This is the easiest lasagna recipe you’ll ever make and it could not be more delicious. Mama A’s melty delicious Italian ham and mozzarella lasagna is filled with layers of fresh egg lasagna, delicate slices of prosciutto cotto (Italian cooked ham), generous helpings of shredded mozzarella, grated Grana Padano cheese, and a quick homemade tomato sauce — this is everything we love about simple Italian cooking. As always, step-by-step recipe photos follow.
Mama A’s Lasagne con Prosciutto Cotto e Mozzarella
This Italian ham and mozzarella lasagna recipe is based on Mama A’s ‘lasagne con prosciutto cotto e mozzarella’ (see below photos) which I’ve mentioned in previous posts because it’s so delicious and really simple to make. In fact, like so many authentic Italian recipes, it seems almost too simple to taste this good which is a testament to traditional Italian home cooking by the likes of Anna and to the quality of the ingredients found here. This recipe is regional Italian home cooking at its best.
⇓ Anna’s Lasagne con Prosciutto Cotto e Mozzarella ⇓
The Best Substitutions for the Italian Ingredients in this Lasagna Recipe
If you’re curious about what ingredients I’ve used for this lasagna recipe, I’ve used prosciutto cotto di Campagna (Italian country ham), organic Pera d’Abruzzo tomato passata from La Giara (one of our favorite Italian Slow Food producers by Roberto and his family including his daughter Barbara), a reserve extra virgin olive oil from Juliis Timando (another one of our favorite producers in Abruzzo), a 20-month DOP Grana Padano, and mozzarella and Pinton fresh lasagna pasta both made here locally. But don’t worry if you don’t have access to any or all of these Italian ingredients — below are several good substitutions you can easily find in the States.
Ok, so you want to make this lasagna recipe, but you don’t have all the Italian ingredients I’ve used — don’t worry! This lasagna can easily be replicated wherever you are in the world as long as you can find a high-quality shaved cooked country ham and good (preferably Italian) tomatoes. Here are my favorite ingredients to use as substitutes that you can easily find in the US:
- Boar’s Head Italian Roasted Uncured Ham with Seasoning (authentic prosciutto cotto produced in Italy).
- Petit Jean Smoked Ham (it may be a bit smokier in flavor, but will still taste great).
- Mutti Italian Tomato Passata
- Bianco Di Napoli canned tomatoes (produced in California)
- If you can’t find fresh egg pasta lasagna sheets, use this homemade egg pasta recipe to make your own, or use dried Barilla Oven Ready Lasagna.
Why We Love This Italian Lasagna Recipe
- For starters, it’s probably the easiest lasagna recipe you’ll ever make
- It’s an authentic Italian recipe
- Homemade tomato sauce is ready in 25 minutes
- Fresh egg pasta sheets add nice “chew” and flavor to each bite
- A great lasagna recipe for kids to help make
- A great make-ahead and freeze lasagna recipe (baked or unbaked)
- Using high-quality, artisanally-produced Italian ingredients always tastes great
- Uses just 9 total ingredients (and that includes everything for the homemade tomato sauce)
Easy Italian Prosciutto Cotto and Mozzarella Lasagna Ingredients
For this lasagna, you just need to make a quick Italian tomato sauce and shred the mozzarella (or use pre-shredded which is even quicker), and then layer the ingredients and bake. You don’t even need to precook the noodles — it’s so easy!
For the Simple Italian Tomato Sauce
- high-quality Italian tomato passata (sub finely chopped tomatoes)
- extra virgin olive oil
- salt to taste
For the Rest of the Lasagna
- fresh egg lasagna sheets (sub ready-to-bake lasagna sheets)
- prosciutto cotto (sub shaved cooked country ham)
- mozzarella cheese
- Grana Padano DOP (sub Parmigiano-Reggiano or Parmesan)
How to Make Authentic Italian Prosciutto Cotto and Mozzarella Lasagna
Feel free to make the 30-minute tomato pasta sauce the day before you assemble and bake the lasagna. But even if you’re crunched for time, this entire recipe can be made and ready to eat in just about 1 hour — it really is the quickest lasagna you can make. And don’t let the simplicity of the ingredients fool you, it’s worthy of Sunday supper, date night, dinner parties, or just a good old-fashioned family night.
