Classic Lasagne

Ingredients

Instructions

1. Heat the olive oil in a frying pan and cook the lean beef mince in two batches until browned all over.
2. Finely chop a few slices of prosciutto and stir them through the meat mixture, reserving the rest for the top.
3. Add passata, hot beef stock and a little grated nutmeg. Season, bring to the boil, then simmer until rich.
4. Heat the oven to 180 C and lightly oil an ovenproof dish about 30 x 20 cm.
5. Spoon one third of the meat sauce into the dish, cover with lasagne sheets and drizzle over about 130 g white sauce. Repeat until there are three pasta layers, then cover with the remaining white sauce so no pasta is exposed.
6. Scatter torn mozzarella over the top and arrange the remaining prosciutto over it. Bake until bubbling and lightly browned.
7. Let the lasagne cool for 10-15 minutes before serving for better texture and flavour.