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1
Preheat the oven to 350 degrees F.
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2
Heat a large skillet over medium-high heat.
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3
Add the lamb and cook, stirring to break up the meat, for 2 minutes.
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4
Remove from the heat and drain in a colander.
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5
Discard the fat from the pan, return the meat to the pan, and cook, stirring, for 3 minutes.
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6
Add the onions and cook, stirring, for 3 minutes.
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7
Add the garlic and cook, stirring, for 30 seconds.
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8
Add the prosciutto and tomato paste, stir well, and cook for 1 minute.
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9
Stir in the pine nuts.
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10
Add the tomatoes and their juices and bring to a boil.
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11
Reduce the heat to medium-low and simmer, stirring occasionally, for 25 minutes.
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12
Add the oregano, rosemary, salt, and pepper, and stir well.
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13
Remove from the heat and let cool.
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14
Combine the ricotta, feta, and 1 cup of the Parmesan in a medium bowl and mix well.
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15
Place a layer of lasagna noodles in the bottom of a 9-inch square baking dish.
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16
Spread 1/3 of the lamb mixture over the noodles and top with 1/3 of the cheese mixture.
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17
Repeat with the remaining ingredients, for 3 layers in all.
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18
Sprinkle the top with the remaining 1/4 cup Parmesan.
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19
Cover tightly with aluminum foil and bake for 50 minutes.
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20
Uncover and bake until bubbling and golden brown, about 15 minutes longer.
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21
Remove from the oven and let sit for 15 minutes before serving.
