Classic lasagne

Classic lasagne

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(93 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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catrionarasdale's picture
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Forgot to rate...

catrionarasdale's picture
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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!

screamqueen666's picture
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Made this receipe at the weekend and my whole family loved it, my hubby said it was the best lasagne he had ever tasted. A good result for someone who has only been cooking for about a year and still is very hit and miss. My normally fussy daughter raided the fridge for extra.:) will make again and again i'm sure

lynncuthbert's picture
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Simple and effective, very very tasty.

mrs_venom's picture

My boyfriend loves this Lasagne, I make it, he eats it and does all the pots. All round winning recipe. Tastes amazing :)

chanelc's picture
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This is a re-ocurring receipe for me and everyone I have made it for loves it! Does take some time to prepare, but I normally do it over a couple of days to save me spending too long in the kitchen on one day! Last time I made it, I split it into 3 foil takeaway trays I got from the supermarket and froze before oven cooking for easy meals for 2 after work! Worked a treat! I also add finely chopped onions, peppers and carrots to the meat mix as well as a tablespoon of red wine vinegar! Enjoy! X

yilishabai's picture
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Absolutely loved this recipe, was a big hit with all the family and will definitely be doing it again. I also used the ragu sauce for my pizza, delish....

laurenelizabeth86's picture
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Absolutely delicious!

jaketheginge's picture

ooooh, this recipe tickles my pickle!! ;)

seamus2910's picture
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Great!
got me in the good books with the misses. Think I will add a bit more basil when i make the next one.

Thanks

winnann's picture
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The final result was very tasty. It took an age to make, so I was relieved we liked it after more than 3 hours in the kitchen. Looking forward to next time when all I have to do is take the sauces out of the freezer

kristicarrington's picture
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Great recipe to make ahead and freeze, I also use the tomato sauce for other things.

weetabix's picture

This was a delicious lasagne..... absolutely have a go if you have never tried it before!

cburgess25's picture
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Absolutely worth the effort. I found this to be the nicest, tastiest lasagne I've ever had - even comparing with luxury bought ones. I too drained the fat off and after making the sauce I left it in the fridge for a day to let the flavours develop. It was great to be able to make a meal that all 4 of us would eat. Definitely a meal I will be making on a regular basis.

julielesleysteed's picture
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Made this lasagne for dinner tonight. It was beautiful!
I drained the meat so the fat content wasn't so high.
I've only ever made lasagne once because we don't like cheese
so this recipe was perfect for us!
Fabulous will definitely make again. 5*

moss2009's picture
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This lasagne was delicious ! I made it over the course of 3 days as I have 3 kids, and have to grab my chances to cook when I can ! It came out a great success and was very tasty - time permitting I would always make lasagne from scratch this way.

pnlynch's picture
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Super easy and very tasty.

megangwynne's picture
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Brilliant recipe. i cooked it for my friends, and everyone loved. We also thought, that the taste got better and better. Would recommend!!

wendykr's picture
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I drained a lot of the fat off the mince before adding the sauce and you could substitute some of the meat with mushrooms and onions to balance it out a bit.

For me the mozzarella got a bit lost on top of the lasagne, it could have easily been any kind of cheese, as it wasn't stringy when you cut into it, so I would probably substitute it with cheddar next time.

miss_laura's picture
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Fantastic recipe; having been given the task of feeding 18 at a hen party with several being vegetarians I was stumped until I saw this one. I tripled the recipe and the hens positively raved about the final result... of course, that may have been the copius amounts of consumed wine talking whilst said lasagne was in the oven.

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