I followed this recipe and my family loved it. Especially my father who recently passed away. He said it was the best lasagna he has ever eaten and enjoyed trying the parmeggiano plus mozarella. This recipe will forever be in my heart and memory of my beloved father.
It is my deepest condolences for the last of such an amazing man. I really appreciate how my recipe has become something memorable for the whole family and is an instrument for all the happy memories you have with your Father. You are a strong person and I appreciate your talent in the kitchen. Continue to cook and share your gifts to you friends and loved ones!
I'm from Brazil, and my husband, grandson of Italians, always made lasagna in the style that we Brazilians do, with corn, olives and other things. My husband didn't eat. He told me that he would like to eat real lasagna like the one his grandmother made, so I decided to make this recipe, and it was a success, my husband said it was the best he had ever eaten. thanks for sharing this wonderful recipe!
I'm thrilled to hear that you and your husband enjoyed the authentic lasagna recipe! It's wonderful to connect with your Italian heritage through food. If you have any other traditional Italian recipes you'd like to explore, feel free to let me know. Buon appetito! 🍝🇮🇹
I was just going to comment exactly that, I loved the lasagna tutorial but the baby is sooo adorable, I'm a mom of 5 btw and my husband won't be happy if he sees me having baby fever rn 🤭😂😂😂 he's done with little ones I think 😒😂
Hello Vincenzo I made your lasagne recipe ! Thank you so much. I saved it years ago before I ever properly tried it with love and beautiful ingredients. I could have followed 1 of the million lasagne recipes out there in the ether. However, your love and passion was enough to convince me not to skip any details and really put love into my lasagne. There was no doubting that lasagne was one of my favourite foods on the entire planet already … but your lasagne…WAS THE BEST THING I HAVE MADE IN MY LIFE ❤️ every mouthful was a bite of heaven! And sharing it with my loved ones is of a value I can never repay you Vincenzo my friend. * soffritto - all chopped to no bigger than a pinky nail - I like to cook very low and slow for 20-30 minutes rather than 5 minutes. Nothing browned, just turning translucent. * Mince - I use 500g of pork mince, 500g of beef mince. I take my time to break up the strands of mince in a large bowl until there are no clumps and both minces are “fluffy”. I do this while I watch my soffritto, washing hands to stir every so often. * Passata - I used 2 whole 700g bottles - saving some fresh for the top layer. All previous times when making bolognese and napolitana sauce, I have used canned diced tomatoes and tomato paste - this was my first time ever using passata and for me, the success of this ragu sauce would not be possible without the 2 bottles of “authentic” passata. I suggest anyone following this recipe not to overlook or replace this ingredient. * 1 cup of beautiful red wine - I mix my mince into my soffritto until grey/brown and raise the heat on my pan. Keep stirring while adding the 1 cup of wine over the mince and let the moisture evaporate before lowering temperature. * Here is where I add the Passata - 1.5 bottles or approximately 1100ml to the 1kg of mince. I stir though a generous amount of salt, with a small amount of dried oregano, basil, and white pepper for delicacy + 5 fresh leaves of basil. * Bring to a gentle but constant simmer, and cover with lid for 1 hour - checking to stir every 5-10 minutes Now this is where a brilliant recipe for lasagne actually changed my life…. The mince and Passata and soffritto began to ragu in a pot gently on my stove, filling the house with amazing rich smells of everything the human pallet desires. And as I approached the pot for stirring, my senses were overwhelmed until I couldn’t help but realise that I was being transported back into my Poppi’s kitchen. I’ve made many delicious meals. I’ve cooked a lot of commendable dishes. And when I’m most proud of my cooking, it’s when I know it’s something my grandparents would have loved to eat. But never in my life, have I quite been able to match the aromas and sensations of my Poppi Lou’s kitchen when we were lucky enough to visit him as a family and a ragu was simmering on his stove, a feast in preparation. This recipe gifted me that. I was totally stunned when I took a smell from the pot and I was transported back to my Poppi’s kitchen with the unparalleled aroma of this amazing ragu. I had to mention this. Because before the lasagne sheets, cheese, béchamel, and construction of the lasagne - this bolognese/ragu sauce will now forever be my go-to sauce for an elegant pasta dish. It’s flavour is incomparable. * For the construction of this lasagne - I used every bit of the sauce. However, it was a HUGE serving at the end - 16 servings total in my baking dish….. AND 6 LAYERS OF LASAGNE… you will need your family to help you finish this one if you make it full sized like I did ! (And don’t just buy 1 packet of lasagne sheets if you plan to make yours as big as i did) - expect to use almost 2 packets of ‘family sized’ 375g lasagne sheets. That is 1400ml passata, 1kg mince, about 650g