Classic lasagne on a plate with salad

Classic lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(183 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
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 a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Daisymaes
31st May, 2016
Are all the quantities of this receipe doubled or just the ones to make the sauce? Is 750g of mince to make 2 lasagnes or 1?...
Velma
28th May, 2016
5.05
I didn't have prosciutto and didn't blend the tomato sauce (forgot before I added the meat) but this was the best lasagne I've ever made - delicious!
mumof51970
23rd May, 2016
I usually make a large sauce 1 for lasagne and use the rest for a yummy shepherds pie too freeze for another meal
8david8
25th Mar, 2016
I made a text file of this recipe a while back for use on my phone. Since then the white sauce and tomato sauce instructions have disappeared. If anyone is wondering, this is what I retrieved earlier:- White sauce Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months. Tomato Sauce Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.
Georgina Dalton's picture
Georgina Dalton
21st Mar, 2018
Thank you so much for sharing this! This tomato sauce recipe is the best, why did they remove it????
Mummy_Cooks
26th Jan, 2018
Thank you thank you thank you!!! I've been making this recipe for years and absolutely swear by it. Been tearing my hair out trying to remember the tomato sauce recipe (should remember it considering I've made this a million times!) and fruitlessly searching for it online. My lasagne is now saved! Thank you, you wonderful wonderful man )!
Oatman
7th Apr, 2016
White sauce has no flavour. You should use a bechamel sauce. Onion, celery, carrot peppercorns, salt, clove, blade of mace, bay leaf and bunch of fresh herbs. Bring 1 pint milk slowly to a boil and turn off the heat. Infuse for half an hour or more. Try that. Much more taste! Thanks Mrs Beeton.
Mummy_Cooks
26th Jan, 2018
I feel that the ragu is so rich and flavourful, the plain white sauce actually balances it nicely. I do usually grate some parmesan onto the white sauce on each layer for an extra punch of flavour though.
sarahlarkin
1st Apr, 2016
Hi , do you use half of this sauce for the lasagne and freeze the rest...or is this is half recipe? Many thanks!
Mummy_Cooks
26th Jan, 2018
Yes, half the white and tomato sauce for this quantity lasagne. Then freeze the rest and enjoy making a quick and easy lasagne next time!

Pages

goodfoodteam's picture
goodfoodteam
28th Feb, 2014
Hi there, thanks for getting in touch. Yes, this recipe is for making one lasagne to eat now and then freezing one for another time. So you could halve the quantaties if you just wanted to make one.
susiespragg
21st Sep, 2013
on Tomato sauce, can only see up to "pour over 3 x 400 gm tin tomatoes." What comes next. Can't scroll down any further. HELP - URGENT - PARTY FOR 20 VERY SOON!

Pages

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.
Want to receive regular food and recipe web notifications from us?