Classic lasagne

Classic lasagne

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(95 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

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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Rowena Wilkes's picture
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I found this lasagne a bit too rich. I think it was probably down to the white sauce. The ragu and the tomato sauce on the other hand was brilliant. I will definately be using them both for future lasagnes and bolognaises. I didnt have the problem with excess oil that others had, I can only assume that the mince wasnt lean enough

missvixy's picture

Just made this. Was very tasty. I skipped out the prosciutto and used cheddar instead of mozarella as that was all I had in the fridge but it was still lovely. Kept draining off the oil/grease from the mince and it wasn't too greasy. Like others, I needed to use more milk in the white sauce as it became too think. I only blended half of the tomato sauce and left half of it chunky to leave a bit of bite in it, I also added in some roasted red peppers (jarred) which gave a nice extra flavour to the sauce.

pault61's picture

Try coating each layer of the pasta sheets with English Mustard and add Paprika to the Cheese Topping. Scrummy

kevindelehanty's picture
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Excellent and very easy to make. The prosciutto can be expensive and doesn't add much, so leave it out to save some money.

sarahallen's picture

Yum yum yum yum. This is now a firm favourites with all my family and friends.Def make sauce beforehand unless you want a marathon cook up session though. The white sauce defrosts really nicely.
For the lasagne if you freeze some it once made I've found better to cook from frozen. It would be great if you could add instructions for freezing and cooking from frozen as I hate making it up!
I'm off to check out other recipies by Emma Lewis!

glennsharpe's picture
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This is sooooooo good!!

rossp97's picture
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absolutely delicious, whole family loved it, I will definitely be making this again. Also, a nice touch with the parma ham on top

berylann's picture
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Whilst it is time consuming to make the sauces properly (and it makes a lot of washing up!!)I was really pleased with this recipe which I served for a Saturday evening with friends.
I also found that half a portion of the white sauce was insufficient to adequately cover the lasagne. This was even more difficult if made the day before. I think the sauce needs more milk to thin it down a little and that two-thirds of the portion is needed rather than half.
Nevertheless very tasty and worthy of many repeat performances.

antsta23's picture
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absolutely wonderful.....the flavour is amazing and it looked very good the whole family enjoyed it and wanted more! Will 100% make this again

antsta23's picture
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i was wondering how much white and tomato sauce did this make?

ecmasefield's picture
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A firm family favourite which I've served up many times. The addition of the prosciutto ham lifts it to a higher level. I cheat and use Dolmio sauces rather than make my own. It turns it into a quick and easy dish for a weeknight and, in my opinion, is just as nice.

mitchell687's picture
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This is the best lasagne recipe I have ever made, really tasty and easy to make, will use this recipe every time in future.

aaylett's picture
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I added some peppers, mushrooms, seasoning, oregano, worcestershire sauce to the meat sauce to give it more depth of flavour. I also added some mozzarella to the white sauce layers and added some parmesan to the mozzarella topping. Having said all that, it came out very well and was moist without being sloppy. Served with a green salad and garlic and parsley flatbread.

bigbigbertha's picture
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Gorgeous. We wanted to eat it for days!

william69's picture

Was lovely, fed us for days.

lenithac's picture
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Amazing!!! Well worth the time it takes to prepare!!

screamqueen666's picture
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This is the best lasagne i have ever tasted, and I made it!!!! its fab and has even converted my lasagne hating daughter, this is what she wants for her christmas dinner

bellscook's picture
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the whole family loved this recipe. We are not big meat eaters so I halved the mince quantity and used a bit more tomato sauce. Was absolutely delicious and is an immediate family favorite!

glynislo's picture
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I made the tomato sauce - it was awful! Really sour and acidic which is hardly surprising with wine and tomatoes. I had to add sugar and chutney to get rid of the sourness.

andymeps's picture
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Pretty much followed this to the tee; the ragu was amazing and I'll definitely be making it again, the white sauce however did seem a little flowery in my opinion but it didn't affect the taste of the whole dish as the beautiful ragu sauce compensated for it easily. Great recipe and will definitely be making this again, SOON.

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