Classic lasagne

Classic lasagne

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(121 ratings)

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


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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  • 2 tbsp olive oil, plus a little for greasing
    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…

  • ½ quantity tomato sauce (see below)
  • 200ml hot beef stock
  • a little grated nutmeg



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

  • 300g fresh pack lasagne sheets
  • ½ quantity white sauce (see below)
  • 125g ball mozzarella


  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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1st Apr, 2016
Hi , do you use half of this sauce for the lasagne and freeze the rest...or is this is half recipe? Many thanks!
6th Dec, 2015
I've made this several times and it's really tasty! I don't include the prosciutto or nutmeg, and cheat on the white sauce by getting it from a jar. It tastes great and is easy to make.
7th Oct, 2015
Fab recipe! Tastes delicious. The ragu sauce is really nice. I added mushrooms, pepper an onion and celery chopped small and it was really nice. I left mine in the slow cooker on low for 5 hours and it was lovely and rich. A thumbs up from all the family including a toddler and teenagers!
MrsGichini95's picture
24th Sep, 2015
Really enjoyed this meal, it was easy to make once taking it step-by-step. I used bought white sauce but just added more milk and some paprika - worked really well! I also added roasted, then slightly blended peppers, to the sauce. It's a great recipe, with a bit of flexibility in terms of what you can add! Definitely worth a try!
21st Jul, 2015
I love making this Lasagne and find the "extra" sauces freeze really well on their own for use another time. This time I made a version using turkey mince instead of the beef, smoked (but still meaty) streaky bacon insead of the prosciutto (but fried it all off and added it all to the meat sauce rather than decorating the top), and used chicken stock rather than beef. I also forgot to get Mozzarella so used a combination of grated cheddar and parmesan. It cut beautifully into 6 portions - not sloppy, just perfect. Tastes completely different to the usual Lasagne, obviously(!), BUT, was delicious and thoroughly enjoyed by all of us.
18th Jun, 2015
Although this was fiddly to make the end result was delicious. I made it just as the recipes says with just the addition of Worcester sauce. I am so glad I read the comments before I started as I was in danger of using all of the sauces in one lasagna. ( instead of half ) . I would recommend making the sauces the day before as they are rather time consuming. I will certainly be making this again. A good recipe when having friends round .
15th Apr, 2015
I used this recipe to make chicken lasagna and I loved it!!! I used about 500 gm seared chicken breasts, 4.5 cups of pasta, made passata out of 7 tomatoes , garlic, basil leaves and olive oil, onion. I also mixed in a vegetable stock cube with the cooked pasta before assembling...i baked it in a round dish for 35 minutes...was delicious!!!! Thanks for this recipe!!! I needed to salt everything, even the white sauce.thumbs up!
28th Feb, 2015
Delicious, I had no nutmeg or white wine for sauce so I just left them out. I also put in peppers and mushrooms. I used cheddar cheese instead of mozzarella. Highly recommend the receipe.
big tom
7th Jan, 2015
I made this recipe for the first time yesterday (6/1/2015) and it was everything past reviews saidxabout it - in a word 'superb' . I followed the recipe as stated with 2 small variations. I used passata, instead of tinned chopped tomatoes, and I added 50 GMs of parmesan to the white sauce. For the white wine I used a good glass of Chardonnay. The results were very, very, satisfying. We shall be enjying it again.
8th Nov, 2014
This was so good. I didn't have beef stock so added red wine instead, i will try with stock next time and compare. I also added courgette, carrot and mushroom finely chopped (saute with onion and garlic before adding the mince) - I had a vegetarian over so removed a bit of this into a 2nd pot before adding the mince and prosciutto to the main - viola, vegie version. I also put a small grating of parmesan onto of the mozzarella before putting in oven to get that crispy effect. Delicious!


20th Apr, 2014
How can I follow a recipe that tells me to use 1/2 quantity tomato sauce and 1/2 quantity white sauce without telling me what is the full quantity of each. Is it half a pint or half a quart or half a gallon?!!! I agree with lizzieo-88 but am not even going to venture to make this recipe. It's nonsense. I wonder how those who have said it's a good recipe went on when it came to the tomato and white sauces.
TDrewitt87's picture
19th Feb, 2014
I'm confused. Is this for two lots of lasagne i.e two oven dishes. Also, is this for two oven dishes worth and then there is half the white sauce and tomato sauce to freeze? Or where the recipe states you need half the white/tomato sauce, the other half is for the 2nd lasagne? I'm confused. Any clarification would be appreciated. I'm eager to make it.
goodfoodteam's picture
28th Feb, 2014
Hi there, thanks for getting in touch. Yes, this recipe is for making one lasagne to eat now and then freezing one for another time. So you could halve the quantaties if you just wanted to make one.
21st Sep, 2013
on Tomato sauce, can only see up to "pour over 3 x 400 gm tin tomatoes." What comes next. Can't scroll down any further. HELP - URGENT - PARTY FOR 20 VERY SOON!


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