Authentic Italian Lasagne

Directions

1. 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. 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. 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. 4
   Preheat oven to 400°F.
5. 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. 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. 7
   Bake at 400°F for 20 minutes. Let rest 15 minutes before cutting and serving.