Description
Gordon Ramsay’s classic lasagna blends Italian culinary traditions with rich, layered flavors. Pasta sheets nestled between savory meat sauce and creamy béchamel promise a comforting meal you’ll savor to the last bite.
Ingredients
Scale
Meat and Protein:
- 1 pound (1 lb) ground beef
- 1 pound (1 lb) ground pork
Vegetables and Aromatics:
- 2 large onions, finely diced
- 2 garlic cloves, minced
Sauce and Cheese:
- 2 cans crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups bechamel sauce
- 1 cup grated Parmesan cheese
Pasta:
- 12 lasagna sheets
Cooking Oil:
- 2 tablespoons olive oil
Instructions
- Warm the oven to a precise 375F (190C) for optimal cooking temperature.
- Craft the rich meat sauce by gently sautéing finely chopped onions and minced garlic in olive oil until translucent and fragrant.
- Introduce ground beef and pork to the pan, breaking down the meat and browning evenly to develop deep flavors.
- Enhance the sauce with crushed tomatoes, tomato paste, a splash of red wine, and aromatic herbs like oregano and basil.
- Allow the sauce to simmer and meld together, reducing and concentrating flavors for approximately 30 minutes.
- Meanwhile, prepare lasagna sheets in generously salted boiling water, cooking until perfectly al dente with a slight resistance.
- Drain the pasta sheets and set aside, preventing them from sticking together.
- In a spacious baking dish, create strategic layers starting with a base of robust meat sauce.
- Carefully arrange lasagna sheets over the sauce, ensuring complete coverage.
- Generously spread creamy bechamel sauce between each layer, building complexity and richness.
- Repeat layering process, concluding with a luxurious final layer of bechamel on top.
- Transfer to preheated oven and bake for 35-40 minutes until surface turns golden and edges become deliciously bubbly.
- Remove from oven and allow lasagna to rest for 10 minutes, enabling flavors to settle and structure to stabilize before serving.
Notes
- Choose a mix of ground beef and pork with about 20% fat content for richer, more flavorful sauce that doesn’t dry out during cooking.
- Select a dry red wine like Chianti or Cabernet Sauvignon to deepen the meat sauce’s complexity and add subtle richness.
- Slightly undercook lasagna sheets since they’ll continue absorbing moisture and cooking in the oven, preventing a mushy texture.
- Allow lasagna to rest for 10-15 minutes after baking, which helps layers set and makes cutting and serving much easier without falling apart.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 90 mg