Jamie Oliver Lamb Lasagna Recipe [Tips & Tricks]

I still remember the first time I tried Jamie Oliver’s Lamb Lasagna. It was a chilly evening, the kind where you just want something hearty and comforting. I was a bit skeptical-lasagna with lamb instead of the usual beef? But the moment I took that first bite, I knew I had discovered something special. The rich lamb, the layers of creamy béchamel, the punch of herbs-all melded into a dish that felt both rustic and luxurious.

This recipe quickly became my go-to for family dinners and special occasions. It’s the perfect way to impress guests without spending hours in the kitchen. Plus, it’s a great twist on a classic that brings new flavors to the table.

Jamie Oliver’s Lamb Lasagna Recipe

Jamie Oliver’s take on lamb lasagna takes a classic Italian favorite and gives it a British countryside twist. Instead of ground beef or pork, he uses tender minced lamb. This choice adds depth, earthiness, and a little gamey note that pairs beautifully with aromatic herbs.

The lasagna layers are built with:

• Slow-cooked lamb ragu packed with tomatoes and herbs
• Creamy béchamel sauce that binds everything together
• Sheets of tender pasta
• Generous amounts of cheese for gooey indulgence

The result is a layered masterpiece that’s rich, comforting, and full of character. It’s a dish that invites sharing and enjoying slowly, savoring each forkful.

Ingredients Needed

I love how Jamie’s recipes use straightforward, fresh ingredients you can find easily. Here’s what you’ll need for the lamb lasagna:

For The Lamb Ragu

• 500g minced lamb (choose good quality, preferably from a trusted butcher)
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 carrots, diced small
• 2 sticks celery, diced small
• 2 tbsp olive oil
• 400g canned chopped tomatoes
• 2 tbsp tomato purée
• A handful of fresh rosemary and thyme (or 1 tsp dried)
• Salt and black pepper to taste
• Red wine (optional but recommended for richness)

For The Béchamel Sauce

• 50g butter
• 50g plain flour
• 600ml whole milk, warmed
• A pinch of nutmeg
• Salt and pepper

For Assembly

• Fresh lasagna sheets (or dried, if preferred)
• 150g grated mozzarella
• 100g grated Parmesan
• Olive oil for drizzling

How To Make Jamie Oliver’s Lamb Lasagna

When I first cooked this, I followed Jamie’s steps closely, and it made the whole process feel easy and approachable.

Step-by-step

1. Make The Lamb Ragu

   • Heat olive oil in a large pan over medium heat.
   • Add onions, carrots, celery, and garlic. Cook gently until soft and sweet (about 10 minutes).
   • Toss in the minced lamb. Brown it well to build flavor, breaking it up with a spoon.
   • Stir in tomato purée and canned tomatoes.
   • Add rosemary, thyme, salt, and pepper.
   • If you’re using red wine, pour some in and let it simmer until reduced.
   • Lower heat and let the sauce bubble gently for at least 30 minutes, stirring occasionally.

2. Prepare The Béchamel Sauce

   • Melt butter in a saucepan.
   • Stir in flour and cook for 1-2 minutes to make a roux.
   • Gradually whisk in warm milk to avoid lumps.
   • Keep stirring until the sauce thickens.
   • Season with salt, pepper, and a pinch of nutmeg.

3. Assemble The Lasagna

   • Preheat your oven to 180°C (350°F).
   • In a baking dish, spread a thin layer of lamb ragu.
   • Add a layer of lasagna sheets.
   • Spoon over a layer of béchamel sauce, then sprinkle some mozzarella and Parmesan.
   • Repeat layers until you run out of sauce and sheets. Finish with cheese on top.
   • Drizzle a little olive oil over the top.

4. Bake

   • Place in the oven for about 40 minutes until bubbling and golden on top.
   • Let it rest for 10 minutes before serving. This helps it set for neat slices.

Ingredient Science Spotlight

One of the coolest things about this recipe is how the ingredients interact to build flavor and texture.

