This rich, cheesy Gordon Ramsay Italian Lasagne is made with slow-cooked beef ragu, creamy béchamel, and ready in 65 minutes. Pulling the bubbling, golden-crusted dish from the oven reveals layers of perfectly tender pasta holding deeply savory meat sauce. I love how the sharp cheese cuts through the rich tomato base.

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Why This Classic Works

I used to rush the meat sauce, but skipping the simmering time results in a watery base. Letting the ragu reduce slowly concentrates the flavors perfectly. The combination of beef and a splash of wine creates a deep, savory profile.

I learned that adding a pinch of nutmeg to the béchamel rounds out the rich cheese. Taking the time to build these separate components is what makes the final layers so incredibly satisfying.

Gordon Ramsay Italian Lasagne Ingredients

For the Ragu:

1 tbsp olive oil
1 large onion, finely chopped
1 large carrot, grated
2 cloves garlic, minced
500g minced beef
2 tbsp tomato purée
150ml red wine
400g chopped tomatoes

For the Béchamel and Layers:

50g butter
50g plain flour
500ml milk
100g Cheddar cheese, grated
50g Parmesan cheese, grated
Pinch of nutmeg
10-12 lasagne sheets

How To Make Gordon Ramsay Italian Lasagne

Brown the Meat: Heat olive oil in a pan over medium heat and cook the onion, carrot, and garlic until soft. Add the minced beef and brown completely.
Simmer the Ragu: Stir in the tomato purée and cook for 2 minutes before pouring in the red wine. Let the wine reduce by half, then add chopped tomatoes and simmer for 20 minutes.
Make the Béchamel: Melt butter in a separate saucepan, stir in flour, and cook for 1 minute. Gradually whisk in the milk until smooth and thick.
Add the Cheese: Remove the white sauce from heat and stir in the Cheddar, nutmeg, and half the Parmesan.
Layer the Lasagne: Spread a layer of meat sauce in a baking dish, cover with lasagne sheets, and add a layer of cheese sauce. Repeat until all ingredients are used, ending with cheese sauce.
Bake and Serve: Sprinkle remaining Parmesan on top and bake at 200°C for 25-30 minutes until bubbling and golden.

Recipe Tips

Rest before slicing: Letting the lasagne sit for 10 minutes helps the layers set so it cuts cleanly.
Do not rinse pasta: If using fresh pasta sheets, leave them dry so the sauce clings to them properly.
Whisk constantly: Keeping the whisk moving while making the white sauce prevents lumps from forming.

What To Serve With Italian Lasagne

A simple green salad dressed with olive oil and lemon juice balances the rich meat and cheese. Garlic bread is a great addition for soaking up any leftover ragu on your plate.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze individual portions tightly wrapped for up to 2 months. Reheat in the oven or microwave until piping hot.

FAQs

Can I use pork instead of beef? Yes, a mix of pork and beef mince adds even more flavor and richness to the ragu.
Do I need to pre-boil dried lasagne sheets? Most dried sheets are ready to bake, but check your box instructions to be sure.
Why is my lasagne watery? This happens if the meat sauce is not reduced enough or if the vegetables release too much liquid.

Nutrition

Calories: 550 kcal
Total Fat: 28 g
Saturated Fat: 14 g
Cholesterol: 85 mg
Sodium: 600 mg
Total Carbohydrate: 45 g
Protein: 32 g

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Gordon Ramsay Italian Lasagne

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Gordon Ramsay Italian Lasagne features rich, bubbling layers of tender pasta, savory beef ragu, and creamy cheese sauce ready in just 65 minutes. This comforting classic is an excellent dinner choice for feeding a hungry crowd.

Ingredients

1 tbsp olive oil
1 large onion, finely chopped
1 large carrot, grated
2 cloves garlic, minced
500g minced beef
2 tbsp tomato purée
150ml red wine
400g chopped tomatoes
50g butter
50g plain flour
500ml milk
100g Cheddar cheese, grated
50g Parmesan cheese, grated
Pinch of nutmeg
10-12 lasagne sheets

Directions

1. Brown the Meat: Heat olive oil in a pan over medium heat and cook the onion, carrot, and garlic until soft. Add the minced beef and brown completely.
2. Simmer the Ragu: Stir in the tomato purée and cook for 2 minutes before pouring in the red wine. Let the wine reduce by half, then add chopped tomatoes and simmer for 20 minutes.
3. Make the Béchamel: Melt butter in a separate saucepan, stir in flour, and cook for 1 minute. Gradually whisk in the milk until smooth and thick.
4. Add the Cheese: Remove the white sauce from heat and stir in the Cheddar, nutmeg, and half the Parmesan.
5. Layer the Lasagne: Spread a layer of meat sauce in a baking dish, cover with lasagne sheets, and add a layer of cheese sauce. Repeat until all ingredients are used, ending with cheese sauce.
6. Bake and Serve: Sprinkle remaining Parmesan on top and bake at 200°C for 25-30 minutes until bubbling and golden.