Classic Lasagne
1 hr 45 min
Layered pasta baked with seasoned beef ragù, béchamel, and melted mozzarella.
| prepPreheat oven to 180°C / 350°F (160°C / 320°F fan). | |||
| prepLightly oil an ovenproof dish about 30 × 20 cm. | |||
| 30 ml olive oil | Brown beef in batches, 10 min | Stir in prosciutto, passata, stock & nutmeg; simmer 30 min | Top with mozzarella & remaining prosciutto, bake 180°C/350°F 45 min |
| 750 g lean beef mince | |||
| 4 slices prosciutto, finely chopped | |||
| 800 g passata or tomato sauce | |||
| 200 ml hot beef stock | |||
| nutmeg, grated | |||
| 300 g fresh lasagne sheets | Layer meat sauce, pasta & white sauce | ||
| white sauce (ready-made or homemade) | |||
| 125 g ball mozzarella, torn into thin strips | |||
| remaining prosciutto from 90 g pack | |||
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