Ingredients
1 pound Lasagne noodles
10 ounces Lean ground beef
6 ounces Prosciutto crudo, chopped up but not too small
1.5 cups Pomodoro sauce (make you own)
1 Medium onion, chopped
1 Celery stalk, chopped
.5 cup White wine
1 cup Chicken stock
4 ounces Grated Parmigiano-Reggiano cheese
7 tablespoons Butter
1 tablespoon Olive Oil
4 cups Béchamel (make your own or use good store bought)
Salt to taste
Preparation
Over medium heat melt 4 tbsp butter in a sauce pan and sauté the onion, celery and the chopped prosciutto for about 3-4 minutes.
Add the ground beef and let them brown nicely, stirring constantly. Stir in the wine a little at a time until it is completely incorporated.
At this point add the chicken stock, pomodoro sauce and salt to taste. Cover and cook on a very low flame for an hour and a half, stirring occasionally. Add more broth if necessary.
Preheat oven to 400°F.
Cook the pasta as directed for al dente. Drain and set on parchment paper on a baking sheet. Drizzle a little olive oil on the top of the pasta so the next layer won’t stick.
Brush a high-sided 9-by-13-inch (23-by-33-cm) baking pan with butter and place it on top of a baking sheet to catch any potential overflow. Cover the bottom of the pan with a layer of lasagne, Put a half of the meat sauce, 1/3 of béchamel sauce and 1/3 of the parmigiano-reggiano cheese. Repeat this for the next layer, and top with a layer of lasagne. Cover with the remaining béchamel, Parmigiano-Reggiano and remaining tablespoons of butter.
Bake at 400°F for 20 minutes. Let rest 15 minutes before cutting and serving.
