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Beef and prosciutto lasagne
Beef and prosciutto lasagne
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Indulgent layers of meaty sauce and creamy bechamel make this lasagna a guaranteed hit - try our simple recipe tonight!
Ingredients:
  • 200g fresh lasagne sheets (see note)
  • 40g (1/2 cup) finely grated parmesan
  • Green salad (optional), to serve
  • 100g sliced prosciutto
  • 1 onion
  • 1 large carrot
  • 2 stalks celery
  • 36.40 gm olive oil
  • 2 cloves garlic, crushed
  • 400g minced beef
  • 125ml (1/2 cup) dry white wine or water
  • 250ml (1 cup) beef stock
  • 400g btl Mutti Tomato Passata
  • 2 bay leaves
  • 7.50 gm caster sugar
  • 40.00 ml finely chopped flat-leaf parsley
  • 40.00 ml finely chopped basil
  • 500ml (2 cups) milk
  • 50g butter, roughly chopped
  • 50g (1/3 cup) plain flour
  • 25g (1/3 cup) finely grated parmesan
Instructions:
  • Slice prosciutto into thin 1cm strips, then dice into small 1cm pieces. Set aside. Chop onion, carrot, and celery into uniform 1cm pieces.
  • In a large saucepan over low heat, gently heat oil. Add vegetables. Cover and cook for 5 minutes until onion is soft. Add garlic, cover, and cook for 5 minutes until carrot and celery are soft. Increase heat to medium, stir in prosciutto, and cook for 2 minutes. Add beef and cook for 4 minutes until browned, breaking it up with a wooden spoon.
  • Pour the wine into the sauce and simmer for 2 minutes until the wine is reduced by half. Mix in the stock, passata, bay leaves, and sugar, stirring well. Season with salt and pepper before adding half of the parsley and basil. Bring to a gentle simmer, then lower the heat and continue to simmer for 45 minutes, stirring occasionally until the sauce thickens. Finally, fold in the remaining parsley and basil.
  • Warm the milk in a saucepan over medium heat until it just starts to simmer, approximately 3 minutes. Carefully transfer it to a jug. In a separate clean saucepan, melt the butter over low-medium heat. Stir in the flour and cook for about 2 minutes until it becomes grainy. Remove the pan from the heat and slowly whisk in the hot milk, ensuring a smooth consistency. Season with 1/2 teaspoon of salt, then return the pan to the heat and cook, stirring continuously, until the mixture boils and thickens, approximately 5 minutes. Finish off by stirring in the parmesan cheese and season with pepper to taste.
  • Preheat your oven to 180C. Lightly grease the base of an ovenproof dish. Trim lasagne sheets to fit the base with a 1cm overlap. Start by spreading 1/3 cup of bolognese sauce to cover the base. Layer with lasagne sheets, then add one-third of the bolognese sauce and 80ml (1/3 cup) of bechamel sauce. Repeat layering twice more and finish with a final layer of lasagne sheets and bechamel sauce. Sprinkle with parmesan. Place the dish on an oven tray and bake for 45 minutes until golden and bubbling.
  • Allow the lasagne to rest for 5 minutes before slicing it into squares. Pair it with a fresh green salad, if desired.

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