Prosciutto Lasagna - cooking recipe

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)

Preparation

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.