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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allielovetocook
21st Jul, 2015
5.05
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.
choccie_123
18th Jun, 2015
5.05
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 .
crunchymunchy
15th Apr, 2015
5.05
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!
Kate1
28th Feb, 2015
5.05
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
5.05
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.
ausalb
8th Nov, 2014
5.05
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!
amylauren6
28th Aug, 2014
5.05
I think the recipe is really good, yes there is too much ragu sauce, but I just froze some and used it for meatballs another time. I used 500g beef mince and 250g pork mince because that's all I had in. I added some extra ingredients too, sun dried tomatoes to the ragu and a sprinkle of parmesan to the white sauce...also some cheddar on top as well as the mozzarella :) (greedy, but so good) my mum said it was the nicest lasagne she's ever had and she's tough to please! :D I would recommend this recipe. Enjoy!
tillyfloss80
28th May, 2014
5.05
This is the best lasagne dish I've ever had and pretty easy actually. I wasn't sure when I'd made the tomato sauce, didn't seem anything special, but once cooked in to the meat it's so rich and tasty. Empty plates all round, including the fussy pre-teen! Ok, with regards to comments about the recipe and ingredients and sizing ....for some people (like me) recipes like this are great as I like to freeze as I cook. I froze half of the tomato sauce, making life easier when I came to make it again. (Just made half the white sauce recipe the first time but a cheese sauce next time, personal preference.) The recipe using the sauces as a vegetarian option is the roasted vegetable lasagne on the right hand side just above here. Give this recipe a try, delicious x
Mike313
1st May, 2014
Before you use this recipe, go to the Questions section, and see the reply from the GoodFoodTeam to questions about this recipe. I'm glad I noticed this before starting to cook because this recipe is confusing. Firstly it says this recipe will " vegetarians and meat-eaters happy" but this is a beef dish...? Secondly, it refers to "½ quantity tomato sauce" and "½ quantity white sauce" and does not explain what the other "½ quantity" of each sauce is to be used for. It turns out that this recipe is intended (according to the reply from the GoodFoodTeam) for making TWO lasagnes, one destined for freezing. So, before cooking, you will need to adjust your quantities (a) if you just want to make one lasagne and (b) adjust again if you are cooking for more, or less than 6 people. Ideally, I think the recipe should be re-written, with quantities for one lasagne. Let's keep it simple!
lizzieo_88
29th Mar, 2014
This recipe is incredibly confusing. It says "keep meat-eaters and vegetarians happy..." yet has no reference to a vegetarian lasagna, and I cannot think why the ingredients specify 1/2 of the tomato sauce / white sauce - why not just write the actual amounts needed?! I'm sure it will be delicious but just wanted to point out how unintuitive this recipe is before other people make the mistakes we did! We're basically making a tomato soup at the moment!

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