If you're looking for a mouth-watering lasagna recipe inspired by the legendary chef Gordon Ramsay, you've come to the right place! In this guide, we’ll take you through everything you need to know to create the perfect lasagna—packed with layers of flavorful meat sauce, creamy béchamel, and rich pasta sheets. Stick with us as we break it down into easy-to-follow steps, share tips on perfecting the dish, and even suggest some delicious variations. Let’s get started on crafting the lasagna of your dreams!
What is Lasagna?
Lasagna is a traditional Italian dish made by layering wide, flat pasta sheets with fillings such as ragù (meat sauce), béchamel (white sauce), and cheese. This classic comfort food is a crowd-pleaser and often becomes the star of family dinners and special occasions. The dish's origin dates back to ancient Rome, but its modern version hails from the Emilia-Romagna region of Italy. Today, it has countless variations, each with its own local or personal twist. Chef Gordon Ramsay adds his unique flair to this beloved dish by combining bold flavors with traditional techniques to make a lasagna that's both comforting and sophisticated.
Ingredients List for Gordon Ramsay's Lasagna
For the meat sauce (ragù):
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 500g ground beef (or a mix of beef and pork)
- 2 tablespoons tomato paste
- 800g canned chopped tomatoes
- 200ml red wine (optional, for added depth of flavor)
- 1 bay leaf
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh basil leaves for garnish (optional)
For the béchamel sauce:
- 50g unsalted butter
- 50g plain flour
- 500ml whole milk
- Pinch of ground nutmeg
- Salt and white pepper, to taste
For the lasagna layers:
- 12-15 lasagna sheets (no-boil or pre-cooked)
- 200g grated Parmesan cheese
- 250g mozzarella cheese, shredded
Substitutions and Variations
If you need to tweak this lasagna recipe to fit your dietary needs or preferences, don't worry! There are several easy substitutions and variations you can make while still achieving that delicious, rich flavor Gordon Ramsay's lasagna is known for.
- Vegetarian version: Substitute the ground meat with a mix of finely chopped mushrooms, lentils, and zucchini. These ingredients can mimic the texture of meat while keeping the dish flavorful and hearty.
- Gluten-free option: Use gluten-free lasagna sheets or even thinly sliced vegetables like zucchini or eggplant as a substitute for pasta layers.
- Low-carb variation: Replace traditional pasta sheets with thin slices of zucchini, eggplant, or even butternut squash. This keeps the lasagna lighter while still delivering the cheesy and saucy layers you love.
- Cheese choices: For those who want a more indulgent lasagna, try using a combination of cheeses like ricotta, pecorino, or provolone along with mozzarella and Parmesan. If you prefer a milder flavor, you can reduce the amount of Parmesan or use a light mozzarella.
Step-by-Step Cooking Instructions

To make a perfect Gordon Ramsay-inspired lasagna, follow these simple step-by-step instructions. These steps will guide you through preparing both the meat sauce and béchamel, assembling the lasagna, and baking it to perfection.
- Prepare the meat sauce (ragù):
Heat olive oil in a large pan over medium heat. Add the finely chopped onion, garlic, carrot, and celery. Cook for about 5 minutes until the vegetables soften and the onions become translucent. Increase the heat, add the ground beef, and brown it for 5-7 minutes, breaking it apart with a wooden spoon. - Add tomato paste and tomatoes:
Stir in the tomato paste and cook for an additional 2 minutes. Pour in the chopped tomatoes (and red wine if using), and add the bay leaf, oregano, salt, and pepper. Simmer the sauce for 30-40 minutes, stirring occasionally, until the flavors meld and the sauce thickens. Remove the bay leaf and adjust seasoning as needed. - Prepare the béchamel sauce:
In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to make a roux (a thick paste). Gradually add the milk, whisking continuously to avoid lumps. Keep stirring until the sauce thickens to a creamy consistency. Season with salt, white pepper, and a pinch of nutmeg. - Preheat your oven:
Set your oven to 180°C (350°F) to preheat while you assemble the lasagna. - Assemble the lasagna:
In a large baking dish, start by spreading a thin layer of the meat sauce at the bottom. Add a layer of lasagna sheets over the sauce, followed by another layer of meat sauce. Drizzle a portion of béchamel sauce on top of the meat layer. Sprinkle a handful of grated Parmesan and shredded mozzarella. Repeat this process for 2-3 more layers, ending with a final layer of béchamel sauce and a generous sprinkle of both cheeses on top. - Bake the lasagna:
Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly. Allow the lasagna to rest for 10-15 minutes before slicing and serving.
Common Mistakes to Avoid
Even with the best recipe, mistakes can happen. Here are some common lasagna pitfalls and how to avoid them:
- Using too much sauce: Over-saucing the lasagna can lead to a soupy texture. Ensure the sauce has thickened properly before assembling the layers.
