Gordon Ramsay Lasagna Recipe

I’ve spent countless hours perfecting lasagna recipes, but Gordon Ramsay’s approach completely changed my perspective on this classic dish. His technique transforms ordinary ingredients into something extraordinary through precise layering and timing that most home cooks overlook. The secret isn’t just in the ingredients—it’s in understanding how each component works together to create layers of flavor that’ll make you question every lasagna you’ve ever tasted before.

Recipe

I can vouch for this lasagna and tell you with 100% confidence that it will become your new go-to comfort food masterpiece. Inspired by Gordon Ramsay’s technique of building layers with purpose, this recipe transforms simple ingredients into something absolutely extraordinary.

The secret lies in the rich, slow-simmered Bolognese that’s packed with depth from pancetta, fresh herbs, and a splash of red wine, combined with a velvety béchamel sauce that’s silky smooth and utterly luxurious. My family has been making variations of this for years, but once we tried Gordon’s method of seasoning each layer individually and letting the pasta sheets rest just right, there was no going back.

Imagine this: tender pasta enveloped in that gorgeous meat sauce with hints of garlic and oregano, creamy béchamel that melts perfectly, and golden, bubbling cheese on top that creates the most satisfying contrast of textures. Every forkful delivers that perfect balance of savory richness and comforting warmth that makes you close your eyes and savor the moment.

The best part? While it looks impressive enough for special occasions, the technique is completely manageable for any home cook willing to take their time and layer with love.

Ingredients

Gordon Ramsay’s lasagna isn’t just another weeknight dinner—it’s a masterclass in layering flavors that’ll have your family thinking you’ve been secretly training in Italy. The secret lies in using fresh, quality ingredients where they truly matter, and knowing exactly where you can take smart shortcuts without compromising that restaurant-quality taste.

For the Meat Sauce:

• Ground beef (80/20 blend) – The fat content is essential for flavor; don’t go lean or you’ll end up with dry, flavorless meat
• Pancetta or bacon, diced – This is your umami bomb; adds smoky depth that regular ground meat can’t touch
• Yellow onion, finely chopped – Sweet onions work too, but yellow gives that perfect savory base
• Carrots, finely diced – Trust the process; they add natural sweetness that balances the acidity
• Celery stalks, finely chopped – Part of the holy trinity that creates the flavor foundation
• Garlic cloves, minced – Fresh only; jarred garlic will taste flat and disappointing
• Tomato paste – Double concentrate if you can find it; this intensifies everything
• Canned San Marzano tomatoes – Worth every penny, but good-quality whole tomatoes work if budget’s tight
• Red wine – Something you’d actually drink; cooking wine is garbage and will make your sauce taste like it
• Fresh thyme and bay leaves – Dried herbs work in a pinch, but fresh elevates this to restaurant level
• Worcestershire sauce – The secret ingredient most home cooks skip; adds incredible depth

For the Béchamel Sauce:

• Butter – European-style if possible; higher fat content means richer sauce
• All-purpose flour – For the roux base; no substitutions here
• Whole milk, warmed – Cold milk will seize up your roux; warm it first for silky results
• Fresh nutmeg – Pre-ground loses its punch; grate it fresh for that warm, complex note
• Parmesan cheese, freshly grated – Block cheese melts better than pre-shredded; the anti-caking agents work against you

For Assembly:

• Fresh lasagna sheets – Game-changer if you can find them; dried pasta works but cook it 2 minutes less than package directions
• Fresh mozzarella, torn – Low-moisture mozzarella if fresh isn’t available; avoid the pre-shredded stuff
• Ricotta cheese – Whole milk ricotta only; part-skim makes everything taste like cardboard
• More Parmesan for topping – Go heavy-handed; this creates that golden, bubbling top layer

How to Make the Best Perfect Homemade Beef Lasagna

While the sauce simmers, cook your lasagna sheets in heavily salted boiling water for 2 minutes less than package directions indicate. The pasta will finish cooking in the oven, so this undercooking prevents mushy layers in your finished dish. Add a splash of olive oil to the water to prevent sticking, and lay the cooked sheets on clean kitchen towels to prevent them from clumping together.

