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)

maggies-mum's picture

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

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

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

cazzle18's picture

I missed out the's delicious children and hubby love it . I can see this recipe being passed down the generations x

gabrielabrach2's picture

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

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

michellesmith9's picture

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

gdcolledge's picture

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

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

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

mollybichon1's picture

Gorgeous!! Family loved i!!

katiebrien's picture

Ragu was amazing, and white sauce. Made this for friends and tasted absolutely delicious, however it did take a huge amount of effort!

Rowena Wilkes's picture

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


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