Classic Lasagne


2 tbsp olive oil  

750g lean beef mince

90g pack prosciutto 

500g tomato passata

200ml beef stock

a little grated nutmeg

300g fresh pack lasagne sheets

½ quantity white sauce (see below)

125g ball mozzarella, finely chopped







Heat the oil in a frying pan, then cook the beef in for about 10 mins until browned all over. Finely chop the prosciutto, then stir through the meat mixture.


Add the tomato sauce and stock, add the nutmeg, then season. Bring up to the boil, then simmer for 30 mins with the lid on.


Make a béchamel sauce while this cooks by melting 85g butter and stirring in 85g plain flour.  Slowly whisk in 750ml fresh milk, stiring continuously until the sauce is thickened and gently bubbling.  Add salt and pepper and half the mozzarella.


Heat oven to 180C/fan 160C/gas 4. To assemble lasagne, lightly oil an ovenproof serving dish (30 x 20cm). Spoon over half of the beef sauce, then cover with lasagne sheets. Drizzle over about one half of the white sauce. Cover with the remaining half quantity of beef, then another layer of lasagne sheets, then finally top with the remaining white sauce, making sure you can't see any pasta poking through.


Scatter the remaining mozzarella over the top. Bake for 45 mins until the top is bubbling and lightly browned.


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