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–+ servings

Classic Lasagna

Gordon Ramsay's Classic Lasagna served in a dish with fresh herbs and cheese on top.
This classic lasagna combines a robust meat ragu with a creamy cheesy béchamel, making it a comforting dish perfect for weeknights and special occasions.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Serving Size 8 servings

Ingredients

For the Meat Sauce

  • 2 tbsp olive oil
  • ½ large onion, peeled and grated
  • 1 large carrot, peeled and grated
  • 2 cloves garlic, peeled and crushed
  • 2 pinches dried oregano
  • 300 g minced beef
  • 1 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • 1 tin 400g chopped tomatoes
  • 50 ml milk
  • Salt and freshly ground black pepper

For the Béchamel Sauce

  • 25 g butter
  • 25 g plain flour
  • 300 ml milk
  • 1 pinch ground nutmeg
  • 60 g cheddar cheese, grated
  • 30 g parmesan cheese, grated

For Assembling

  • 6 sheets of ‘non-cook’ lasagna sheets
  • Extra parmesan cheese for topping

Instructions

Make the Meat Sauce

  • Heat 2 tbsp olive oil in a large pan over medium heat.
  • Add the grated onion, carrot, and crushed garlic. Sauté for 2–3 minutes until soft and fragrant.
  • Stir in dried oregano, bay leaf, Worcestershire sauce, salt, and pepper.
  • Push the veg to one side, add minced beef, and brown it evenly.
  • Mix in 1 tbsp tomato purée and cook for 30 seconds.
  • Add chopped tomatoes and milk. Bring to a gentle simmer and cook for 10–15 minutes until slightly reduced.
  • Remove the bay leaf and set aside.

Prepare the Béchamel

  • Melt 25g butter in a saucepan over low heat.
  • Add flour and stir to form a smooth paste (roux). Cook for 1–2 minutes.
  • Gradually whisk in milk to avoid lumps, keeping the heat low.
  • When thickened, season with nutmeg, salt, and pepper.
  • Stir in grated cheddar until melted and smooth. Keep warm.

Assemble the Lasagna

  • Preheat oven to 220°C (fan 200°C) / gas mark 7.
  • Spread half of the meat sauce in a baking dish.
  • Lay 3 sheets of non-cook lasagna over the sauce.
  • Pour half of the béchamel over the pasta.
  • Add the remaining meat sauce and top with another layer of lasagna sheets.
  • Top with the rest of the béchamel and sprinkle parmesan over the top.

Bake and Rest

  • Bake for 20–25 minutes until the top is golden and the edges bubble.
  • Let the lasagna rest for 10 minutes before cutting.

Notes

Use beef or a beef/pork mix for a richer ragu. For a vegetarian option, swap meat for layers of roasted vegetables.