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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adriana's Italian Gourmet Cookies
8 ounces lasagna pasta noodles, cooked
8 ounces Italian prosciutto, chopped
16 ounces can whole peeled tomatoes, chopped
1 cup cottage cheese, large curd
1 cup grated Parmesan cheese
1 pound mozzarella cheese, sliced thin
1 medium onion, chopped
1 pound lean ground beef
4 tablesponns chopped fresh basil
4 cloves garlic, chopped or minced
¼ teaspoon oregano
ground black pepper
½ cup dry white wine
2 tablespoons 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 sauce, in a large saucepan or cast iron skillet, over medium-high high heat, sauté the garlic, onion and prosciutto in the olive oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and sauté 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 inch by 12 inch or larger, deep sided baking pan. Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, cottage 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°F for 30 minutes. Garnish with fresh basil