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Preparation time: 20 minutes
Cooking time: 1 hour 40 minutes
Serves: 6
No nutritional information available.
Ingredients
- 2 tbsp olive oil, plus extra for the dish
- 750g lean beef mince
- 90g pack prosciutto
- 800g passata
- 200ml hot beef stock
- Nutmeg
- 300g fresh lasagne sheets
- 520g white sauce
- 125g ball mozzarella, torn into thin strips
Method
1. For the meat sauce, heat the 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 minutes until browned all over.
2. Finely chop 4 slices of prosciutto from pack, then stir through the meat mixture.
3. Pour over the passata and beef stock. Add a little grated nutmeg, then season.
4. Bring up to the boil, then simmer for 30 minutes until the sauce looks rich.
5. Heat the oven to 180°C/Fan 160°C/Gas Mark 4 and lightly oil an ovenproof dish (approximately 30cm x 20cm).
6. Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from pack. Drizzle over roughly 130g white sauce.
7. Repeat until you have three layers of pasta. Cover with remaining 390g white sauce, making sure you cannot see any pasta showing.
8. Scatter the torn mozzarella over the top.
9. Arrange the remaining prosciutto on top. Bake for 45 minutes until the top is bubbling and lightly browned.
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