and mozzarella cheese. Add a second alternating layer of pasta, sauce and other ingredients. Repeat until pan is full ending up with a toplayer of sauce. Sprinkle with parmesan cheese and bake in a pre−heated oven at 400 degrees for 30 minutes. Garnish with fresh basil. Looking for particular recipe? Try our site search engine. Please subscribe to my monthly newsletter, My Piedmont and Marche Top Tips. It let’s you know what information I have added, provides you with a free recipe or two, and even more insider advice on my Italy.
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