- 100 ml olive oil
- 750 g lean beef mince
- 300 g prosciutto di Parma
- 1000 g polpa di pomodoro
- 300g pack fresh lasagne sheets
- 250 g mozzarella di bufala
To make the meat sauce, heat the olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
Finely take 250 g of prosciutto di Parma, then stir through the meat mixture.
Pour over 1000g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Then season.
Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
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.
Repeat until you have 3 layers of pasta.
Scatter 125g torn mozzarella over the top.
Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.