Classic lasagne
- Total
- 2 hr
- Makes
- 6 servings
Serves
| 2 olive oil plus extra for the dish | To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for10 min · until browned all over. | Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture. | Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season. | Bring up to the boil, then simmer30 min · until the sauce looks rich. | Heat the oven to 180C/160C fan/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm). | 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. | Repeat until you have three layers of pasta. Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through. | Scatter 125g torn mozzarella over the top. | Arrange the rest of the prosciutto on top. Bake45 min · until the top is bubbling and lightly browned. |
| 750g lean beef mince | |||||||||
| 90g pack prosciutto | |||||||||
| 800g passata or half our basic tomato sauce | |||||||||
| 200ml hot beef stock | |||||||||
| nutmeg | |||||||||
| 300g fresh lasagne sheets | |||||||||
| white sauce (find a recipe in the method, or use shop-bought) | |||||||||
| 125g ball mozzarella torn into thin strips |
Ingredients
- 2 olive oil plus extra for the dish
- 750g lean beef mince
- 90g pack prosciutto
- 800g passata or half our basic tomato sauce
- 200ml hot beef stock
- nutmeg
- 300g fresh lasagne sheets
- white sauce (find a recipe in the method, or use shop-bought)
- 125g ball mozzarella torn into thin strips
Stepssimplified
- 1Heat 2 tbsp olive oil in a frying pan. Cook 750g lean beef mince in two batches for about 10 minutes until browned all over.
- 2Finely chop 4 slices from a 90g pack of prosciutto. Stir into the cooked meat.
- 3Pour in 800g passata and 200ml hot beef stock. Add a little grated nutmeg and season. Bring to a boil, then simmer for 30 minutes until the sauce is rich.
- 4Heat oven to 180°C (160°C fan/gas 4). Lightly oil an ovenproof dish about 30 x 20 cm.
- 5Spoon one-third of the meat sauce into the dish. Cover with some fresh lasagne sheets from a 300g pack. Drizzle about 130g white sauce over the pasta.
- 6Repeat layering: meat sauce, lasagne sheets, white sauce, until you have three layers of pasta.
- 7Cover the top layer with the remaining 390g white sauce, ensuring no pasta is visible.
- 8Scatter 125g torn mozzarella over the top.
- 9Arrange the remaining prosciutto slices on top. Bake for 45 minutes until bubbling and lightly browned.