lasagne sheets. * While we are on quantities, let’s get to the cheese! In total, I used about 800g total cheese over 6 layers! I recommend using 3 cheeses, 2 minimum and using the best quality available. I had 200g pecorino, 200g of provolone, 450g mozzarella. Provolone and pecorino were both bought in triangles, and freshly grated upon each layer. The mozzarella was bought fresh in a large ball, sliced into thin pieces and broken up to spread upon each layer. * Béchamel - 50g butter melted slowly. Add flour whisking over a low heat as to not let the butter and flower clump together. Slowly add 1 cup of milk, 1 small pour at a time while stirring through and thickening the flour and butter mixture. Once the milk is all added, continue to stir and remove from heat. Add salt and a small pinch of nutmeg, continuing to stir for mixing and thickening. * Construction - rub extra virgin olive oil over the entire inner surface of the lasagne dish. I use my index finger to ensure consistent seal without overusing the oil. On the bottom of the dish I put a small amount of the most oily part of the sauce across the base to prevent the bottom layer of lasagne sheets sticking. The next layer is the lasagne sheets, followed by the mince sauce. Then I layer mozzarella and grate pecorino and provolone, and spoon a small few lines of béchamel sauce to compete the layer. I reached 5 layers but still had enough sauce to complete a 6th, so I did so before using the final bit of fresh Passata to layer on top of the final lasagne. I baked the lasagne like this - saving 1/6 of the cheese to the side - covered with foil on 180 degrees for 20 minutes. I then removed the lasagne from the oven, took off the foil and added the final layer of cheese on top - returning to the oven for a further 10-15 minutes. It was a very big lasagne so depending on your size and oven, yours may not need this long cooking time. * When the lasagne is pulled out, just like Vincenzo says, let it cool. At least 20 minutes for me before I started to divide up portions - and when served it was still piping hot and ready to eat :) This recipe was exciting to make but it is now special and close to my heart. It will be used many times and loved by many people so thank you again. Me and my family are Australian. My mother is Italian. Her and my father visited Italy for 7 weeks during March and April this year, and upon their return home to Australia, this lasagne was part of the dinner I was able to welcome them home with. It fed us for days after and nobody complained about leftovers! I cannot appreciate your enthusiasm and love more - without it who knows if I would have ever had the joy of tasting this amazing treat
I especially like that you always give some recommendations on what else you can use in your recipes. They become so much more versatile this way. Very nice, Vincenzo!
The first time I tried to make lasagna I used dry pasta from the supermarket and it went really badly. Then I learned how to make fresh pasta with Vicenzo and followed this recipe to make the lasagna, the result is sensational, the flavor and especially the texture of the pasta, which is super smooth. Thanks for the recipes Vicenzo, keep up the good work and hugs from Portugal.
@@vincenzosplateJust found your channel today. I am very excited to try your recipe. Please tell me how to make fresh pasta or guide me to where you have a video of it. And yes, your son is simply the cutest.
That's a great tip for making a smooth béchamel sauce! Allowing the melted butter to cool slightly before adding the flour can help prevent lumps and ensure a silky texture. Thanks for sharing this helpful advice! 👨🍳🍽️
Our daughter Lizzie was exactly like Sebastian we have some amazing photos of her covered in ragu sauce 🤣 that was 32 years ago!! and She’s still crazy for her lasagne,😂🥂🥂🥂
As long as he stays in his domain he certainly is a maestro (and I think there is much more to discover in italian cuisine) PLEASE do not do any thai or mexican cuisine e.g. ;-)
The guy uses a stainless steel whisk in an aluminium pot and a bechamel has a studded onion in the milk .That is bayleaf studded into an onion with two cloves.
The cooking time isn't so bad. Just make a larger batch of the ragú - it will last a couple of days in the fridge and can be used for various dishes. And it gets better every time you re-heat it ;-) You can also put it in the freezer, where it will easily stay fresh for 2-3 months: just pre-portion it into frezzer-bags and squeeze them flat so that it freezes through quickly. That way you can easily make e.g. a tasty pasta bolognese in 10 minutes (basically the cooking time of the noodles): thaw the ragú in a pan while the pasta cooks; when the pasta is almost done add it into the ragú with a ladle of the water (which at this point contains starch from the noodles and will smoothly bind everything together, no need for extra milk or cream!) and finish cooking the pasta in the sauce. Add pepper (no salt, as there's already salt in the pasta water), herbs, parmiggiano/pecorino/grana, maybe a knob of butter, ... to taste & enjoy.
The only lasagna recipe you need. I watch this video every time I'm making lasagna 🤓 not because I need it, but because you explained it so amusingly 🙈 Love it!
