Prosciutto Lasagna Recipe

Name: Prosciutto Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces lasagna noodles, cooked; 8 ounces italian prosciutto, chopped (imported preferably); 4 -5 vine ripe tomatoes, peeled and chopped; 1 cup ricotta cheese; 1/2 cup fresh grated romano cheese; 1 cup fresh grated parmesan cheese; 1 lb fresh mozzarella cheese, sliced; 1 medium onion, chopped; 1 lb lean ground beef or 1 lb pork sausage; 4 tablespoons fresh basil, chopped; 4 garlic cloves (minced or chopped); 1/4 teaspoon oregano; ground black pepper; 1/2 cup dry white wine, I have also used red (optional); 2 tablespoons good quality balsamic vinegar; 2 tablespoons olive oil; fresh basil sprig (to garnish)

Servings: persons

8 ounces lasagna noodles, cooked
8 ounces italian prosciutto, chopped (imported preferably)
4 -5 vine ripe tomatoes, peeled and chopped
1 cup ricotta cheese
1/2 cup fresh grated romano cheese
1 cup fresh grated parmesan cheese
1 lb fresh mozzarella cheese, sliced
1 medium onion, chopped
1 lb lean ground beef or 1 lb pork sausage
4 tablespoons fresh basil, chopped
4 garlic cloves (minced or chopped)
1/4 teaspoon oregano
ground black pepper
1/2 cup dry white wine, I have also used red (optional)
2 tablespoons good quality balsamic vinegar
2 tablespoons olive oil
fresh basil sprig (to garnish)

1
["Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.", "To make the lasagna 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/pork sausage, oregano, a touch of black pepper and saute 10 minutes.", "Add the wine & Balsamic vinegar 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"" x 12"" or larger, 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 degrees for 30 minutes.", "Garnish with fresh basil."]

1332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces lasagna noodles, cooked, 8 ounces italian prosciutto, chopped (imported preferably), 4 -5 vine ripe tomatoes, peeled and chopped, 1 cup ricotta cheese, and more.

Yes, Prosciutto Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prosciutto Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions