Gordon Ramsay’s Lasagne Al Forno Recipe

This classic lasagne al forno is rich, comforting, and deeply satisfying, just as you would expect from a proper Italian-inspired bake. Layers of slow-cooked beef ragù, silky béchamel, and tender pasta come together into a dish that is hearty yet beautifully balanced. It is a medium-difficulty recipe, but each step is straightforward and well worth the time. From start to finish, allow around 1 hour 45 minutes for the best flavour and texture.

Ingredients

For the meat sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 500g beef mince
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml beef stock
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and freshly ground black pepper

For the béchamel sauce

• 50g unsalted butter
• 50g plain flour
• 600ml whole milk, warmed
• 50g Parmesan cheese, finely grated
• Freshly grated nutmeg, to taste
• Salt and white pepper

To assemble

• 9–12 lasagne sheets
• 75g mozzarella, torn into small pieces
• Extra Parmesan, for topping

How to Make Gordon Ramsay’s Lasagne Al Forno

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the lasagne cooks evenly and the top turns golden without burning.
• Start the meat sauce: Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrot, and celery, then cook gently for 5–7 minutes until softened but not coloured.
• Brown the beef: Add the beef mince and cook, breaking it up with a spoon, until well browned. Stir in the tomato purée and cook for 1 minute to deepen the flavour.
• Simmer the sauce: Pour in the chopped tomatoes and beef stock. Add the oregano and basil, season well, and simmer gently for 25–30 minutes until thick and rich. Stir occasionally.
• Make the béchamel: Melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually whisk in the warm milk until smooth. Simmer gently until thickened, then stir in the Parmesan, nutmeg, salt, and pepper.
• Assemble the lasagne: Spoon a layer of meat sauce into the base of a baking dish. Top with lasagne sheets, then béchamel. Repeat the layers, finishing with béchamel.
• Add the topping: Scatter over the mozzarella and extra Parmesan for a beautifully golden finish.
• Bake: Bake for 40–45 minutes until bubbling and golden. Cover loosely with foil if the top browns too quickly.
• Rest before serving: Allow the lasagne to stand for 10 minutes before slicing so the layers hold their shape.

Tips for Perfect Lasagne

Why is my lasagne watery?

This usually means the meat sauce has not been reduced enough. Make sure it is thick and rich before assembling.

How do I stop the top from burning?

If the cheese browns too quickly, cover the dish loosely with foil for the remaining cooking time.

Should I pre-cook the pasta sheets?

Most dried lasagne sheets soften perfectly during baking, provided there is enough sauce between layers.

Can I make this ahead?

Yes, assemble the lasagne up to a day in advance, cover well, and keep chilled until ready to bake.

Serving Suggestions

• Serve with a crisp green salad and a light vinaigrette
• Add garlic bread or focaccia on the side
• Finish with a simple dessert such as fresh fruit or panna cotta

Storage

Room temperature

Lasagne should not be kept out for more than 2 hours after cooking.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition (per serving)

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 28g
• Saturated fat: 14g
• Sodium: 780mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Gordon Ramsay’s Lasagne Al Forno Recipe

Recipe by Alex TurnerCourse: Main CourseCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting lasagne layered with slow-cooked beef ragù, creamy béchamel, and pasta sheets, finished with melted cheese.

Ingredients

• 500g beef mince

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 400g chopped tomatoes

• 600ml whole milk

Directions

• Preheat the oven and prepare the baking dish.
• Cook the meat sauce until rich and thick.
• Make the béchamel sauce until smooth.
• Layer sauces with pasta sheets.
• Bake until golden and bubbling.

Notes

• Let the lasagne rest before slicing for clean layers.
• Use full-fat milk for the creamiest sauce.