Homemade Lasagna

This is the way I have always made lasagna. It is the way my mother taught me and this homemade lasagna recipe is something my family love.

I used to make the béchamel sauce too but now I normally buy it. It saves a lot of trouble and doesn’t change anything.

For it to be the best lasagna possible I really recommend that you use quality authentic Italian ingredients and fresh basil. It does make a huge difference to the final result.

I hope you enjoy it.

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 pre−heated oven at 400 degrees for 30 minutes.

Serve hot

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