Earlier this week, I decided to tweak my mother’s amazing lasagna recipe in order to include some ingredients that I’ve been loving lately. Here are two things I’ve been obsessed with since honeymooning in Italy: prosciutto and arrabiata sauce. Prosciutto, according to Caitlin Fitzgibbons on HelloGiggles, is “like ham that went to university abroad — sophisticated and cultured.” Love it. Arrabiata sauce is spicy red sauce. I learned in Italy that arrabiata actually means angry! The Italian language is so beautiful.
So here is a rough recipe of my Prosciutto Lasagna with Arrabiata Sauce….
- 13 x 9 pan
- 6 oz prosciutto
- 2 jars of Arrabiata sauce (I only had one, so when I realized I needed more, I added some ground cayenne pepper & red pepper flakes to a jar of normal sauce)
- Package of lasagna noodles
- 1 pint ricotta cheese
- 12 oz mozzarella cheese block
- (I also threw in some fontina cheese, since it had it on hand.)
- Parmesan cheese
- 2 eggs
- Apply a thin layer of sauce at the bottom of the pan.
- Then 3 long noodles. (I usually cook the noodles, but happened to have the oven-ready kind on hand.)
- Alternate blobs of ricotta mixture (which is ricotta mixed with the eggs and parsley) and mozzarella across noodles.
- Add sauce on top, just to cover, along with proscuitto. Sprinkle parmesan.
- Repeat layering order, ending with sauce and some parmesan cheese on top.
- Cook for 30 minutes (covered in foil) at 350 degrees. Let cool, and enjoy!