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Classic lasagne

Classic lasagne

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(108 ratings)

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

Easy

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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Ingredients

  • 2 tbsp olive oil, plus a little for greasing

    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

    proh-shoo-toe

    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

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).

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Comments (134)

Rascalmum's picture

Delicious!! Love the tip for making sauce and freezing. Will definitely be doing that in the future :)

redlipstick's picture

This went down brilliantly with my lasagne-loving partner and our son. Made enough for 4 people and left out the prosciutto. Also made enough ragu sauce to freeze and make lasagne again two more times.

bencanalto's picture
5

As a youngster, lasagne was my favourite meal which my Dad would do for special occasions. Since then, I've had to adopt a dairy free diet but have found good substitutes meaning I was able to make this and it was as close to the 'real thing' as I could've wanted. The nutmeg made all the difference for me. Thank you.

mrs amo's picture

Made this tonight & comments from the family were 'make this again mum, it was amazing' - Result! I too added some Worcester sauce just because we like it, but everything else was as per the recipe. So will be making this again & again.

shejon's picture

I agree with some of the comments re new site, The old site was so much easier to navigate.

aqueous123's picture

This is a fantastic recipe, I make the ragu in double quantities and freeze half so next time I make it it's much quicker. I think it needs a bit of a kick so I add some Worcester sauce but it's still good as it comes.

EmmasApron's picture

I have made this many times and it’s always well received. I made a few weeks ago for a family meal and for my brothers girlfriend who is a veggie. I used the same sauces etc just used quorn in hers instead (she will have stock, just not meat) and she loved it. I make batches of this sauce to keep in the freezer and use it with pasta and meatballs

pamheathcote's picture

I must be missing something. I was hoping to get a meat eaters and veggie option out of same recipe as it suggests. It seems to me that neither the red or white sauce are substantial enough for a veggie meal. I am looking forward to the meaty version though having read the reviews. I am a keen user of this site but much preferred the original version. I find this one very slow and not easy to navigate

eskrimadiva's picture

Lovely recipe. I added chopped celery celeryand fresh chillies to the tomato sauce. Little kick that went down well :-)

barristerboy's picture

Brilliant recipe! My kids absolutely love this. 5 stars. Tomato sauce is above where it says 'Tip.' Use the arrows to go to the second page.

Rowena Wilkes's picture
3

Where is the tomato sauce recipe?? I find this new website layout so confusing.

zaanstad's picture

I agree, this new site is terrible, whoever is responsible should be sacked.

kevandlisa's picture

Underneath the main instructions there's a seperate 'tip' box, the first tip is making the white sauce recipe (with 1/2 just underneath) , if you click on the arrow either side it brings up the the tomato sauce recipe (2/2).

vjackman1976's picture

When I click on the arrows nothing happens. I'm guessing that the site is not very compatible with Chrome, which is pretty annoying.

last edited: 10:27, 31st Jul, 2013
ciaraheffron's picture
5

Absolutely gorgeous! I made a veggie version also using quorum mince! Both beautiful!

kvbraund's picture
5

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!

suebri53's picture

Brilliant have made this a few times now, easy to make and delicious to eat! I added some chilli last time and it worked really well. Can be adapted to suit all tastes.

maggies-mum's picture
4

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.

gjayanikasa's picture

Delicious! I added some chopped celery to the tomato sauce. After browning the meat I added 250 ml red wine and cooked it off for 30 minutes before adding the tomato sauce which gave it a real richness. I also used grated parmesan along with the mozzarella.

bellvue247's picture

Great recipe! tastes fab!! Very easy, will add a bit more garlic next time!!

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