Classic lasagne

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Preparation and cooking time

  • Prep:20 mins
  • Cook:1 hr and 40 mins
  • plus 1 hr if making sauces
  • Easy
  • Serves 6

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.

Nutrient Unit
kcal 580
fat 32g
saturates 14g
carbs 31g
sugars 8g
fibre 3g
protein 44g
salt 1.71g
Spaghetti puttanesca


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


  • 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
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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
Pasta alla vodka

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
Fettuccine alfredo

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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