Classic Lasagne

deliciousmagazine.co.uk

Margo Bowes

2 tbsp olive oil for frying

50g prosciutto, roughly chopped

250g pack fresh lasagne sheets

subheading: For the meat sauce:

1 large celery stick, finely chopped

1 onion, finely chopped

2 garlic cloves, finely chopped

700g British free-range beef mince

2 tbsp tomato purée

230g tin chopped tomatoes

150ml good quality beef stock

1 tbsp finely chopped fresh oregano

Small bunch fresh basil, leaves picked

subheading: For the béchamel sauce:

60g unsalted butter

60g plain flour

700ml whole milk

80g parmesan, finely grated

Pinch freshly grated nutmeg

subheading: You’ll also need…:

2 litre baking dish

Directions at deliciousmagazine.co.uk

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