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.

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Latest comments and suggestions

Results 41-60

  • Binder photo Ruby

    29 October 2010

    Ruby rated and commented on this recipe

    5 stars

    Great recipe - I used extra lean beef mine and there was no fat to drain off. Easy to make - went down so well last week I'm making it again today :-)

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  • Binder photo alethea

    27 November 2010

    alethea commented on this recipe

    As far as the fat content goes, I believe everything is in moderation, the comments seem to be concerned by high fat content but then some rate chocolate and chip recipes! This is not an authentic recipe of which there are many but hey, it's quick to assemble and tasty if made the day before and then slowly reheated..

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  • Binder photo Alison

    20 December 2010

    Alison rated and commented on this recipe

    1 stars

    Well it kept me occupied for a couple of hours, what a shame it wasn't worth the effort! I have never made such a bland, tasteless and disappointing lasagne! Won't be making this one again, I shall stick to my usual recipe in future. :o(

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  • Binder photo Joe Read

    23 December 2010

    Joe Read rated and commented on this recipe

    5 stars

    My mates and I have a regular friday night cook off - last week was lasagna - i have have to say i won hands down with this recipe! Top marks from me!

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  • Binder photo Vix1301

    27 December 2010

    Vix1301 commented on this recipe

    Excellent and tasty. I did this for my family on 27.12.10 and they loved it. I actually added mushrooms into the meat, as these are one of my families favourites. All the same, I will never, ever again buy lasagne in the shop. It was effortless and not very time consuming. Thanks BBC xxx

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  • Binder photo Amateur Chef

    03 January 2011

    Amateur Chef rated and commented on this recipe

    5 stars

    Although the sauces took a while to do - it was worth it as it was a big hit with the family.

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  • Binder photo mymeals

    08 January 2011

    mymeals rated and commented on this recipe

    1 stars

    Made this last night for lunch today. Although it all was eaten, and 4 young children enjoyed it, I have to say that I found it bland with no real depth of flavour. Whilst I was cooking the ragu I tasted it and thought then it needed something to give it a boost. I did add 2 teaspoons of sugar and a good glug of quality balsamic vinegar but even after that the resulting dish definitely wasnt as nice as I'd hoped. Sadly not a recipe I would cook again, would search out one that I thought would give more richness and flavour - shame....

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  • Binder photo Miss_Laura

    08 January 2011

    Miss_Laura rated and commented on this recipe

    5 stars

    Fantastic recipe; having been given the task of feeding 18 at a hen party with several being vegetarians I was stumped until I saw this one. I tripled the recipe and the hens positively raved about the final result... of course, that may have been the copius amounts of consumed wine talking whilst said lasagne was in the oven.

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  • Binder photo WendyKr

    09 January 2011

    WendyKr rated and commented on this recipe

    4 stars

    I drained a lot of the fat off the mince before adding the sauce and you could substitute some of the meat with mushrooms and onions to balance it out a bit. For me the mozzarella got a bit lost on top of the lasagne, it could have easily been any kind of cheese, as it wasn't stringy when you cut into it, so I would probably substitute it with cheddar next time.

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  • Binder photo megan

    30 January 2011

    megan rated and commented on this recipe

    5 stars

    Brilliant recipe. i cooked it for my friends, and everyone loved. We also thought, that the taste got better and better. Would recommend!!

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  • Binder photo Paula

    08 February 2011

    Paula rated and commented on this recipe

    5 stars

    Super easy and very tasty.

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  • Binder photo Moss2009

    09 February 2011

    Moss2009 rated and commented on this recipe

    5 stars

    This lasagne was delicious ! I made it over the course of 3 days as I have 3 kids, and have to grab my chances to cook when I can ! It came out a great success and was very tasty - time permitting I would always make lasagne from scratch this way.

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  • Binder photo Juliesteed

    13 February 2011

    Juliesteed rated and commented on this recipe

    5 stars

    Made this lasagne for dinner tonight. It was beautiful! I drained the meat so the fat content wasn't so high. I've only ever made lasagne once because we don't like cheese so this recipe was perfect for us! Fabulous will definitely make again. 5*

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  • Binder photo Caz43

    08 March 2011

    Caz43 rated and commented on this recipe

    5 stars

    Absolutely worth the effort. I found this to be the nicest, tastiest lasagne I've ever had - even comparing with luxury bought ones. I too drained the fat off and after making the sauce I left it in the fridge for a day to let the flavours develop. It was great to be able to make a meal that all 4 of us would eat. Definitely a meal I will be making on a regular basis.

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  • Binder photo Vicky

    20 March 2011

    Vicky rated this recipe

    5 stars

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  • Binder photo Sarah

    27 March 2011

    Sarah commented on this recipe

    This was a delicious lasagne..... absolutely have a go if you have never tried it before!

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  • Binder photo Kristi

    27 April 2011

    Kristi rated and commented on this recipe

    5 stars

    Great recipe to make ahead and freeze, I also use the tomato sauce for other things.

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  • Binder photo winnann

    11 May 2011

    winnann rated and commented on this recipe

    4 stars

    The final result was very tasty. It took an age to make, so I was relieved we liked it after more than 3 hours in the kitchen. Looking forward to next time when all I have to do is take the sauces out of the freezer

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  • Binder photo seamus2910

    27 June 2011

    seamus2910 rated and commented on this recipe

    5 stars

    Great! got me in the good books with the misses. Think I will add a bit more basil when i make the next one. Thanks

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  • Binder photo Jake the ginge

    15 July 2011

    Jake the ginge commented on this recipe

    ooooh, this recipe tickles my pickle!! ;)

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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
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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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