Classic lasagne on a plate with salad

Classic lasagne

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(179 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 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.

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Comments, questions and tips

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nicolahh31
6th Dec, 2015
I've made this several times and it's really tasty! I don't include the prosciutto or nutmeg, and cheat on the white sauce by getting it from a jar. It tastes great and is easy to make.
Helr434
7th Oct, 2015
Fab recipe! Tastes delicious. The ragu sauce is really nice. I added mushrooms, pepper an onion and celery chopped small and it was really nice. I left mine in the slow cooker on low for 5 hours and it was lovely and rich. A thumbs up from all the family including a toddler and teenagers!
MrsGichini95's picture
MrsGichini95
24th Sep, 2015
Really enjoyed this meal, it was easy to make once taking it step-by-step. I used bought white sauce but just added more milk and some paprika - worked really well! I also added roasted, then slightly blended peppers, to the sauce. It's a great recipe, with a bit of flexibility in terms of what you can add! Definitely worth a try!
allielovetocook
21st Jul, 2015
5.05
I love making this Lasagne and find the "extra" sauces freeze really well on their own for use another time. This time I made a version using turkey mince instead of the beef, smoked (but still meaty) streaky bacon insead of the prosciutto (but fried it all off and added it all to the meat sauce rather than decorating the top), and used chicken stock rather than beef. I also forgot to get Mozzarella so used a combination of grated cheddar and parmesan. It cut beautifully into 6 portions - not sloppy, just perfect. Tastes completely different to the usual Lasagne, obviously(!), BUT, was delicious and thoroughly enjoyed by all of us.
choccie_123
18th Jun, 2015
5.05
Although this was fiddly to make the end result was delicious. I made it just as the recipes says with just the addition of Worcester sauce. I am so glad I read the comments before I started as I was in danger of using all of the sauces in one lasagna. ( instead of half ) . I would recommend making the sauces the day before as they are rather time consuming. I will certainly be making this again. A good recipe when having friends round .
crunchymunchy
15th Apr, 2015
5.05
I used this recipe to make chicken lasagna and I loved it!!! I used about 500 gm seared chicken breasts, 4.5 cups of pasta, made passata out of 7 tomatoes , garlic, basil leaves and olive oil, onion. I also mixed in a vegetable stock cube with the cooked pasta before assembling...i baked it in a round dish for 35 minutes...was delicious!!!! Thanks for this recipe!!! I needed to salt everything, even the white sauce.thumbs up!
Kate1
28th Feb, 2015
5.05
Delicious, I had no nutmeg or white wine for sauce so I just left them out. I also put in peppers and mushrooms. I used cheddar cheese instead of mozzarella. Highly recommend the receipe.
big tom
7th Jan, 2015
5.05
I made this recipe for the first time yesterday (6/1/2015) and it was everything past reviews saidxabout it - in a word 'superb' . I followed the recipe as stated with 2 small variations. I used passata, instead of tinned chopped tomatoes, and I added 50 GMs of parmesan to the white sauce. For the white wine I used a good glass of Chardonnay. The results were very, very, satisfying. We shall be enjying it again.
ausalb
8th Nov, 2014
5.05
This was so good. I didn't have beef stock so added red wine instead, i will try with stock next time and compare. I also added courgette, carrot and mushroom finely chopped (saute with onion and garlic before adding the mince) - I had a vegetarian over so removed a bit of this into a 2nd pot before adding the mince and prosciutto to the main - viola, vegie version. I also put a small grating of parmesan onto of the mozzarella before putting in oven to get that crispy effect. Delicious!
amylauren6
28th Aug, 2014
5.05
I think the recipe is really good, yes there is too much ragu sauce, but I just froze some and used it for meatballs another time. I used 500g beef mince and 250g pork mince because that's all I had in. I added some extra ingredients too, sun dried tomatoes to the ragu and a sprinkle of parmesan to the white sauce...also some cheddar on top as well as the mozzarella :) (greedy, but so good) my mum said it was the nicest lasagne she's ever had and she's tough to please! :D I would recommend this recipe. Enjoy!

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