Jamie Oliver’s Lamb Lasagna is a comforting, flavorful twist on the classic Italian dish, using rich lamb mince for a hearty, meaty base. Layered with creamy béchamel sauce, lasagna sheets, and a savory tomato sauce infused with herbs, this lasagna is perfect for family dinners or entertaining guests.
What Is Jamie Oliver’s Lamb Lasagna?
Lamb lasagna is a flavorful adaptation of traditional lasagna, swapping ground lamb for the usual beef. The lamb adds a robust, slightly gamey flavor, paired with aromatic herbs and a creamy white sauce for a luxurious, satisfying meal.
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Why You Should Try This Recipe
- Rich and Hearty – Lamb mince creates a deeply flavorful filling.
- Perfect Comfort Food – Ideal for cozy dinners or special gatherings.
- Simple Yet Impressive – Easy to assemble but looks and tastes like a gourmet dish.
- Customizable Layers – Add vegetables or adjust seasonings to suit your taste.
- Great for Leftovers – It tastes even better the next day.
Ingredients Needed to Make Jamie Oliver’s Lamb Lasagna
For the Lamb Sauce
- Ground Lamb (500g or 1 lb) – The main protein of the dish.
- Onion (1 large, finely chopped) – Adds depth of flavor.
- Garlic (2 cloves, minced) – Aromatic and essential.
- Carrot (1, finely chopped) – Adds sweetness and texture.
- Celery (1 stalk, finely chopped) – Balances the flavors.
- Canned Tomatoes (400g or 14 oz) – Forms the tomato base.
- Tomato Paste (2 tbsp) – Intensifies the tomato flavor.
- Red Wine (½ cup) – Adds richness (optional).
- Fresh Rosemary (1 sprig) – Complements the lamb’s flavor.
- Olive Oil (2 tbsp) – For sautéing.
- Salt and Pepper (to taste) – Essential seasoning.
For the Béchamel Sauce
- Butter (4 tbsp) – For the roux.
- All-Purpose Flour (4 tbsp) – Thickens the sauce.
- Milk (3 cups, warm) – Creates a creamy consistency.
- Nutmeg (a pinch) – Optional, for added warmth.
- Salt and Pepper (to taste)
For Assembling the Lasagna
- Lasagna Sheets (10-12) – Pre-cooked or no-boil, depending on preference.
- Grated Parmesan Cheese (½ cup) – For the topping.
- Shredded Mozzarella (1 cup) – Adds a gooey layer.
Instructions to Make Jamie Oliver’s Lamb Lasagna
Make the Lamb Sauce
- Sauté Vegetables:
Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened. - Cook the Lamb:
Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. - Add Tomatoes and Wine:
Stir in the canned tomatoes, tomato paste, and red wine (if using). Add the rosemary sprig, then season with salt and pepper. Simmer on low heat for 20-25 minutes, stirring occasionally.
Make the Béchamel Sauce
- Create the Roux:
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture forms a paste. - Add Milk Gradually:
Slowly pour in the warm milk, whisking constantly to avoid lumps. Cook for 5-7 minutes until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg, if desired.
Assemble the Lasagna
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Layer the Ingredients:
Spread a thin layer of lamb sauce on the bottom of a baking dish. Add a layer of lasagna sheets, followed by more lamb sauce, a layer of béchamel, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce on top. - Add the Cheese Topping:
Sprinkle grated Parmesan and any remaining mozzarella over the top layer.
Bake the Lasagna
- Bake:
Place the lasagna in the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbling. - Rest and Serve:
Allow the lasagna to rest for 10 minutes before slicing. Serve warm.
What Goes Well with Jamie Oliver’s Lamb Lasagna
- Garlic Bread – A classic pairing for mopping up the sauce.
- Mixed Green Salad – Adds a refreshing contrast.
- Roasted Vegetables – Complements the hearty flavors.
- Red Wine – A perfect beverage to accompany the dish.
- Tzatziki Sauce – For a Greek-inspired twist.
Expert Tips for Making the Best Lamb Lasagna
- Use High-Quality Lamb: Fresh, good-quality lamb mince enhances the flavor.
- Don’t Skip the Resting Time: Letting the lasagna rest prevents it from falling apart when sliced.
- Adjust the Béchamel Consistency: If the sauce is too thick, add a splash of milk to loosen it.
- Pre-Cook Lasagna Sheets: If using regular lasagna sheets, boil them for 2-3 minutes before layering.
- Add Herbs: Fresh thyme or oregano can be added to the lamb sauce for extra flavor.
Easy Variations of Jamie Oliver’s Lamb Lasagna
- Vegetable Layer: Add a layer of sautéed spinach, zucchini, or eggplant for extra nutrients.
- Cheesy Delight: Use ricotta cheese in place of béchamel for a lighter version.
- Gluten-Free: Use gluten-free lasagna sheets and flour for a gluten-free option.
- Spicy Twist: Add red pepper flakes or a touch of chili powder for heat.
- Mediterranean Touch: Add olives and feta cheese to the lamb sauce for a Mediterranean flavor.
