Classic lasagne

Prep: 20 mins Cook: 1 hr, 40 mins plus 1 hr for making sauces


Serves 6
Keep vegetarians and meat-eaters happy - make two classic sauces, then assemble your lasagnes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal580
  • fat32g
  • saturates14g
  • carbs31g
  • sugars8g
  • fibre3g
  • protein44g
  • salt1.71g
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  • 2 tbsp olive oil, plus a little for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 750g lean beef mince
  • 90g pack prosciutto



    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 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


  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).

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Comments (137)

Ryan Christopher James Burke's picture

Cracking recipe. Surprisingly simple too. I played around with the cheeses on top which seemed to work well.

katius's picture

Fantastic lasagne recipe! This was my first time making a lasagne and I found the recipe easy to follow with great results! I was a bit anxious as I was cooking for 11 people (and so made 2 set of sauces) I prepared them in advance, froze them and once cooked they turned out beautifully. I added worcester sauce to the beef when frying and seasoned my white sauce with plenty of salt, pepper and a bit of nutmeg. Like others,I found it did need quite a bit more milk than the recipe suggests. Nonetheless, Delicious!

irynaniko's picture

Thank you - this lasagne tastes great. I have made it yesterday and everyone loved it.
The recipe is very clear. I have used 2/3 of white sauce instead 1/2 (I like it more saucy).

Daisymaes's picture

Are all the quantities of this receipe doubled or just the ones to make the sauce? Is 750g of mince to make 2 lasagnes or 1?...

Velma's picture

I didn't have prosciutto and didn't blend the tomato sauce (forgot before I added the meat) but this was the best lasagne I've ever made - delicious!

mumof51970's picture

I usually make a large sauce 1 for lasagne and use the rest for a yummy shepherds pie too freeze for another meal

8david8's picture

I made a text file of this recipe a while back for use on my phone. Since then the white sauce and tomato sauce instructions have disappeared. If anyone is wondering, this is what I retrieved earlier:-

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.

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.

Oatman's picture

White sauce has no flavour. You should use a bechamel sauce. Onion, celery, carrot peppercorns, salt, clove, blade of mace, bay leaf and bunch of fresh herbs. Bring 1 pint milk slowly to a boil and turn off the heat. Infuse for half an hour or more. Try that. Much more taste! Thanks Mrs Beeton.

sarahlarkin's picture

Hi , do you use half of this sauce for the lasagne and freeze the rest...or is this is half recipe? Many thanks!

nicolahh31's picture

I've made this several times and it's really tasty! I don't include the prosciutto or nutmeg, and cheat on the white sauce by getting it from a jar. It tastes great and is easy to make.

Helr434's picture

Fab recipe! Tastes delicious. The ragu sauce is really nice. I added mushrooms, pepper an onion and celery chopped small and it was really nice. I left mine in the slow cooker on low for 5 hours and it was lovely and rich. A thumbs up from all the family including a toddler and teenagers!

MrsGichini95's picture

Really enjoyed this meal, it was easy to make once taking it step-by-step. I used bought white sauce but just added more milk and some paprika - worked really well! I also added roasted, then slightly blended peppers, to the sauce. It's a great recipe, with a bit of flexibility in terms of what you can add! Definitely worth a try!

allielovetocook's picture

I love making this Lasagne and find the "extra" sauces freeze really well on their own for use another time. This time I made a version using turkey mince instead of the beef, smoked (but still meaty) streaky bacon insead of the prosciutto (but fried it all off and added it all to the meat sauce rather than decorating the top), and used chicken stock rather than beef. I also forgot to get Mozzarella so used a combination of grated cheddar and parmesan. It cut beautifully into 6 portions - not sloppy, just perfect. Tastes completely different to the usual Lasagne, obviously(!), BUT, was delicious and thoroughly enjoyed by all of us.

choccie_123's picture

Although this was fiddly to make the end result was delicious.
I made it just as the recipes says with just the addition of Worcester sauce. I am so glad I read the comments before I started as I was in danger of using all of the sauces in one lasagna. ( instead of half ) . I would recommend making the sauces the day before as they are rather time consuming. I will certainly be making this again. A good recipe when having friends round .

crunchymunchy's picture

I used this recipe to make chicken lasagna and I loved it!!! I used about 500 gm seared chicken breasts, 4.5 cups of pasta, made passata out of 7 tomatoes , garlic, basil leaves and olive oil, onion. I also mixed in a vegetable stock cube with the cooked pasta before assembling...i baked it in a round dish for 35 minutes...was delicious!!!! Thanks for this recipe!!! I needed to salt everything, even the white sauce.thumbs up!

