Classic lasagne on a plate with salad

Classic lasagne

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(126 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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barristerboy
21st Jul, 2013
Brilliant recipe! My kids absolutely love this. 5 stars. Tomato sauce is above where it says 'Tip.' Use the arrows to go to the second page.
Rowena Wilkes's picture
Rowena Wilkes
27th Jun, 2013
3.05
Where is the tomato sauce recipe?? I find this new website layout so confusing.
zaanstad
11th Jul, 2013
I agree, this new site is terrible, whoever is responsible should be sacked.
kevandlisa
29th Jun, 2013
Underneath the main instructions there's a seperate 'tip' box, the first tip is making the white sauce recipe (with 1/2 just underneath) , if you click on the arrow either side it brings up the the tomato sauce recipe (2/2).
vjackman1976
30th Jul, 2013
When I click on the arrows nothing happens. I'm guessing that the site is not very compatible with Chrome, which is pretty annoying.
ciaraheffron
10th May, 2013
5.05
Absolutely gorgeous! I made a veggie version also using quorum mince! Both beautiful!
kvbraund
12th Apr, 2013
5.05
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!
suebri53
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.
maggies-mum
16th Feb, 2013
4.05
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.
gjayanikasa
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.

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