Classic lasagne
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.
- 2 tbsp olive oilplus a little for the dish
- 750g lean beef mince
- 90g pack prosciutto
- half quantity of our tomato sauce
- 200ml hot beef stock
- a little grated nutmeg
- 300g pack fresh lasagnesheets
- half quantity of our white sauce
- 125g ball mozzarellatorn into thin strips
Nutrition: per serving
- kcal580
- fat32g
- saturates14g
- carbs31g
- sugars8g
- fibre3g
- protein44g
- salt1.71g
Method
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.