Classic lasagne

By Good Food team · bbcgoodfood.com

1 hr 45 min

Layered beef ragù, pasta sheets, and béchamel topped with mozzarella and prosciutto, baked until golden.

prepPreheat oven to 180°C / 160°C fan / gas 4
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	Layer meat sauce, pasta & white sauce three times	Top with mozzarella & prosciutto; bake 180°C / 160°C fan, 45 min
750 g lean beef mince
4 slices prosciutto from a 90 g pack, finely chopped
800 g passata or tomato sauce
200 ml hot beef stock
nutmeg, grated
300 g fresh lasagne sheets
520 g white sauce (ready-made or homemade)
125 g ball mozzarella, torn into thin strips, plus remaining prosciutto from the 90 g pack

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30 ml olive oil
750 g lean beef mince
4 slices prosciutto from a 90 g pack, finely chopped
800 g passata or tomato sauce
200 ml hot beef stock
nutmeg, grated
300 g fresh lasagne sheets
520 g white sauce (ready-made or homemade)
125 g ball mozzarella, torn into thin strips, plus remaining prosciutto from the 90 g pack

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