Classic lasagne

Classic lasagne

Keep vegetarians and meat-eaters happy - make two classic sauces, then assemble your lasagnes

Difficulty and servings

Easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 40 mins

plus 1 hr for making sauces
Freezable

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).
Try

HOMEMADE TOMATO SAUCE

Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.

WHITE SAUCE

Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.

PER SERVING

580 kcalories, protein 44g, carbohydrate 31g, fat 32 g, saturated fat 14g, fibre 3g, sugar 8g, salt 1.71 g

Recipe from Good Food magazine, May 2009.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 101-117

  • Binder photo Michy

    09 October 2012

    Michy rated and commented on this recipe

    5 stars

    Yummy! I added finely chopped basil and parsley, a couple of tins of plum tomatoes and some tomato purée.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Formidablelady

    13 October 2012

    Formidablelady rated and commented on this recipe

    5 stars

    Absolutely delicious and easy to make. It made enough for our family of 3 to have it 2 nights.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo rturtz

    15 October 2012

    rturtz rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo HappyCook

    01 November 2012

    HappyCook commented on this recipe

    Please can I have some information with regard to freezing. Am I able to defrost to then cook for the recommended length of time ? Or have I got to cook it from frozen for the normal cooking plus extra time Many thanks

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emma

    28 November 2012

    Emma commented on this recipe

    I've made this lasagna quite a few times now and it always comes out delicious although I leave out the prosciutto. The white sauce is very easy to make.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Gabi

    29 November 2012

    Gabi rated and commented on this recipe

    5 stars

    Lovely and really quick to make

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Cazzle18

    30 November 2012

    Cazzle18 rated and commented on this recipe

    5 stars

    I missed out the prosciutto....it's delicious without...my children and hubby love it . I can see this recipe being passed down the generations x

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo highlander

    18 January 2013

    highlander commented on this recipe

    OMG.... without question the best dish on here. the sauce was fantastic 10 out of 10!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo highlander

    18 January 2013

    highlander rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Marsha

    19 January 2013

    Marsha commented on this recipe

    Is there a lasagna recipe out there without the white sauce?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo JuliusK

    21 January 2013

    JuliusK rated and commented on this recipe

    5 stars

    This is an amazing recipe, all the friends loved it! I did make a small error by using all the tomato sauce but that wasn't a problem as I cooked a good bit of it off. I also used a slightly larger dish so I ended up using more tomato sauce and white sauce. This one is definitely a keeper!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Greedy Graham

    23 January 2013

    Greedy Graham commented on this recipe

    Great recipe! tastes fab!! Very easy, will add a bit more garlic next time!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo gjayanikasa

    09 February 2013

    gjayanikasa commented on this recipe

    Delicious! I added some chopped celery to the tomato sauce. After browning the meat I added 250 ml red wine and cooked it off for 30 minutes before adding the tomato sauce which gave it a real richness. I also used grated parmesan along with the mozzarella.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Bex

    16 February 2013

    Bex rated and commented on this recipe

    4 stars

    This is the best lasagne I've ever had! This coming from someone who doesn't really care for the dish! Changed recipe slightly after researching lasagne recipes - most "authentic" recipes or celeb chefs use half pork/half beef mince, so I went with that and it makes a huge difference to the tastiness! Trust me, try it, you won't regret it! Love it, made it several times now.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Susan

    18 February 2013

    Susan commented on this recipe

    Brilliant have made this a few times now, easy to make and delicious to eat! I added some chilli last time and it worked really well. Can be adapted to suit all tastes.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo kvbraund

    12 April 2013

    kvbraund rated and commented on this recipe

    5 stars

    Foolproof recipe. I've tried to make a lasagne once before (different recipe) and the sauces were far too loose so it didn't hold it's shape and was sloppy. Even though I consider myself a competent cook and hardly ever follow a recipe to it's exact guidance, I decided to do so with this one and it came out perfectly! Just the meat ragu reduced in about 20 mins as opposed to 30. Made the whole batch for two and got a huge amount left in the fridge at the minute!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ciara22

    10 May 2013

    ciara22 rated and commented on this recipe

    5 stars

    Absolutely gorgeous! I made a veggie version also using quorum mince! Both beautiful!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 40 mins

plus 1 hr for making sauces
Freezable

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
Print this recipe
Add to your binder

PER SERVING

580 kcalories, protein 44g, carbohydrate 31g, fat 32 g, saturated fat 14g, fibre 3g, sugar 8g, salt 1.71 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close