Homemade Lasagna

In fact I sometimes think my husband married me because of it!

Every weekend he would somehow know my mamma had lasagna in the oven and would turn up just in time. Of course we always found a place for him and all the others who seemed to turn up too.

I used to make the béchamel sauce too but now I normally buy it. It saves a lot of trouble and to be honest it really doesn’t change anything. This is still the BEST lasagna you are ever going to eat.

You think your mamma has a better recipe? It is NEVER going to happen but send me yours down bottom. I'll cook it and test it on my darling marito. My recipe he gives 10/10 - let's see what yours gets.

Maria



Ingredients

10 oz. Prosciutto, chopped

10 oz. Lasagna pasta

20 oz. can whole peeled tomatoes, chopped

1 cup grated Parmesan cheese

1 1/2 lb. Mozzarella cheese, sliced thin

1 large onion, chopped

1 1/2 lb. lean minced/ground beef

4 to 8 leaves of fresh basil, chopped

ground black pepper

Béchamel sauce

2 tablespoons of olive oil

Instructions

• Cook pasta according to package directions or until tender but still firm. Use only a little salt as the Proscuitto tends to be salty.

• To make the sauce, saute the onion and prosciutto in the olive oil for 4 minutes. Add the beef and black pepper and saute 10 minutes. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.

• Grease a large baking dish. Arrange a first layer of pasta, a layer of the beef and sauce then mozzarella, then béchamel and then parmesan cheese, Continue adding layers until the dish 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.

Serve hot

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