Authentic Italian Lasagne

• 1 pound Lasagne noodles
• 10 ounces Lean ground beef
• 6 ounces Prosciutto crudo, chopped up but not too small
• 1.5 cups Pomodoro sauce (make you own)
• 1 Medium onion, chopped
• 1 Celery stalk, chopped
• .5 cup White wine
• 1 cup Chicken stock
• 4 ounces Grated Parmigiano-Reggiano cheese
• 7 tablespoons Butter
• 1 tablespoon Olive Oil
• 4 cups Bechamel (make your own or use good store bought)
• Salt to taste

1. Over medium heat melt 4 tbsp butter in a sauce pan and saute the onion, celery and the chopped prosciutto for about 3-4 minutes.
2. 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.
3. 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.
4. Preheat oven to 400u0b0F.
5. 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.
6. 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 bechamel 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 bechamel, Parmigiano-Reggiano and remaining tablespoons of butter.
7. Bake at 400u0b0F for 20 minutes. Let rest 15 minutes before cutting and serving.

noodles, ground beef, crudo, pomodoro sauce, onion, celery, white wine, chicken stock, cheese, butter, olive oil, buechamel, salt

Taken from www.epicurious.com/recipes/member/views/authentic-italian-lasagne-52870021 (may not work)