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Classic lasagne

Classic lasagne

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(107 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

    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

    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

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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).

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Comments (131)

devaodoherty's picture
5

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
5

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
4

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
5

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

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
5

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

chrispab's picture
5

This was delicious!
I used home made pasta (very easy to make - 200g '00' or strong white bread flour and 2 eggs).

Made up into two smaller lasagnes - one for freezing.

The tomato sauce, although good, set me off on a search for a good basic tomato sauce. I found this one:

http://elise.com/recipes/archives/004234basic_tomato_sauce.php

Looks good, and I plan to use it next time I make this - and for other recipes.

I also found I needed more milk in the white sauce to make it more runny. Original didn't coat the back of the spoon, just engulfed it.

Best Lasagne I have ever tasted - let alone made.

cbridgeman's picture
4

I made this for the first time this week and it was simply delicious. I hope to never buy ready-made red and white sauce or lasagne meals again. I served it with cheesy garlic bread (another recipe from this website) and a side salad of rocket, watercress and spinach leaves. This is the first recipe that I have tried from this website and as I am not a confident cook, it took a while to get to grips with but it has encouraged me to try others as the end result was worth it.

kellywalsh79's picture
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
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
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
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
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
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
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
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!

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