1 Hour 40 Minutes
2 tbsp olive oil
750g lean beef mince
200ml beef stock (hot)
300g fresh lasagne sheets
520g béchamel sauce
125g ball of mozzarella, torn into thin strips
Heat your olive oil in a frying pan and cook your lean beef mince for 10 minutes until brown all over
Finely chop your prosciutto and stir into your meat mixture.
Pour over your passata and beef stock season a little and add your nutmeg.
Bring to the boil and simmer for 30 minutes until your sauce looks a nice deep colour
Heat your oven to 180˚C and lightly oil an ovenproof dish.
Spoon one-third of your meat mixture into the dish, then cover with sheets of fresh lasagne, drizzle over your béchamel and repeat this until you have three layers.
Scatter your mozzarella over the top.
Bake for 45 minutes until the top is golden and bubbling.