Jamie Oliver Lamb Lasagna Recipe

This Jamie Oliver Lamb Lasagna Recipe is a glorious twist on traditional lasagna. With hearty layers of ground lamb, rich tomato sauce, creamy ricotta, tangy feta, and a hint of fresh rosemary and lemon, it’s bursting with flavor in every bite. I made this for a cozy Sunday dinner, and it was such a hit with the family—comforting, aromatic, and full of personality. (inspired by Jamie Oliver)

Ingredients Needed

For the Meat Sauce:

• 2 teaspoons olive oil
• 1 ½ cups chopped onion
• 1 ½ tablespoons minced garlic
• 1 tablespoon chopped fresh rosemary
• 9 ounces lean ground lamb
• 9 ounces extra-lean ground beef
• 1 ¼ cups unsalted chicken stock
• ¾ teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes, undrained
• 1 (14-ounce) can crushed tomatoes, undrained

For the Ricotta Layer:

• 1 ¼ cups part-skim ricotta cheese
• ½ teaspoon grated lemon rind

For Assembling:

• 9 no-boil lasagna noodles
• Cooking spray
• 3 ounces feta cheese, crumbled (about ¾ cup)
• 3 tablespoons chopped fresh flat-leaf parsley

How To Make Jamie Oliver Lamb Lasagna

Prep the Meat Sauce:

Start by heating olive oil in a large skillet over medium-high heat. Add the chopped onion, garlic, rosemary, lamb, and beef. Cook everything together for about 14 minutes, stirring occasionally, until the meat is browned and nicely crumbled. This is where the deep, savory flavor starts to build.

Next, pour in the chicken stock and simmer for around 3 minutes to deglaze the pan—make sure to scrape up all the flavorful bits stuck to the bottom. Then, stir in both cans of crushed tomatoes, along with the salt and pepper. Bring it all to a boil, then reduce the heat and let it simmer for another 4 minutes. The sauce should thicken slightly and smell amazing.

Mix the Ricotta:

In a small bowl, mix the ricotta with grated lemon rind. The lemon adds such a fresh, bright note—it’s a clever twist that really wakes up the flavor.

Assemble the Lasagna:

Spray an 11×7-inch glass or ceramic baking dish with cooking spray, then spread 2 cups of the tomato meat sauce across the bottom. Place 3 no-boil lasagna noodles on top, ricotta-side up. Add another 2 cups of sauce and repeat the layering twice more. Finish with the last of the sauce and sprinkle crumbled feta cheese all over the top.

Bake:

Cover the dish with foil and bake at 375°F for 40 minutes. Then uncover and let it rest for 10 minutes before serving. This allows everything to settle and meld beautifully.

Why I Love This Recipe

I made this Jamie Oliver Lamb Lasagna Recipe for a family dinner and it truly brought everyone to the table with smiles. The combo of lamb and beef creates a rich, satisfying base, while the feta and lemon zest bring unexpected brightness. It’s the kind of dish that feels both rustic and a little fancy—definitely going into our regular rotation.

Recipe Tips

• Use quality lamb: It really makes a difference in flavor—go for lean but not too lean for best results.
• No-boil noodles tip: Don’t oversauce each layer, or your lasagna might end up too wet.
• Let it rest: Resting for 10 minutes after baking helps it hold together better when sliced.
• Herb swap: No rosemary? Try thyme or oregano.
• Cheese twist: Can’t find feta? Crumbled goat cheese works beautifully too.

How To Store This Jamie Oliver Lamb Lasagna Recipe

At Room Temperature:

Leave it out no longer than 2 hours after baking. After that, it needs to be stored safely.

In the Fridge:

Pop leftovers in an airtight container and refrigerate for up to 5 days. It tastes even better the next day!

In the Freezer:

Wrap individual portions in foil or store in freezer-safe containers. Freeze for up to 3 months.

Reheating:

• Oven: Reheat at 350°F, covered with foil, for 20–25 minutes.
• Microwave: Heat in a microwave-safe dish for 1 to 1½ minutes on medium.
• Air Fryer: Preheat to 375°F and warm for 10 minutes.

Nutrition Facts (per serving)

• Calories: 520
• Carbs: 46g
• Protein: 20g
• Fat: 30g
• Sugar: 15g
• Fibre: 12g
• Sodium: 1,070mg

Let’s Answer a Few Questions!

Is it better to make lamb lasagna a day ahead?
Totally! The flavors deepen overnight, and it’s one less thing to cook the day of.

How do I keep my lamb lasagna from falling apart?
Let it rest before serving and don’t overdo the sauce layers—it helps everything stay firm.

Why is my lamb lasagna runny?
Too much moisture—try reducing the sauce more or draining the tomatoes a bit before adding.

Can I use just lamb or beef?
Absolutely. Just lamb will give it more of a Mediterranean vibe, while just beef keeps it classic.

What’s a good side dish for this?
A fresh green salad or roasted veggies balance the richness perfectly.

Try More Recipes:

• Jamie Oliver Beef Cheek Ragu
• Jamie Oliver Lamb Shank Recipe
• Jamie Oliver Normandy Pork Casserole