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Gordon Ramsay–Style Lasagna

A rich, meaty lasagna with a creamy cheddar béchamel and non-cook sheets, perfect for family dinners and crowd-pleasing occasions.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Meat Sauce
  • 2 tbsp olive oil
  • ½ large onion, peeled and grated (or finely chopped)
  • 1 large carrot, peeled and grated
  • 2 cloves garlic, crushed
  • 2 pinches dried oregano (or 1 tsp mixed Italian herbs)
  • 300 g minced beef (swap: 150 g beef + 150 g pork for deeper flavor)
  • 1 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • 1 leaf bay leaf
  • 1 400 g tin chopped tomatoes
  • 50 ml milk
  • Salt and freshly ground black pepper to taste
For the Béchamel
  • 25 g butter
  • 25 g plain flour
  • 300 ml milk use full-fat for best mouthfeel
  • 1 pinch ground nutmeg
  • 60 g cheddar cheese, grated (swap: 100 g mozzarella for stretchier texture)
  • 30 g parmesan cheese, grated
For Assembling
  • 6 sheets ‘non-cook’ lasagna sheets (if using fresh sheets, reduce sauce slightly)
  • Extra parmesan for topping

Method
 

Make the Meat Sauce
  1. Heat 2 tbsp olive oil in a large pan over medium heat.
  2. Add the grated onion, carrot, and crushed garlic. Sauté 2–3 minutes until softened and fragrant.
  3. Season with 2 pinches dried oregano, a bay leaf, salt, and pepper. Add 1 tbsp Worcestershire sauce.
  4. Push veg to the side. Add 300 g minced beef and break it up with a wooden spoon. Cook until browned and no longer pink.
  5. Stir in 1 tbsp tomato purée and fry 30 seconds to deepen the flavor.
  6. Add the 400 g tin chopped tomatoes and 50 ml milk. Bring to a simmer and cook 10–15 minutes until slightly reduced. Remove the bay leaf and set sauce aside.
Prepare the Béchamel Sauce
  1. Melt 25 g butter in a saucepan over low heat.
  2. Add 25 g flour and stir to form a paste (roux). Cook 1–2 minutes to remove raw flour taste.
  3. Gradually whisk in 300 ml milk in three additions to avoid lumps. Keep the heat low.
  4. Season with a pinch of nutmeg, salt, and pepper. Simmer gently until slightly thickened.
  5. Stir in 60 g grated cheddar until melted and smooth. Remove from heat.
Assemble the Lasagna
  1. Preheat oven to 220°C (fan 200°C / gas mark 7).
  2. Spread half the meat sauce in the base of a baking dish.
  3. Lay down a layer of lasagna sheets, breaking them to fit if needed.
  4. Pour over half the béchamel and spread evenly.
  5. Add the remaining meat sauce, then another layer of pasta.
  6. Top with the rest of the béchamel. Sprinkle 30 g grated parmesan and a pinch of oregano on top.
Bake and Serve
  1. Bake for 20–25 minutes until golden and bubbling.
  2. Let the lasagna rest 10 minutes before slicing to set the layers.

Notes

The grated carrot and milk in the ragu cut acidity and add body—don't skip them. Use full-fat milk for best results. Consider lighter toppings by reducing cheddar or mixing mozzarella and parmesan.