Haha, I'm thrilled you find the video amusing and helpful! 🤗 Making lasagna is a joy, and I'm here to make it a tasty adventure for you. Keep rocking those lasagna creations! 👨🍳🍲🎉
Hello Vincenzo, it's my first time to make lasagna and i followed your recipe. It was truly awesome, my family loved it. I can't wait to try your other pasta dishes.
Vinczenzo is the boss! He makes meals that I want to try in an accessible, positive, polite , encouraging way that respects - I presume - Italian cuisine and helps people try making their own !
Vincenzo is indeed passionate about sharing accessible and respectful Italian cuisine. It's all about encouraging people to try their hand at cooking and enjoy the process. Stay tuned for more inspiring recipes! 👨🍳🍽️🇮🇹
Wait. Adult food?? In Italy, their legacy is passed from nonnas from one generation to other. Nothing is adult food there, unless you mean baking with alcohol..
Recently discovered your channel and love your authentic Italian recipes! My wife and I are looking forward to trying this one when we have some time. Btw, your son is adorable 🙂
I just made your version of chicken pasta yesterday for friends and it was an absolute hit and I'm now back to learn how to make a proper lasagna for next week's dinner party! I love the heart, humour and authenticity you bring to the kitchen and it's an honour to be able to recreate your recipes and show others what is possible with a little patience and a healthy respect for food. Thank you.
Thank you so much for your kind words! Cooking with heart and authenticity is what it's all about. I'm thrilled to hear that my recipes are making a difference in your kitchen. Keep spreading the joy of good food! 🍝👩🍳🎉
Why do I always watch these mouthwatering video's in the evening? I have to wait another full night before I can make it and satisfy my cravings 🙈 I love lasagna ❤
I made this lasagna last night, and i cannot express with words how delicious it was. Possibly one of the best meals i have ever made. It was decadent, rich, cheesy, flavorful.... all the things it should be. From the noodles to the ragu, i did it all your way, and hot holy heck its amazing. i did teak a liberty and top it with halved cherry tomatoes, in memory of my grandmother. she always did that. thanks so much for such a wonderful recipe , i wish i could send a picture and show it off lol.
I'll be making this today ♡♡♡♡ perfectly balanced. I will use buffalo mozzarella, parmesan, and peccorino I unfortunately couldn't get the other cheese. Thank you for your lovely videos. I loved the comment "if you can't find these cheeses, just move out" 😅 I've told my husband "we're moving!"
Thanks to you, I made "the best lasagna ever" -both my teenagers. I made the noodles from scratch, and you are absolutely right -such a huge difference from the box kind. Thank you again for sharing this recipe!
I'm thrilled to hear that you and your teenagers enjoyed the lasagna so much. Making the noodles from scratch really does make a big difference, doesn't it? It's my pleasure to share recipes, and I'm glad this one brought joy to your table.
I cooked it yesterday and OMG how wonderful it came out. I used shop lasagna sheets, but nevertheless it came out so very juicy and delicious 🤤🤤🤤. Thank you so much for the full description 😘
I made this exactly as you said, it I can now see why it is made this way - as you said, you can taste each thing, rather than any one thing dominating. Thanks!
I'm so glad you enjoyed the recipe! It's true, the balance of flavors is key. It's great to hear that you could taste each ingredient. Keep exploring and cooking delicious dishes! 🍽️👨🍳👌
I made this recipe today and WOW! This was the first time I used fresh pasta and it was amazing! I have to admit though Vincenzo, I added garlic ... just can't cook without garlic :-)
I’m planning on making this tomorrow and I was gonna make homemade lasagna noodles (you just can’t beat homemade lol) should I boil the noodles first or assemble it/bake it with them raw?
By just the look of that Beef Lasagnia, omg... Can't wait for this video. 🥰😍 Sebastian is so cute 😊 You look good together! 😊 Have a blessed and happy family! 🥰
Thank you so much for this recipe, I made it today and it's amazing. Even my youngest aka the most picky eater ate two pieces. Soooo worth to spend this time in the kitchen. And your Son is so adorable😍
This makes me feel much better, after watching this video. I made three trays of lasagna for a couple of families, making the lasagna the same way you're making yours! I was really worried if they liked it or not. I didn't add Ricotta, as I usually do, but I did add Provolone, Mozzarella (block), pecorino/parmesan, bechamel sauce, and beef, with soffrito. I didn't have a lot of tomato sauce, so it was more meat than tomato sauce. I made my own noodles, though (flour, eggs, water as needed). Thank you for making my worries melt away.
You can't go wrong with Vincenzo's lasagna recipe. I actually use ground turkey or ground chicken instead of beef and it works just as well...great winter food
I tried it tonight. Made the sauces yesterday and assembled with my kid today for some family time together in the kitchen. 10 minutes and it comes out of the oven. I can’t wait.
I'm going to make this recipe tomorrow. I'm making the ragout ahead of time, today. I decided to add a piece of beef marrow bone and let it cook with the rest of the sauce. I'm thrilled to find out how it's going to turn out!
