Classic lasagne

 Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.

Ingredients

• 2 tbsp olive oil, plus a little for the dish
• 750g lean beef mince
• 90g pack prosciutto
• half the quantity of our tomato sauce
• 200ml hot beef stock
• a little grated nutmeg
• 300g pack fresh lasagne sheets
• half the quantity of our white sauce
• 125g ball mozzarella, torn into thin strips

• Method

  • STEP 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.

  • STEP 2

  • Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.

  • STEP 3

  • Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.

  • STEP 4

  • Bring up to the boil, then simmer for 30 mins until the sauce looks rich.

  • STEP 5

  • Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).

  • STEP 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.

  • STEP 7

  • Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through.

  • STEP 8

  • Scatter 125g torn mozzarella over the top.

  • STEP 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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