Maria, my wife, loves cooking and this authentic Italian lasagna recipe is one of her recipes that I love eating.
Having just spent hours at the table with Maria, her mamma, and the rest of the family enjoying this dish and a little more wine than I should have I am now ready to share the recipe.
They say the way to a man's heart is through his stomach, this dish proves it to be true.
An important question I need to answer
Which is the best authentic Italian cook book?
Having lived in Italy for ten years and with Maria being Italian and a great cook many of my family and friends in the USA, Australia and the UK ask me for advice as to which Italian cookbooks give you a real "taste" of Italy. Finally I have the answer for you - just click here.
Our Homemade Italian Lasagna Recipe
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 top layer of sauce. Sprinkle with parmesan cheese and bake in a preheated oven at 400 degrees for 30 minutes. Garnish with fresh basil.
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