Klassisk lasagne

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1. 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.
2. 2
   Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
3. 3
   Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
4. 4
   Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
5. 5
   Heat the oven to 180C/160C fan/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
6. 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.
7. 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.
8. 8
   Scatter 125g torn mozzarella over the top.
9. 9
   Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.