That sounds like a fantastic addition! Cooking the sauce with a beef marrow bone can add a rich depth of flavor to your ragu. I hope it turns out incredibly delicious. Enjoy your cooking adventure tomorrow! 🍝👨🍳🇮🇹
Not sure what I make is still considered a Bechamel, but my personal favorite is a Sausage gravy. Very similar to a bechamel, but I don't start with a fresh pan. I use the sausage pan and the sausage grease in combination with a little butter to add the flour too. Then cook longer to lightly brown the flour before adding the cold milk slowly. Makes a browner gravy, and replacing the flour taste with a lite nutty flavor.
I made this except that I couldnt get provalone or pecorino this time. It was amazing and was so much better than the non traditional ones I have eaten before. The pasta was also so nice and delicate. Made the sheets to fit perfectly and also followed your passata video.
You're the best Italian cook on the planet period. You should have 250 Michelin stars because you keep everything authentic and share your secrets from the Italian cuisine to us. I'm from Holland and I'm glad that a lot of quality products you use are available to us except tomatoes..... They are watery red balls of junk with no taste so I've to use bottled passata or quality tin can tomatoes instead (Mutti or Pomi) . Thank you so much for sharing these authentic recipies. Your sence of humor make me smile. Cute little fellow, he wants to eat just like his father.
I like steamed cauliflower with bechamel. Basically that is how I make "creamed cauliflower" which might not be authentic, but it sure is good. Sometimes I add a little smoked paprika, or ground white pepper, or kashmiri chili to the bechamel if I want some kick.
Your variation of "creamed cauliflower" with bechamel and those flavorful additions sounds absolutely delicious! Cooking is all about creativity and making dishes that you enjoy, even if they have a unique twist. Keep experimenting and savoring those delightful flavors! 😊🍽️🌶️🧀
My mate works in a pub (UK) which serves homemade food. They use to use Dolmio jars to make the Lasagna but my mate does it this way and this Lasagna is the most popular on the menu everyone orders it and the place is packed to the point you have to prebook before the lasagna it wasn't too buay and didn't have to book. It's actually his secret but told me its from this video. Tried it myself and WOW its good!
I made this tonight. It's certainly not cheap to make but it is delicious. Passatta and Buffalo mottzarella are available at both big markets in Montreal
Hey vincenzo. Last I made some bolognese sauce you made with David. Only thing i did different, i used full beed instead of the mixed meat. That sauce was next level! A few days later i used the exact same sauce with some bechamel, mozzarella and parmesan for my fresh lasagne. It was even tastier than the pappardelle bolognese. You rock man! Also i use lucio's recipe for pizza / panuozzo etc. So tasty. Im from holland and always was in love with the italian cuisine. And i fall in love everyday a little bit more! Thank you for everything, you're really appreciated.
That's incredible! I'm thrilled to hear about your culinary adventures with my recipes. Your lasagna sounds divine! Keep spreading the love for Italian cuisine! Grazie mille! 🇮🇹🍝🍕
I only recently came across this recipe and made it today. It was well received by everyone. Really really really nice and it's the only way I will make lasagne from now on! Thank you. 🙂
What a beautiful lasagna 😍 it reminds me my mother's lasagna, made with love since I was a kid... I love it so much, everyone should eat it! Vincenzo what about a mozzarella at the top in order to get a light layer of melted mozzarella? Is this a good idea?
Not unless you let it finish to cook almost, then turns off the oven, put mozzarella go on and put ut back in for just a few minutes. Cheese on top, so delicizioso
Sorry 😔 my reply messages are late thank you so much for the beautiful red heart and beautiful message I was making my favourite recipe from 🍝 and tomato for dinner thank you the spaghetti cooks so beautifully your way it's the best way and has become my favourite recipe @Vincenzo's Plate😋😋🍅🍅🍝🍝👍👍😀😀❤️❤️🌹🌹
I have never, never, never, ever eaten in Italia so meat lasagna. Usually, the ones I've seen had just a few spots of meat and tomato sauce between layers. However, thank you for the recipe; it's an intriguing idea with pecorino, mozzarella, and a thick béchamel. I will definitely give it a try!
You're in for a treat! 🇮🇹🍝 Traditional meat lasagna in Italy varies by region. Our version with pecorino, mozzarella, and thick béchamel is worth trying. Enjoy! 😋👍
FINALLY someone on TH-cam who knows how to cook Italian food.... I have been making my grandmother’s recipe for this dish since I was 17 years old... most important ....TIME well said... but only difference is I put pork in as well ...
Oh man, I did this recipe yesterday and I've never had a better lasagna. This video deserves views in the billions, everyone should know this recipe. The only difference when I did it is that I made the pasta from scratch myself. Absolutely fantastic!
