Gordon Ramsay Lasagna Recipe

I thought lasagna was just layers of stuff—meat, cheese, noodles—stack it high and bake it. But my first attempt was a sloppy mess. Watery sauce. Overcooked pasta. Mushy layers that slid apart like a bad sandwich. That’s when I realized: Ramsay doesn’t just layer ingredients, he layers control. His version is about balance—slow-built ragù, real béchamel, and restraint.

Once I cooked it the Ramsay way, it clicked. You don’t just assemble lasagna. You engineer it.

What Makes Gordon’s Version Different

Why This Works (And Where Most Go Wrong)

Most homemade lasagnas fail in one of three ways:

• Runny sauce that drowns the dish
• Overstuffed layers that collapse on the plate
• No béchamel, just cheese overload

Here’s what Gordon gets right:

• Two-meat ragù – pork + beef gives depth and texture
• Wine reduction – adds complexity and binds the sauce
• Real béchamel – not shortcuts, not ricotta. A silky glue that holds it all together
• Fresh mozzarella + Parmesan – layered for melt and sharpness
• Resting time – absolutely critical for clean slices

Ingredients That Actually Matter

For the Ragù:

• Olive oil (2 tbsp) – For base sauté
• Onion, Carrots, Celery (finely chopped) – Classic soffritto. Adds sweetness and depth.
• Garlic (2 cloves, minced) – Flavor backbone.
• Ground Beef (450g) + Ground Pork (450g) – The fat from pork boosts the flavor and keeps it tender.
• Red Wine (240ml) – Use dry, full-bodied. Reduces and intensifies the sauce.
• Crushed Tomatoes (800g) – Choose a high-quality brand with no added sugar.
• Fresh Basil – Torn at the end for aromatics.
• Salt + Pepper – Season in layers.

For the Béchamel:

• Butter (60g) – Fat for the roux.
• Flour (30g) – Thickener.
• Whole Milk (960ml) – Must be warm to prevent lumps.
• Nutmeg – Freshly grated. Don’t skip it—it elevates the whole profile.
• Salt + Black Pepper – Season properly.

For Assembly:

• Lasagna Noodles – Fresh if you can. If dried, boil until just shy of al dente.
• Parmesan Cheese (200g, grated) – Salty and sharp. Builds a crust.
• Mozzarella Cheese (200g, sliced) – For melt. Fresh ball mozzarella preferred.

How To Make Gordon Ramsay Lasagna

Step 1 – Make the Ragù Start with olive oil in a heavy-bottom pan. Sauté onion, carrots, and celery over medium-low for 8–10 minutes until soft. Add garlic, stir for 30 seconds.

Increase heat. Add ground beef and pork. Break it up with a spoon—no lumps. Cook until browned and caramelized. This takes time. Don’t rush it.

Pour in red wine. Let it reduce by half—about 5–7 minutes. Scrape the fond from the bottom.

Add crushed tomatoes. Stir. Lower heat. Simmer uncovered for 30 minutes until thickened and rich. Stir occasionally.

Tear in fresh basil. Taste, season. Let it cool slightly while you make the béchamel.

Step 2 – Make the Béchamel Melt butter in a saucepan. Add flour. Stir constantly for 2 minutes to cook out the raw taste.

Gradually whisk in warm milk. Keep whisking until smooth. Simmer for 5–7 minutes until thick enough to coat a spoon.

Season with salt, pepper, and a whisper of fresh nutmeg. Not too much. You want warmth, not dessert.

Step 3 – Assemble Preheat oven to 375°F (190°C).

Start with a thin layer of béchamel on the base of your dish. Then:
Noodles → Ragù → Parmesan → Mozzarella → Béchamel.
Repeat for 3–4 layers, ending with béchamel and a final hit of Parmesan.

Step 4 – Bake Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until golden and bubbling.

Step 5 – Rest Let it rest for at least 15 minutes. This is not optional. It’s when the layers settle and slice cleanly.

What Gordon Ramsay Says About Lasagna

“The secret to any great lasagna is patience. Let every layer earn its place.”
→ Don’t rush the ragù. Don’t rush the rest.

“Béchamel isn’t optional—it’s what makes it a lasagna, not a meat pie.”
→ If you’re using ricotta instead, don’t call it Ramsay-style.

“You need acidity, richness, and salt working together.”
→ Tomatoes + wine for acidity, béchamel for richness, Parmesan for salt.

What I Got Wrong (And How I Fixed It)

• Skipped the wine once. Sauce tasted flat. Never again.
• Too much béchamel in the middle layer—everything slid apart.
• Didn’t rest it long enough—cut into soup. Now I rest it like a roast: 15–20 minutes minimum.

Variations That Actually Hold Up

• Add mushrooms to the ragù – sautéed before the meat. Adds umami.
• Use lamb instead of pork/beef – totally different flavor, works great with mint in the béchamel.
• Swap mozzarella for fontina – meltier and nutty, amazing top layer.

Avoid:

• Low-fat milk in béchamel – you’ll get watery sauce, not creaminess.
• Cheddar – too oily and sharp, breaks the Italian flavor profile.

Pro Tips That Change the Game

• Use a metal or ceramic dish – glass insulates too much, you won’t get crispy edges.
• Chill to slice clean – for party plating, make ahead, chill, slice, then reheat.
• Grate your own cheese – pre-shredded has anti-caking agents, melts poorly.

Storage + Leftover Moves

• Fridge: Up to 3 days. Store slices in airtight containers.
• Freezer: Wrap individual portions tightly. Reheat from frozen at 350°F (175°C) for 25–30 minutes covered.
• Reheat: Skillet on low with a lid and splash of water. Oven always beats microwave.

Leftover move: Pan-fry cold slices in butter like a lasagna grilled cheese. Game. Changer.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ricotta instead of béchamel?
A: You can, but then it’s not Ramsay-style. Béchamel gives smoothness and classic French-Italian depth.

Q: Can I make it vegetarian?
A: Yes—use mushrooms, lentils, and extra tomato. Still simmer long for flavor.

Q: Should I soak no-boil noodles?
A: Only if the sauce is thick. If the ragù is juicy enough, they’ll hydrate in the oven.

Q: Why does my lasagna fall apart?
A: Could be too much sauce, not enough resting time, or weak layering (not enough noodle structure).

Try More Recipes:

• Gordon Ramsay Lasagne Al Forno Recipe
• Gordon Ramsay Vegetable Lasagna Recipe 
• Gordon Ramsay Chicken Lasagna Recipe 
• Gordon Ramsay Lasagna White Sauce Recipe