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


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 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



    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 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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tillyfloss80's picture
28th May, 2014
This is the best lasagne dish I've ever had and pretty easy actually. I wasn't sure when I'd made the tomato sauce, didn't seem anything special, but once cooked in to the meat it's so rich and tasty. Empty plates all round, including the fussy pre-teen! Ok, with regards to comments about the recipe and ingredients and sizing ....for some people (like me) recipes like this are great as I like to freeze as I cook. I froze half of the tomato sauce, making life easier when I came to make it again. (Just made half the white sauce recipe the first time but a cheese sauce next time, personal preference.) The recipe using the sauces as a vegetarian option is the roasted vegetable lasagne on the right hand side just above here. Give this recipe a try, delicious x
1st May, 2014
Before you use this recipe, go to the Questions section, and see the reply from the GoodFoodTeam to questions about this recipe. I'm glad I noticed this before starting to cook because this recipe is confusing. Firstly it says this recipe will " vegetarians and meat-eaters happy" but this is a beef dish...? Secondly, it refers to "½ quantity tomato sauce" and "½ quantity white sauce" and does not explain what the other "½ quantity" of each sauce is to be used for. It turns out that this recipe is intended (according to the reply from the GoodFoodTeam) for making TWO lasagnes, one destined for freezing. So, before cooking, you will need to adjust your quantities (a) if you just want to make one lasagne and (b) adjust again if you are cooking for more, or less than 6 people. Ideally, I think the recipe should be re-written, with quantities for one lasagne. Let's keep it simple!
29th Mar, 2014
This recipe is incredibly confusing. It says "keep meat-eaters and vegetarians happy..." yet has no reference to a vegetarian lasagna, and I cannot think why the ingredients specify 1/2 of the tomato sauce / white sauce - why not just write the actual amounts needed?! I'm sure it will be delicious but just wanted to point out how unintuitive this recipe is before other people make the mistakes we did! We're basically making a tomato soup at the moment!
14th Mar, 2014
Thanks a lot Emma! Thanks to you I got an A* in my GCSE. This is the best dish ever. I am really happy. Once again, thanks a lot !!!!
25th Feb, 2014
Delicious!! Love the tip for making sauce and freezing. Will definitely be doing that in the future :)
28th Jan, 2014
This went down brilliantly with my lasagne-loving partner and our son. Made enough for 4 people and left out the prosciutto. Also made enough ragu sauce to freeze and make lasagne again two more times.
26th Jan, 2014
As a youngster, lasagne was my favourite meal which my Dad would do for special occasions. Since then, I've had to adopt a dairy free diet but have found good substitutes meaning I was able to make this and it was as close to the 'real thing' as I could've wanted. The nutmeg made all the difference for me. Thank you.
mrs amo
25th Jan, 2014
Made this tonight & comments from the family were 'make this again mum, it was amazing' - Result! I too added some Worcester sauce just because we like it, but everything else was as per the recipe. So will be making this again & again.
24th Jan, 2014
I agree with some of the comments re new site, The old site was so much easier to navigate.
12th Jan, 2014
This is a fantastic recipe, I make the ragu in double quantities and freeze half so next time I make it it's much quicker. I think it needs a bit of a kick so I add some Worcester sauce but it's still good as it comes.


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