Classic lasagne

Classic lasagne

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(110 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins plus 1 hr for making sauces

Easy

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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Ingredients

  • 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

    Prosciutto

    proh-shoo-toe

    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

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).

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Comments (135)

glennsharpe's picture
5

This is sooooooo good!!

rossp97's picture
5

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
5

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
5

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
5

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

ecchapman's picture
5

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
5

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
4

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
5

Gorgeous. We wanted to eat it for days!

william69's picture

Was lovely, fed us for days.

lenithac's picture
5

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

screamqueen666's picture
5

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
5

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
1

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
5

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
5

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
5

Forgot to rate...

catrionarasdale's picture
5

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
5

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
5

Simple and effective, very very tasty.

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