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 81-100

  • Binder photo BigBertha

    23 January 2012

    BigBertha rated and commented on this recipe

    5 stars

    Gorgeous. We wanted to eat it for days!

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  • Binder photo Muzzer

    03 February 2012

    Muzzer rated this recipe

    4 stars

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  • Binder photo taste tester

    19 February 2012

    taste tester rated and commented on this recipe

    4 stars

    I added some peppers, mushrooms, seasoning, oregano, worcestershire sauce to the meat sauce to give it more depth of flavour. I also added some mozzarella to the white sauce layers and added some parmesan to the mozzarella topping. Having said all that, it came out very well and was moist without being sloppy. Served with a green salad and garlic and parsley flatbread.

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  • Binder photo Mitchell687

    21 February 2012

    Mitchell687 rated and commented on this recipe

    5 stars

    This is the best lasagne recipe I have ever made, really tasty and easy to make, will use this recipe every time in future.

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  • Binder photo Elaine M

    28 February 2012

    Elaine M rated and commented on this recipe

    5 stars

    A firm family favourite which I've served up many times. The addition of the prosciutto ham lifts it to a higher level. I cheat and use Dolmio sauces rather than make my own. It turns it into a quick and easy dish for a weeknight and, in my opinion, is just as nice.

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  • Binder photo anthony23

    08 March 2012

    anthony23 commented on this recipe

    i was wondering how much white and tomato sauce did this make?

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  • Binder photo anthony23

    10 March 2012

    anthony23 rated and commented on this recipe

    5 stars

    absolutely wonderful.....the flavour is amazing and it looked very good the whole family enjoyed it and wanted more! Will 100% make this again

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  • Binder photo BerylAnn

    17 March 2012

    BerylAnn rated and commented on this recipe

    5 stars

    Whilst it is time consuming to make the sauces properly (and it makes a lot of washing up!!)I was really pleased with this recipe which I served for a Saturday evening with friends. I also found that half a portion of the white sauce was insufficient to adequately cover the lasagne. This was even more difficult if made the day before. I think the sauce needs more milk to thin it down a little and that two-thirds of the portion is needed rather than half. Nevertheless very tasty and worthy of many repeat performances.

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  • Binder photo Ross

    17 March 2012

    Ross rated and commented on this recipe

    5 stars

    absolutely delicious, whole family loved it, I will definitely be making this again. Also, a nice touch with the parma ham on top

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  • Binder photo Glenn Sharpe

    21 March 2012

    Glenn Sharpe rated and commented on this recipe

    5 stars

    This is sooooooo good!!

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  • Binder photo Sarahallen

    26 March 2012

    Sarahallen commented on this recipe

    Yum yum yum yum. This is now a firm favourites with all my family and friends.Def make sauce beforehand unless you want a marathon cook up session though. The white sauce defrosts really nicely. For the lasagne if you freeze some it once made I've found better to cook from frozen. It would be great if you could add instructions for freezing and cooking from frozen as I hate making it up! I'm off to check out other recipies by Emma Lewis!

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  • Binder photo kevind

    31 March 2012

    kevind rated and commented on this recipe

    5 stars

    Excellent and very easy to make. The prosciutto can be expensive and doesn't add much, so leave it out to save some money.

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  • Binder photo pault61

    12 April 2012

    pault61 commented on this recipe

    Try coating each layer of the pasta sheets with English Mustard and add Paprika to the Cheese Topping. Scrummy

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  • Binder photo missvixy

    29 April 2012

    missvixy commented on this recipe

    Just made this. Was very tasty. I skipped out the prosciutto and used cheddar instead of mozarella as that was all I had in the fridge but it was still lovely. Kept draining off the oil/grease from the mince and it wasn't too greasy. Like others, I needed to use more milk in the white sauce as it became too think. I only blended half of the tomato sauce and left half of it chunky to leave a bit of bite in it, I also added in some roasted red peppers (jarred) which gave a nice extra flavour to the sauce.

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  • Binder photo Rowena

    03 May 2012

    Rowena rated and commented on this recipe

    3 stars

    I found this lasagne a bit too rich. I think it was probably down to the white sauce. The ragu and the tomato sauce on the other hand was brilliant. I will definately be using them both for future lasagnes and bolognaises. I didnt have the problem with excess oil that others had, I can only assume that the mince wasnt lean enough

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  • Binder photo Bizzle

    13 June 2012

    Bizzle rated and commented on this recipe

    5 stars

    Ragu was amazing, and white sauce. Made this for friends and tasted absolutely delicious, however it did take a huge amount of effort!

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  • Binder photo Molly

    02 August 2012

    Molly rated and commented on this recipe

    5 stars

    Gorgeous!! Family loved i!!

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  • Binder photo sarahmariejones

    06 August 2012

    sarahmariejones rated and commented on this recipe

    5 stars

    Delicious. My blender broke so I simply used a ready made red sauce. But assed all the items described above in order to create the right flavour. Delicious. I made the night before and popped in the fridge

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  • Binder photo Gill

    03 October 2012

    Gill rated and commented on this recipe

    4 stars

    Made this tonight. Very tasty, particularly with the proscuitto and mozarella on top. Will definitely drain the mince next time or buy lean mince as the only downside to the dish was that the final product was quite oily.

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  • Binder photo Gill

    03 October 2012

    Gill commented on this recipe

    Made this tonight. Very tasty, particularly with the proscuitto and mozarella on top. Will definitely drain the mince next time or buy lean mince as the only downside to the dish was that the final product was quite oily.

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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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