Classic lasagne

Name: Classic lasagne
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 6-8
Cuisine: Italian recipes
Ingredients: 2 tbsp olive oil for frying; 50g prosciutto, roughly chopped; 250g pack fresh lasagne sheets; For the meat sauce; 1 large celery stick, finely chopped; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 700g British free-range beef mince; 2 tbsp tomato purée; 230g tin chopped tomatoes; 150ml good quality beef stock; 1 tbsp finely chopped fresh oregano; Small bunch fresh basil, leaves picked; For the béchamel sauce; 60g unsalted butter; 60g plain flour; 700ml whole milk; 80g parmesan, finely grated; Pinch freshly grated nutmeg; You’ll also need…; 2 litre baking dish

Portion size: Serves 6-8
Hands-on time 40 min, oven time 40 min
Difficulty: easy

Delicious. food team

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There’s no getting away from it, making a lasagne is a labour of love and you’ll use a lot of pans. But it’s a recipe where the rewards are evident in every layered mouthful. This is a pretty classic lasagne, and it’s hearty, comforting and will leave you wanting more.

Looking for something a little different? How about this Greek-style lasagne made with rigatoni pasta? Or try our best of the best lasagne.

Before you start

Don’t be scared to cook your lasagne until the top goes very dark, crisp and gnarly – most people think that’s the best bit!

Make your lasagne extra indulgent by adding dollops of mascarpone or torn pieces of mozzarella to every layer of bechamel.

It’s always a good idea to make a double (or even triple) batch of the meat sauce – it freezes very well and can be used like bolognese sauce with pasta.

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Ingredients

2 tbsp olive oil for frying
50g prosciutto, roughly chopped
250g pack fresh lasagne sheets

For the meat sauce

1 large celery stick, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
700g British free-range beef mince
2 tbsp tomato purée
230g tin chopped tomatoes
150ml good quality beef stock
1 tbsp finely chopped fresh oregano
Small bunch fresh basil, leaves picked

For the béchamel sauce

60g unsalted butter
60g plain flour
700ml whole milk
80g parmesan, finely grated
Pinch freshly grated nutmeg

You’ll also need…

2 litre baking dish

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Method

Heat the oil in a large deep frying pan over a medium-high heat, then fry the prosciutto until crisp. Transfer to a plate using a slotted spoon.
For the meat sauce, add the celery and onion to the pan with a pinch of salt and pepper; cook until soft (about 10 minutes). Add the garlic and cook for another minute. Add the mince and fry for 4-5 minutes, breaking up with a wooden spoon, until browned. Stir in the tomato purée and chopped tomatoes; cook for another minute. Add the stock and simmer for 30 minutes over a low-medium heat until the sauce has thickened. Remove from the heat, season with salt and pepper, then stir in the fried prosciutto, chopped oregano and most of the basil leaves.
For the béchamel sauce, heat the butter in a medium heavy-based saucepan over a medium-high heat. Add the flour and stir constantly for 3-4 minutes until the mixture starts to smell biscuity. Slowly pour in  the milk, whisking all the time, for 6-8 minutes until the sauce has thickened. Remove from the heat, stir in 20g of the parmesan and all the nutmeg, then season well with salt and pepper. Heat the oven to 200°C/180°C fan/gas 6.
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To assemble, spread a little of the béchamel sauce over the base of the baking dish, then cover with slightly overlapping lasagne sheets. Pour over a third of the remaining white sauce, sprinkle over a little of the grated cheese and top with half the meat sauce. Cover with another layer of lasagne sheets, top with half the remaining white sauce, then all the remaining red sauce. Add the final layer of lasagne sheets, then spread with the rest of the white sauce. Scatter with the remaining grated cheese.
Bake the lasagne for 35-40 minutes until golden and bubbling. Serve garnished with the remaining basil.

FAQs

Yes. You could assemble the lasagne up to 48 hours in advance. Cool, keep covered in the fridge, then bake for 45-50 minutes until golden on top and piping hot throughout.

Yes, you can freeze this lasagne recipe. Freeze it well wrapped in the baking dish, for up to 3 months. Defrost before cooking, then it’s about 35-40 minutes in the oven until golden and bubbling. Use 200°C/180°C fan/gas 6.