Categories Ham Pasta Mother's Day Easter Casserole/Gratin Cheese Father's Day Fourth of July Thanksgiving New Year's Eve Super Bowl Bake Kid-Friendly Dinner Lunch
Number Of Ingredients 13
Steps:
- Over medium heat melt 4 tbsp butter in a sauce pan and sauté the onion, celery and the chopped prosciutto for about 3-4 minutes.
- Add the ground beef and let them brown nicely, stirring constantly. Stir in the wine a little at a time until it is completely incorporated.
- At this point add the chicken stock, pomodoro sauce and salt to taste. Cover and cook on a very low flame for an hour and a half, stirring occasionally. Add more broth if necessary.
- Preheat oven to 400°F.
- Cook the pasta as directed for al dente. Drain and set on parchment paper on a baking sheet. Drizzle a little olive oil on the top of the pasta so the next layer won't stick.
- Brush a high-sided 9-by-13-inch (23-by-33-cm) baking pan with butter and place it on top of a baking sheet to catch any potential overflow. Cover the bottom of the pan with a layer of lasagne, Put a half of the meat sauce, 1/3 of béchamel sauce and 1/3 of the parmigiano-reggiano cheese. Repeat this for the next layer, and top with a layer of lasagne. Cover with the remaining béchamel, Parmigiano-Reggiano and remaining tablespoons of butter.
- Bake at 400°F for 20 minutes. Let rest 15 minutes before cutting and serving.
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