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Gordon Ramsay Lasagne Al Forno

Gordon Ramsay Lasagne Al Forno - recipe card
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This classic Italian lasagne features a rich slow-simmered ragu, a velvety béchamel sauce, and layers of tender pasta, finished with a golden crust of Parmigiano-Reggiano. The combination of hearty beef, creamy sauce, and al dente noodles creates a deeply satisfying dish that is perfect for Sunday dinners or special gatherings. Follow these detailed steps for perfectly layered, restaurant-quality results every time.

Ingredients

Scale
  • 1/2 cup olive oil
  • 1 large onion, finely chopped (about 1 cup)
  • 1 large carrot, peeled and finely diced (about 1/2 cup)
  • 1 large celery stalk, finely diced (about 1/2 cup)
  • 1 lb ground beef (preferably 85% lean)
  • 1/2 lb ground pork (optional, or use all beef)
  • 1/2 cup dry red wine (such as Chianti)
  • 2 cups crushed tomatoes (preferably San Marzano)
  • 1/4 cup tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/8 tsp freshly grated nutmeg
  • 8 oz dried lasagna noodles (about 9–10 sheets, no-boil or regular)
  • 1 cup grated Parmigiano-Reggiano (about 4 oz)
  • 1 cup shredded mozzarella (about 4 oz) for topping (optional)

Instructions

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, for 8-10 minutes until the vegetables are soft and translucent, but not browned. This base, known as soffritto, provides the aromatic foundation for the sauce.
  2. Increase the heat to medium-high and add the ground beef and pork. Break up the meat with a wooden spoon and cook, stirring frequently, for 8-10 minutes until all the meat is browned and no pink remains. Make sure to scrape the bottom of the pot to incorporate any browned bits, which add flavor.
  3. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine reduce for about 2-3 minutes until it has mostly evaporated and the alcohol has cooked off.
  4. Stir in the crushed tomatoes, tomato paste, oregano, thyme, bay leaf, kosher salt, and black pepper. Bring to a gentle simmer, then reduce the heat to low. Cover partially and let the sauce simmer for at least 1 hour, stirring occasionally, until it has thickened and the flavors meld together. Uncover for the last 15 minutes if the sauce seems too thin.
  5. Preheat your oven to 375°F / 190°C. While the ragu simmers, prepare the béchamel sauce. In a medium heavy-bottomed saucepan, melt the butter over medium heat. When the butter foams but does not brown, add the flour and whisk constantly for 1 minute to form a roux.
  6. Gradually pour in the warm milk while whisking continuously to prevent lumps. Cook, whisking, for 5-7 minutes until the sauce has thickened and coats the back of a spoon. Remove from heat and season with nutmeg, a pinch of salt, and a pinch of white pepper. Set aside with a piece of plastic wrap pressed directly on the surface to prevent a skin from forming.
  7. If using regular lasagna noodles, cook them in a large pot of salted boiling water until not quite al dente, about 1 minute less than the package instructions (usually 6-7 minutes). Drain and lay them on a lightly oiled baking sheet, separating layers with parchment paper, to prevent sticking. If using no-boil noodles, skip this step.
  8. To assemble the lasagne, spread a thin layer of the meat sauce (about 1/2 cup) on the bottom of a 8-inch by 8-inch baking dish or a 9-inch by 13-inch dish, whichever fits your pasta sheets. This prevents sticking and adds moisture to the bottom layer.
  9. Place a layer of noodles over the sauce, trimming to fit if necessary. Spread about 1/3 of the remaining meat sauce evenly over the noodles. Drizzle with 1/3 of the béchamel and sprinkle with a generous tablespoon of grated Parmigiano. Repeat the layering two more times, ending with a final layer of noodles, the remaining béchamel, and a generous sprinkling of Parmigiano and mozzarella on top.
  10. Cover the dish with aluminum foil that is tented slightly to avoid touching the cheese. Bake the lasagne for 30 minutes, then remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and bubbling around the edges.
  11. Check that the lasagne is cooked through by inserting a knife into the center; it should slide in easily with no resistance. The internal temperature of the lasagne should reach at least 165°F / 74°C, though the cheese will likely be hotter.
  12. Remove the lasagne from the oven and allow it to rest for at least 10-15 minutes before serving. This resting period is essential for the layers to set, making slicing and serving much easier. If you cut it immediately, it will flow onto the plate.
  13. To serve, use a sharp knife to cut into neat squares or rectangles. Garnish with a few fresh basil leaves if desired, and accompany with a simple green salad and crusty bread.
  14. For the best taste, refrigerate the ragu a day ahead and reassemble the lasagne the next day; the flavors develop further overnight, making the finished dish even more delicious.

Notes

Storage: Cool the cooked lasagne completely, then cover and refrigerate for up to 3 days. Freezing: For longer storage, freeze the assembled but unbaked lasagne (omit the final baking) in a freezer-safe dish wrapped tightly with plastic wrap and foil for up to 3 months. To bake from frozen, thaw in the refrigerator overnight, then bake covered at 375°F / 190°C for 40-45 minutes, uncover, and bake 15 minutes more until hot and bubbly. Reheating: Reheat single portions in a microwave on medium power in 1-minute intervals until hot, or in a 325°F / 163°C oven for 10-15 minutes. Cover with foil to prevent excess drying.

Nutrition

Keywords: Gordon Ramsay lasagne, lasagne al forno, Italian pasta bake, beef lasagne, béchamel sauce, homemade lasagne, Sunday dinner, comfort food, oven baked pasta, layered pasta dish

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-lasagne-al-forno/