Classic lasagne on a plate with salad

Classic lasagne

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(155 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins plus 1 hr if 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 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.

  2. Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.

  3. Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.

  4. Bring up to the boil, then simmer for 30 mins until the sauce looks rich.

  5. Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).

  6. Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.

  7. Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through.

  8. Scatter 125g torn mozzarella over the top.

  9. 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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neilmorris123
9th Jun, 2009
5.05
Absolutely delicious. Added an extra stock cube in while cooking but followed to the recipe apart from that. Bechamel and red sauce are now frozen ready for another one!
stevecalver
4th Jun, 2009
Blimey stop all ya' moaning about fat content.. whinge whinge everything in moderation !!! Simply YUM. . Dolm' who? Rag' who?
hamishmum
31st May, 2009
5.05
Really enjoyed this recipe even though the fat content is high. One of my guests doesn't eat cheese so this was ideal as i just left off the mozzarella on her bit at the end.
gracehbd
13th May, 2009
Never mind the fat, it's the resulting cals that count, and there are plenty of them!
bibster
7th May, 2009
32g fat per serving!!! Gosh it needs to be exquisite for that. I look forward to trying but may cut back on the fat content. Would like to see more recipes with less fat per serving.

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