Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 2 tbsp olive oil plus a little for the dish
- 750 g lean beef mince
- 90 g pack prosciutto
- 800 g Passata
- 200 ml hot beef stock
- 1 tsp grated nutmeg
- 300 g pack fresh lasagne sheets
- 520 g bechamel sauce
- 125 g ball mozzarella torn into thin strips
Cooking Instructions
- To make the meat sauce, heat the oil in a frying pan and cook the beef in two batches for about 10 mins until browned all over. Finely chop 4 slices of prosciutto, then stir through the meat mixture.
- Pour over our basic tomato sauce and stock, add the nutmeg, then season. Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
- Heat oven to 180C/fan/160C/gas 4. Lightly oil an ovenproof dish (about 30 x 20cm). Spoon one third of the meat sauce into the dish, then cover with lasagne sheets. Drizzle over about one quarter of our classic white sauce.
- Repeat until you have 3 layers of pasta. Cover with the remaining white sauce, making sure you can’t see any pasta poking through.
- Scatter the mozzarella over the top. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.