Classic lasagne

Classic lasagne

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(101 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
580
protein
44g
carbs
31g
fat
32g
saturates
14g
fibre
3g
sugar
8g
salt
1.71g
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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

  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).

Recipe from Good Food magazine, May 2009

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Comments

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

kvbraund's picture
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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
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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!!

juliuskisielius's picture
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This is an amazing recipe, all the friends loved it! I did make a small error by using all the tomato sauce but that wasn't a problem as I cooked a good bit of it off. I also used a slightly larger dish so I ended up using more tomato sauce and white sauce. This one is definitely a keeper!

liostick2's picture

Is there a lasagna recipe out there without the white sauce?

archiescroft's picture
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OMG.... without question the best dish on here. the sauce was fantastic 10 out of 10!

cazzle18's picture
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I missed out the prosciutto....it's delicious without...my children and hubby love it . I can see this recipe being passed down the generations x

gabrielabrach2's picture
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Lovely and really quick to make

utterchaos's picture

I've made this lasagna quite a few times now and it always comes out delicious although I leave out the prosciutto. The white sauce is very easy to make.

HappyCook29's picture

Please can I have some information with regard to freezing. Am I able to defrost to then cook for the recommended length of time ? Or have I got to cook it from frozen for the normal cooking plus extra time
Many thanks

formidablelady's picture
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Absolutely delicious and easy to make. It made enough for our family of 3 to have it 2 nights.

michellesmith9's picture
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Yummy! I added finely chopped basil and parsley, a couple of tins of plum tomatoes and some tomato purée.

gdcolledge's picture
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Made this tonight. Very tasty, particularly with the proscuitto and mozarella on top. Will definitely drain the mince next time or buy lean mince as the only downside to the dish was that the final product was quite oily.

gdcolledge's picture
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Made this tonight. Very tasty, particularly with the proscuitto and mozarella on top. Will definitely drain the mince next time or buy lean mince as the only downside to the dish was that the final product was quite oily.

sarahmariejones's picture
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Delicious. My blender broke so I simply used a ready made red sauce. But assed all the items described above in order to create the right flavour. Delicious. I made the night before and popped in the fridge

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