Classic lasagne

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

Recipe uploaded by

Emma Lewis

85 ratings 5

Recipe by Emma Lewis

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Difficulty and servings

Serves 6

Easily doubled

Preparation and cooking times

Prep 20 mins

Cook 1 hr 40 mins

plus 1 hr for making sauces

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.
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).
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.
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).

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.

Latest comments and suggestions

Results 21-40

Kitchen Slave

16 October 2009

Kitchen Slave rated and commented on this recipe

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.

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novicefornow

27 October 2009

novicefornow rated and commented on this recipe

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.

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CBridgeman

31 October 2009

CBridgeman rated and commented on this recipe

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.

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chris

05 November 2009

chris rated and commented on this recipe

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.

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Gbobs

17 December 2009

Gbobs rated and commented on this recipe

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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Sandy

29 December 2009

Sandy rated this recipe

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benkay00

21 January 2010

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Liesbet

10 February 2010

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thewittys

14 March 2010

thewittys rated this recipe

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Cassandra Amy Rose

05 April 2010

Cassandra Amy Rose commented on this recipe

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!

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povvy

03 May 2010

povvy rated and commented on this recipe

food orgasm!

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Sharon

30 May 2010

Sharon rated and commented on this recipe

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

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Adinutza

06 June 2010

Adinutza rated this recipe

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loismagee

17 June 2010

loismagee rated and commented on this recipe

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.

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daiisyclews

27 July 2010

daiisyclews rated this recipe

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little_lady

01 August 2010

little_lady commented on this recipe

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!

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DudeFood

05 August 2010

DudeFood rated and commented on this recipe

Delicious.....Made the tomato sauce , white sauce even made my own lasagne sheets.....Delicious

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Daniyel

14 October 2010

Daniyel commented on this recipe

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!!

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Noodle Head

26 October 2010

Noodle Head rated and commented on this recipe

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!

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Shivy

26 October 2010

Shivy rated and commented on this recipe

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!

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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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Difficulty and servings

Serves 6

Easily doubled

Preparation and cooking times

Prep 20 mins

Cook 1 hr 40 mins

plus 1 hr for making sauces

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

PER SERVING

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

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