Jamie Oliver’s Lamb Lasagna is a rich and flavorful twist on the classic Italian favorite. Combining tender minced lamb, creamy béchamel sauce, and layers of pasta, this dish is perfect for a hearty family dinner or a special gathering.
Why This Recipe Is a Must-Try
- Unique twist: Lamb adds a bold and distinctive flavor.
- Rich and comforting: Perfect for a satisfying meal.
- Make-ahead option: Prepare in advance for easy entertaining.
- Crowd-pleaser: Loved by kids and adults alike.
- Customizable: Add your favorite herbs or vegetables.

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What Is Jamie Oliver Lamb Lasagna?
This lamb lasagna replaces the traditional beef with lamb, providing a rich and slightly sweet flavor. It features layers of pasta, a slow-cooked lamb sauce, béchamel, and cheese, baked until golden and bubbling.
Jamie Oliver Lamb Lasagna Ingredients
For the Lamb Sauce:
- 500g (1 lb) minced lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1 can (400g) chopped tomatoes
- 2 tablespoons tomato purée
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1 cup lamb or vegetable stock
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the Béchamel Sauce:
- 50g (3.5 tbsp) butter
- 50g (1/3 cup) plain flour
- 500ml (2 cups) milk, warmed
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
For Assembly:
- 200g (7 oz) lasagna sheets (fresh or dried)
- 1 cup grated mozzarella or Parmesan cheese
Step-by-Step Instructions to Prepare Jamie Oliver Lamb Lasagna
Step 1: Prepare the Lamb Sauce
- Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, cooking until softened, about 5 minutes.
- Add the minced lamb and cook until browned. Stir in the tomato purée, chopped tomatoes, oregano, cinnamon, and stock—season with salt and pepper.
- Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally until thickening.
Step 2: Make the Béchamel Sauce
- In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the warmed milk, ensuring no lumps form. Cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper.
Step 3: Assemble the Lasagna
- Preheat your oven to 200°C (400°F).
- In a baking dish, spread a thin layer of lamb sauce. Cover with lasagna sheets, followed by a layer of béchamel sauce. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce.
- Sprinkle grated cheese evenly over the top.
Step 4: Bake the Lasagna
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Step 5: Serve
- Let the lasagna cool for 5-10 minutes before slicing and serving.

What to Serve with Jamie Oliver Lamb Lasagna
- Garlic bread: A classic side to mop up the sauce.
- Green salad: Fresh greens with a tangy vinaigrette balance the richness.
- Roasted vegetables: Zucchini, eggplant, or peppers pair beautifully.
- Red wine: A robust red like Merlot complements the flavors.
Expert Tips for Mastering Jamie Oliver Lamb Lasagna
- Use fresh pasta: Fresh lasagna sheets cook faster and absorb the sauce better.
- Don’t rush the sauce: Slow cooking enhances the flavor of the lamb sauce.
- Layer evenly: Distribute the sauce and cheese evenly for consistent layers.
- Let it rest: Allow the lasagna to cool slightly before slicing for neater portions.
- Make it ahead: Assemble and refrigerate overnight for even deeper flavors.
Variations of Jamie Oliver Lamb Lasagna
- Spicy version: Add chili flakes to the lamb sauce for heat.
- Vegetable twist: Incorporate spinach, zucchini, or eggplant into the layers.
- Cheesy upgrade: Mix Parmesan and mozzarella for a richer topping.
- Herbaceous flavor: Add fresh basil or parsley for a fragrant touch.
- Gluten-free option: Use gluten-free lasagna sheets and flour.
How to Store Leftovers Jamie Oliver Lamb Lasagna?
- Refrigerate properly: Store in an airtight container for up to 3 days.
- Freeze for later: Freeze portions in airtight containers for up to 2 months.
How to Reheat Jamie Oliver Lamb Lasagna?
- In the oven: Reheat at 180°C (350°F) for 15-20 minutes.
- In the microwave: Warm in 1-minute intervals until heated through.
- On the stovetop: Reheat individual slices in a skillet over low heat.
Nutrition Value (Per Serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 4g
FAQs
Can I use ground beef instead of lamb in this lasagna?
Yes, ground beef can be used as a substitute for lamb, but the flavor will be slightly different. Lamb provides a richer and slightly sweet taste.
How can I prevent my lasagna from being watery?
Ensure the lamb sauce is thick and well-reduced before layering. Also, avoid adding too much liquid to the béchamel sauce.
Can I make this lasagna gluten-free?
Yes, use gluten-free lasagna sheets and substitute the plain flour in the béchamel sauce with a gluten-free flour blend.
How do I store and reheat leftover lamb lasagna?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 15-20 minutes or in the microwave in short intervals.
Final Words
Jamie Oliver’s Lamb Lasagna is a hearty and flavorful dish that brings a unique twist to a classic recipe. With its rich lamb sauce, creamy béchamel, and perfectly layered pasta, this lasagna is a guaranteed hit for any occasion. Try it today for a comforting and satisfying meal!
Print
Jamie Oliver Lamb Lasagna Recipe
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Lamb Lasagna is a rich and flavorful twist on the classic Italian favorite. Combining tender minced lamb, creamy béchamel sauce, and layers of pasta, this dish is perfect for a hearty family dinner or a special gathering.
Ingredients
For the Lamb Sauce:
-
- 500g (1 lb) minced lamb
-
- 1 onion, finely chopped
-
- 2 garlic cloves, minced
-
- 1 carrot, finely diced
-
- 1 celery stick, finely diced
-
- 1 can (400g) chopped tomatoes
-
- 2 tablespoons tomato purée
-
- 1 teaspoon dried oregano
-
- 1 teaspoon ground cinnamon
-
- 1 cup lamb or vegetable stock
-
- 2 tablespoons olive oil
-
- Salt and freshly ground black pepper
For the Béchamel Sauce:
-
- 50g (3.5 tbsp) butter
-
- 50g (1/3 cup) plain flour
-
- 500ml (2 cups) milk, warmed
-
- 1/2 teaspoon nutmeg
-
- Salt and pepper to taste
For Assembly:
-
- 200g (7 oz) lasagna sheets (fresh or dried)
-
- 1 cup grated mozzarella or Parmesan cheese
Instructions
Step 1: Prepare the Lamb Sauce
-
- Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, cooking until softened, about 5 minutes.
-
- Add the minced lamb and cook until browned. Stir in the tomato purée, chopped tomatoes, oregano, cinnamon, and stock—season with salt and pepper.
-
- Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally until thickening.
Step 2: Make the Béchamel Sauce
-
- In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 1-2 minutes to form a roux.
-
- Gradually whisk in the warmed milk, ensuring no lumps form. Cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper.
Step 3: Assemble the Lasagna
-
- Preheat your oven to 200°C (400°F).
-
- In a baking dish, spread a thin layer of lamb sauce. Cover with lasagna sheets, followed by a layer of béchamel sauce. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce.
-
- Sprinkle grated cheese evenly over the top.
Step 4: Bake the Lasagna
-
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Step 5: Serve
-
- Let the lasagna cool for 5-10 minutes before slicing and serving.