Jamie Oliver’s Lamb Lasagna is a twist on the classic Italian dish, using tender lamb in place of the usual beef. It’s rich, hearty and packed with flavor. This version brings a balance of textures, with soft layers of pasta, creamy béchamel sauce and a beautifully spiced lamb ragu. Jamie’s version stands out because of its focus on fresh ingredients and homemade components. nothing too fancy, just simple, delicious food made with love. The lamb ragu is simmered with garlic, rosemary and tomatoes and the bechamel sauce is perfectly velvety, tying everything together into a comforting, indulgent meal. It’s a family-sized dish that’s perfect for gatherings or for a special weeknight dinner.
Jamie Oliver Lamb Lasagna Recipe
Ingredients Needed
For the lamb ragu:
- Ground lamb – The star of the dish. Tender and full of flavor, it gives the lasagna a rich, deep taste.
- Olive oil – To sauté and add a bit of richness to the base.
- Onion – Sweet and savory, it forms the foundation of the ragu.
- Carrot – Adds natural sweetness and depth.
- Celery – Adds crunch and freshness.
- Garlic – For that delicious aromatic kick.
- Rosemary – A robust herb that pairs perfectly with lamb.
- Tomato paste – Deepens the flavor of the sauce and adds richness.
- Canned tomatoes – To give the sauce its luscious, tangy base.
- Red wine – Optional but adds a lovely complexity to the sauce.
- Salt and pepper – For seasoning.
For the béchamel sauce:
- Butter – The base for the creamy sauce.
- Flour – To thicken the sauce into a perfect, smooth texture.
- Milk – You need milk to make it creamy.
- Nutmeg – A pinch of nutmeg adds a warm, aromatic touch.
- Cheese – Parmesan is great and some mozzarella for that melty, stretchy goodness.
For the lasagna:
- Lasagna sheets – Fresh or dried, depending on your preference.
Equipment Needed
You don’t need anything too complicated but here are the basics:
- Large pan or pot. For cooking the lamb ragu. Ideally, you want something that can hold all those ingredients and allow them to simmer together.
- Baking dish – A large rectangular or square dish will work best to layer everything up.
- Whisk – To get that béchamel smooth and lump-free.
- Large spoon or spatula. For stirring both the ragu and béchamel sauce.
- Saucepan – For making the béchamel sauce.
- Knife and chopping board. For prepping your vegetables and herbs.
How To Make Jamie Oliver’s Lamb Lasagna
- Start with the ragu: In a large pan, heat some olive oil. Add finely chopped onion, carrot and celery. Let them cook gently until soft, about 10 minutes. Add minced garlic and chopped rosemary. Stir for a minute until fragrant.
- Cook the lamb: Add the ground lamb to the pan, breaking it up as it cooks. Brown the meat thoroughly. this helps develop the flavor. Once browned, add tomato paste and let it cook for a few minutes. Pour in the canned tomatoes and a splash of red wine (if you’re using it). Let this simmer on low heat for at least 45 minutes, stirring occasionally. The longer it simmers, the better the flavor.
- Make the béchamel: In a saucepan, melt butter over medium heat. Add the flour, whisking constantly until it forms a smooth paste. Gradually add milk while whisking to avoid lumps. Bring it to a simmer until it thickens and then season with salt, pepper and a pinch of nutmeg.
- Layer the lasagna: Preheat your oven to 180°C (350°F). Start with a spoonful of the ragu at the bottom of your baking dish to prevent sticking. Layer your lasagna sheets on top. Then add a generous amount of ragu, followed by béchamel and sprinkle with grated cheese. Repeat the layers, finishing with a top layer of cheese.
- Bake: Place the lasagna in the oven for about 45 minutes or until the top is golden and bubbling. Let it rest for 10 minutes before serving.
What I Learnt
Making Jamie Oliver’s Lamb Lasagna taught me the importance of layering flavors. The lamb ragu needs time to break down and develop depth and the béchamel isn’t just a creamy layer. it adds a comforting, smooth contrast to the richness of the lamb. I also learned that simplicity really shines here; each ingredient has its moment without overshadowing the others. The trick is letting everything cook low and slow, from the ragu to the béchamel and assembling it carefully for a perfect bite every time.
Recipe Tweaks For Jamie Oliver’s Lamb Lasagna
Jamie Oliver’s lamb lasagna is a brilliant take on the classic, bringing in the richness of lamb to elevate the dish. But, if you’re feeling experimental, there are plenty of ways to tweak this recipe to suit your tastes.