Yum looks delicious i am making this soon with few subs i love italian food sooooooooooooo much perfect for my after office meals love your recipes making me hungry Thanks Ramya
I absolutely love this style lasagna so I made this yesterday and cooked it for the family for dinner tonight. I knew the first comment I was going to get was, "It needs more Italian seasoning and garlic." and I was right. They are used to ground beef, onions, bell peppers and garlic cooked in a jar of "spaghetti" sauce with ricotta and mozzarella.....nasty. This lasagna was excellent!!! My son and I really, really enjoyed it! It's been some time since I've had a lasagna with bechamel sauce or even one this good for that matter.
Good evening chef, I've finaly tested your recipe, it was a bit of work but in the end the result gave me back some memory of my visits to italy that dated back to 20 years ago, especialy Rome. It changed from the lasagnas i can find in every shop in France, the added mix of cheese within layers, I had smoked mozarella with parmigianno regiano and manchego (softer spanish pecorino my cheese seller didnt have pecorino that day). It really gave the kick and the deep flavors I remembered.
Stumbled upon this video after making a lasagne yesterday. My first time making my own béchamel instead of store one and use fresh pasta sheets for first time also. It was ok, the meat sauce needed more love. I’m going to be using the recipe next time!
Vincenzo brought so much happiness in my kitchen and our belly's. Forever greatfull for teaching me how to cook proper Italian food. Thank you Vincenzo!
hi Vincenzo, I know this is 2 years after your video...but i made this tonight for my family, unfortunately had to go with the best tomato sauce I could find in the supermarket rather than make my own, and dried pasta (my supermarket only had 2 options for lasagna and both were dried), however, despite the imperfect ingredients, it came out amazing. I plan to do it again at some point once I find a source for the proper pasta and I plan to make my own tomato sauce for that one as well, thanks for the video absolutely everybody loved it! leftover Ragu is going to some kind of pasta dish for tomorrow.
@@vincenzosplate update: I finally convinced him to make this lasagna, and I am floored because it was the best I've ever tasted :D this made my week and I want to eat it again :')
Thank you for this lasagna recipe!! Wow wow wow. Sooooo good 👍 I made it to day for my family and they loved it! Me too! Yesterday I made your Italian meatballs! I’m in Vincenzo’s heaven right now! I’m Swedish 🇸🇪 bit my mouth is from Italy 🇮🇹
Oh man youre inspired me for Italian food i really like your videos . Allways got hungry watchig these videos and i got to make em too great job Vinchenzo.
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I have mastered this lasagna recipe for you. The goal is for you to make this magnificent dish in order to bring happiness into your belly 😍😍😍
Can’t wait
Sebastian is so cute 🥰. Does he eat lasagna or is he too young ?
I use bechamel mixed with 3 cheeses as top layer of Pasticio..the Greek version of Lasagna.
I'm learning. I understand the nutmeg. Why do you use béchsmel sauce?
@@irishpixierose To make is creamy. 👌🏻😊
I followed this recipe and my family loved it. Especially my father who recently passed away. He said it was the best lasagna he has ever eaten and enjoyed trying the parmeggiano plus mozarella. This recipe will forever be in my heart and memory of my beloved father.
It is my deepest condolences for the last of such an amazing man. I really appreciate how my recipe has become something memorable for the whole family and is an instrument for all the happy memories you have with your Father. You are a strong person and I appreciate your talent in the kitchen. Continue to cook and share your gifts to you friends and loved ones!
I'm so sorry for your loss
I didn’t expect to start crying from a lasagna recipe video 😢
What a beautiful memory. GOD bless 🙏
So sorry for your loss 😢
I'm from Brazil, and my husband, grandson of Italians, always made lasagna in the style that we Brazilians do, with corn, olives and other things. My husband didn't eat. He told me that he would like to eat real lasagna like the one his grandmother made, so I decided to make this recipe, and it was a success, my husband said it was the best he had ever eaten. thanks for sharing this wonderful recipe!
I'm thrilled to hear that you and your husband enjoyed the authentic lasagna recipe! It's wonderful to connect with your Italian heritage through food. If you have any other traditional Italian recipes you'd like to explore, feel free to let me know. Buon appetito! 🍝🇮🇹
@@vincenzosplatelet me tell you it's not true brazilians do lasagna like that! Corns and olives?! 😮 We don't use it on lasagna!
That beef lasagne looks great, but it is TOTALLY upstaged by that beautiful baby boy! Sebastian is truly adorable.
Hahahha thank you Cheryl, hes super cute 🥰
I was just going to comment exactly that, I loved the lasagna tutorial but the baby is sooo adorable, I'm a mom of 5 btw and my husband won't be happy if he sees me having baby fever rn 🤭😂😂😂 he's done with little ones I think 😒😂
Sebastian was ready for a bite
He has your eyebrows! (Dark auburn, instead.)
