Classic lasagne

Classic lasagne

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(118 ratings)

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, questions and tips

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1st May, 2014
Before you use this recipe, go to the Questions section, and see the reply from the GoodFoodTeam to questions about this recipe. I'm glad I noticed this before starting to cook because this recipe is confusing. Firstly it says this recipe will " vegetarians and meat-eaters happy" but this is a beef dish...? Secondly, it refers to "½ quantity tomato sauce" and "½ quantity white sauce" and does not explain what the other "½ quantity" of each sauce is to be used for. It turns out that this recipe is intended (according to the reply from the GoodFoodTeam) for making TWO lasagnes, one destined for freezing. So, before cooking, you will need to adjust your quantities (a) if you just want to make one lasagne and (b) adjust again if you are cooking for more, or less than 6 people. Ideally, I think the recipe should be re-written, with quantities for one lasagne. Let's keep it simple!
29th Mar, 2014
This recipe is incredibly confusing. It says "keep meat-eaters and vegetarians happy..." yet has no reference to a vegetarian lasagna, and I cannot think why the ingredients specify 1/2 of the tomato sauce / white sauce - why not just write the actual amounts needed?! I'm sure it will be delicious but just wanted to point out how unintuitive this recipe is before other people make the mistakes we did! We're basically making a tomato soup at the moment!
14th Mar, 2014
Thanks a lot Emma! Thanks to you I got an A* in my GCSE. This is the best dish ever. I am really happy. Once again, thanks a lot !!!!
25th Feb, 2014
Delicious!! Love the tip for making sauce and freezing. Will definitely be doing that in the future :)
28th Jan, 2014
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.
26th Jan, 2014
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
25th Jan, 2014
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.
24th Jan, 2014
I agree with some of the comments re new site, The old site was so much easier to navigate.
12th Jan, 2014
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
3rd Dec, 2013
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


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