Classic lasagne on a plate with salad

Classic lasagne

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(157 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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BeefyChap5708
14th Mar, 2014
Thanks a lot Emma! Thanks to you I got an A* in my GCSE. This is the best dish ever. I am really happy. Once again, thanks a lot !!!!
Rascalmum
25th Feb, 2014
Delicious!! Love the tip for making sauce and freezing. Will definitely be doing that in the future :)
homecookingkelly
28th Jan, 2014
This went down brilliantly with my lasagne-loving partner and our son. Made enough for 4 people and left out the prosciutto. Also made enough ragu sauce to freeze and make lasagne again two more times.
bencanalto
26th Jan, 2014
5.05
As a youngster, lasagne was my favourite meal which my Dad would do for special occasions. Since then, I've had to adopt a dairy free diet but have found good substitutes meaning I was able to make this and it was as close to the 'real thing' as I could've wanted. The nutmeg made all the difference for me. Thank you.
mrs amo
25th Jan, 2014
Made this tonight & comments from the family were 'make this again mum, it was amazing' - Result! I too added some Worcester sauce just because we like it, but everything else was as per the recipe. So will be making this again & again.
shejon
24th Jan, 2014
I agree with some of the comments re new site, The old site was so much easier to navigate.
aqueous123
12th Jan, 2014
This is a fantastic recipe, I make the ragu in double quantities and freeze half so next time I make it it's much quicker. I think it needs a bit of a kick so I add some Worcester sauce but it's still good as it comes.
EmmasApron's picture
EmmasApron
3rd Dec, 2013
I have made this many times and it’s always well received. I made a few weeks ago for a family meal and for my brothers girlfriend who is a veggie. I used the same sauces etc just used quorn in hers instead (she will have stock, just not meat) and she loved it. I make batches of this sauce to keep in the freezer and use it with pasta and meatballs
pamheathcote
31st Oct, 2013
I must be missing something. I was hoping to get a meat eaters and veggie option out of same recipe as it suggests. It seems to me that neither the red or white sauce are substantial enough for a veggie meal. I am looking forward to the meaty version though having read the reviews. I am a keen user of this site but much preferred the original version. I find this one very slow and not easy to navigate
eskrimadiva's picture
eskrimadiva
7th Aug, 2013
Lovely recipe. I added chopped celery celeryand fresh chillies to the tomato sauce. Little kick that went down well :-)

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