Gordon Ramsay Lasagne Al Forno Recipe

This homemade Lasagne al Forno is a comforting Italian classic! Made from scratch with a rich beef and pork ragu, creamy béchamel sauce, fresh pasta sheets, and melted mozzarella, this baked lasagna is packed with flavor. It’s the perfect dish for a cozy family meal.

Ingredients Needed

For the Ragu:

• 1 tbsp olive oil
• 1 cup carrot, finely chopped (1 large)
• 1 cup celery, finely chopped (1 large stalk)
• 1 cup white onion, finely chopped (1 large)
• 1 lb ground beef (500g)
• 1 lb ground pork (500g)
• 2.5 cups passata (tomato puree) (540g)
• 3 tbsp tomato paste
• 1 cup red wine (250ml)
• 6 cups beef stock (1.5 litres)
• 2 bay leaves
• 1 tsp sea salt flakes and black pepper

For the White Sauce:

• 5 tbsp butter (70g)
• 5 tbsp all-purpose flour (70g)
• 4 cups full-fat milk (1 litre)
• 1/2 tsp nutmeg
• 1 cup parmesan, freshly grated (70g)
• 1 tsp sea salt and black pepper (or to taste)

For the Lasagne:

• 1 lb fresh lasagna pasta sheets (17 oz/500g)
• 2 balls mozzarella, torn (8 oz/250g)

How To Make Gordon Ramsay’s Lasagne Al Forno

Make the Ragu:

1. Sauté the vegetables: Heat olive oil in a large frying pan. Add the chopped carrot, celery, and onion, and cook until softened.
2. Brown the meat: Add the ground beef and pork. Cook until browned, then drain excess fat if needed.
3. Add wine and reduce: Pour in the red wine and let it reduce by half.
4. Simmer the sauce: Add passata, tomato paste, bay leaves, 4 cups of beef stock, salt, and pepper. Stir well and let it simmer uncovered on low heat for 2.5–3 hours, adding the remaining beef stock halfway through.

Make the White Sauce:

1. Melt butter: In a saucepan, melt the butter until bubbling.
2. Make a roux: Add the flour and stir to form a paste. Cook for 1 minute to remove the raw flour taste.
3. Add milk gradually: Slowly whisk in half of the milk, stirring constantly to prevent lumps. Once thickened, add the rest of the milk.
4. Season the sauce: Stir in nutmeg, parmesan, salt, and pepper. Cook until the sauce coats the back of a spoon, then remove from heat.

Assemble the Lasagne:

1. Preheat oven: Set to 350°F (180°C).
2. Layer the lasagne: Spread a small amount of ragu on the bottom of a 9×13 inch baking dish. Add a layer of pasta sheets, followed by ragu, then 2 ladles of white sauce. Repeat the layers until all ingredients are used, ensuring the top layer is covered with béchamel.
3. Add mozzarella and bake: Sprinkle torn mozzarella over the top and bake for 45 minutes until golden and bubbling.
4. Rest and serve: Let the lasagna sit for 5–10 minutes before serving.

Recipe Tips

• Simmering Time Matters: The ragu needs at least 3 hours to develop deep, rich flavors. Don’t rush it!
• Don’t Cover the Ragu: Let it simmer uncovered so the flavors concentrate. If it thickens too much, add 1/2 cup (125ml) of water at a time.
• Make Ahead: The ragu can be made 1–2 days in advance and stored in the fridge to save time.
• Use Dried Pasta Sheets: If using dried lasagna sheets, check the package instructions to see if they need pre-boiling.
• Cheesy Upgrade: For extra richness, add Gruyère or Fontina cheese to the white sauce.

How To Store & Reheat Leftovers

Storing in the Fridge: Let the lasagna cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.

Freezing: Pour the cooled lasagna into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.

Reheating: Warm the lasagna in a 350°F (180°C) oven for 20 minutes until heated through. If it’s too dry, add a splash of tomato sauce or broth before reheating.

Try More Gordon Ramsay Recipes:

• Vegetable Lasagna Recipe 
• Frozen Lasagna Recipe 
• Chicken Lasagna Recipe 
• Lasagna White Sauce Recipe