Classic lasagne
By Emma Lewis
Cooking time
Prep: 20 mins Cook: 1 hr, 40 mins Plus 1 hr for making saucesSkill level
EasyServings
Serves 6Keep vegetarians and meat-eaters happy - make two classic sauces, then assemble your lasagnes
Nutrition and extra info
Additional info
- Freezable
Nutrition per serving
- kcalories
- 580
- protein
- 44g
- carbs
- 31g
- fat
- 32g
- saturates
- 14g
- fibre
- 3g
- sugar
- 8g
- salt
- 1.71g
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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Method
- 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.
- 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).
- 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.
- 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).
Recipe from Good Food magazine, May 2009
Comments, questions and tips
Comments
Foolproof recipe. I've tried to make a lasagne once before (different recipe) and the sauces were far too loose so it didn't hold it's shape and was sloppy. Even though I consider myself a competent cook and hardly ever follow a recipe to it's exact guidance, I decided to do so with this one and it came out perfectly! Just the meat ragu reduced in about 20 mins as opposed to 30. Made the whole batch for two and got a huge amount left in the fridge at the minute!
This is the best lasagne I've ever had! This coming from someone who doesn't really care for the dish! Changed recipe slightly after researching lasagne recipes - most "authentic" recipes or celeb chefs use half pork/half beef mince, so I went with that and it makes a huge difference to the tastiness! Trust me, try it, you won't regret it! Love it, made it several times now.