Classic lasagne on a plate with salad

Classic lasagne

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(123 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins plus 1 hr for making sauces


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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  • 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 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



    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


  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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10th May, 2013
Absolutely gorgeous! I made a veggie version also using quorum mince! Both beautiful!
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


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