Description
This classic lasagne recipe layers rich beef mince cooked with prosciutto and a flavorful tomato sauce, fresh pasta sheets, and creamy white sauce, finished with mozzarella and prosciutto on top. Baked until bubbling and golden, it offers a comforting and hearty Italian dish perfect for family meals.
Ingredients
Scale
Meat Sauce
- 2 tbsp olive oil, plus extra for the dish
- 750g lean beef mince
- 90g pack prosciutto, 4 slices finely chopped plus remainder for topping
- 800g passata or half portion of basic tomato sauce
- 200ml hot beef stock
- Nutmeg, a little grated
- Salt and pepper, to season
Lasagne Assembly
- 300g fresh lasagne sheets
- Approx. 390g white sauce (homemade or shop-bought; recipe included in method)
- 125g ball mozzarella, torn into thin strips
Instructions
- Prepare the meat sauce: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the 750g of lean beef mince in two batches, cooking each batch for about 10 minutes until browned evenly. Avoid overcrowding the pan to ensure proper browning.
- Add prosciutto and liquids: Finely chop 4 slices of the prosciutto from the 90g pack and stir them into the browned meat mixture. Pour in 800g passata or half the basic tomato sauce recipe, followed by 200ml of hot beef stock. Add a small amount of grated nutmeg for warmth and season with salt and pepper to taste.
- Simmer the sauce: Bring the sauce mixture to a boil, then reduce the heat and let it simmer gently for 30 minutes until the sauce thickens and looks rich and flavorful, stirring occasionally to prevent sticking.
- Prepare the oven and dish: Preheat the oven to 180°C (160°C fan/gas mark 4). Lightly oil an ovenproof dish approximately 30 x 20 cm in size to prevent sticking during baking.
- Assemble the lasagne layers: Spoon one third of the meat sauce evenly into the base of the prepared dish. Cover this with a layer of fresh lasagne sheets from the 300g pack, ensuring even coverage. Drizzle roughly 130g of the ready-made or homemade white sauce over the pasta to blanket the layer.
- Repeat layering: Repeat the layering process twice more, building three layers in total. On the final layer, cover generously with the remaining approximately 390g of white sauce, making sure no pasta is visible and the top is well coated.
- Add cheese and topping: Scatter the torn 125g mozzarella strips evenly over the white sauce layer. Arrange the remaining prosciutto slices delicately on top for an added flavorful finish and a lovely texture contrast after baking.
- Bake the lasagne: Place the dish in the preheated oven and bake for 45 minutes. Bake until the top is bubbling, the mozzarella has melted, and the surface is lightly browned and golden, indicating the lasagne is thoroughly cooked and ready to serve.
Notes
- For a quicker option, use shop-bought white sauce and passata.
- Ensure the meat is browned well to develop deeper flavor in the sauce.
- Cover the lasagne loosely with foil during the first 30 minutes of baking if the top browns too quickly, then remove the foil to brown during the last 15 minutes.
- Let the lasagne rest for 10 minutes after baking to set layers for easier slicing.
- Serve with a simple green salad or garlic bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes (baking) + 30 minutes (simmering meat sauce)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: classic lasagne, beef lasagne, Italian lasagne recipe, homemade lasagne, baked pasta dish, comfort food
