Home » Culinária Internacional » Gastronomia Italiana » Lasagna With Prosciutto

Julho 31, 2010 | Visitas: 7
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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 tbs. fresh basil, chopped
  • 4 cloves garlic, chopped or minced
  • ¼ tsp. oregano
  • ground black pepper
  • ½ cup dry white wine
  • 2 tbs. olive oil
  • fresh Basil sprigs for garnish

  1. Cook lasagna noodles according to package directions or until tender but
  2. still firm. Drain, keep warm.
  3. To make the lasagna sauce, in a large saucepan or cast iron skillet, over
  4. medium−high high heat, saute the garlic, onion and prosciutto in the olive
  5. oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and
  6. saute 10 minutes. Add the wine and cook until the wine is almost evaporated.
  7. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or
  8. until most of the liquid has evaporated.
  9. Grease a 9″ x 12″ or larger, baking pan. Arrange a first layer of lasagna
  10. noodles, a layer of the beef and prosciutto tomato sauce, Ricotta cheese,
  11. parmesan and mozzarella cheese. Add a second alternating layer of noodles,
  12. sauce and other ingredients. Repeat until pan is full ending up with a top
  13. layer of sauce. Sprinkle with parmesan cheese and bake in a pre−heated oven
  14. at 400 degrees for 30 minutes. Garnish with fresh basil
  15. Tip: When layering the pasta, place bottom layer in pan so the ends lay over
  16. the sides of the pan. For the final layer lay the ends from the first layer
  17. back−over the top.


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