Classic lasagne

Classic lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(117 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
Save to My Good Food
Please sign in or register to save recipes.

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).

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
formidablelady
13th Oct, 2012
5.05
Absolutely delicious and easy to make. It made enough for our family of 3 to have it 2 nights.
michellesmith9
9th Oct, 2012
5.05
Yummy! I added finely chopped basil and parsley, a couple of tins of plum tomatoes and some tomato purée.
gdcolledge
3rd Oct, 2012
4.05
Made this tonight. Very tasty, particularly with the proscuitto and mozarella on top. Will definitely drain the mince next time or buy lean mince as the only downside to the dish was that the final product was quite oily.
gdcolledge
3rd Oct, 2012
4.05
Made this tonight. Very tasty, particularly with the proscuitto and mozarella on top. Will definitely drain the mince next time or buy lean mince as the only downside to the dish was that the final product was quite oily.
sarahmariejones
6th Aug, 2012
5.05
Delicious. My blender broke so I simply used a ready made red sauce. But assed all the items described above in order to create the right flavour. Delicious. I made the night before and popped in the fridge
mollybichon1
2nd Aug, 2012
5.05
Gorgeous!! Family loved i!!
katiebrien
13th Jun, 2012
5.05
Ragu was amazing, and white sauce. Made this for friends and tasted absolutely delicious, however it did take a huge amount of effort!
Rowena Wilkes's picture
Rowena Wilkes
3rd May, 2012
3.05
I found this lasagne a bit too rich. I think it was probably down to the white sauce. The ragu and the tomato sauce on the other hand was brilliant. I will definately be using them both for future lasagnes and bolognaises. I didnt have the problem with excess oil that others had, I can only assume that the mince wasnt lean enough
missvixy
29th Apr, 2012
Just made this. Was very tasty. I skipped out the prosciutto and used cheddar instead of mozarella as that was all I had in the fridge but it was still lovely. Kept draining off the oil/grease from the mince and it wasn't too greasy. Like others, I needed to use more milk in the white sauce as it became too think. I only blended half of the tomato sauce and left half of it chunky to leave a bit of bite in it, I also added in some roasted red peppers (jarred) which gave a nice extra flavour to the sauce.
pault61
12th Apr, 2012
Try coating each layer of the pasta sheets with English Mustard and add Paprika to the Cheese Topping. Scrummy

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.