Description
Culinary maestro Gordon Ramsay elevates classic lasagna with his signature bold Italian-inspired technique. Layers of rich beef ragù, creamy béchamel, and perfectly cooked pasta create a comforting masterpiece that will transport your taste buds straight to Italy.
Ingredients
Scale
Meat:
- 1 pound (450 grams) ground beef
- 1 pound (450 grams) ground pork
Vegetables:
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
Herbs, Liquids, and Other Ingredients:
- 12 lasagna sheets (fresh or dried)
- 2 cups (480 milliliters) crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup (240 milliliters) red wine
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Sauté diced onions, garlic, carrots, and celery in olive oil over medium heat for 5-7 minutes until vegetables become translucent and fragrant.
- Incorporate ground beef and pork into the vegetable mixture, breaking meat into small crumbles and cooking until completely browned.
- Enhance the meat mixture by stirring in tomato paste, allowing it to caramelize for 2 minutes.
- Deglaze the pan with red wine, simmering until liquid reduces and concentrates flavors.
- Add crushed tomatoes, dried oregano, salt, and pepper, then simmer the sauce on low heat for 30-40 minutes, stirring periodically to develop rich, deep flavors.
- Create bechamel sauce by melting butter in a saucepan and whisking in flour to form a smooth roux.
- Gradually stream milk into the roux, continuously whisking to prevent lumps from forming.
- Simmer the sauce until it thickens to a creamy consistency, approximately 5-7 minutes.
- Enrich bechamel with grated Parmesan, seasoning with salt, pepper, and a delicate hint of nutmeg.
- Cook lasagna sheets in salted boiling water until perfectly al dente, then drain and set aside.
- Preheat oven to 375°F and prepare a 9×13 baking dish with a light coating of grease.
- Construct the lasagna by spreading a thin layer of meat sauce across the bottom of the dish.
- Layer lasagna sheets, alternating with meat sauce, bechamel, and a generous sprinkle of mozzarella and Parmesan cheeses.
- Repeat layering process, ensuring the final layer is topped with bechamel and a blanket of cheese.
- Cover the lasagna with aluminum foil and bake for 25-30 minutes.
- Uncover and continue baking for an additional 10-15 minutes until the surface turns golden and bubbling.
- Allow the lasagna to rest for 10 minutes before serving, enabling the layers to set and flavors to meld.
Notes
- Choose high-quality ground meats for a richer, more complex flavor profile in your sauce.
- Allow the meat sauce to simmer slowly, developing deep, concentrated flavors through patient cooking.
- Opt for fresh lasagna sheets if possible, as they provide a more delicate texture compared to dried pasta.
- Create perfectly even layers by using a spatula to spread sauces uniformly across the lasagna dish.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg