Classic lasagne
Prep
20 mins
Cook
1 hr 40 mins
Servings
6
Difficulty
Hard
There's nothing quite like homemade lasagne to bring everyone to the table, and this classic version is honestly easier than you'd think. I've been making this for years, and it's become my go to dinner when I want something impressive but don't need to spend all day cooking. The lean beef mince is packed with protein and iron, which is brilliant if you're looking to keep things nutritious without sacrificing flavor. What I love most is that it comes together in just over an hour and a half, and most of that time is just the oven doing the work while you relax. Once you nail this recipe, you'll be making it on repeat.
Ella x
Ingredients
- 12 olive oil plus extra for the dish
- 750 glean beef mince
- 90 gpack prosciutto
- 800 gpassata or half our basic tomato sauce
- 200 mlhot beef stock
- 1nutmeg
- 300 gfresh lasagne sheets
- 1white sauce(find a recipe in the method, or use shop-bought)
- 125 gball mozzarella torn into thin strips
Detail level
Instructions
- 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 the oven to 180C/160C fan/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 three 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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