Gordon Ramsay’s Lasagna
Let’s be honest, most homemade lasagna is a floppy, watery mess. You spend hours on it, and it comes out of the oven looking like soup. It’s a huge letdown.
I’ve been cooking for a long time, and I’ve seen my share of sad lasagnas. But I’ve also learned the secrets to making one that stands up straight, packed with flavor in every single layer.
This recipe, inspired by the great Gordon Ramsay, gets it right. It’s not about a million fancy steps. It’s about doing the simple things correctly to build a rich, delicious lasagna that will make you proud.
What You’ll Need
This list might look long, but many of these are basic pantry items. Don’t skip the fresh herbs; they make a big difference.
For the Ragu (Meat Sauce):
- 1 tablespoon olive oil
- 1 lb ground beef (80/20 is good)
- 1 lb ground pork
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup dry red wine (like a Merlot)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- A small handful of fresh basil, chopped
For the Béchamel (White Sauce):
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- A pinch of fresh nutmeg
- 1 cup grated Parmesan cheese
- Salt and white pepper to taste
For Assembly:
- 1 box (9 ounces) oven-ready lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
The Right Tools for the Job
You don’t need a professional kitchen, just a few key items.
- Large pot or Dutch oven
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- 9×13 inch baking dish
- Cheese grater
Pro Tips
After years of making this dish, I’ve learned a few things. These small details will take your lasagna from good to great.
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Grate Your Own Cheese. Pre-shredded cheese has a coating to prevent clumping. This coating also stops it from melting into a creamy, dreamy layer. Buy blocks of Parmesan and mozzarella and grate them yourself. It’s worth the small effort.
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Don’t Drown the Sauce. Your meat sauce should be thick, not watery. If it looks too thin after simmering, let it cook for another 15-20 minutes with the lid off. A thick sauce is the key to a lasagna that doesn’t fall apart.
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Rest the Lasagna. This is the hardest but most important rule. After you pull it from the oven, let it sit for at least 20 minutes before you cut into it. This gives the layers time to set. If you cut it too early, you’ll have a cheesy puddle on your plate.
How to Make This Amazing Lasagna
Follow these steps one by one. Don’t rush the process. Good food takes a little time.
Part 1: The Ragu Sauce
Step 1: Heat olive oil in a large pot over medium-high heat. Add the ground beef and pork. Cook until browned, breaking it up with a spoon. Drain off most of the fat.
Step 2: Add the chopped onion, carrots, and celery to the pot with the meat. Cook for about 8-10 minutes, until the vegetables are soft. Stir in the minced garlic and cook for one more minute.
Step 3: Pour in the red wine to deglaze the pan. Scrape all the brown bits from the bottom of the pot. Let the wine cook down for a few minutes.
Step 4: Stir in the crushed tomatoes, tomato paste, broth, oregano, and bay leaves. Season with salt and pepper.
Step 5: Bring the sauce to a simmer, then reduce the heat to low. Cover and let it cook for at least 1.5 hours, stirring every so often. The longer it simmers, the better it gets. Remove the bay leaves and stir in the fresh basil when it’s done.
Part 2: The Béchamel Sauce
Step 1: While the ragu simmers, make the béchamel. Melt the butter in a medium saucepan over medium heat.
Step 2: Whisk in the flour and cook for about 2 minutes, stirring constantly. You are making a “roux.” Don’t let it turn brown.
Step 3: Slowly pour in the warm milk, a little at a time, while whisking like crazy. This prevents lumps. Keep whisking until the sauce is smooth.
Step 4: Let the sauce cook for 5-10 minutes, until it’s thick enough to coat the back of a spoon.
Step 5: Remove from the heat. Stir in the Parmesan cheese, a pinch of nutmeg, and season with salt and white pepper.
Part 3: Putting It All Together
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Spread a thin layer of ragu sauce on the bottom of your 9×13 inch baking dish. This stops the first layer of pasta from sticking.
Step 3: Arrange a single layer of lasagna noodles over the sauce.
Step 4: Spread about one-third of the remaining ragu over the noodles. Follow that with about one-third of the béchamel sauce. Sprinkle with a third of the mozzarella cheese.
Step 5: Repeat the layers twice: noodles, ragu, béchamel, mozzarella.
Step 6: For the top layer, place the final noodles, the last bit of béchamel, and sprinkle with all the remaining mozzarella and Parmesan cheese.
Step 7: Cover the dish loosely with foil. Bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes, until the top is bubbly and golden brown.
Step 8: Let it rest! Do not touch it for at least 20 minutes before serving.
Swaps and Changes
Cooking is about making things your own. Here are a few ways you can change this recipe.
| Original Ingredient | Possible Swap | Note |
|---|---|---|
| Ground Beef/Pork | Ground Turkey/Chicken | A lighter option |
| Red Wine | Beef Broth | For non-alcoholic version |
| Mozzarella | Provolone or Fontina | Changes the flavor a bit |
| Lasagna Noodles | Gluten-Free Noodles | Follow package directions |
You can also add veggies to the ragu. Mushrooms or finely chopped zucchini work well. Just cook them with the onions and carrots.
Diet & Nutrition Corner
This is a comfort food, not a health food. But knowing what’s in it can help. This is an estimate per serving.
| Nutrient | Amount |
|---|---|
| Calories | ~650 kcal |
| Protein | ~35 g |
| Fat | ~38 g |
| Carbohydrates | ~40 g |
To make it a little lighter, you can use ground turkey and skim milk. Serving it with a simple green salad also helps balance the meal.
| Meal Component | Suggestion |
|---|---|
| Main Dish | The Lasagna |
| Side Dish | Simple Green Salad |
| Bread | Warm Garlic Bread |
| Drink | Chianti or Merlot |
Make-Ahead & Storage Tips
You can assemble the entire lasagna a day ahead. Just cover it tightly with plastic wrap and put it in the fridge. When you’re ready to bake, take it out of the fridge for 30 minutes, then bake as directed. You might need to add 10-15 minutes to the covered baking time.
The ragu sauce can also be made up to 3 days in advance and stored in the fridge.
Got Leftovers?
Leftover lasagna is sometimes even better the next day.
Store it in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices. Wrap them in plastic wrap and then foil. They will last in the freezer for up to 3 months.
To reheat, you can use the microwave. Or, for a better texture, place it in an oven-safe dish, cover with foil, and heat at 350°F (175°C) until warm.
Frequently Asked Questions (FAQs)
Q1. Why did my lasagna turn out watery?
Ans: Your meat sauce was probably too thin. Or, you didn’t let the lasagna rest after baking. A thick sauce and a good rest are the best ways to prevent a watery result.
Q2. Can I use fresh pasta instead of oven-ready noodles?
Ans: Yes! Fresh pasta is amazing in this. You’ll need to cook it briefly in boiling water first, usually for just a minute or two. Then, assemble as usual.
Q3. My béchamel sauce was lumpy. What did I do wrong?
Ans: You probably added the milk too quickly. The trick is to pour the warm milk in very slowly while whisking constantly. If it still gets lumpy, you can pour it through a fine-mesh strainer to fix it.
Wrapping Up
This lasagna is more than just a meal; it’s a project that pays off big time. It fills your home with an incredible smell and your table with a dish everyone will love.
Don’t be scared by the steps. Take it slow, enjoy the process, and trust me, you’ll be so happy with what you create.
When you make it, come back and tell me how it went. I want to hear about your success. Leave a comment below
