Description
Gordon Ramsay’s Lasagna combines a hearty meat ragu, a velvety béchamel sauce, and perfectly cooked lasagna sheets into a layered masterpiece. Each layer is infused with bold flavors, making it a comforting and delicious meal that’s ideal for entertaining or satisfying a crowd.
Ingredients
For the Meat Sauce:
- Ground beef – 500g, for a hearty base.
- Ground pork – 250g, for added richness.
- Onion – 1 large, finely chopped.
- Carrot – 1 large, grated.
- Garlic – 2 cloves, minced.
- Tomato paste – 2 tablespoons, for depth.
- Canned tomatoes – 2 cans (400g each), for the sauce.
- Red wine – 125ml, for richness.
- Fresh thyme – 1 sprig, for a herby note.
- Olive oil – 2 tablespoons, for cooking.
- Salt and black pepper – To taste.
For the Béchamel Sauce:
- Butter – 50g, for the roux.
- Plain flour – 50g, to thicken the sauce.
- Milk – 600ml, for creaminess.
- Nutmeg – A pinch, optional, for warmth.
- Salt and black pepper – To taste.
For Assembly:
- Lasagna sheets – 250g, no-boil or pre-cooked.
- Mozzarella cheese – 150g, shredded, for gooey layers.
- Parmesan cheese – 50g, grated, for topping.
Instructions
Step 1: Prepare the Meat Sauce
- Heat olive oil in a large frying pan over medium heat.
- Add the chopped onion, grated carrot, and garlic, sautéing until softened.
- Add the ground beef and pork, cooking until browned. Break up any large chunks with a spoon.
- Stir in the tomato paste and cook for 2 minutes.
- Add the canned tomatoes, red wine, thyme, salt, and black pepper. Simmer for 30 minutes, stirring occasionally.
Step 2: Make the Béchamel Sauce
- In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1–2 minutes.
- Gradually whisk in the milk, ensuring no lumps form.
- Cook until the sauce thickens, then season with salt, black pepper, and a pinch of nutmeg if desired.
Step 3: Assemble the Lasagna
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Spread a thin layer of meat sauce on the bottom of a baking dish.
- Add a layer of lasagna sheets, followed by a layer of béchamel sauce, then more meat sauce.
- Repeat the layers, finishing with a layer of béchamel sauce on top.
Step 4: Add the Cheese Topping
- Sprinkle the mozzarella and Parmesan cheese evenly over the top layer.
Step 5: Bake the Lasagna
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Step 6: Rest and Serve
- Let the lasagna rest for 10 minutes before slicing and serving.