Classic lasagne

Classic lasagne

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(101 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
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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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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.

scarleteden's picture
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Made this last night for lunch today. Although it all was eaten, and 4 young children enjoyed it, I have to say that I found it bland with no real depth of flavour. Whilst I was cooking the ragu I tasted it and thought then it needed something to give it a boost. I did add 2 teaspoons of sugar and a good glug of quality balsamic vinegar but even after that the resulting dish definitely wasnt as nice as I'd hoped. Sadly not a recipe I would cook again, would search out one that I thought would give more richness and flavour - shame....

alfie01's picture
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Although the sauces took a while to do - it was worth it as it was a big hit with the family.

vix1301's picture

Excellent and tasty. I did this for my family on 27.12.10 and they loved it. I actually added mushrooms into the meat, as these are one of my families favourites. All the same, I will never, ever again buy lasagne in the shop. It was effortless and not very time consuming. Thanks BBC xxx

readj31's picture
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My mates and I have a regular friday night cook off - last week was lasagna - i have have to say i won hands down with this recipe! Top marks from me!

m1tchell1966's picture
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Well it kept me occupied for a couple of hours, what a shame it wasn't worth the effort! I have never made such a bland, tasteless and disappointing lasagne! Won't be making this one again, I shall stick to my usual recipe in future. :o(

alethea000's picture

As far as the fat content goes, I believe everything is in moderation, the comments seem to be concerned by high fat content but then some rate chocolate and chip recipes! This is not an authentic recipe of which there are many but hey, it's quick to assemble and tasty if made the day before and then slowly reheated..

arc01160's picture
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Great recipe - I used extra lean beef mine and there was no fat to drain off. Easy to make - went down so well last week I'm making it again today :-)

ShivyDevon's picture
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Gorgeous - the proscuitto makes this dish. I did use cheddar once when I ran out of mozzerella but it was as nice. The tomato sauce is lovely and freezes very well!

devaodoherty's picture
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Couldn't have been happier with this recipe and the resulting dish. I ended up using the entire batch of white sauce, perhaps mine reduced a little too much but thankfully it didn't effect the outcome. Served with homemade garlic bread and a lovely big salad. Will definitely make again!

daniyel's picture

Many Thanks, I deal for my fmily setup/
The vegan version can be prepared as Kosher.
Simple straight forward and all family members happy with full tummy!!

elduderino1978's picture
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Delicious.....Made the tomato sauce , white sauce even made my own lasagne sheets.....Delicious

little_lady's picture

I used this recipe as I wanted a base for making my own lasagne, to which I put in onions, peppers and mushrooms with the mince. This recipe helped me with quantities, temperature and timings; although next time I make this I will be following the recipe for the sauce. Thanks for helping with a great tasting lasagne that all the family enjoyed!

loisstella's picture
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Love this recipe. Perfect comfort (hangover?) food. About to make this again today and adding some finely chopped onion and carrot. Just to add some veg / bite.

shazzyfizz's picture
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I made this for my partner's grandchildren and they loved it. I think it's because the tomato sauce is blended so no veg is visible to the eye.

I serve it with homemade garlic bread and a big crunchy colourful salad

povvy4's picture
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food orgasm!

keziaelisabeth's picture

This is quite a strange recipe in that the cheese sauce has no cheese and the mince has no onions. Also it only makes about 5 decent servings, and it tastes very greasy, so even if you are not worried about the fat content for the sake of being healthy, it also affects the taste. I drained off almost two mug-fulls of fat and oil, yuck!

ghensler's picture
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brilliant recipe, to cut down on the fat a little i actually used vegetarian mince (although not veggie myself) it was still delicious and no one even noticed!!! Fantstic menu

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