Go Back
Gordon Ramsay Lasagna Recipe

Gordon Ramsay Lasagna Recipe

A layered classic featuring a rich meat ragù, silky béchamel, and perfectly baked pasta sheets. This Gordon Ramsay Lasagna Recipe balances depth of flavor with creamy texture for a restaurant-quality result at home. Author: Use Default (Don’t show) Servings: 4 people Estimated Cost: $5 Times: Prep Time: 25 minutes Cook Time: 1 hour 10 minutes Resting Time: 15 minutes Total Time: 1 hour 50 minutes Categories / Courses: Main Dish Dinner Cuisines: Italian Keywords: Gordon Ramsay lasagna, authentic lasagna recipe, Italian pasta bake, beef lasagna, béchamel lasagna
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
15 minutes
Total Time 1 hour 50 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • For the Ragù
  • 1 tbsp olive oil
  • 1 small onion finely diced
  • 1 small carrot finely diced
  • 1 small celery stalk finely diced
  • 2 cloves garlic minced
  • 300 g ground beef 85/15
  • 150 g ground pork optional, for richness
  • 2 tbsp tomato paste
  • 1 cup crushed tomatoes or passata
  • ½ cup beef stock or water
  • ¼ cup red wine optional
  • 1 tsp dried oregano
  • 1 bay leaf
  • ¾ tsp salt or to taste
  • ½ tsp black pepper
  • For the Béchamel
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2½ cups milk warmed
  • ¼ tsp grated nutmeg
  • ½ tsp salt
  • Pinch white or black pepper
  • For Assembly
  • 9 –12 lasagna sheets no-boil or par-boiled
  • 1½ cups shredded mozzarella
  • ½ cup freshly grated Parmesan plus extra for serving

Equipment

  • 1 Large skillet or Dutch oven — for ragù
  • 1 Medium saucepan — for béchamel
  • 1 Whisk — to keep béchamel smooth
  • 1 9×13 inch (23×33 cm) baking dish — for assembling
  • 1 Wooden spoon — for stirring sauces
  • 1 Sheet of foil — to cover while baking

Method
 

  1. Make the ragù: Heat olive oil in a large skillet over medium heat. Sauté onion, carrot, and celery 5–6 minutes until soft. Add garlic for 30 seconds.
  2. Add beef (and pork, if using). Cook, breaking up, until browned with minimal moisture left, 5–7 minutes. Season with salt and pepper.
  3. Stir in tomato paste; cook 1 minute. Add crushed tomatoes, stock, red wine (optional), oregano, and bay leaf. Simmer gently 30–40 minutes, stirring occasionally, until thick and glossy. Remove bay leaf; adjust seasoning.
  4. Make the béchamel: In a saucepan, melt butter over medium heat. Whisk in flour; cook 1–2 minutes. Gradually whisk in warm milk until smooth. Simmer, whisking, 3–5 minutes until it lightly coats the back of a spoon. Season with nutmeg, salt, and pepper.
  5. Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of béchamel in the baking dish. Add a layer of pasta, then ragù, then béchamel, then a sprinkle of mozzarella and Parmesan. Repeat 3–4 layers, finishing with béchamel and Parmesan.
  6. Bake: Cover loosely with foil (tent so it doesn’t touch cheese) and bake 25–30 min. Remove foil and bake 10–15 min more until bubbling and golden on top.
  7. Rest & serve: Let rest 15 minutes for clean slices. Serve with extra Parmesan.
  8. Nutrition (per serving – approx.)
  9. Calories: 620 kcal
  10. Carbohydrates: 48 g
  11. Protein: 34 g
  12. Fat: 31 g
  13. Calcium: 380 mg
  14. (Estimates vary by brands and portion size.)

Notes

Use fresh herbs (basil/oregano) at the end of the ragù for brightness.
No-boil sheets work well; if using dry sheets, par-boil until very al dente.
For lighter lasagna, use lean beef or turkey and low-fat milk in the béchamel.
Always rest before slicing it sets the layers.