Sebastian is totally too cute... ❤❤❤
Hello Vincenzo
I made your lasagne recipe !
Thank you so much.
I saved it years ago before I ever properly tried it with love and beautiful ingredients. I could have followed 1 of the million lasagne recipes out there in the ether. However, your love and passion was enough to convince me not to skip any details and really put love into my lasagne.
There was no doubting that lasagne was one of my favourite foods on the entire planet already …
but your lasagne…WAS THE BEST THING I HAVE MADE IN MY LIFE ❤️ every mouthful was a bite of heaven! And sharing it with my loved ones is of a value I can never repay you Vincenzo my friend.
* soffritto - all chopped to no bigger than a pinky nail - I like to cook very low and slow for 20-30 minutes rather than 5 minutes. Nothing browned, just turning translucent.
* Mince - I use 500g of pork mince, 500g of beef mince. I take my time to break up the strands of mince in a large bowl until there are no clumps and both minces are “fluffy”. I do this while I watch my soffritto, washing hands to stir every so often.
* Passata - I used 2 whole 700g bottles - saving some fresh for the top layer. All previous times when making bolognese and napolitana sauce, I have used canned diced tomatoes and tomato paste - this was my first time ever using passata and for me, the success of this ragu sauce would not be possible without the 2 bottles of “authentic” passata. I suggest anyone following this recipe not to overlook or replace this ingredient.
* 1 cup of beautiful red wine - I mix my mince into my soffritto until grey/brown and raise the heat on my pan. Keep stirring while adding the 1 cup of wine over the mince and let the moisture evaporate before lowering temperature.
* Here is where I add the Passata - 1.5 bottles or approximately 1100ml to the 1kg of mince. I stir though a generous amount of salt, with a small amount of dried oregano, basil, and white pepper for delicacy + 5 fresh leaves of basil.
* Bring to a gentle but constant simmer, and cover with lid for 1 hour - checking to stir every 5-10 minutes
Now this is where a brilliant recipe for lasagne actually changed my life….
The mince and Passata and soffritto began to ragu in a pot gently on my stove, filling the house with amazing rich smells of everything the human pallet desires. And as I approached the pot for stirring, my senses were overwhelmed until I couldn’t help but realise that I was being transported back into my Poppi’s kitchen. I’ve made many delicious meals. I’ve cooked a lot of commendable dishes. And when I’m most proud of my cooking, it’s when I know it’s something my grandparents would have loved to eat. But never in my life, have I quite been able to match the aromas and sensations of my Poppi Lou’s kitchen when we were lucky enough to visit him as a family and a ragu was simmering on his stove, a feast in preparation. This recipe gifted me that. I was totally stunned when I took a smell from the pot and I was transported back to my Poppi’s kitchen with the unparalleled aroma of this amazing ragu.
I had to mention this. Because before the lasagne sheets, cheese, béchamel, and construction of the lasagne - this bolognese/ragu sauce will now forever be my go-to sauce for an elegant pasta dish. It’s flavour is incomparable.
* For the construction of this lasagne - I used every bit of the sauce. However, it was a HUGE serving at the end - 16 servings total in my baking dish….. AND 6 LAYERS OF LASAGNE… you will need your family to help you finish this one if you make it full sized like I did ! (And don’t just buy 1 packet of lasagne sheets if you plan to make yours as big as i did) - expect to use almost 2 packets of ‘family sized’ 375g lasagne sheets. That is 1400ml passata, 1kg mince, about 650g lasagne sheets.
* While we are on quantities, let’s get to the cheese! In total, I used about 800g total cheese over 6 layers! I recommend using 3 cheeses, 2 minimum and using the best quality available. I had 200g pecorino, 200g of provolone, 450g mozzarella. Provolone and pecorino were both bought in triangles, and freshly grated upon each layer. The mozzarella was bought fresh in a large ball, sliced into thin pieces and broken up to spread upon each layer.
* Béchamel - 50g butter melted slowly. Add flour whisking over a low heat as to not let the butter and flower clump together. Slowly add 1 cup of milk, 1 small pour at a time while stirring through and thickening the flour and butter mixture. Once the milk is all added, continue to stir and remove from heat. Add salt and a small pinch of nutmeg, continuing to stir for mixing and thickening.
