.svg)
Jamie Oliver Lasagne Recipe
Learn how to make Jamie Oliver's quick and easy lasagne recipe with step-by-step instructions. This how to cook guide delivers restaurant-quality Italian comfort food perfect for family dinners.
Prep
Cook
Serve
Kcal
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 3 garlic cloves, minced
- 500g beef mince
- 150g pancetta or smoked bacon lardons
- 2 tbsp tomato purée
- 150ml red wine (optional, or extra stock)
- 2 x 400g tins chopped tomatoes
- 250ml beef stock
- 2 bay leaves
- 1 tsp dried oregano
- Salt and freshly ground black pepper
- 75g unsalted butter
- 75g plain flour
- 1 litre whole milk, warmed
- Pinch of grated nutmeg
- 100g Parmesan, finely grated, plus extra to finish
- 12 fresh lasagne sheets (or dried, no pre-cook needed)
- 125g mozzarella, torn
Step 1
Start with the ragù. Heat the olive oil in a large, heavy-based pan over a medium heat and add the onion, carrots and celery. Cook gently for 10 minutes, stirring often, until softened and just starting to turn golden at the edges.Step 2
Add the garlic and cook for a further minute, then turn the heat up to medium-high and add the beef mince and pancetta. Cook, breaking up the mince with a wooden spoon, for 8-10 minutes until well browned all over.Step 3
Stir in the tomato purée and cook for 2 minutes to deepen the flavour, then pour in the red wine, if using, and let it bubble away for 2-3 minutes until reduced by half.Step 4
Add the chopped tomatoes, beef stock, bay leaves and oregano, season well with salt and pepper, then bring to a simmer. Reduce the heat to low, partially cover, and let the ragù simmer gently for 1 hour, stirring occasionally, until rich, thick and deeply flavoured.Step 5
While the ragù simmers, make your béchamel. Melt the butter in a saucepan over a medium heat, stir in the flour and cook for 1-2 minutes to form a smooth paste. Take off the heat and gradually whisk in the warm milk, a splash at a time, until fully incorporated and lump-free.Step 6
Return the béchamel to a low-medium heat and cook, stirring constantly, for 5-6 minutes until thickened enough to coat the back of a spoon. Stir in the nutmeg and half the Parmesan, then season to taste. Remove the bay leaves from the ragù.Step 7
Preheat your oven to 190°C (170°C fan/375°F). In a large baking dish, spread a thin layer of ragù over the base, followed by a layer of lasagne sheets, then a layer of béchamel. Repeat these layers, ragù, pasta, béchamel, until you have used everything up, finishing with a generous layer of béchamel on top.Step 8
Scatter the torn mozzarella and remaining Parmesan over the top. Bake for 35-40 minutes, until deeply golden and bubbling, with the pasta tender when pierced with a knife. Leave to rest for 10 minutes before slicing, this helps it hold together beautifully when served.
What ingredients are used in Jamie Oliver Lasagne Recipe?
Key ingredients include lean minced beef, onions, carrots, celery, garlic, tinned tomatoes, tomato purée, red wine, lasagne sheets, butter, flour, milk, Parmesan cheese, mozzarella, and fresh herbs like oregano and basil.
How to cook Jamie Oliver Lasagne Recipe from Jamie Oliver at home?
Learn how to cook jamie oliver lasagne recipe by making a rich meat sauce with vegetables and beef, preparing a creamy white sauce, then layering both with pasta sheets and cheese before baking at 190°C for 40-45 minutes until golden and bubbling.
What's the best mince to use for homemade lasagne?
Lean minced beef (around 5% fat) works best for lasagne as it provides excellent flavour without excess grease. The meat should be browned properly and simmered for 45 minutes to 1 hour for the richest, most tender results.
How long should you cook lasagne in the oven?
Bake lasagne covered with foil for 25 minutes at 190°C, then remove foil and cook for another 15-20 minutes until golden brown and bubbling. Total cooking time is 40-45 minutes, plus 10-15 minutes resting time.
Can you make lasagne without red wine?
Yes, substitute red wine with beef stock for equally delicious results. The wine adds depth of flavour, but beef stock provides richness too. You could also use additional tinned tomatoes or tomato juice as an alternative.