Tony Bennett (Photo by Joe McNally/Getty Images)
A favourite of Tony Bennett as cooked by his Mum.
Ingriedients
2 olive oil
plus extra for the dish
750g lean beef mince
90g pack prosciutto
800g passata or half our basic tomato sauce
200ml beef stock
nutmeg
300g fresh lasagne sheets
white sauce
(find a recipe in the method, or use shop-bought)
125g ball mozzarella
torn into thin strips
Method
To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook the beef mince until browned all over.
Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
Pour over 800g passata or half our basic tomato sauce recipe and 200ml beef stock. Add a little grated nutmeg and season to taste
Bring to the boil, then simmer for 30 mins until the sauce has reduced
Heat your oven to 180C/160C fan/gas 4 and lightly oil an ovenproof dish
Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets. Drizzle over roughly 130g ready-made or homemade white sauce.
Repeat until you have three layers of pasta. Cover with the remaining white sauce
Top with torn mozzarella
Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.