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
Save to My Good Food
Please sign in or register to save recipes.


  • 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).

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (137)

kevindelehanty's picture

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

This is sooooooo good!!

rossp97's picture

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

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

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

i was wondering how much white and tomato sauce did this make?

ecchapman's picture

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

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

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

Gorgeous. We wanted to eat it for days!

william69's picture

Was lovely, fed us for days.

lenithac's picture

Amazing!!! Well worth the time it takes to prepare!!

screamqueen666's picture

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

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

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

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.

sampancheri's picture

I have my own recipe for ragu which I love but I nabbed the white sauce recipe from this page and substituted butter for Vitalite and milk for soya milk (I can't have dairy) - and it turned out FAB.

catrionarasdale's picture

Forgot to rate...

catrionarasdale's picture

Lovely recipe - I was a bit scared of making lasagne as my mum's is so good so this was my first time. It was time consuming for a novice lasagne maker, but worth every second. I'm glad I didn't read the recipe properly as I would have halved the sauces but now wouldn't have the extra sitting in my freezer ready to make more! Although I was worried at one point that I wasn't going to have enough big pots - it makes huge quantities!

I made it with 800g mince (no oil & the fat / water drained off), 2 huge onions, no prosciutto (didn't fancy the sound of it) and strong cheddar instead of mozzarella. I also used gluten free plain flour and lasagne sheets. The dish came out lovely and moist but not runny and made 6 generous portions to have with salad. Yum!


Questions (14)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…