Prepare this easy homemade lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Just bake for an extra 45 mins
Prep:20 mins
Serves 6
2 olive oil, plus extra for the dish750g lean beef mince90g pack prosciutto800g passata or half our basic tomato sauce200ml hot beef stocknutmeg300g fresh lasagne sheetswhite sauce (find a recipe in the method, or use shop-bought)125g ball mozzarella, torn into thin strips
STEP 1To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.STEP 2Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.STEP 3Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.STEP 4Bring up to the boil, then simmer for 30 mins until the sauce looks rich.STEP 5Heat the oven to 180C/160C fan/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).STEP 6Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.STEP 7Repeat until you have three layers of pasta. Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through.STEP 8Scatter 125g torn mozzarella over the top.STEP 9Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.
