Gordon Ramsay’s Lasagne Al Forno Recipe

This Gordon Ramsay’s Lasagne al Forno is a rich, layered, and full-flavored recipe. Built from a slow-simmered ragu, a silky béchamel sauce, fresh pasta sheets, and bubbling mozzarella, it’s the ultimate comfort dish. Perfect for a family dinner or special occasion, this homemade lasagne is ready after about 4 hours of cooking and assembly.

Gordon Ramsay’s Lasagne Al Forno Ingredients

For the Ragu:

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

For the Béchamel (White Sauce):

• 5 tbsp unsalted butter
• 5 tbsp all-purpose flour
• 4 cups full-fat milk
• ½ tsp freshly grated nutmeg
• 1 cup Parmesan cheese, freshly grated
• 1 tsp each of sea salt and black pepper (to taste)

For the Lasagne Assembly:

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

How To Make Gordon Ramsay’s Lasagne Al Forno

1. Start the Ragu (Soffritto): Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped carrot, celery, and onion (the soffritto) and cook, stirring occasionally, for 10-15 minutes until very soft and sweet.
2. Brown the Meat: Add the ground beef and ground pork to the pot. Turn the heat up and cook, breaking the meat up with a spoon, until it is deeply browned all over.
3. Simmer the Ragu: Pour in the red wine and let it bubble and reduce by about half, scraping up any browned bits from the bottom of the pan. Stir in the tomato paste, passata, bay leaves, 4 cups of the beef stock, salt, and pepper. Bring to a simmer, then reduce the heat to the lowest setting, cover partially, and let it cook for at least 2.5–3 hours. Add the remaining 2 cups of stock halfway through if the sauce becomes too thick.
4. Make the Béchamel Sauce: While the ragu simmers, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute to create a roux. Gradually whisk in the milk, a little at a time, until the sauce is completely smooth.
5. Finish the Béchamel: Continue to cook the sauce, whisking, until it has thickened enough to coat the back of a spoon. Remove from the heat and stir in the nutmeg, freshly grated parmesan cheese, salt, and pepper.
6. Assemble the Lasagne: Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of the ragu on the bottom of the dish.
7. Layer and Bake: Create layers of fresh pasta sheets, more ragu, and a layer of the béchamel sauce. Repeat the process, finishing with a final generous layer of béchamel sauce on top. Scatter the torn mozzarella evenly over the surface.
8. Bake and Rest: Bake, uncovered, for about 45 minutes, until the top is golden brown and the sauce is bubbling around the edges. It is crucial to let the lasagne rest for at least 10-15 minutes before slicing and serving. This allows the layers to set.

Recipe Tips

• How to get the richest ragu? The most important secret is time. The long, slow 3-hour simmer is not optional; it is what breaks down the meat and melds all the flavors together into a deep, rich sauce.
• How to get a lump-free béchamel? The key is to add the milk to your roux gradually, especially at the beginning. Whisk in the first splash of milk until you have a thick, smooth paste before you start adding the rest more quickly.
• Why use fresh pasta sheets? Fresh lasagne sheets are thinner and more delicate than the dried, hard kind. They don’t require pre-boiling and they absorb the sauces beautifully, creating a more tender and authentic final dish.
• Why let the lasagne rest? This is a non-negotiable step! If you slice into a lasagne straight from the oven, the hot, liquidy sauces will run everywhere. Letting it rest for at least 10-15 minutes allows the layers to cool slightly and set up, which is the secret to getting clean, beautiful slices that hold their shape.

What To Serve With Lasagne Al Forno

This is a classic, hearty Italian meal that is a complete dish on its own. It is traditionally served with simple accompaniments:

• A crisp green salad with a simple vinaigrette
• Warm, crusty garlic bread for sopping up any extra sauce
• A glass of a robust Italian red wine, like a Chianti Classico

How To Store Lasagne Al Forno

• Refrigerate: Cover the cooled lasagne tightly with foil or plastic wrap. It will keep well in the refrigerator for up to 4 days, and the flavor is often even better the next day.
• Freeze: Lasagne freezes exceptionally well. You can freeze the entire baked dish or individual slices. Wrap it tightly in plastic wrap and then a layer of foil. It will keep for up to 3 months.
• Reheat: Reheat slices in the microwave or place the entire dish, covered with foil, in a 350°F (175°C) oven for 20-30 minutes until hot and bubbly.

Lasagne Al Forno Nutrition Facts

• Serving: 1/10th of lasagne
• Calories: 750 kcal
• Carbohydrates: 45g
• Protein: 42g
• Fat: 45g
• Saturated Fat: 24g
• Sodium: 1550mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay’s Chicken Cordon Bleu Recipe
• Gordon Ramsay’s Chicken Salad Recipe
• Gordon Ramsay’s Orzo Pasta Salad Recipe