Classic beef lasagna

BabyYumYum noticed this popular recipe from BBC GoodFood. Lasagna is the ultimate comfort food, perfect for busy weeks when you need a hearty, homemade meal ready to go. By preparing this easy, homemade classic beef lasagna ahead of time and storing it uncooked in the freezer, you can ensure a delicious, hassle-free dinner with just an extra 45 minutes of baking time.

Ingredients for Homemade Classic Beef Lasagna

• 2 tbsp olive oil (plus extra for greasing the dish)
• 750g lean beef mince
• 90g prosciutto
• 800g passata or half of your preferred tomato sauce
• 200ml hot beef stock
• Freshly grated nutmeg
• 300g fresh lasagna sheets
• White sauce (homemade or store-bought)
• 125g mozzarella, torn into thin strips

Method for Making Homemade Classic Beef Lasagna

1. Prepare the Meat Sauce

Begin by heating 2 tablespoons of olive oil in a large frying pan over medium heat. Add 750g of lean beef mince to the pan in two batches, ensuring that each batch is browned evenly. This should take approximately 10 minutes per batch. The key is to achieve a rich, caramelised colour on the meat, which will enhance the flavour of your sauce.

2. Incorporate the Prosciutto

While the mince is cooking, finely chop 4 slices of prosciutto from a 90g pack. Once the beef is browned, stir the chopped prosciutto into the meat mixture. This adds a depth of flavour and a slight saltiness to the sauce, complementing the richness of the beef.

3. Create the Sauce Base

Pour 800g of passata or half of your basic tomato sauce recipe into the pan with the meat. Add 200ml of hot beef stock to enrich the sauce. Season with freshly grated nutmeg, adjusting to taste. Allow the sauce to come to a boil, then reduce the heat and let it simmer for 30 minutes. This simmering time allows the flavours to meld and the sauce to thicken to a desirable consistency.

4. Preheat the Oven and Prepare the Dish

Preheat your oven to 180°C (160°C fan)/Gas Mark 4. Lightly oil an ovenproof dish, approximately 30 x 20 cm in size, to prevent the lasagna from sticking.

5. Assemble the Lasagna

Start by spooning one-third of the meat sauce into the prepared dish, spreading it evenly. Place a layer of fresh lasagna sheets (from a 300g pack) over the meat sauce. Drizzle roughly 130g of white sauce over the pasta layer. You can use either a ready-made white sauce or make your own.

6. Layer and Build

Repeat the layering process until you have three layers of pasta. Ensure that each layer is well covered with meat sauce and white sauce. Finish by covering the top layer with the remaining 390g of white sauce, smoothing it out to ensure no pasta is visible.

7. Add the Final Touches

Scatter 125g of torn mozzarella over the top layer of the lasagna. This will create a delicious, gooey topping once baked. Arrange any remaining prosciutto on top for added flavour and texture.

8. Bake the Lasagna

Place the assembled lasagna into the preheated oven and bake for 45 minutes, or until the top is bubbling and golden brown. The baking time ensures that the flavours meld together and the lasagna is heated through completely.