Ingredients
1 cup olive oil
3 tbsp butter
4oz Proscuitto
1 cup onion
8oz ground meat
8ozground veal
1 cup red wine
2 cups plum tomatoes
2 cups beef broth
1/2 tsp salt & pepper
2lbs ricotta
2 packages froz.spinach (thaw & squeeze)
1/4 cup Parm. cheese
2tblsp chop garlic
2eggs
1 tblsp basil & parsley
salt & p to taste
2lbs of lasagna noodles
4 cups of mozzarella cheese
Parm. cheese
Preparation
In large stock pot heat olive oil and butter over med.flame.Add proscuitto stirring constantly till soft.Add onion and cook till soft. Stir in meat and veal lower the flame and stir until the meat is not pink anymore.Add wine and cook on high heat until the wine reduces.Add tomatoes,juice broth salt & pepper.Bring to boil then simmer until cooked approx.1 hr. For filling: Mix all ingred. in order give up to noodles refrid. over night to obtain best flavor. Assemble & cook: Use lasagna pan spread sauce on bottome of pan. Layer lasagna noodles.spread sauce on top of noodles. Spoon spinach cheese filling on top of sauce & noodles then sprinkle on shredded mozz. cheese and Parm. cheese. spread another layer of sauce and then repeat this process until you reach the top of the dish. Once you reach the top you must then only put sauce & mozz cheese. Cover the dish with foil and bake 1 hr. in a preheated oven of 350 degrees. Half-way through the cooking remove foil. Let dish rest for 15 min. prior to serving.
