Step 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.

Step 2

Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.

Step 3

Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.

Step 4

Bring up to the boil, then simmer for 30 mins until the sauce looks rich.

Step 5

Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).

Step 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.

Step 7

Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through.

Step 8

Scatter 125g torn mozzarella over the top.

Step 9

Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.