Classic lasagne

Classic lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(95 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

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

Comments

Show comments
kellywalsh79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A great recipe that once you've made the sauces is very quick and easy to prepare. Definitely worth making big batches of the sauces and freezing them.

buzz88's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow, i'm usually very critical about my food, this recipe is fantastic. I tweeked things a little, I added some small bacon cubes, Oregano, a chopped green pepper and some mushrooms to the meat mix. The rest of the recipe I kept the same and the family thought it was the best Lasagne they have had.

foodie_fi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

oops

foodie_fi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

*****
This was absolutely delicious - very moreish. Ashamed to say it's the first time I've made lasagne. I'll be making it again.

errghhurrgh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this several times now and its a big hit with us. Its tasty and fresh and to reduce the fat content, I have made this with Quorn Mince and Quorn Bacon and she loved the vegetarian variation.
The tomato sauce mix is worth making up in bulk as it freezes well and I used the remaining half to make a spag bol and that was a hit too!

wishicouldsing's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this dish and the roasted vegetable lasagne for supper yesterday - everyone loved them. The tomato sauce with the beef stock and mince made by far the best ragu I have ever tasted. I will not be buying jars of bolognese sauce again! Had to add a bit more milk to the white sauce as it was too thick to 'drizzle'. Could easily substitute different veg for the veggie lasagne but the aubergines and red peppers combination was a real winner. Both of these recipes will become firm favourites in our house from now on!

baltar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic! Really love this lasagna recipe; and the tips for the White Sauce were very helpful. Will definitely be making this again & again.

lisawalsh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made both the sauces and managed to make 4 dinners we had this, spag bol, veg lasagne and stuffed peppers, a brilliant recipe will never buy red or white sauces again

ricechrisb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious recipe, I added oregano to the meat as well. Very very tasty and will go a long way as this recipe makes a nice large lasagne. Oh, and there are onions - two of them in the tomato sauce so they do end up in with the mince. It may be fatty but hell, food is about enjoying the flavours, you wouldn't eat this every meal of every day would you? Everything in moderation eh!

as161263's picture

I just noticed the recipe doesn't have any onions in it but whenever I do a mince dish the onions go with the mince to cut down on fat.

as161263's picture

To cut down on the fat, I always put my chopped onions in with the mince and then drain off any excess fat.

garethevans11's picture

really nice!
I even forgot to buy the Prosciutto and it still tasted great!
All so easy to make, i don't know why people ever buy jars!

jefener's picture

Made this the other night, was excellent, loved the idea of mozzarella and prosciutto on the top, made all the difference, my friends were very impressed!!

jennygwenda's picture

thought this tasted great and was easy enough to make.i found mixing the mince with oregano added extra flavour and i served it with homemade chilli wedges and garlic bread yummm!!!

faymclean1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty

neilmorris123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious. Added an extra stock cube in while cooking but followed to the recipe apart from that. Bechamel and red sauce are now frozen ready for another one!

stevecalver's picture

Blimey stop all ya' moaning about fat content.. whinge whinge everything in moderation !!!

Simply YUM. . Dolm' who? Rag' who?

hamishmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really enjoyed this recipe even though the fat content is high. One of my guests doesn't eat cheese so this was ideal as i just left off the mozzarella on her bit at the end.

gracehbd's picture

Never mind the fat, it's the resulting cals that count, and there are plenty of them!

bibster's picture

32g fat per serving!!! Gosh it needs to be exquisite for that. I look forward to trying but may cut back on the fat content. Would like to see more recipes with less fat per serving.

Pages

Questions

Tips