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gordon ramsay lasagna recipe

Gordon Ramsay Lasagna Recipe

The renowned chef has created a lasagna that is incredibly delicious and relatively simple to make, bringing a restaurant-quality experience to your home.
The recipe boasts a rich and delicious blend of beef mixture combined with perfectly seasoned spices and a smooth cheese sauce.
As you layer the freshly prepared lasagna sheets with the creamy sauce and meaty filling, you'll realize that it is a truly unique dish that deserves a spot on your dinner table
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6
Equipment
  • 1 pan
  • 1 wooden spoon
  • 1 saucepan
  • 1 oven-safe dish.
Ingredients
  
For the Meat Sauce:
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 medium carrots finely chopped
  • 2 celery stalks finely chopped
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 cup red wine
  • 2 cans 14 oz/400g each crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 1 bay leaf
For the Béchamel Sauce:
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 4 cups milk warmed
  • A pinch of nutmeg
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
For the Lasagna:
  • 12 lasagna sheets no-boil or pre-cooked
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish
Instructions
 
Prepare the Meat Sauce:
  • Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
  • Add the ground beef and pork to the pan. Cook, breaking up the meat with a wooden spoon, until browned.
  • Pour in the red wine and simmer until it's reduced by half.
  • Stir in the crushed tomatoes, tomato paste, sugar, oregano, basil, salt, pepper, and bay leaf. Simmer the sauce on low heat for 30-40 minutes, stirring occasionally. Remove the bay leaf once the sauce is done.
Make the Béchamel Sauce:
  • In a medium saucepan, melt the butter over medium heat.
  • Add the flour and whisk continuously for about 2 minutes to form a roux.
  • Gradually pour in the warmed milk, whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
  • Season with nutmeg, salt, and pepper. Stir in the grated Parmesan cheese until melted and smooth. Remove from heat.
Assemble the Lasagna:
  • Preheat your oven to 375°F
  • Spread a thin layer of meat sauce at the bottom of a large baking dish.
  • Place a layer of lasagna sheets over the sauce.
  • Spread a layer of meat sauce over the lasagna sheets, followed by a layer of béchamel sauce.
  • Sprinkle a handful of shredded mozzarella cheese over the béchamel.
  • Repeat the layers, ending with a final layer of béchamel sauce.
  • Top with the remaining mozzarella and grated Parmesan cheese.
Bake:
  • Cover the lasagna with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 20-25 minutes, until the top is golden and bubbly.
  • Allow the lasagna to rest for 10 minutes before serving.
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