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Gordon Ramsay Lasagne Al Forno

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A rich, layered lasagne with a deeply savory beef ragù, creamy béchamel, and perfectly melted Parmigiano-Reggiano. This version emphasizes a slow-simmered meat sauce and a silky, nutmeg-flecked white sauce for a classic Italian comfort dish that is both elegant and hearty.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 large onion, finely diced (about 1.5 cups)
  • 2 garlic cloves, minced
  • 1 medium carrot, finely grated (about 0.5 cup)
  • 1 celery stalk, finely diced (about 0.5 cup)
  • 1 lb (450g) ground beef (80/20 blend)
  • 1/2 cup dry red wine (e.g., Chianti)
  • 1 can (14.5 oz / 411g) crushed San Marzano tomatoes
  • 2 tbsp tomato paste
  • 1/2 tsp dried oregano
  • 1/4 tsp ground nutmeg (for ragù)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 tsp ground nutmeg (for béchamel)
  • 1/2 tsp kosher salt
  • 12 dried lasagna noodles (about 8 oz / 227g), not no-boil
  • 1 cup (4 oz / 113g) grated Parmigiano-Reggiano
  • 1 tbsp unsalted butter (for greasing)

Instructions

  1. For the ragù, heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add the finely diced onion, grated carrot, and diced celery, and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  2. Increase heat to high and add the ground beef. Break it apart with a wooden spoon and cook without stirring for 3 minutes to develop a deep brown crust. Stir and continue cooking for another 3-4 minutes until the meat is well browned in small crumbles. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
  3. Pour in the red wine and scrape the bottom of the pot with the wooden spoon to release any browned bits (deglaze). Reduce heat to medium and let the wine simmer for 2-3 minutes until most of the liquid has evaporated. Stir in the crushed tomatoes, tomato paste, dried oregano, and 1/4 tsp nutmeg. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 45 minutes, stirring occasionally, until the sauce is thick and the flavors have melded.
  4. While the ragù simmers, prepare the béchamel sauce. In a medium saucepan, melt 4 tbsp unsalted butter over medium heat until it foams but does not brown. Whisk in the 1/4 cup all-purpose flour and cook, whisking constantly, for 1 minute to form a blonde roux. Remove from heat and slowly pour in the whole milk, whisking vigorously to avoid lumps.
  5. Return the saucepan to medium heat and bring the béchamel to a simmer, whisking continuously. Once it thickens enough to coat the back of a spoon (about 3-4 minutes), remove from heat. Stir in 1/4 tsp ground nutmeg and 1/2 tsp kosher salt. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and set aside.
  6. Bring a large pot of salted water (about 2 tbsp salt per 4 quarts water) to a rolling boil. Add the lasagna noodles one a time and cook according to package directions until al dente, typically 8-10 minutes. Drain in a colander and rinse with cool water to stop cooking. Lay the noodles flat on a clean kitchen towel without overlapping to prevent sticking.
  7. Preheat oven to 375°F / 190°C. Grease a 9×13-inch baking dish with the remaining 1 tbsp butter. Spread a thin layer (about 1/2 cup) of ragù on the bottom of the dish to prevent the noodles from sticking. Place 3 lasagna noodles side by side, overlapping slightly if needed, to cover the base.
  8. Spread one-third of the remaining ragù (about 1 cup) evenly over the noodles, followed by one-quarter of the béchamel (about 1/2 cup). Sprinkle 2 tbsp of grated Parmigiano-Reggiano over the béchamel. Repeat this layering process (noodles, ragù, béchamel, cheese) three more times, ending with the final layer of béchamel and cheese on top.
  9. Cover the baking dish loosely with aluminum foil (don’t let it touch the cheese) and place on a rimmed baking sheet to catch any drips. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 10-15 minutes until the top is golden brown and the sauce is bubbling around the edges. Let the lasagne rest on a wire rack for 10 minutes before slicing. This resting period allows the layers to set for clean slices.

Notes

Store leftover lasagne in the refrigerator, well covered with foil or plastic wrap, for up to 4 days. To freeze, let the lasagne cool completely, then wrap tightly in a double layer of plastic wrap and a layer of aluminum foil; freeze for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then bake at 350°F / 177°C for 30-40 minutes, covered with foil, until hot throughout. For individual portions, microwave on 50% power in 1-minute increments until warmed through.

Nutrition

Keywords: lasagne al forno, Gordon Ramsay lasagne, Italian lasagna, beef ragù lasagne, baked lasagna, classic lasagna recipe, hearty lasagna, Parmigiano lasagna, béchamel lasagna, weekend dinner

Find it online: https://britishrecipes.uk/gordon-ramsays-lasagne-al-forno/