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Jamie Oliver Lasagne Recipe
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Perfectly balanced layers every time!|Sauce recipe is absolutely incredible!|Kids asked for seconds immediately!|Better than any restaurant version!|Cheese melts beautifully throughout layers!|Following this recipe changed everything!|Worth the extra prep time!|Family favorite for Sunday dinners!
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Jamie Oliver Lasagne Recipe
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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

30 mins

Cook

45 mins

Serve

6

Kcal

420
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Ingredients

Directions

FAQ for
Jamie Oliver Lasagne Recipe

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.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.
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Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the finely chopped onion, diced carrots, and celery, cooking for about 8-10 minutes until the vegetables are soft and starting to caramelize. Stir occasionally to prevent sticking and ensure even cooking." }, { "@type": "HowToStep", "name": "Brown the beef", "text": "Add the minced garlic to the pan and cook for another minute until fragrant. Push the vegetables to one side of the pan and increase the heat to medium-high. Add the minced beef, breaking it up with a wooden spoon, and cook for 5-7 minutes until browned all over. Make sure to break up any large chunks for even cooking." }, { "@type": "HowToStep", "name": "Simmer meat sauce", "text": "Stir in the tomato purée and cook for 2 minutes to develop the flavor. Add the chopped tomatoes, red wine (or stock), bay leaves, and oregano. Season generously with salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low and let it bubble away for 45 minutes to 1 hour, stirring occasionally. The sauce should be thick and rich when ready." }, { "@type": "HowToStep", "name": "Make white sauce", "text": "While the meat sauce is simmering, prepare the white sauce. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to create a roux. Gradually add the milk, whisking constantly to prevent lumps from forming. Continue cooking and stirring for 5-8 minutes until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and half of the grated Parmesan cheese." }, { "@type": "HowToStep", "name": "Prepare dish", "text": "Remove the bay leaves from the meat sauce and taste for seasoning, adjusting with salt and pepper as needed. Grease a 23cm x 30cm baking dish with a little olive oil. Spread a thin layer of the meat sauce across the bottom of the dish, followed by a layer of lasagne sheets, ensuring they don't overlap too much." }, { "@type": "HowToStep", "name": "Layer ingredients", "text": "Continue layering: spread one-third of the remaining meat sauce over the pasta, then drizzle over some white sauce and sprinkle with a handful of mozzarella. Repeat this process twice more, finishing with a final layer of lasagne sheets. Pour the remaining white sauce over the top, ensuring it covers the pasta completely, then sprinkle with the remaining Parmesan and mozzarella cheeses." }, { "@type": "HowToStep", "name": "Bake and rest", "text": "Cover the lasagne with foil and bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and bubbling around the edges. The pasta should feel tender when pierced with a knife. Allow the lasagne to rest for 10-15 minutes before serving - this helps it hold its shape when cut. Garnish with fresh basil leaves and serve with a simple green salad." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": 4.9, "bestRating": 5, "worstRating": 1, "ratingCount": 1 }, "review": [ { "@type": "Review", "author": { "@type": "Person", "name": "Peter Martin" }, "datePublished": "", "reviewBody": "The slow-simmered ragu develops incredible depth while the creamy béchamel creates perfect texture contrast between layers.", "name": "Chef's Rating", "reviewRating": { "@type": "Rating", "ratingValue": 4.9, "bestRating": 5, "worstRating": 1 } } ] }
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