Tomato Basil Lasagna With Prosciutto Food

PROSCIUTTO LASAGNA

Steps:

• 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.

LAZY LASAGNE WITH TOMATO-BASIL SAUCE

Steps:

• Preheat oven to 400°F.
• Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper to taste.
• While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. Separate won ton skins and add to a saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.
• Spread 1/2 cup tomato sauce evenly in bottom of a buttered 13- by 9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained briefly on a kitchen towel, in 1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.
• Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

TOMATO-BASIL LASAGNA WITH PROSCIUTTO

Steps:

• Preheat oven to 375 degrees.
• Drop garlic through food chute with food processor on, and process until minced.
• Add cottage cheese; process 2 minutes or until smooth.
• Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.
• Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray.
• Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce.
• Repeat the layers two times, ending with noodles.
• Spread remaining pasta sauce over noodles.
• Sprinkle with 2 tablespoons Romano and mozzarella.
• Cover and bake at 375 degrees for 45 minutes or until sauce is bubbly.
• Uncover and bake an additional 15 minutes.
• Let lasagna stand 5 minutes.
• *Freezinginstructions: After assembling the lasagna, cover and freeze for up to 1 month.
• Thaw in refrigerator; bake as directed.