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 61-80

  • Binder photo Lauren Elizabeth

    15 July 2011

    Lauren Elizabeth rated and commented on this recipe

    5 stars

    Absolutely delicious!

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  • Binder photo claireo

    17 July 2011

    claireo rated this recipe

    5 stars

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  • Binder photo Yili

    19 July 2011

    Yili rated and commented on this recipe

    5 stars

    Absolutely loved this recipe, was a big hit with all the family and will definitely be doing it again. I also used the ragu sauce for my pizza, delish....

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  • Binder photo EllieCarlisle

    08 August 2011

    EllieCarlisle rated this recipe

    5 stars

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  • Binder photo ChanelC

    15 August 2011

    ChanelC rated and commented on this recipe

    5 stars

    This is a re-ocurring receipe for me and everyone I have made it for loves it! Does take some time to prepare, but I normally do it over a couple of days to save me spending too long in the kitchen on one day! Last time I made it, I split it into 3 foil takeaway trays I got from the supermarket and froze before oven cooking for easy meals for 2 after work! Worked a treat! I also add finely chopped onions, peppers and carrots to the meat mix as well as a tablespoon of red wine vinegar! Enjoy! X

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  • Binder photo Mrs_Venom

    21 August 2011

    Mrs_Venom commented on this recipe

    My boyfriend loves this Lasagne, I make it, he eats it and does all the pots. All round winning recipe. Tastes amazing :)

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  • Binder photo Lynn

    05 September 2011

    Lynn rated and commented on this recipe

    5 stars

    Simple and effective, very very tasty.

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  • Binder photo Aly

    20 September 2011

    Aly rated this recipe

    5 stars

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  • Binder photo screamqueen666

    11 October 2011

    screamqueen666 rated and commented on this recipe

    5 stars

    Made this receipe at the weekend and my whole family loved it, my hubby said it was the best lasagne he had ever tasted. A good result for someone who has only been cooking for about a year and still is very hit and miss. My normally fussy daughter raided the fridge for extra.:) will make again and again i'm sure

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  • Binder photo catrionarasdale

    13 October 2011

    catrionarasdale commented on this recipe

    Lovely recipe - I was a bit scared of making lasagne as my mum's is so good so this was my first time. It was time consuming for a novice lasagne maker, but worth every second. I'm glad I didn't read the recipe properly as I would have halved the sauces but now wouldn't have the extra sitting in my freezer ready to make more! Although I was worried at one point that I wasn't going to have enough big pots - it makes huge quantities! I made it with 800g mince (no oil & the fat / water drained off), 2 huge onions, no prosciutto (didn't fancy the sound of it) and strong cheddar instead of mozzarella. I also used gluten free plain flour and lasagne sheets. The dish came out lovely and moist but not runny and made 6 generous portions to have with salad. Yum!

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  • Binder photo catrionarasdale

    13 October 2011

    catrionarasdale rated and commented on this recipe

    5 stars

    Forgot to rate...

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  • Binder photo SamPancheri

    30 October 2011

    SamPancheri rated and commented on this recipe

    5 stars

    I have my own recipe for ragu which I love but I nabbed the white sauce recipe from this page and substituted butter for Vitalite and milk for soya milk (I can't have dairy) - and it turned out FAB.

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  • Binder photo pedroc

    31 October 2011

    pedroc rated this recipe

    5 stars

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  • Binder photo Andy Mepham

    18 November 2011

    Andy Mepham rated and commented on this recipe

    5 stars

    Pretty much followed this to the tee; the ragu was amazing and I'll definitely be making it again, the white sauce however did seem a little flowery in my opinion but it didn't affect the taste of the whole dish as the beautiful ragu sauce compensated for it easily. Great recipe and will definitely be making this again, SOON.

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  • Binder photo glyni

    09 December 2011

    glyni rated and commented on this recipe

    1 stars

    I made the tomato sauce - it was awful! Really sour and acidic which is hardly surprising with wine and tomatoes. I had to add sugar and chutney to get rid of the sourness.

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  • Binder photo bells recipe

    17 December 2011

    bells recipe rated and commented on this recipe

    5 stars

    the whole family loved this recipe. We are not big meat eaters so I halved the mince quantity and used a bit more tomato sauce. Was absolutely delicious and is an immediate family favorite!

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  • Binder photo screamqueen666

    21 December 2011

    screamqueen666 commented on this recipe

    This is the best lasagne i have ever tasted, and I made it!!!! its fab and has even converted my lasagne hating daughter, this is what she wants for her christmas dinner

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  • Binder photo Loula

    22 December 2011

    Loula rated and commented on this recipe

    5 stars

    Amazing!!! Well worth the time it takes to prepare!!

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  • Binder photo William

    14 January 2012

    William commented on this recipe

    Was lovely, fed us for days.

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  • Binder photo absco

    16 January 2012

    absco rated this recipe

    5 stars

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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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