Classic lasagne on a plate with salad

Classic lasagne

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(124 ratings)

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

Easy

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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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…

  • half quantity of our tomato sauce (see the recipe), or 800g passata
  • 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 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

Method

  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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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.
sarahlarkin
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!
nicolahh31
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.
Helr434
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
MrsGichini95
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!

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Hanwms
9th Nov, 2017
These recipes from the tips section have disappeared. Is there anyway to get these back?
goodfoodteam's picture
goodfoodteam
9th Nov, 2017
Thanks for your question. You'll find the recipes by clicking on the links embedded in the recipe method. Hope that helps.
arthurangel
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
TDrewitt87
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
goodfoodteam
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.
susiespragg
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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