* Construction - rub extra virgin olive oil over the entire inner surface of the lasagne dish. I use my index finger to ensure consistent seal without overusing the oil. On the bottom of the dish I put a small amount of the most oily part of the sauce across the base to prevent the bottom layer of lasagne sheets sticking. The next layer is the lasagne sheets, followed by the mince sauce. Then I layer mozzarella and grate pecorino and provolone, and spoon a small few lines of béchamel sauce to compete the layer. I reached 5 layers but still had enough sauce to complete a 6th, so I did so before using the final bit of fresh Passata to layer on top of the final lasagne. I baked the lasagne like this - saving 1/6 of the cheese to the side - covered with foil on 180 degrees for 20 minutes. I then removed the lasagne from the oven, took off the foil and added the final layer of cheese on top - returning to the oven for a further 10-15 minutes. It was a very big lasagne so depending on your size and oven, yours may not need this long cooking time.
* When the lasagne is pulled out, just like Vincenzo says, let it cool. At least 20 minutes for me before I started to divide up portions - and when served it was still piping hot and ready to eat :)
This recipe was exciting to make but it is now special and close to my heart. It will be used many times and loved by many people so thank you again. Me and my family are Australian. My mother is Italian. Her and my father visited Italy for 7 weeks during March and April this year, and upon their return home to Australia, this lasagne was part of the dinner I was able to welcome them home with. It fed us for days after and nobody complained about leftovers! I cannot appreciate your enthusiasm and love more - without it who knows if I would have ever had the joy of tasting this amazing treat
I'm a simple man, I see Vicenzo's recipe
I click
Hahahaha I lvoe it!
You should click and cook 😇
mee too... simply pragmatic! :-)
I especially like that you always give some recommendations on what else you can use in your recipes. They become so much more versatile this way. Very nice, Vincenzo!
You are so welcome! ❤🙏🏻 Are you going to make it?
@@vincenzosplate Definitely! I love Lasagna and yours looks delicious!
I just made this for my family tonight, the best lasagne I’ve ever had in my life, thank you!
oh wow 😍 I just love to hear that!! Grazieee
Love bechemel on plain toast..grew up on it & my son loves it as well.. it's a base for all my soups as well..
The first time I tried to make lasagna I used dry pasta from the supermarket and it went really badly. Then I learned how to make fresh pasta with Vicenzo and followed this recipe to make the lasagna, the result is sensational, the flavor and especially the texture of the pasta, which is super smooth. Thanks for the recipes Vicenzo, keep up the good work and hugs from Portugal.
Thank you for sharing your experience! I'm glad the fresh pasta made a difference in your lasagna. Sending warm hugs back to Portugal! 🇵🇹😊🍝
@@vincenzosplateJust found your channel today. I am very excited to try your recipe. Please tell me how to make fresh pasta or guide me to where you have a video of it. And yes, your son is simply the cutest.
A Béchamel tip: let the melted butter cool down before adding the flour, then you can add all the milk at once without risking dough lumps.
That's a great tip for making a smooth béchamel sauce! Allowing the melted butter to cool slightly before adding the flour can help prevent lumps and ensure a silky texture. Thanks for sharing this helpful advice! 👨🍳🍽️
Even better one....Buy it in a jar!
@@thepixalator6758why even bother making a lasagna buy the whole thing premade as well
What does the Bechamel sauce do for a dish! I haven't heard of it before or just didn't pay attention.
@@coryheckler2354 How do you do your lasagna, then?
Finalmente…uno dei pochi che cucina realmente ricette italiane senza modificare nulla… BRAVO !! 🇮🇹🇮🇹
grazieee 😍
Lies again? Suzuki Car Soccer Club
Sebastian is like “father how dare you torment me like this I demand you give me the lasagna” 🤣
Hahahahah exactly 🤣
Our daughter Lizzie was exactly like Sebastian we have some amazing photos of her covered in ragu sauce 🤣 that was 32 years ago!! and She’s still crazy for her lasagne,😂🥂🥂🥂
I know right? I hope he got a slice in the end
I want that
Videos like this are why Vincenzo is the Italian maestro of all things culinary. Beautiful video once again sir!
wow, you're so kind! Thank you a lot Jeff! 🙏🏻 Are you going to try this recipe?
As long as he stays in his domain he certainly is a maestro (and I think there is much more to discover in italian cuisine) PLEASE do not do any thai or mexican cuisine e.g. ;-)
@@andyking957 Nah, he previously said "I'm italian, I cook what I know. Not gonna cook foreign dishes"
The guy uses a stainless steel whisk in an aluminium pot and a bechamel has a studded onion in the milk .That is bayleaf studded into an onion with two cloves.