Combine ricotta cheese, beaten eggs, grated Parmesan, chopped parsley, salt, and freshly cracked black pepper in a large mixing bowl. The eggs help bind the ricotta mixture and prevent it from becoming watery during baking. Mix just until combined—overmixing can make the ricotta mixture dense and heavy rather than light and creamy.

Spread a thin layer of meat sauce across the bottom of your 9×13 inch baking dish to prevent the pasta from sticking. This base layer also guarantees every bite has flavor from bottom to top. Use about ¾ cup of sauce for this initial layer, spreading it evenly with the back of a spoon.

Layer one-third of your pasta sheets over the sauce, slightly overlapping each piece to create an even foundation. The slight overlap prevents gaps where filling might leak through, creating a more stable structure. Don’t worry about perfect alignment—rustic layers often taste better than perfectly precise ones.

Spread half of the ricotta mixture over the pasta, followed by one-third of the remaining meat sauce and a generous sprinkle of mozzarella. Use clean hands or an offset spatula to spread the ricotta evenly, leaving small gaps that will fill naturally during baking. The mozzarella creates pockets of melted cheese throughout rather than just on top.

Repeat the layering process: pasta, remaining ricotta mixture, half the remaining sauce, and more mozzarella. Consistency in your layers guarantees even cooking and prevents any section from being too dry or too wet. Each layer should be substantial enough to hold its shape when sliced but not so thick that the center won’t heat through properly.

Top with the final layer of pasta, remaining meat sauce, and a generous covering of mozzarella and Parmesan cheeses. This final cheese layer should completely cover the sauce to prevent it from drying out during the long baking time. Don’t skip the Parmesan—it creates that golden, slightly crispy top that’s the hallmark of perfect lasagna.

Cover tightly with aluminum foil and bake for 25 minutes, then remove the foil and continue baking for 20-25 minutes until the cheese is golden and bubbling. The initial covered baking steams the layers together while preventing the top from browning too quickly. Removing the foil allows the cheese to develop that irresistible golden color and slightly crispy texture.

Test for doneness by inserting a knife into the center—it should slide through easily and come out hot to the touch. If the knife meets resistance or comes out only warm, return the lasagna to the oven for 5-10 more minutes. The internal temperature should reach 165°F (74°C) to guarantee food safety and ideal texture.

Let the lasagna rest for 15-20 minutes before cutting to allow the layers to set and prevent a molten mess when serving. This resting time is essential—cutting too early results in layers sliding apart and burning hot filling. Use this time to prepare a simple salad or garlic bread to complete your meal.

Chef Tips

Although lasagna seems straightforward, there’s a crucial distinction between good and exceptional results that lies in the details.

I’ve learned that letting your assembled lasagna rest for 15-20 minutes before baking allows the pasta sheets to absorb some moisture from the sauce, which prevents soggy bottoms and guarantees more even cooking throughout.

These cooking techniques secure perfectly balanced lasagna layers.

Nutrition

Gordon Ramsay’s lasagna is a hearty, indulgent dish that provides substantial nutrition per serving. This classic comfort food is rich in protein, carbohydrates, and essential vitamins and minerals.

What You’ll Love About This Recipe

Gordon Ramsay’s lasagna recipe brings restaurant-quality flavors straight to your home kitchen, combining his signature techniques with ingredients you can easily find at your local grocery store.

This isn’t just any ordinary lasagna – it’s a masterpiece that will have your family asking for seconds, and maybe even thirds!

Perfect balance of flavors – The rich meat sauce, creamy béchamel, and perfectly melted cheese create layers of taste that complement each other beautifully, just like the dishes served in Gordon’s famous restaurants. For even heat distribution and consistent results, consider using a pre-seasoned cast iron skillet.

Surprisingly manageable for home cooks**** – While it might look intimidating at first glance, Gordon breaks down each step clearly, making it possible for even beginner cooks to create something truly special without feeling overwhelmed.

