- Preparation and cooking time
- plus 1 hr if making sauces
- Serves 6
- 2 olive oil, plus a little for the dish
- 750g lean beef mince
- 90g pack prosciutto
- tomato sauce
- 200ml hot beef stock
- a little grated nutmeg
- 300g pack fresh lasagne sheets
- white sauce
- 125g ball mozzarella, torn into thin strips
- STEP 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.
- STEP 2
Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
- STEP 3
Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
- STEP 4
Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
- STEP 5
Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
- STEP 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.
- STEP 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.
- STEP 8
Scatter 125g torn mozzarella over the top.
- STEP 9
Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.