Italian Lasagne with Prosciutto

8 oz. Italian Prosciutto, chopped
8 oz. Lasagne pasta noodles, cooked
16 oz. can whole peeled tomatoes, chopped
1 cup. cottage cheese, lg. curd
1 cup. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
1 medium onion, chopped
1 lb. lean ground beef
4 tbs. fresh basil, chopped
4 cloves garlic, chopped or minced
1/4 tsp. oregano
ground black pepper
1/2 cup dry white wine *(optional)
2 tbs. olive oil
fresh Basil sprigs for garnish

Cooking Lasagne: Cook lasagne noodles according to package directions or until tender but still firm. Drain, keep warm. In a large saucepan or cast iron skillet over medium-high high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes.

Add the lean beef, oregano, a touch of black pepper and saute 10 minutes. Add the wine and cook until the wine is almost evaporated. Add tomatoes and basil, reduce heat and simmer 35 to 40 minutes or until most of the liquid has evaporated.

Grease a 9" x 12" or larger, lasagne baking pan. Arrange a first layer of lasagne noodles, a layer of the beef and prosciutto tomato sauce, cottage cheese, parmesan and mozzarella cheese. Add a second alternating layer of noodles, sauce and other ingredients.

Repeat until pan is full ending up with a top layer of the lasagna sauce. Sprinkle with parmesan cheese and bake in a pre-heated oven at 400 degrees for 30 minutes. Garnish with fresh basil