Gordon Ramsay Lasagne Al Forno Recipe

This Gordon Ramsay Lasagne Al Forno Recipe is a rich and layered recipe, which is made with ground beef and ground pork. It’s the ultimate comfort food recipe, ready in about 4 hours and 15 minutes.

Jump to Recipe

Gordon Ramsay Lasagne Al Forno Recipe 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 (500g)
• 1 lb ground pork (500g)
• 2.5 cups passata (tomato purée) (540g)
• 3 tbsp tomato paste
• 1 cup red wine (250ml)
• 6 cups beef stock (1.5 litres)
• 2 bay leaves
• 1 tsp sea salt flakes and black pepper

For the White Sauce (Béchamel):

• 5 tbsp butter (70g)
• 5 tbsp all-purpose flour (70g)
• 4 cups full-fat milk (1 litre)
• ½ tsp nutmeg
• 1 cup parmesan, freshly grated (70g)
• 1 tsp sea salt and black pepper (to taste)

For the Lasagne Assembly:

• 1 lb fresh lasagna pasta sheets (17 oz/500g)
• 2 balls mozzarella, torn (8 oz/250g)

How To Make Gordon Ramsay Lasagne Al Forno Recipe

1. Prepare the Ragu: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped carrot, celery, and onion (the soffritto) and sauté until soft and fragrant. Add the ground beef and ground pork, breaking it up with a spoon, and cook until browned all over.
2. Develop the Ragu Flavor: Pour in the red wine and let it bubble, scraping the bottom of the pot to release any flavorful bits. Allow the wine to reduce by about half. Stir in the passata, tomato paste, bay leaves, 4 cups of the beef stock, salt, and pepper.
3. Simmer the Ragu: Bring the sauce to a simmer, then reduce the heat to low. Let it cook uncovered for 2.5 to 3 hours, stirring occasionally. If the sauce becomes too thick, add more of the remaining beef stock as needed.
4. Create the Béchamel Sauce: While the ragu simmers, melt the butter in a separate saucepan over medium heat. Stir in the flour to form a paste (a roux) and cook for one minute. Gradually whisk in about half of the milk until the sauce is thick and smooth, then whisk in the remaining milk. Bring to a gentle simmer, then stir in the nutmeg, grated parmesan, salt, and pepper.
5. Assemble the Lasagne: Preheat your oven to 350°F (180°C). Spread a thin layer of ragu on the bottom of a large baking dish. Arrange a single layer of fresh pasta sheets on top. Spread a layer of ragu over the pasta, followed by a layer of the white sauce. Repeat these layers until you run out of ingredients, finishing with a final layer of white sauce on top.
6. Bake the Lasagne: Scatter the torn mozzarella evenly over the top layer of white sauce. Bake uncovered for about 45 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
7. Rest Before Serving: Remove the lasagne from the oven and let it rest for at least 5–10 minutes. This is a crucial step that allows the layers to set, ensuring cleaner slices.

Recipe Tips

• Why simmer the ragu for so long? A long, slow simmer is the secret to a deeply flavorful and tender ragu. It allows the meats to become incredibly soft and the flavors of the wine, stock, and tomatoes to meld into a rich, complex sauce.
• How do I get clean, structured slices? Evenly spreading each layer of ragu and béchamel is key. Most importantly, you must let the lasagne rest after baking. Slicing it while it’s piping hot will cause the layers to slide apart.
• Can I use dried pasta sheets? Fresh pasta sheets are recommended for a softer, more delicate texture. If you use dried sheets, you may need to cook them according to package directions first, or add a little extra liquid to your ragu as the dry pasta will absorb more sauce.
• How do I make a lump-free béchamel? The trick is to add the milk gradually while whisking constantly. Adding a small amount of milk at first allows you to create a smooth, thick paste with the roux before thinning it out with the rest of the milk.

What To Serve With Lasagne Al Forno

This rich dish is best complemented by simple, fresh sides:

• A crisp green salad with a simple lemon vinaigrette
• Crusty garlic bread for soaking up any extra sauce
• Steamed or roasted green beans with a touch of garlic
• A glass of the same red wine used in the ragu

How To Store Lasagne

• Refrigerate: Once cooled, cover the baking dish tightly with foil or transfer individual portions to airtight containers. Lasagne will keep in the refrigerator for up to 4 days.
• Freeze: Lasagne freezes exceptionally well. You can freeze the entire dish or individual portions. Wrap tightly in a layer of plastic wrap followed by foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.

Lasagne Al Forno Nutrition Facts

• Calories: 750kcal
• Carbohydrates: 50g
• Protein: 45g
• Fat: 40g
• Saturated Fat: 20g
• Sodium: 1200mg
• Fiber: 6g
• Sugar: 12g

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

FAQs