Classic Lasagne

• olive oil↗2

  plus extra for the pan

• lean beef mince↗750g g
• prosciutto90g g
• passata or half of our basic tomato sauce↗800g g
• hot beef broth200ml ml
• nutmeg↗
• fresh lasagna sheets↗300g g
• white sauce↗

  (find recipe in method or use store-bought)

• sliced mozzarella125g g

  torn into thin strips

Step-by-step instructions

1. 1

   To make the meat sauce, heat 2 tbsp olive oil in a pan and brown the 750 g lean beef mince in two batches for about 10 minutes, until browned on all sides.

2. 2

   Thinly slice 4 slices of prosciutto from the 90 g packet, then add them to the meat mixture.

3. 3

   Stir in 800 g passata or half of our basic tomato sauce and 200 ml hot beef broth. Add a pinch of grated nutmeg, then season.

4. 4

   Bring to a boil, then simmer over low heat for 30 minutes, until the sauce is rich.

5. 5

   Pre‑heat the oven to 180 °C/160 °C fan/gas 4 and lightly grease a heat‑proof baking dish (about 30 × 20 cm).

6. 6

   Pour one third of the meat sauce into the dish, then layer with some fresh lasagna sheets from the 300 g pack. Drizzle about 130 g of ready‑made or homemade white sauce over it.

7. 7

   Repeat until you have three layers of pasta. Pour the remaining 390 g of white sauce over the top, making sure no pasta is visible.

8. 8

   Sprinkle the top with 125 g of torn mozzarella.

9. 9

   Lay the remaining prosciutto on top. Bake for 45 minutes, until the top bubbles and lightly browns.