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1 Hour 40 Minutes

Serves 6


2 tbsp olive oil

750g lean beef mince

90g prosciutto

800g passata

200ml beef stock (hot)

Grated nutmeg

300g fresh lasagne sheets

520g béchamel sauce

125g ball of mozzarella, torn into thin strips


Step 1.

Heat your olive oil in a frying pan and cook your lean beef mince for 10 minutes until brown all over

Step 2.

Finely chop your prosciutto and stir into your meat mixture.

Step 3.

Pour over your passata and beef stock season a little and add your nutmeg.

Step 4.

Bring to the boil and simmer for 30 minutes until your sauce looks a nice deep colour

Step 5.

Heat your oven to 180˚C and lightly oil an ovenproof dish.

Step 6.

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.

Step 7.

Scatter your mozzarella over the top.

Step 8.

Bake for 45 minutes until the top is golden and bubbling.