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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) | ||||
| 2 tbsp / 30 ml olive oil | Brown beef in batches, 10 min | Layer meat sauce, pasta & white sauce (3 layers) | Top with mozzarella & prosciutto | Bake 180°C / 160°C fan, 45 min until bubbling & golden |
| 750 g lean beef mince | ||||
| 4 slices prosciutto, finely chopped (from 90 g pack) | Stir in prosciutto, passata, stock & nutmeg; simmer 30 min | |||
| 800 g passata or basic tomato sauce | ||||
| 200 ml / 7 fl oz hot beef stock | ||||
| nutmeg, grated | ||||
| 300 g fresh lasagne sheets | ||||
| 390 g white sauce (for layers) | ||||
| 390 g white sauce (for top) | ||||
| 125 g mozzarella, torn into thin strips | ||||
| remaining prosciutto slices (from 90 g pack) | ||||
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