Classic lasagne on a plate with salad

Classic lasagne

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(131 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins plus 1 hr for making sauces


Serves 6

Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal580
  • fat32g
  • saturates14g
  • carbs31g
  • sugars8g
  • fibre3g
  • protein44g
  • salt1.71g
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  • 2 tbsp olive oil, plus a little for the dish
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 750g lean beef mince
  • 90g pack prosciutto



    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • half quantity of our tomato sauce (see the recipe), or 800g passata
  • 200ml hot beef stock
  • a little grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 300g pack fresh lasagne sheets
  • half quantity of our white sauce (see the recipe), or 520g ready-made sauce
  • 125g ball mozzarella, torn into thin strips


  1. To make the meat sauce, heat the oil in a frying pan and 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 our basic tomato sauce and stock, add the nutmeg, then season. Bring up to the boil, then simmer for 30 mins until the sauce looks rich.

  3. Heat oven to 180C/fan/160C/gas 4. Lightly oil an ovenproof dish (about 30 x 20cm). Spoon one third of the meat sauce into the dish, then cover with lasagne sheets. Drizzle over about one quarter of our classic white sauce.

  4. Repeat until you have 3 layers of pasta. Cover with the remaining white sauce, making sure you can’t see any pasta poking through.

  5. Scatter the mozzarella over the top. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

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Comments, questions and tips

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6th Mar, 2018
Why oh why oh why did they have to go and change the sauce recipes? The new ones are take much longer. I don't have time to let the milk infuse I have hungry children!!!
9th Nov, 2017
I'm pretty sure the tomato sauce recipe has changed, didn't it use white wine in it? And some herbs maybe?
Keith McInnis
10th Nov, 2017
It has changed and while both recipes are great I prefer the original - see 8david8 below for the original
4th Nov, 2017
Am I imagining it or have the recipes for the white sauce and the tomato sauce changed? I remember blitzing the tomato sauce, and I don't remember infusing the milk for the white sauce. Other than that great recipe, I keep coming back to it!
9th Nov, 2017
I'm with you on this! The recipes used to be part of the tips section. Wonder if there's a way to find the original.
24th Sep, 2017
Amazing recipe, i used a jarred white sauce as i was feeling lazy, but the homemade tomato sauce makes this recipe and is very easy to make. have added this to one of our family favourites; my kids 8 and 6 loved this.
24th Feb, 2017
Absolutely delicious. I used jarred Bolognese and white sauce rather than home made (Simply because I had to use them up) and this came out really nice. I can only imagine it'll be even better with home made sauces. I will be sure to try it again like this very soon!
31st Jan, 2017
Tasted great but I don't understand why the recipe is to make double the amount of tomato sauce needed and then says that half of it can be frozen...
4th Nov, 2017
It saves time when you make it again. I might even start making 4 times the amount!!!
Ryan Christophe...
18th Oct, 2016
Cracking recipe. Surprisingly simple too. I played around with the cheeses on top which seemed to work well.


Sarah Mortimer's picture
Sarah Mortimer
13th Jan, 2018
Am I able to make this ahead without freezing? Do I need to leave the sauce to cool before I build the lasagne, so the pasta doesn't cook, or can I build it all and leave it for a few hours before cooking in the oven? Thank you!
goodfoodteam's picture
22nd Jan, 2018
Thanks for your question. You can assemble it as in the recipe, allow to cool (within 90 mins) and then refrigerate. You'll need to add around 10 minutes to the cooking time if cooking from fridge cold.
30th May, 2016
I don't want to use white wine, what could I use as an alternative? Thank you :)
clovelly1's picture
20th Mar, 2015
I can't seem to access the tomato sauce part, white sauce part is ok but nothing happens when I tap next arrow for Tom sauce.
goodfoodteam's picture
31st Mar, 2015
Hi clovelly1 sorry to hear that you're having issues with accessing the tomato sauce recipe, please contact our technical team by emailing and they should be able to assist you. 
14th Feb, 2015
If cooked from frozen can it be reheated the next day? Many thanks
goodfoodteam's picture
17th Feb, 2015
Hi maryyoung, if the lasagne is kept in the fridge after it has been cooked and cooled down and if it is heated throughly the next day so that it is piping hot it should be absolutely fine to serve. Hope this helps. 
26th Sep, 2014
So just to clarify, to make just one Lasagne: halve ALL the ingrediants (recipe and both sauces in the Tip section)? Or just halve the sauces in the Tip section? Thanks
goodfoodteam's picture
15th Oct, 2014
Hi there thanks for your question. You just need to halve the quantities of both the sauces in the tip boxes. 
29th Aug, 2014
Hello, I was just wondering of by lwaving the wine out it would make a huge difference and what to use instead as my 9month old will be eating this ( I know the alcohol burns off) and I personally dont like wine so dont have it to hand. I have loved all your other recipes cant wait to tey this and its perfect as I need to freeze so partner can 'cook'


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