Lasagna is one of those timeless dishes that brings together layers of rich meat sauce, creamy béchamel, and perfectly al dente pasta sheets. But when you take a classic like this and infuse it with the culinary expertise of Gordon Ramsay, the result is nothing short of spectacular. In this guide, we’ll walk you through every detail of creating a lasagna that’s fit for a gourmet dinner. Whether you're a seasoned chef or a home cook trying to impress your family, this Gordon Ramsay lasagna recipe will help you bring restaurant-quality flavor to your table.
Let’s dive deep into the ingredients, techniques, and secrets behind Gordon Ramsay’s take on this Italian favorite. Follow along, and by the end, you’ll have mastered a showstopping lasagna that will leave everyone asking for seconds.

What is Lasagna?
Lasagna is a traditional Italian pasta dish, typically made with layers of flat pasta sheets, meat sauce (ragù), béchamel (white sauce), and cheese, often finished with a golden, bubbling top layer of Parmesan or mozzarella. While the dish originated in Italy, it has become a global comfort food, with variations in ingredients and methods depending on personal taste or regional influence.
The Gordon Ramsay version emphasizes the importance of using high-quality ingredients and perfecting each layer for a balanced, flavor-packed dish. His lasagna is a celebration of texture, flavor, and culinary finesse.
Ingredients List for Gordon Ramsay's Lasagna
Before we dive into the step-by-step process, let’s take a look at the essential ingredients you’ll need. Gordon Ramsay’s lasagna calls for a careful selection of meats, fresh herbs, and cheeses. These ingredients are key to replicating that restaurant-quality dish you’re after.
For the Meat Sauce (Ragù):
- Olive oil – 2 tbsp
- Onion – 1 large, finely chopped
- Carrot – 1 large, finely chopped
- Celery stick – 1, finely chopped
- Garlic cloves – 2, finely chopped
- Ground beef – 500g (about 1 lb)
- Ground pork – 200g (about 7 oz)
- Tomato paste – 2 tbsp
- Canned chopped tomatoes – 800g (28 oz)
- Red wine – 200ml (about ¾ cup)
- Beef stock – 250ml (about 1 cup)
- Fresh thyme – 2 sprigs
- Fresh oregano – 1 tbsp, chopped
- Bay leaf – 1
- Salt and pepper – to taste
For the Béchamel Sauce:
- Butter – 50g (3 tbsp)
- Plain flour – 50g (about ⅓ cup)
- Whole milk – 600ml (2 ½ cups)
- Nutmeg – ¼ tsp, freshly grated
- Parmesan cheese – 50g (about ½ cup), grated
- Salt and pepper – to taste
For Assembly:
- Lasagna sheets – about 9–12 sheets, fresh or dried
- Mozzarella cheese – 200g (about 1 ¾ cups), shredded
- Parmesan cheese – 50g (about ½ cup), grated
- Fresh basil leaves – for garnish
Substitutions and Variations
Gordon Ramsay’s lasagna recipe is delicious as is, but if you need to make adjustments or substitutions, here are some ideas:
- Ground Meat: You can swap the beef and pork for ground turkey or chicken if you prefer a lighter version. For a vegetarian option, you can substitute the meat with a mix of finely chopped mushrooms, lentils, or even plant-based meat alternatives.
- Cheese: If you’re lactose intolerant or want a dairy-free option, you can use plant-based cheese and almond milk for the béchamel. Nutritional yeast can also provide a cheesy flavor.
- Pasta Sheets: Fresh lasagna sheets provide the best texture, but if you’re in a pinch, dried sheets work just fine. Gluten-free pasta sheets are also available if needed.
- Red Wine: If you prefer not to cook with alcohol, you can substitute the red wine with an equal amount of beef stock or vegetable broth.
Step-by-Step Cooking Instructions

Now that you’ve got your ingredients ready, let’s get started on cooking Gordon Ramsay’s lasagna. Be prepared to give this dish some time—quality lasagna is worth the patience.
Step 1: Prepare the Meat Sauce (Ragù)
- Heat the olive oil in a large pan over medium heat. Add the chopped onion, carrot, celery, and garlic, and sauté until softened—about 5-7 minutes.
- Increase the heat to high and add the ground beef and pork. Brown the meat, breaking it up as it cooks.
- Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
- Add the red wine and allow it to simmer for 2-3 minutes until the liquid reduces by half.
- Pour in the canned chopped tomatoes, beef stock, fresh thyme, oregano, and bay leaf. Stir to combine.
- Reduce the heat to low and let the sauce simmer for at least 45 minutes to develop rich flavors. Stir occasionally and season with salt and pepper to taste.
Step 2: Make the Béchamel Sauce
- In a separate saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes to form a roux (this will thicken the sauce).
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook the sauce, stirring continuously, until it thickens—about 5 minutes.
- Season the béchamel with freshly grated nutmeg, salt, and pepper. Stir in the Parmesan cheese until smooth.
