Lasagne al Forno (Gordon Ramsay's)

Gordon Ramsay's Classic Lasagne Al Forno features a rich beef Bolognese (ragù) and a smooth, cheddar-enhanced white sauce (béchamel), layered with non-cook lasagna sheets and baked until golden. Ramsay always uses dry pasta sheets in his lasagna - and he doesn't pre-boil it either. But it's not just a time-saver. “For me, they are way better than the fresh because they hold texture once it bakes in the oven for 60-70 minutes. It helps to formulate the layers as well."

Bolognese Sauce (Ragù):
2 Tbsp. olive oil
½ large onion, peeled and grated
1 large carrot, peeled and grated
2 cloves garlic, peeled and crushed
2 pinches dried oregano
ground beef (300 g)
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 bay leaf
2 Tbsp. red wine (30 mL)
1 can chopped tomatoes (400 g)
milk (50 mL)
sea salt
black pepper, freshly ground

Cheese Sauce (Béchamel):
butter (25 g)
plain flour (25 g)
milk, cold (300 mL)
1 pinch ground nutmeg
cheddar cheese, freshly grated (60 g)
sea salt
black pepper, freshly ground

Assembly:
6 'non pre cook' lasagne sheets
Parmesan cheese, freshly grated (30 g)
1 pinch oregano

Salad:
1 tsp. Dijon mustard
1 Tbsp. white wine vinegar
1 round lettuce head, rinsed and dried

Make the Bolognese Sauce (Ragù):
In a large skillet add the olive oil. Add the grated onion, carrot, crushed garlic, oregano, bay leaf, Worcestershire sauce, salt and pepper. Cook for 2 minutes.

Add the ground beef and brown it, then stir in the tomato purée. Pour in the red wine and cook until it evaporates. Then add the chopped tomatoes and simmer.

Finally, add the milk and remove from the heat.

Make the Cheese Sauce (Béchamel):
For the cheese sauce, melt the butter, add flour and stir to form a roux. Gradually whisk in the cold milk and nutmeg. Cook until thickened. Stir in the cheddar cheese until melted and remove from heat. Season with salt and pepper.

Assemble and Bake:
Preheat an oven to 430°F (225°C).

Layer the Bolognese, lasagne sheets and cheese sauce in a baking dish. Repeat layers, top with remaining cheese sauce, Parmesan and oregano. Bake until golden and bubbling.

Rest and Serve:
Let the lasagne rest for 10-15 minutes. While it rests make the salad and dressing, then serve.