• Minced Lamb: Lamb has a higher fat content than beef, which means the ragu stays moist and flavorful. The fat also helps carry the aroma of the herbs.
• Carrots, Celery & Onion (Mirepoix): This classic combo creates a sweet, savory base that balances the richness of the meat.
• Tomato Purée & Canned Tomatoes: Tomato purée is concentrated, giving the sauce a deep umami flavor and thick texture. The canned tomatoes add freshness and acidity, cutting through the fat.
• Béchamel Sauce: The roux (butter + flour) thickens the milk to a velvety sauce that adds creaminess without heaviness. Nutmeg adds subtle warmth and complexity.
• Cheese: Mozzarella melts beautifully, giving stretchiness, while Parmesan adds sharpness and a crispy top crust.

Expert Tips

From personal experience and Jamie’s own advice, here are some nuggets to make your lamb lasagna next-level:

• Brown the lamb properly. Don’t rush this step; it’s where you get that deep meaty flavor.
• Don’t skimp on the slow simmer. The longer the ragu cooks, the more the flavors develop.
• Use fresh herbs if possible-they brighten the dish more than dried.
• Warm the milk before adding it to the béchamel to avoid lumps and speed up thickening.
• Let the lasagna rest after baking. It holds the layers together and makes slicing easier.
• If you want a crispier top, broil for 2-3 minutes at the end, but watch carefully!

Recipe Variations

Jamie’s recipes always invite creativity. Here are some ways I’ve tweaked it over time:

• Add a touch of spice: Throw in a finely chopped chili or a pinch of chili flakes in the ragu.
• Vegetable boost: Add chopped mushrooms or spinach to the lamb ragu for extra depth.
• Swap the lamb: If lamb isn’t your thing, try turkey mince or a mix of beef and pork.
• Cheese swaps: Use goat cheese in place of mozzarella for a tangy twist.
• Gluten-free: Use gluten-free pasta sheets or zucchini slices as a low-carb alternative.
• Make it creamy: Stir a dollop of crème fraîche into the béchamel for richness.

Final Words

I can’t recommend Jamie Oliver’s Lamb Lasagna enough. It’s a dish that feels like a warm hug on a plate. Every bite tells a story of slow-cooked love, rich flavors, and that special touch of home cooking.

If you want to impress your family or friends with something hearty and memorable, this recipe will not let you down. Plus, it’s surprisingly simple to make-even if you’re not a kitchen expert.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Lamb Lasagna?

You’ll need lamb mince, onions, garlic, tomatoes, carrots, fresh herbs, lasagna sheets, and a few other basics like cheese, butter, and flour.

How Long Does It Take To Make Jamie Oliver’s Lamb Lasagna?

It takes about 1 hour to prep and 45 minutes to cook, so around 1 hour and 45 minutes total.

Can I Make Jamie Oliver’s Lamb Lasagna In Advance?

Yes, you can prepare it a day ahead and store it in the fridge. Just bake it when you’re ready!

Can I Freeze Jamie Oliver’s Lamb Lasagna?

Definitely! You can freeze it before or after baking. Just make sure it’s cooled properly before you freeze it.

Is Jamie Oliver’s Lamb Lasagna Spicy?

It’s not particularly spicy, but the garlic, onions, and herbs give it a lot of flavor!

Can I Use Beef Instead Of Lamb For The Lasagna?

Yes, you can substitute beef for lamb. It will change the flavor a bit, but still delicious!

Do I Need To Pre-cook The Lasagna Sheets?

No, you don’t need to cook them beforehand if you’re using fresh or no-boil lasagna sheets.

What Cheese Is Best For Jamie Oliver’s Lamb Lasagna?

Jamie suggests a mix of mozzarella and parmesan for the perfect cheesy topping.

How Do I Make The Béchamel Sauce For The Lasagna?

Make a simple béchamel with butter, flour, milk, and a pinch of nutmeg. It’s creamy and smooth!

Can I Add Vegetables To Jamie Oliver’s Lamb Lasagna?

Yes! You can throw in spinach, zucchini, or mushrooms for extra flavor and texture.