- Skipping the béchamel: Some people may be tempted to use just ricotta or mozzarella, but the creamy béchamel is key to a truly indulgent lasagna.
- Overcooking the pasta sheets: If using regular lasagna noodles, undercook them slightly to prevent them from becoming mushy during baking.
- Not letting the lasagna rest: Slicing the lasagna too soon will result in a messy, unstable dish. Give it time to set before serving.
Serving and Presentation Tips
Lasagna is a hearty dish that’s best served family-style, but a few thoughtful touches can elevate its presentation and wow your guests.
How to Serve Lasagna
- Serve lasagna with a simple green salad dressed in a light vinaigrette to balance the richness of the dish.
- Garlic bread or a rustic Italian loaf pairs perfectly with lasagna, soaking up all the extra sauce.
- For a special touch, sprinkle fresh basil or parsley on top of each slice before serving.
Presentation Ideas for Lasagna
- Serve individual portions in mini cast iron skillets or ramekins for a charming and rustic presentation.
- Garnish the top of the lasagna with a drizzle of extra virgin olive oil and a dusting of freshly grated Parmesan.
- Use a square or rectangular baking dish for clean-cut portions that present well on the plate.
Lasagna Recipe Tips
- Make ahead: Lasagna can be prepared a day in advance. Assemble the layers and refrigerate the uncooked lasagna until you’re ready to bake it. Just add 10-15 minutes to the baking time.
- Freezing: Lasagna freezes well! You can freeze individual portions or the whole lasagna before baking. When ready to eat, thaw it overnight in the fridge and bake as usual.
- Cheese crust: For an extra crispy top layer, broil the lasagna for the last 3-5 minutes of baking.
- Layering trick: Start and finish with a meat sauce layer instead of pasta sheets to prevent the edges from drying out during baking.
Frequently Asked Questions (FAQs)
Q: Can I use ricotta instead of béchamel?
A: While ricotta can be used, the béchamel adds a smoother and creamier texture, which is traditional in a Gordon Ramsay lasagna recipe.
Q: How do I store leftover lasagna?
A: Store leftover lasagna in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Q: Can I make a vegetarian version of this lasagna?
A: Absolutely! Substitute the meat with vegetables like mushrooms, zucchini, and lentils, or even use a plant-based ground meat alternative.
Q: Can I make the lasagna ahead of time?
A: Yes, lasagna can be assembled a day in advance and refrigerated until ready to bake.
Conclusion
There’s nothing quite like the comforting, rich flavors of a homemade lasagna, especially when it's inspired by Gordon Ramsay’s sophisticated take on the classic dish. With layers of flavorful meat sauce, creamy béchamel, and gooey cheese, this lasagna is sure to become a family favorite. Whether you’re making the original recipe or trying out a variation, follow our tips and tricks for a foolproof dish. Happy cooking, and enjoy every delicious bite!
PrintGordon Ramsay Lasagna Recipe
Discover the best Gordon Ramsay Lasagna Recipe with savory layers of rich meat sauce, creamy béchamel, and perfectly cooked pasta. A mouth-watering family favorite with delicious flavors in every bite!
- Prep Time: 30 minutes
- Cook Time: 1 hours 30 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 12 lasagna sheets
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, grated
- 2 celery sticks, finely chopped
- 500g ground beef
- 500g ground pork
- 1 cup red wine
- 2 cans chopped tomatoes
- 2 tbsp tomato paste
- 1 cup beef stock
- Salt and pepper to taste
- 2 bay leaves
- 100g butter
- 100g flour
- 1L milk
- 200g Parmesan cheese, grated
- Nutmeg (pinch)
Instructions
- Preheat oven to 190°C (375°F).
- Heat olive oil in a pan, cook onion, garlic, carrots, and celery until softened.
- Add beef and pork, browning thoroughly. Pour in wine, simmer until reduced.
- Stir in tomatoes, tomato paste, beef stock, bay leaves, salt, and pepper. Simmer for 1 hour.
- For the béchamel sauce, melt butter in a pan, add flour and stir. Gradually whisk in milk. Cook until thickened, season with salt, pepper, and nutmeg.
- Layer a baking dish with meat sauce, lasagna sheets, and béchamel sauce. Repeat until all ingredients are used, finishing with béchamel on top.
- Sprinkle Parmesan over the final layer. Bake for 40 minutes until golden and bubbling.
- Let rest for 10 minutes before serving
Notes
- Use fresh lasagna sheets for a softer texture.
- Let the lasagna rest for 10 minutes to firm up before slicing.
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 720
- Sugar: 8g
- Sodium: 950mg
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