- Make the pasta sauce. To a medium-sized pot, add 2 tablespoons of olive oil, smashed garlic cloves, carrots, onions, and a little salt, and cook over medium-high heat stirring occasionally until onions are tender and translucent (about 5 minutes). Add the tomato passata and season with salt to taste. Bring the mixture to a boil, reduce the heat to low, cover with a lid, and cook for about 25 minutes, or until the sauce has slightly reduced and thickened. Adjust the seasoning adding more salt if needed.
- Assemble the lasagna. Add a ladle full (about 1/4 cup) of tomato sauce to a 9×13-inch oven-proof baking dish and spread it out evenly. Top the sauce with slightly overlapping sheets of lasagna. Add a little more sauce, spread it out, and sprinkle the top with Grana Padano and mozzarella cheese and top with a layer of prosciutto cotto (or cooked ham). Add another layer of lasagna noodles, a little more tomato sauce, Grana Padano cheese and mozzarella, and a layer of lasagna sheets. Continue repeating these alternating layers ending with the last layer of lasagna noodles, tomato sauce, Grana Padano, and mozzarella cheese.
- Bake the lasagna. Cover tightly with aluminum foil and bake the lasagna in a preheated 350°F/180°C oven for 20 to 25 minutes, or until bubbling and the cheese has melted. Remove the foil and continue baking for about 8 to 10 minutes longer. During the last 5 minutes or so of baking time, you may turn the broiler function on to slightly crisp up the cheese until golden brown. Allow the lasagna to rest for at least 10 minutes before slicing and serving and Enjoy!
How to Make Italian Prosciutto Cotto and Mozzarella Lasagna step-by-step recipe photos
The Easiest & Best Way To Reheat Leftover Lasagna So It Tastes Just-Baked
Here are the best ways to reheat leftover lasagna so it tastes like it was just baked and never dries out. Of course, you may also reheat lasagna in a microwave for up to 1 minute or until hot.
- To reheat lasagna on the stovetop. Add a little olive oil to a well-seasoned cast iron skillet (or non-stick skillet) set over medium heat and add lasagna slices. Cover them with a lid or aluminum foil, and cook until the lasagna is melty and warmed through. Contrary to what I’ve read online, reheating lasagna on the stovetop has never (ever) dried out the lasagna. In fact, I prefer this method because it’s not only quicker than preheating the oven and then re-baking the lasagna for 30 minutes, it’s always melty and delicious with little bits of cheese that crisps up on the sides around the bottom which tastes great (see below photos of reheated lasagna in a crêpe pan).
- To reheat lasagna in the oven. You can choose three different temperatures to reheat leftover lasagna in the oven. First, add desired slices to an oven-proof baking dish and cover it with aluminum foil. Then bake at any of the below times and temperatures depending on how quickly you want to eat (FYI, I usually reheat at 375°F/190°C for 25 minutes):
- Bake lasagna covered with foil in a preheated 325°F/160°C for 40 minutes, or until warmed completely through.
- Bake lasagna covered with foil in a preheated 350°F/180°C for 30 minutes, or until warmed completely through.
- Bake lasagna covered with foil in a preheated 375°F/190°C for 25 minutes, or until warmed completely through. Pro tip — Add a little extra tomato sauce to the bottom of the baking dish before adding the lasagna slices, then sprinkle the tops with a little extra mozzarella or parm before reheating.
A Few More Delicious Pasta Dishes
If you love lasagna and baked pasta recipes as much as we do, here are a few of our tried and true family favorites to also try.
- Classic Lasagna Bolognese (authentic Italian recipe)
- Italian Speck & Asparagus Lasagna (w/Asparagus Béchamel & Zucchini Crema)
- Baked Ziti with Ragù (from Scratch)
- Asparagus & Prosciutto Cotto (Ham) Lasagna (w/Asparagus Bechamel)
- Abruzzese Almost-Bolognese (Lasagna al Ragù w/Porcini Béchamel)
- Mama A’s Eggplant & Zucchini Parmigiana (Pinterest & Food52 Golden Recipe Grand Prize Winner)