Step 3: Pre-Cook the Lasagna Sheets (if using dried pasta)
- If you’re using dried lasagna sheets, bring a large pot of salted water to a boil. Cook the pasta sheets according to the package instructions until al dente. Drain and set aside.
- If using fresh pasta sheets, there’s no need to pre-cook them—just layer them directly.
How to Cook Gordon Ramsay's Lasagna: A Step-by-Step Guide
Step 4: Assemble the Lasagna
- Preheat your oven to 180°C (350°F).
- In a large baking dish, start by spreading a thin layer of the meat sauce on the bottom.
- Add a layer of lasagna sheets over the meat sauce.
- Spoon a generous amount of béchamel sauce over the pasta, followed by another layer of meat sauce.
- Repeat the layers—pasta, béchamel, meat sauce—until you’ve used all the ingredients. Aim for 3-4 layers.
- Finish with a final layer of béchamel and top generously with shredded mozzarella and grated Parmesan.
Step 5: Bake the Lasagna
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
- Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. This will help the layers set and make it easier to cut.
Common Mistakes to Avoid
- Overcooking the Pasta: If using dried pasta sheets, be careful not to overcook them. They will continue cooking in the oven, so aim for slightly undercooked (al dente) pasta.
- Not Letting the Lasagna Rest: Cutting into lasagna too soon will cause the layers to fall apart. Give it time to set before serving.
- Not Using Enough Sauce: The pasta sheets will absorb moisture, so make sure you’re generous with both the meat sauce and béchamel.
Serving and Presentation Tips
How you serve and present your lasagna can elevate the dining experience. Here are some tips:
- How to Serve Gordon Ramsay’s Lasagna: After allowing the lasagna to rest, cut into large, even portions. Serve with a side salad, garlic bread, or roasted vegetables for a complete meal.
- Presentation Ideas: Garnish with fresh basil leaves for a burst of color and flavor. You can also drizzle a bit of extra virgin olive oil on top or sprinkle some extra Parmesan for that restaurant-worthy finish.
Gordon Ramsay's Lasagna Recipe Tips
- Make Ahead: You can prepare the lasagna a day in advance and store it in the fridge. Bake it fresh when you’re ready to serve, which can deepen the flavors as they meld overnight.
- Freezing: Lasagna freezes exceptionally well. Prepare the dish and freeze it before baking. When you’re ready to eat it, bake from frozen at 160°C (320°F) for about 1 hour, or until fully cooked through.
Frequently Asked Questions (FAQs)
1. Can I use store-bought pasta sheets? Yes, store-bought fresh or dried pasta sheets work perfectly fine. Fresh pasta sheets offer a more tender texture, but dried sheets will still yield delicious results.
2. How long can I store leftover lasagna? Lasagna can be stored in the fridge for up to 3-4 days. Reheat individual portions in the microwave or the oven.
3. Can I make this lasagna vegetarian? Absolutely! Simply substitute the meat with vegetables like mushrooms, zucchini, and spinach, or use a plant-based meat alternative.
Conclusion
There’s something truly comforting about a well-made lasagna, and Gordon Ramsay’s version takes it to a whole new level of deliciousness. By paying attention to each layer—the savory ragù, the silky béchamel, and the perfectly cooked pasta—you’ll be able to recreate a restaurant-quality dish in your own kitchen. With this step-by-step guide, you’re now fully equipped to make a lasagna that’s sure to impress any dinner guest. So what are you waiting for? It’s time to roll up your sleeves and start cooking the perfect lasagna!
PrintGordon Ramsay Lasagna Recipe
Enjoy a delicious Gordon Ramsay lasagna with layers of pasta, flavorful meat sauce, and creamy béchamel. This classic Italian dish is perfect for a family meal, delivering a rich blend of flavors and textures.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
- 12 lasagna sheets
- 1 lb ground beef
- 1 lb ground pork
- 1 large onion (finely chopped)
- 2 garlic cloves (minced)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup red wine
- 2 tbsp olive oil
- 2 tbsp flour
- 2 cups milk
- 1 cup Parmesan cheese (grated)
- 2 cups mozzarella cheese (grated)
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onions and garlic until soft.
- Add ground beef and pork, cook until browned.
- Stir in tomato paste, crushed tomatoes, and red wine. Simmer for 30 minutes.
- In a separate saucepan, melt butter, stir in flour, then gradually add milk to make béchamel sauce. Cook until thick.
- Boil lasagna sheets as per package instructions.
- In a baking dish, layer meat sauce, béchamel, lasagna sheets, and cheese. Repeat.
- Top with cheese and bake for 25-30 minutes until golden brown.
- Garnish with fresh basil and serve.
Notes
- For a vegetarian option, replace meat with sautéed vegetables or lentils.
- To add more depth to the sauce, use a mix of beef and pork, or even veal.
- Let the lasagna rest for 10 minutes before serving for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 6g
- Sodium: 760 mg
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