Homemade Lasagna

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					Homemade Lasagna
I have lived in Italy for ten years and I love Italian food. In fact I
seem to love it more with each passing day. This lasagna recipe is one of
my favorites.
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
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
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