Impressive presentation that wows guests – This lasagna looks absolutely stunning when you slice into it, revealing those gorgeous layers that will make everyone at your dinner table think you’ve been secretly taking cooking classes.

Recipe Card

This classic Gordon Ramsay lasagna combines rich meat sauce, creamy béchamel, and perfectly layered pasta for an authentic Italian comfort dish that delivers restaurant-quality results at home.

Ingredients:

For the Meat Sauce:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 lb ground beef (80/20)
• 1 lb ground pork
• 1/2 cup red wine
• 2 (14 oz) cans crushed tomatoes
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried oregano
• Salt and black pepper to taste

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 1/2 cups whole milk, warmed
• Pinch of nutmeg
• Salt and white pepper to taste

For Assembly:

• 12 lasagna sheets
• 1 1/2 cups freshly grated Parmesan cheese
• 1 lb fresh mozzarella, sliced
• Fresh basil leaves

Instructions:

1. Heat olive oil in a large heavy-bottomed pan over medium heat. Add onion, carrots, and celery, cooking for 8-10 minutes until softened.
2. Add garlic and cook for 1 minute. Add ground beef and pork, breaking up with a wooden spoon and cooking until browned, about 8-10 minutes.
3. Pour in red wine and cook until evaporated. Add crushed tomatoes, tomato paste, bay leaves, and oregano. Season with salt and pepper.
4. Reduce heat to low and simmer for 45 minutes, stirring occasionally. Remove bay leaves.
5. For béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually add warm milk, whisking constantly to prevent lumps.
6. Cook until thickened, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Set aside.
7. Cook lasagna sheets according to package directions until al dente. Drain and lay flat on clean kitchen towels.
8. Preheat oven to 375°F (190°C).
9. Spread a thin layer of meat sauce in a 13×9-inch baking dish. Layer pasta sheets, meat sauce, béchamel, mozzarella, and Parmesan. Repeat layers twice, finishing with pasta, béchamel, and cheese.
10. Cover with foil and bake for 35 minutes. Remove foil and bake 15 minutes more until golden and bubbling.
11. Rest for 10-15 minutes before serving. Garnish with fresh basil.

Notes:

The key to Gordon’s lasagna is the slow-cooked meat sauce and smooth béchamel.

Don’t rush the simmering process as it develops deep flavors. Make sure béchamel is lump-free by whisking constantly and using warm milk.

Equipment:

Large heavy-bottomed pan, medium saucepan, whisk, 13×9-inch baking dish, kitchen towels

Prep Time: 30 minutes

Cooking Time: 1 hour 45 minutes

Cuisine: Italian

Serving: 8-10 portions

Frequently Asked Questions

Can I Make Gordon Ramsay’s Lasagna Ahead of Time and Freeze It?

Yes, you can freeze Gordon Ramsay’s lasagna! I’ll share freezing tips: wrap it tightly in plastic wrap and foil. For storage methods, freeze up to three months and thaw overnight before reheating.

What Wine Does Gordon Ramsay Recommend Pairing With His Lasagna Recipe?

I don’t have specific wine selection details from Gordon’s lasagna recipe, but I’d suggest classic pairing tips: choose a medium-bodied red like Chianti or Sangiovese that’ll complement the rich tomato and meat flavors perfectly.

How Long Should I Let the Lasagna Rest Before Cutting and Serving?

I recommend letting your lasagna rest for 10-15 minutes after removing it from the oven. This resting duration allows the layers to set properly, making serving timing perfect for clean, intact slices that won’t fall apart.

Can I Substitute Ricotta Cheese With Cottage Cheese in This Recipe?

I’d recommend against this ingredient swap because cottage cheese has higher water content and different texture than ricotta. This cheese substitution will make your lasagna watery and less creamy than Gordon’s intended result.

What’s the Difference Between Gordon’s Lasagna and Traditional Italian Lasagna Recipes?

I’ll explain the key differences: Gordon’s version often features varied cheese selection beyond traditional ricotta and mozzarella, plus he typically uses thicker, more concentrated sauce thickness compared to classic Italian preparations.