Classic lasagne

Classic lasagne

Keep vegetarians and meat-eaters happy - make two classic sauces, then assemble your lasagnes

Difficulty and servings

Easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 40 mins

plus 1 hr for making sauces
Freezable

Method

  1. First make the ragu or meat sauce. Heat the oil in a frying pan, then cook the beef in two batches for about 10 mins until browned all over. Finely chop 4 slices of prosciutto, then stir through the meat mixture.
  2. Pour over the tomato sauce and stock, add the nutmeg, then season. Bring up to the boil, then simmer for 30 mins until the ragu looks rich and is well coated in sauce. Can be left for 3 days in the fridge or frozen for 3 months (although not if the tomato sauce has previously been frozen).
  3. Heat oven to 180C/fan 160C/gas 4. To assemble lasagne, lightly oil an ovenproof serving dish (30 x 20cm). Spoon over a third of the ragu sauce, then cover with lasagne sheets. Drizzle over about one quarter of the white sauce. Repeat until you have 3 layers of pasta. Cover with the remaining half quantity of white sauce, making sure you can't see any pasta poking through.
  4. Tear the mozzarella into thin strips, then scatter over the top. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned. (The uncooked lasagne can be frozen. If baking from frozen, add another 45 mins to the cooking time).
Try

HOMEMADE TOMATO SAUCE

Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.

WHITE SAUCE

Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.

PER SERVING

580 kcalories, protein 44g, carbohydrate 31g, fat 32 g, saturated fat 14g, fibre 3g, sugar 8g, salt 1.71 g

Recipe from Good Food magazine, May 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Lucy

    2009-05-07 21:18:17.307504

    Lucy commented on this recipe

    32g fat per serving!!! Gosh it needs to be exquisite for that. I look forward to trying but may cut back on the fat content. Would like to see more recipes with less fat per serving.

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  • Binder photo Grace

    2009-05-13 20:31:32.412084

    Grace commented on this recipe

    Never mind the fat, it's the resulting cals that count, and there are plenty of them!

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  • Binder photo Jo

    2009-05-31 15:23:58.043884

    Jo rated and commented on this recipe

    5 stars

    Really enjoyed this recipe even though the fat content is high. One of my guests doesn't eat cheese so this was ideal as i just left off the mozzarella on her bit at the end.

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  • Binder photo Steve recipe

    2009-06-04 17:09:56.56037

    Steve recipe commented on this recipe

    Blimey stop all ya' moaning about fat content.. whinge whinge everything in moderation !!! Simply YUM. . Dolm' who? Rag' who?

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  • Binder photo Neil

    2009-06-09 18:56:42.045982

    Neil rated and commented on this recipe

    5 stars

    Absolutely delicious. Added an extra stock cube in while cooking but followed to the recipe apart from that. Bechamel and red sauce are now frozen ready for another one!

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  • Binder photo fay

    2009-06-10 18:50:27.42865

    fay rated and commented on this recipe

    4 stars

    Very tasty

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  • Binder photo Gwenda

    2009-06-10 20:25:36.023401

    Gwenda commented on this recipe

    thought this tasted great and was easy enough to make.i found mixing the mince with oregano added extra flavour and i served it with homemade chilli wedges and garlic bread yummm!!!

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  • Binder photo jefener123

    2009-06-21 20:01:42.691559

    jefener123 commented on this recipe

    Made this the other night, was excellent, loved the idea of mozzarella and prosciutto on the top, made all the difference, my friends were very impressed!!

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  • Binder photo gareth

    2009-07-09 17:20:06.765826

    gareth commented on this recipe

    really nice! I even forgot to buy the Prosciutto and it still tasted great! All so easy to make, i don't know why people ever buy jars!

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  • Binder photo annie oakley

    2009-07-15 17:47:18.054544

    annie oakley commented on this recipe

    To cut down on the fat, I always put my chopped onions in with the mince and then drain off any excess fat.

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  • Binder photo annie oakley

    2009-07-15 18:17:34.81059

    annie oakley commented on this recipe

    I just noticed the recipe doesn't have any onions in it but whenever I do a mince dish the onions go with the mince to cut down on fat.

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  • Binder photo ricechrisb

    2009-07-17 13:06:23.912099

    ricechrisb rated and commented on this recipe

    5 stars

    Delicious recipe, I added oregano to the meat as well. Very very tasty and will go a long way as this recipe makes a nice large lasagne. Oh, and there are onions - two of them in the tomato sauce so they do end up in with the mince. It may be fatty but hell, food is about enjoying the flavours, you wouldn't eat this every meal of every day would you? Everything in moderation eh!

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  • Binder photo lisa walsh

    2009-07-23 14:15:54.189109

    lisa walsh rated and commented on this recipe

    5 stars

    made both the sauces and managed to make 4 dinners we had this, spag bol, veg lasagne and stuffed peppers, a brilliant recipe will never buy red or white sauces again

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  • Binder photo Baltar

    2009-07-31 16:46:03.816087

    Baltar rated and commented on this recipe

    5 stars

    Fantastic! Really love this lasagna recipe; and the tips for the White Sauce were very helpful. Will definitely be making this again & again.

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  • Binder photo sheilab

    2009-08-19 11:04:19.581785

    sheilab rated and commented on this recipe

    5 stars

    I made this dish and the roasted vegetable lasagne for supper yesterday - everyone loved them. The tomato sauce with the beef stock and mince made by far the best ragu I have ever tasted. I will not be buying jars of bolognese sauce again! Had to add a bit more milk to the white sauce as it was too thick to 'drizzle'. Could easily substitute different veg for the veggie lasagne but the aubergines and red peppers combination was a real winner. Both of these recipes will become firm favourites in our house from now on!

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  • Binder photo Montys mum

    2009-08-29 17:09:25.150574

    Montys mum rated and commented on this recipe

    5 stars

    I have made this several times now and its a big hit with us. Its tasty and fresh and to reduce the fat content, I have made this with Quorn Mince and Quorn Bacon and she loved the vegetarian variation. The tomato sauce mix is worth making up in bulk as it freezes well and I used the remaining half to make a spag bol and that was a hit too!

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  • Binder photo Fi

    2009-08-29 18:04:11.428768

    Fi commented on this recipe

    ***** This was absolutely delicious - very moreish. Ashamed to say it's the first time I've made lasagne. I'll be making it again.

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  • Binder photo Fi

    2009-08-29 18:04:43.654649

    Fi rated and commented on this recipe

    5 stars

    oops

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  • Binder photo Harri

    2009-10-08 10:51:54.39039

    Harri rated this recipe

    5 stars

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  • Binder photo Nicola

    2009-10-09 12:34:40.995405

    Nicola rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 40 mins

plus 1 hr for making sauces
Freezable

Ingredients

  • 2 tbsp olive oil , plus a little for greasing
  • 750g lean beef mince
  • 90g pack prosciutto
  • ½ quantity tomato sauce (see below)
  • 200ml hot beef stock
  • a little grated nutmeg
  • 300g fresh pack lasagne sheets
  • ½ quantity white sauce (see below)
  • 125g ball mozzarella
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PER SERVING

580 kcalories, protein 44g, carbohydrate 31g, fat 32 g, saturated fat 14g, fibre 3g, sugar 8g, salt 1.71 g

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