Gordon Ramsay Lasagne Al Forno Recipe

The First Time I Screwed This Up…

The first time I tried to make lasagne, I rushed it.
I browned the meat too fast, dumped raw tomato sauce on top, threw it all in the oven, and hoped for the best.
What I got was bland, watery lasagna with rubbery cheese and crunchy pasta sheets.

Gordon’s method taught me: Lasagne isn’t a pile of ingredients — it’s a slow, layered build.
It’s low and slow ragu, silky béchamel, fresh pasta — stacked and baked to absolute perfection.

Here’s the real way to build a lasagne that actually holds its shape and punches with flavor at every bite.

Why This Works (And Where Most Go Wrong)

Most people ruin lasagne because:

• They don’t simmer the ragu long enough — flavor stays flat.
• They don’t use enough sauce — pasta dries out.
• They build sloppy layers — uneven bake, uneven flavor.
• They don’t rest the lasagne — so it falls apart when sliced.

Gordon’s system:

• Simmer the ragu for at least 3 hours.
• Build even, saucy, controlled layers.
• Rest the lasagne after baking so it slices like a dream.

Ingredients That Actually Matter

For the Ragu:

• 1 tbsp olive oil
• 1 cup finely chopped carrot
• 1 cup finely chopped celery
• 1 cup finely chopped white onion
• 1 lb ground beef
• 1 lb ground pork
• 2.5 cups passata (tomato purée)
• 3 tbsp tomato paste
• 1 cup red wine
• 6 cups beef stock
• 2 bay leaves
• 1 tsp sea salt flakes and black pepper

For the White Sauce:

• 5 tbsp butter
• 5 tbsp all-purpose flour
• 4 cups full-fat milk
• ½ tsp nutmeg
• 1 cup freshly grated parmesan
• Salt and pepper to taste

For the Lasagne Assembly:

• 1 lb fresh lasagna pasta sheets
• 2 balls mozzarella, torn

Mistakes To Avoid:

• Skipping wine reduction — you lose that deep ragu flavor.
• Using too little white sauce — pasta needs it to cook properly.
• Not seasoning each element — bland layers = bland lasagne.

How To Make Gordon Ramsay’s Lasagne Al Forno

Step 1: Make the Ragu

Heat olive oil in a big pan over medium heat.
Sauté the finely chopped carrot, celery, and onion until soft — about 8–10 minutes.
Take your time here — no color, just sweet, gentle softening.

Add the ground beef and pork.
Break up the meat and brown it evenly.
Drain off any fat if it looks greasy.

Pour in the red wine.
Let it bubble and reduce by half — this concentrates the flavor massively.

Add the passata, tomato paste, bay leaves, salt, pepper, and 4 cups of beef stock.
Stir well.

Now drop the heat low and let it simmer uncovered for 2.5–3 hours.
Top it up halfway with the remaining stock if it dries out too fast.

You want a thick, rich, deep-flavored ragu — not a soupy mess.

Step 2: Make the White Sauce

Melt the butter in a separate saucepan over medium heat.

Whisk in the flour — cook for 1 minute to get rid of the raw taste.
You’ve just made a roux.

Slowly pour in half the milk, whisking constantly so no lumps form.
Once thickened slightly, add the rest of the milk.

Stir in nutmeg, parmesan, salt, and pepper.
Simmer until the sauce thickly coats the back of a spoon.

Take off the heat — it’s ready to layer.

Step 3: Assemble the Lasagne

Preheat your oven to 350°F (180°C).

Get a 9×13-inch baking dish ready.

Start with a thin layer of ragu at the bottom — prevents sticking.

Layer pasta sheets neatly over the ragu.
Spread more ragu on top, then 2 ladles of white sauce.
Repeat the pasta–ragu–white sauce layering until you run out of ingredients, making sure the final layer is white sauce.

Scatter torn mozzarella over the top.

Step 4: Bake and Rest

Bake uncovered for 45 minutes — until golden, bubbling, and begging to be eaten.

Let it rest for 5–10 minutes before slicing.
This is critical — it firms up the lasagne so it doesn’t collapse when you serve it.

What Gordon Ramsay Says About This Dish

“The secret to lasagne is slow-cooked flavor.”
You can’t rush ragu. Time = flavor.

“Control your layering.”
Neat, even layers cook evenly and look beautiful when sliced.

“Rest your bake.”
Every good lasagne needs time to set before serving.

“Respect the béchamel.”
It’s not just white sauce — it’s what keeps everything moist and luscious.

What I Got Wrong (And How I Fixed It)

• Undercooked ragu: Now I simmer 3 hours minimum.
• Lumpy white sauce: Now I whisk milk slowly and stay patient.
• Collapsed slices: Now I always rest the lasagne 10 minutes before cutting.
• Dry top: Now I add enough béchamel and mozzarella on top for a golden, creamy finish.

Variations That Actually Work

• Vegetarian Lasagne: Swap meat for roasted eggplant, zucchini, and mushrooms.
• Extra cheesy: Add Gruyère or Fontina in the white sauce.
• Meat Swap: Use Italian sausage instead of pork for more spice.

⚠️ Don’t skip simmer time — shortcuts kill the whole dish.

Pro Tips That Change The Game

• Finely chop your veg — so they melt into the ragu, not chunk it up.
• Fresh pasta sheets cook faster and stay softer than dried.
• Stagger sauce amounts: Ragu heavier on the bottom layers, more white sauce near the top for creaminess.
• Resting is mandatory — not optional.

Storage + Leftover Moves

• Fridge: Cool completely, then store tightly covered for up to 4 days.
• Freezer: Freeze cooled lasagne in airtight containers for up to 3 months.
• Reheat: In the oven at 350°F, covered with foil, until heated through (20–25 minutes).

Leftover slices actually taste even better the next day — everything fuses together beautifully.

FAQs

Q: Can I make lasagne ahead of time?
A: Absolutely — assemble it, chill overnight, then bake the next day.

Q: Why is my lasagne watery?
A: Your ragu was too thin — simmer it longer next time.

Q: Can I use dried lasagna sheets?
A: Yes, but follow package instructions — some need pre-boiling.

Q: What can I use instead of passata?
A: You can use crushed canned tomatoes blended smooth.

Q: How many layers should lasagne have?
A: Ideally 4–5 pasta layers for the best balance.

Try More Recipes:

• Gordon Ramsay Holiday Lemon-Herb Chicken Thighs With A Crispy Bacon Gravy
• Gordon Ramsay Chicken Gravy Recipe
• Gordon Ramsay Chicken Biryani Recipe