Chop the onion, carrots and celery and grind the prosciutto. Place the prosciutto and vegetables in a pot, add the butter (leaving 2-3 oz for later). Sauté on mid heat for a few minutes, add the ground beef, stir and add the white wine a little at a time, stirring continually
Once the wine has evaporated add the tomato paste and the same amount of water, salt and pepper to taste and cover the pot. Cook for 2 hours on a low heat, adding more water if necessary.
In a large pot bring salted water to the boil, add the lasagna and cook for 2 minutes. Drain and place in cold water to cool, drain again and lay on a dry cloth. Take some of the butter and smear the sides and bottom of a baking dish, place a layer of lasagna to cover the bottom of the dish, spread the meat sauce evenly over the lasagna, sprinkle chunks of Ricotta and some of the grated Parmesan.
Repeat this process with a second and third layer. Over the third layer sprinkle the remaining butter— cut into small pieces, Ricotta and Parmesan. Finally sprinkle the Mozzarella on top. Place in oven at 200 degrees F for about 20 minutes. Serve and enjoy.