Southern Italian Lasagna

This has been a standard of mine for decades. I can’t attribute it as I can’t find it anywhere online. It’s divine, if a little fussy with so many ingredients. Worth the trouble.

Makes 2 8×8″ pans
350F oven

1 medium onion, diced fine
2 cloves garlic, minced or pressed
1/4# thinly sliced lasagna, shredded
3 thin slices prosciutto, shredded
1- 7.25 oz. jar roasted red peppers, chopped, or equivalent
4- 8 oz. cans tomato sauce or equivalent
1T tomato paste
1 1/2 t Italian seasoning blend or Herbes des Provence
Freshly ground black pepper

Noodles and filling
10 Lasagna noodles
1 container ricotta
3c coarsely grated mozzarella
3/4 c grated Parmesean

Sauce: heat oil in large skillet over medium heat. Add onion and garlic, sauté 5 minutes. Add meat, sauté 2 minutes. Add peppers, tomato sauce, tomato paste, Italian seasoning, pepper. Bring to boil, reduce heat, simmer 20 minutes. Set aside.

Noodles and filling: bring large pan of water to boil, cook noodles. Drain on clean cloth towel.

Spread thin layer of sauce in pans, add layer of noodles, 1/4 of sauce, dot with half of ricotta and half of mozzarella. Repeat, repeat, top with Parmesean.

Bake 30 minutes. Let rest 10 minutes before serving.

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