1. Spice it up:
Instead of sticking with the classic herbs, you could play around with different spices. A pinch of cumin or cinnamon will add an unexpected depth to the lamb, making it even more aromatic. If you like heat, a touch of chili flakes or some finely chopped fresh chilies will give it a nice kick.
2. Add a veg boost:
Want to sneak in more vegetables? You can layer in some roasted root veggies like carrots, parsnips or zucchini. They’ll blend in beautifully with the lamb sauce and add some sweetness and texture to each bite. A handful of spinach or kale in the ricotta layer would also be a nice touch if you’re looking to boost the greens.
3. Try different cheeses:
While ricotta and mozzarella are classic choices, you could switch things up by adding a little bit of goat cheese or feta to the ricotta mixture for extra tanginess. Or, mix in some parmesan for a nutty flavor in the white sauce. Even a dusting of sharp cheddar on top will give you that golden crust with a punch of flavor.
4. Use a different pasta:
Jamie uses regular lasagna sheets but if you’re in the mood to experiment, try a different pasta shape. Fresh pappardelle or even wide egg noodles would work beautifully with the lamb ragu. It’ll change up the texture and make the dish feel a bit more gourmet.
5. Make it lighter:
If you want a lighter version, you can swap out the lamb for turkey or chicken. Ground turkey or lean chicken breast can still deliver great flavor but with fewer calories. You could also replace the full-fat dairy in the white sauce with a lighter version, like a combination of ricotta and low-fat milk.
Storage Tips For Leftovers
Lasagna is one of those dishes that actually improves after sitting for a day or two. If you’re lucky enough to have leftovers, here’s how to store them properly:
1. Refrigerating:
If you plan to eat the leftovers within a few days, store them in an airtight container in the fridge. Jamie’s lamb lasagna will keep fresh for 3-4 days. Make sure it’s cooled completely before sealing the container to avoid condensation inside. If you’re storing it as slices, it’s a good idea to wrap each portion in foil before placing it in the container to keep everything intact.
2. Freezing:
You can freeze lamb lasagna for up to 3 months. If you’re freezing a whole batch, it’s best to do so before baking. Assemble the lasagna, wrap it tightly in foil and plastic wrap and pop it in the freezer. When you’re ready to bake, thaw it overnight in the fridge and then cook it as usual. If you’re freezing individual portions, just slice them and wrap each portion tightly before freezing. You can reheat frozen lasagna directly from the freezer or thaw it first, depending on your schedule.
3. Reheating:
When reheating lasagna, it’s best to cover it with foil in the oven so it doesn’t dry out. Heat it at 350°F (175°C) for about 20-25 minutes or until it’s piping hot. If you’re microwaving, add a splash of water or sauce to keep it moist and cover it with a microwave-safe lid to ensure even reheating.
What To Eat With Jamie Oliver’s Lamb Lasagna?
Lasagna is a hearty dish, so you’ll want sides that balance it out without overshadowing it. Here are some ideas:
1. A Crisp Green Salad:
You can’t go wrong with a simple green salad on the side. Try a mix of arugula, baby spinach and rocket, dressed with a lemony vinaigrette. The acidity and freshness will cut through the richness of the lasagna and keep everything light.
2. Roasted Vegetables:
Seasoned roasted veggies like carrots, broccoli or cauliflower make for a perfect complement. Their natural sweetness will pair nicely with the savory lamb and add a nice textural contrast to the soft lasagna.
3. Garlic Bread:
It’s hard to resist the classic combination of lasagna and garlic bread. The crunchy, buttery bread is perfect for sopping up the leftover sauce and the garlic flavor adds an extra layer of deliciousness.
4. A Glass of Red Wine:
If you’re into wine pairings, a nice glass of full-bodied red wine, like a Chianti or a Sangiovese, will complement the richness of the lamb. The tannins in the wine will balance out the fat in the dish, creating a perfect match.
5. Grilled Asparagus or Green Beans:
These veggies are light but pack a punch in terms of flavor. A touch of lemon zest, olive oil and sea salt is all you need to elevate them and balance out the lasagna.
FAQs
Can I Make Jamie Oliver’s Lamb Lasagna Ahead Of Time?
Yes! You can prepare it a day before and refrigerate it. Just bake it when you’re ready to serve.
What Makes Jamie Oliver’s Lamb Lasagna Different From Others?
His recipe uses rich lamb mince, fresh herbs, and a creamy béchamel sauce, creating a bold, flavorful twist on traditional lasagna.
Is Jamie Oliver’s Lamb Lasagna Spicy?
It’s not overly spicy, but the recipe includes a pinch of chili flakes for a little kick, which you can adjust to taste.