Best Practices to Store Jamie Oliver’s Lamb Lasagna
- Refrigerate leftovers: Store them in an airtight container in the refrigerator for up to 3 days.
- Freeze for Longer Storage: Freeze individual portions wrapped in foil or in freezer-safe containers for up to 2 months.
Best Practices to Reheat Jamie Oliver’s Lamb Lasagna
- Oven Method: Cover with foil and reheat in a 350°F (175°C) oven for 20-25 minutes.
- Microwave Option: Heat individual portions in the microwave for 2-3 minutes on medium power.
How Can I Make Jamie Oliver’s Lamb Lasagna Healthier?
- Use Lean Lamb: Opt for lean ground lamb to reduce fat content.
- Add Vegetables: Incorporate finely chopped zucchini, mushrooms, or spinach into the lamb sauce.
- Use Whole Wheat Lasagna Sheets: For added fiber and nutrients.
- Reduce Cheese: Use less mozzarella and Parmesan to cut down on calories.
Nutrition Value (per serving)
- Calories: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 28g
- Fiber: 4g
FAQs
Can I make Jamie Oliver’s lamb lasagna ahead of time?
Yes, you can assemble the lasagna up to a day in advance and store it in the refrigerator. Cover it tightly with foil and bake when ready. Alternatively, bake it fully, cool, and refrigerate; then reheat before serving.
What can I use instead of lamb mince in lasagna?
If you prefer not to use lamb, you can substitute it with beef, turkey, or even a plant-based mince. Each option will slightly alter the flavor, but they all work well in this recipe.
How do I prevent lasagna sheets from sticking together?
If you’re pre-cooking lasagna sheets, ensure you add a splash of oil to the boiling water and stir occasionally. Lay the sheets flat on parchment paper or a lightly greased tray after draining.
Can I freeze leftover lamb lasagna?
Yes, lamb lasagna freezes well. Cool the lasagna completely, cut it into portions, and wrap each portion in foil or store in airtight containers. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Final Words
Jamie Oliver’s Lamb Lasagna is a rich, flavorful twist on a classic favorite, offering the comforting layers of lasagna with the unique depth of lamb. This recipe is perfect for impressing guests or enjoying a cozy family dinner. Pair it with your favorite sides and savor the hearty, delicious flavors of this luxurious dish!
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Jamie Oliver Lamb Lasagna
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: 6
- Category: Main Course
- Method: Sautéing, Baking
- Cuisine: Italian
Description
Lamb lasagna is a flavorful adaptation of traditional lasagna, swapping ground lamb for the usual beef. The lamb adds a robust, slightly gamey flavor, paired with aromatic herbs and a creamy white sauce for a luxurious, satisfying meal.
Ingredients
For the Lamb Sauce
- Ground Lamb (500g or 1 lb) – The main protein of the dish.
- Onion (1 large, finely chopped) – Adds depth of flavor.
- Garlic (2 cloves, minced) – Aromatic and essential.
- Carrot (1, finely chopped) – Adds sweetness and texture.
- Celery (1 stalk, finely chopped) – Balances the flavors.
- Canned Tomatoes (400g or 14 oz) – Forms the tomato base.
- Tomato Paste (2 tbsp) – Intensifies the tomato flavor.
- Red Wine (½ cup) – Adds richness (optional).
- Fresh Rosemary (1 sprig) – Complements the lamb’s flavor.
- Olive Oil (2 tbsp) – For sautéing.
- Salt and Pepper (to taste) – Essential seasoning.
For the Béchamel Sauce
- Butter (4 tbsp) – For the roux.
- All-Purpose Flour (4 tbsp) – Thickens the sauce.
- Milk (3 cups, warm) – Creates a creamy consistency.
- Nutmeg (a pinch) – Optional, for added warmth.
- Salt and Pepper (to taste)
For Assembling the Lasagna
- Lasagna Sheets (10-12) – Pre-cooked or no-boil, depending on preference.
- Grated Parmesan Cheese (½ cup) – For the topping.
- Shredded Mozzarella (1 cup) – Adds a gooey layer.
Instructions
Make the Lamb Sauce
- Sauté Vegetables:
Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened. - Cook the Lamb:
Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. - Add Tomatoes and Wine:
Stir in the canned tomatoes, tomato paste, and red wine (if using). Add the rosemary sprig, then season with salt and pepper. Simmer on low heat for 20-25 minutes, stirring occasionally.
Make the Béchamel Sauce
- Create the Roux:
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture forms a paste. - Add Milk Gradually:
Slowly pour in the warm milk, whisking constantly to avoid lumps. Cook for 5-7 minutes until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg, if desired.
Assemble the Lasagna
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Layer the Ingredients:
Spread a thin layer of lamb sauce on the bottom of a baking dish. Add a layer of lasagna sheets, followed by more lamb sauce, a layer of béchamel, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce on top. - Add the Cheese Topping:
Sprinkle grated Parmesan and any remaining mozzarella over the top layer.
Bake the Lasagna
- Bake:
Place the lasagna in the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbling. - Rest and Serve:
Allow the lasagna to rest for 10 minutes before slicing. Serve warm.