Kate1's picture

Delicious, I had no nutmeg or white wine for sauce so I just left them out. I also put in peppers and mushrooms. I used cheddar cheese instead of mozzarella. Highly recommend the receipe.

big tom's picture

I made this recipe for the first time yesterday (6/1/2015) and it was everything past reviews saidxabout it - in a word 'superb' . I followed the recipe as stated with 2 small variations. I used passata, instead of tinned chopped tomatoes, and I added 50 GMs of parmesan to the white sauce. For the white wine I used a good glass of Chardonnay. The results were very, very, satisfying. We shall be enjying it again.

ausalb's picture

This was so good. I didn't have beef stock so added red wine instead, i will try with stock next time and compare. I also added courgette, carrot and mushroom finely chopped (saute with onion and garlic before adding the mince) - I had a vegetarian over so removed a bit of this into a 2nd pot before adding the mince and prosciutto to the main - viola, vegie version. I also put a small grating of parmesan onto of the mozzarella before putting in oven to get that crispy effect. Delicious!

amylauren6's picture

I think the recipe is really good, yes there is too much ragu sauce, but I just froze some and used it for meatballs another time. I used 500g beef mince and 250g pork mince because that's all I had in. I added some extra ingredients too, sun dried tomatoes to the ragu and a sprinkle of parmesan to the white sauce...also some cheddar on top as well as the mozzarella :) (greedy, but so good) my mum said it was the nicest lasagne she's ever had and she's tough to please! :D I would recommend this recipe.


tillyfloss80's picture

This is the best lasagne dish I've ever had and pretty easy actually. I wasn't sure when I'd made the tomato sauce, didn't seem anything special, but once cooked in to the meat it's so rich and tasty. Empty plates all round, including the fussy pre-teen!
Ok, with regards to comments about the recipe and ingredients and sizing ....for some people (like me) recipes like this are great as I like to freeze as I cook. I froze half of the tomato sauce, making life easier when I came to make it again. (Just made half the white sauce recipe the first time but a cheese sauce next time, personal preference.) The recipe using the sauces as a vegetarian option is the roasted vegetable lasagne on the right hand side just above here.
Give this recipe a try, delicious x


Questions (14)

Biancandeve's picture

I don't want to use white wine, what could I use as an alternative? Thank you :)

clovelly1's picture

I can't seem to access the tomato sauce part, white sauce part is ok but nothing happens when I tap next arrow for Tom sauce.

goodfoodteam's picture

Hi clovelly1 sorry to hear that you're having issues with accessing the tomato sauce recipe, please contact our technical team by emailing and they should be able to assist you. 

maryyoung's picture

If cooked from frozen can it be reheated the next day?
Many thanks

goodfoodteam's picture

Hi maryyoung, if the lasagne is kept in the fridge after it has been cooked and cooled down and if it is heated throughly the next day so that it is piping hot it should be absolutely fine to serve. Hope this helps. 

fletlaur's picture

So just to clarify, to make just one Lasagne: halve ALL the ingrediants (recipe and both sauces in the Tip section)?
Or just halve the sauces in the Tip section?

goodfoodteam's picture

Hi there thanks for your question. You just need to halve the quantities of both the sauces in the tip boxes. 

sarbear1990's picture

Hello, I was just wondering of by lwaving the wine out it would make a huge difference and what to use instead as my 9month old will be eating this ( I know the alcohol burns off) and I personally dont like wine so dont have it to hand. I have loved all your other recipes cant wait to tey this and its perfect as I need to freeze so partner can 'cook'

Val51's picture

Can't see the recipe for the tomato sauce?

goodfoodteam's picture

Hi Val. The recipe for the tomato sauce can be found in the tips, just below the ingredients list. If you click onto the second tip using the arrow on the right, you'll find everything you need. Enjoy!

arthurangel's picture

How can I follow a recipe that tells me to use 1/2 quantity tomato sauce and 1/2 quantity white sauce without telling me what is the full quantity of each. Is it half a pint or half a quart or half a gallon?!!! I agree with lizzieo-88 but am not even going to venture to make this recipe. It's nonsense. I wonder how those who have said it's a good recipe went on when it came to the tomato and white sauces.

TDrewitt87's picture

I'm confused. Is this for two lots of lasagne i.e two oven dishes. Also, is this for two oven dishes worth and then there is half the white sauce and tomato sauce to freeze? Or where the recipe states you need half the white/tomato sauce, the other half is for the 2nd lasagne? I'm confused. Any clarification would be appreciated. I'm eager to make it.

goodfoodteam's picture

Hi there, thanks for getting in touch. Yes, this recipe is for making one lasagne to eat now and then freezing one for another time. So you could halve the quantaties if you just wanted to make one.

susiespragg's picture

on Tomato sauce, can only see up to "pour over 3 x 400 gm tin tomatoes." What comes next. Can't scroll down any further. HELP - URGENT - PARTY FOR 20 VERY SOON!

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