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Cooking Gordon Ramsay’s Lasagna: challenge accepted

By the OnlyEat team
Cooking Gordon Ramsay’s Lasagna: challenge accepted

Why Gordon Ramsay’s lasagna?

Because it’s the queen of comfort food, the one you crave on a rainy Sunday or a lazy Wednesday, and because Gordon Ramsay’s version makes everyone dream (and a little nervous too). We wanted to see if you, me, and a real kitchen could actually pull it off without pro equipment: everyday ingredients, simple steps, wow results. Not tonight’s battle? Get it via food delivery near you instead.

The ingredient list to grab before diving in

  • Ground meat: ideally beef, or a beef/pork mix (more flavour).
  • Onion + garlic: the absolute basics, instant flavour.
  • Carrot + celery: the little duo that brings sweetness and depth to the sauce.
  • Tomato paste + canned tomatoes (crushed): the foundation of the ragù.
  • Herbs: bay leaf, thyme, oregano (fresh basil is the killer bonus).
  • Red wine (optional but recommended): enriches the sauce.
  • Milk: yes, really, Ramsay adds a splash to soften the acidity of the tomatoes.
  • Béchamel: butter + flour + milk + a pinch of nutmeg (ready-made is fine, no judgment).
  • Lasagna sheets: fresh, precooked or dried, all work.
  • Cheese: mozzarella for the melt + parmesan for the crispy golden topping.

Let’s cook: step by step

Step 1: Prep like a pro (or at least fake it)

Start with the sacred base: onion, carrot, celery, garlic, finely chopped. A drizzle of olive oil in a big pan, soften the veggies. Add the ground meat and brown it well, really brown. Then tomato paste + canned tomatoes, stir, add the herbs and a glass of red wine. Let it simmer gently until the sauce thickens and your kitchen smells like Italy.

Step 2: The béchamel (don’t panic)

Melt butter in a saucepan, add flour (congrats, that’s a roux), then pour in warm milk little by little, whisking constantly. Lumps happen, keep whisking, they smooth out. Salt, pepper, a pinch of nutmeg. Silky, creamy béchamel.

Step 3: The assembly (aka Lasagna Tetris)

A thin layer of meat sauce at the bottom, then lasagna sheets, meat sauce, a bit of béchamel, cheese, and repeat. Finish with a layer of béchamel and a mountain of cheese. The golden rule.

Step 4: Baking and… waiting

Into the oven at 180 °C (350 °F) for about 40 minutes, cover with foil first, then remove it so the top browns into a golden crust. Then the hardest part: let it rest 10–15 minutes, or it collapses into lasagna soup.

The final test

The layers held, the cheese was bubbling, the flavours were rich and comforting. Honestly worth it, but this isn’t your average 8 p.m. Tuesday dinner, and your sink will look like a battlefield.

Our honest verdict

  • Taste: rich, deep, proper comfort food.
  • Wow factor: high.
  • Effort & dishes: significant.
  • Timing: not a quick weeknight meal.

Short on time (or patience)? Order lasagna and other Italian classics on OnlyEat, delivered across the zones we cover in the West of Mauritius.

Want to keep cooking? Browse our Mauritian recipes, from homemade dholl puri to eggless tiramisu.

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