Instructions

Step 1: Heat 2 tbsp olive oil in a frying pan and brown 750g lean beef mince in two batches for about 10 minutes each until cooked through.

Step 2: Finely chop 4 slices of prosciutto from the 90g pack and stir them into the browned meat mixture.

Step 3: Pour in 800g passata or half a basic tomato sauce recipe and 200ml hot beef stock. Add a pinch of grated nutmeg and season to taste. Bring the sauce to a boil, then reduce to a simmer for 30 minutes until thickened and rich.

Step 4: Preheat the oven to 180°C (160°C fan)/gas mark 4. Lightly oil an ovenproof dish about 30 x 20cm in size.

Step 5: Spoon one third of the meat sauce into the dish and cover with fresh lasagne sheets from the 300g pack. Drizzle roughly 130g of ready-made or homemade white sauce over the pasta.

Step 6: Repeat layering two more times until you have three layers of pasta, finishing with a layer of white sauce (approximately 390g). Ensure no pasta is visible on top.

Step 7: Scatter 125g torn mozzarella over the final white sauce layer, then arrange the remaining prosciutto on top.

Step 8: Bake in the oven for 45 minutes until bubbly and lightly golden on top. Let it rest a few minutes before serving.

Tips & Variations

For an extra layer of flavor, add sautéed onions and garlic to the meat sauce before adding the tomato.

You can substitute the beef mince with a mixture of pork and beef or use turkey mince for a leaner option.

If fresh lasagne sheets aren’t available, dried sheets can be used but may require extra sauce to ensure tenderness.

Try adding fresh basil or oregano to the tomato sauce for herbal notes.

Make the white sauce from scratch by melting butter, whisking in flour, then gradually adding warm milk until thickened and creamy.

Storage

Store leftover lasagne covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the whole dish in a preheated oven at 160°C (140°C fan) until warmed through. It also freezes well; wrap portions tightly and keep frozen for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use dried lasagne sheets instead of fresh?

Yes, dried lasagne sheets can be used, but you may need to add a little extra sauce or cover the dish with foil while baking to ensure they soften fully without drying out.

How do I make a simple white sauce for lasagne?

To make white sauce, melt 50g butter in a saucepan, whisk in 50g flour and cook for 1-2 minutes. Gradually add 600ml warm milk, whisking until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg. Use immediately or cool before layering.