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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12th Apr, 2013
Foolproof recipe. I've tried to make a lasagne once before (different recipe) and the sauces were far too loose so it didn't hold it's shape and was sloppy. Even though I consider myself a competent cook and hardly ever follow a recipe to it's exact guidance, I decided to do so with this one and it came out perfectly! Just the meat ragu reduced in about 20 mins as opposed to 30. Made the whole batch for two and got a huge amount left in the fridge at the minute!
18th Feb, 2013
Brilliant have made this a few times now, easy to make and delicious to eat! I added some chilli last time and it worked really well. Can be adapted to suit all tastes.
16th Feb, 2013
This is the best lasagne I've ever had! This coming from someone who doesn't really care for the dish! Changed recipe slightly after researching lasagne recipes - most "authentic" recipes or celeb chefs use half pork/half beef mince, so I went with that and it makes a huge difference to the tastiness! Trust me, try it, you won't regret it! Love it, made it several times now.
9th Feb, 2013
Delicious! I added some chopped celery to the tomato sauce. After browning the meat I added 250 ml red wine and cooked it off for 30 minutes before adding the tomato sauce which gave it a real richness. I also used grated parmesan along with the mozzarella.
23rd Jan, 2013
Great recipe! tastes fab!! Very easy, will add a bit more garlic next time!!
21st Jan, 2013
This is an amazing recipe, all the friends loved it! I did make a small error by using all the tomato sauce but that wasn't a problem as I cooked a good bit of it off. I also used a slightly larger dish so I ended up using more tomato sauce and white sauce. This one is definitely a keeper!
19th Jan, 2013
Is there a lasagna recipe out there without the white sauce?
18th Jan, 2013
OMG.... without question the best dish on here. the sauce was fantastic 10 out of 10!
30th Nov, 2012
I missed out the's delicious children and hubby love it . I can see this recipe being passed down the generations x
29th Nov, 2012
Lovely and really quick to make


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