Classic lasagne

Classic lasagne

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(122 ratings)

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

Easy

Serves 6
Keep vegetarians and meat-eaters happy - make two classic sauces, then assemble your lasagnes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal580
  • fat32g
  • saturates14g
  • carbs31g
  • sugars8g
  • fibre3g
  • protein44g
  • salt1.71g
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Ingredients

  • 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

    Prosciutto

    proh-shoo-toe

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

  • tomato sauce (see our recipe)
  • 200ml hot beef stock
  • a little grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

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

  • 300g fresh pack lasagne sheets
  • white sauce (see our recipe)
  • 125g ball mozzarella, torn into thin strips

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).

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Comments, questions and tips

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ss2matt
24th Feb, 2017
5.05
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!
daviddellar
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...
Ryan Christophe...
18th Oct, 2016
5.05
Cracking recipe. Surprisingly simple too. I played around with the cheeses on top which seemed to work well.
katius
17th Oct, 2016
5.05
Fantastic lasagne recipe! This was my first time making a lasagne and I found the recipe easy to follow with great results! I was a bit anxious as I was cooking for 11 people (and so made 2 lasagnes...one set of sauces) I prepared them in advance, froze them and once cooked they turned out beautifully. I added worcester sauce to the beef when frying and seasoned my white sauce with plenty of salt, pepper and a bit of nutmeg. Like others,I found it did need quite a bit more milk than the recipe suggests. Nonetheless, Delicious!
irynaniko
25th Aug, 2016
5.05
Thank you - this lasagne tastes great. I have made it yesterday and everyone loved it. The recipe is very clear. I have used 2/3 of white sauce instead 1/2 (I like it more saucy).
Daisymaes
31st May, 2016
Are all the quantities of this receipe doubled or just the ones to make the sauce? Is 750g of mince to make 2 lasagnes or 1?...
Velma
28th May, 2016
5.05
I didn't have prosciutto and didn't blend the tomato sauce (forgot before I added the meat) but this was the best lasagne I've ever made - delicious!
mumof51970
23rd May, 2016
I usually make a large sauce 1 for lasagne and use the rest for a yummy shepherds pie too freeze for another meal
8david8
25th Mar, 2016
I made a text file of this recipe a while back for use on my phone. Since then the white sauce and tomato sauce instructions have disappeared. If anyone is wondering, this is what I retrieved earlier:- 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. 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.
Oatman
7th Apr, 2016
White sauce has no flavour. You should use a bechamel sauce. Onion, celery, carrot peppercorns, salt, clove, blade of mace, bay leaf and bunch of fresh herbs. Bring 1 pint milk slowly to a boil and turn off the heat. Infuse for half an hour or more. Try that. Much more taste! Thanks Mrs Beeton.

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Biancandeve
30th May, 2016
I don't want to use white wine, what could I use as an alternative? Thank you :)
clovelly1's picture
clovelly1
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
goodfoodteam
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 goodfoodwebsite@bbc.com and they should be able to assist you. 
maryyoung
14th Feb, 2015
If cooked from frozen can it be reheated the next day? Many thanks
goodfoodteam's picture
goodfoodteam
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. 
fletlaur
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
goodfoodteam
15th Oct, 2014
Hi there thanks for your question. You just need to halve the quantities of both the sauces in the tip boxes. 
sarbear1990
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'
Val51
14th Jul, 2014
Can't see the recipe for the tomato sauce?
goodfoodteam's picture
goodfoodteam
21st Jul, 2014
Hi Val. The recipe for the tomato sauce can be found in the tips, just below the ingredients list. If you click onto the second tip using the arrow on the right, you'll find everything you need. Enjoy!

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