Ingredients

Ingredients

• 2 olive oil, plus extra for the dish
• 750g lean beef mince
• 90g pack prosciutto
• 800g passata or half our basic tomato sauce
• 200ml hot beef stock
• nutmeg
• 300g fresh lasagne sheets
• white sauce (find a recipe in the method, or use shop-bought)
• 125g ball mozzarella, torn into thin strips

Directions

Method

• STEP 1

  To 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 2

  Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.

• STEP 3

  Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.

• STEP 4

  Bring up to the boil, then simmer for 30 mins until the sauce looks rich.

• STEP 5

  Heat the oven to 180C/160C fan/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).

• STEP 6

  Spoon 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 7

  Repeat 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 8

  Scatter 125g torn mozzarella over the top.

• STEP 9

  Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.