Classic lasagne on a plate with salad

Classic lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bellvue247
23rd Jan, 2013
Great recipe! tastes fab!! Very easy, will add a bit more garlic next time!!
juliuskisielius
21st Jan, 2013
5.05
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!
liostick2
19th Jan, 2013
Is there a lasagna recipe out there without the white sauce?
archiescroft
18th Jan, 2013
5.05
OMG.... without question the best dish on here. the sauce was fantastic 10 out of 10!
cazzle18
30th Nov, 2012
5.05
I missed out the prosciutto....it's delicious without...my children and hubby love it . I can see this recipe being passed down the generations x
gabrielabrach2
29th Nov, 2012
5.05
Lovely and really quick to make
utterchaos
28th Nov, 2012
I've made this lasagna quite a few times now and it always comes out delicious although I leave out the prosciutto. The white sauce is very easy to make.
HappyCook29
1st Nov, 2012
Please can I have some information with regard to freezing. Am I able to defrost to then cook for the recommended length of time ? Or have I got to cook it from frozen for the normal cooking plus extra time Many thanks
formidablelady
13th Oct, 2012
5.05
Absolutely delicious and easy to make. It made enough for our family of 3 to have it 2 nights.
michellesmith9
9th Oct, 2012
5.05
Yummy! I added finely chopped basil and parsley, a couple of tins of plum tomatoes and some tomato purée.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.