I was reluctant to make this because of the cooking time but it was TOTALLY worth it. I've never had such amazing lasagna
The cooking time isn't so bad. Just make a larger batch of the ragú - it will last a couple of days in the fridge and can be used for various dishes. And it gets better every time you re-heat it ;-)
You can also put it in the freezer, where it will easily stay fresh for 2-3 months: just pre-portion it into frezzer-bags and squeeze them flat so that it freezes through quickly. That way you can easily make e.g. a tasty pasta bolognese in 10 minutes (basically the cooking time of the noodles): thaw the ragú in a pan while the pasta cooks; when the pasta is almost done add it into the ragú with a ladle of the water (which at this point contains starch from the noodles and will smoothly bind everything together, no need for extra milk or cream!) and finish cooking the pasta in the sauce. Add pepper (no salt, as there's already salt in the pasta water), herbs, parmiggiano/pecorino/grana, maybe a knob of butter, ... to taste & enjoy.
The only lasagna recipe you need. I watch this video every time I'm making lasagna 🤓 not because I need it, but because you explained it so amusingly 🙈 Love it!
Haha, I'm thrilled you find the video amusing and helpful! 🤗 Making lasagna is a joy, and I'm here to make it a tasty adventure for you. Keep rocking those lasagna creations! 👨🍳🍲🎉
Hello Vincenzo, it's my first time to make lasagna and i followed your recipe. It was truly awesome, my family loved it. I can't wait to try your other pasta dishes.
Great to hear! 😍 Grazie mille Catherine!
How much of the passata did you add? What is "1 bottle" in liters?
Vinczenzo is the boss! He makes meals that I want to try in an accessible, positive, polite , encouraging way that respects - I presume - Italian cuisine and helps people try making their own !
Vincenzo is indeed passionate about sharing accessible and respectful Italian cuisine. It's all about encouraging people to try their hand at cooking and enjoy the process. Stay tuned for more inspiring recipes! 👨🍳🍽️🇮🇹
You really give some tips that nobody else does. I made the lasagna today and it was amazing, thank you so much! ❤
You are so welcome! I'm glad the video was helpful, and I'm even more glad you loved it! ❤
Sebastian is going to be a lucky kid when he starts eating adult food.
Hahahaha definitely
My daughter's first food was Bolognese. Later discovered she was coeliac.
Wait. Adult food?? In Italy, their legacy is passed from nonnas from one generation to other. Nothing is adult food there, unless you mean baking with alcohol..
@@EmmelineSama Adult food, as opposed to baby food (ie milk, purées, porridge, etc.)
@@EmmelineSama "adult" food is just food you have to chew, babies got no cheese
I have done this exact recipe multiple times and never fails! My family is in love with my lasagnas,
THANKS VINCENZO🔥
That's fantastic to hear! Keep delighting your family with those delicious lasagnas. Cooking with love always shines through! 🔥🍝👨🍳
Recently discovered your channel and love your authentic Italian recipes! My wife and I are looking forward to trying this one when we have some time.
Btw, your son is adorable 🙂
I just made your version of chicken pasta yesterday for friends and it was an absolute hit and I'm now back to learn how to make a proper lasagna for next week's dinner party!
I love the heart, humour and authenticity you bring to the kitchen and it's an honour to be able to recreate your recipes and show others what is possible with a little patience and a healthy respect for food.
Thank you.
Thank you so much for your kind words! Cooking with heart and authenticity is what it's all about. I'm thrilled to hear that my recipes are making a difference in your kitchen. Keep spreading the joy of good food! 🍝👩🍳🎉
Seeing how much you enjoyed the lasagna almost made me cry. Beautiful moment.
Oh yes it was 😍
Just Made the recipe for my wife and kid, they loved it !!
Thank You !!!!
Great to hear! I'm super glad you loved this recipe 😍
I love it! Sebastian is like "no fork, hand only! Gimme, gimme, gimme!"
Sebastian's adorable! He's my top food critic, haha!
Ive become obsessed with learning how to properly cook Italian food since Ive found this channel. Keep up the great work.
Wow, this is great 😍 I’m super glad to hear that! Thank you!
Why do I always watch these mouthwatering video's in the evening? I have to wait another full night before I can make it and satisfy my cravings 🙈
I love lasagna ❤
I hope you tried this goodness! 😍
@@vincenzosplate I did today! Everyone loved it 🥰
I made this lasagna last night, and i cannot express with words how delicious it was. Possibly one of the best meals i have ever made. It was decadent, rich, cheesy, flavorful.... all the things it should be. From the noodles to the ragu, i did it all your way, and hot holy heck its amazing. i did teak a liberty and top it with halved cherry tomatoes, in memory of my grandmother. she always did that. thanks so much for such a wonderful recipe , i wish i could send a picture and show it off lol.
I'll be making this today ♡♡♡♡ perfectly balanced.
I will use buffalo mozzarella, parmesan, and peccorino I unfortunately couldn't get the other cheese.
Thank you for your lovely videos.
I loved the comment "if you can't find these cheeses, just move out" 😅
I've told my husband "we're moving!"
WOW 😍 How it was?? I'm super curious
@@vincenzosplate I wish I could send you a picture it was absolutely delicious!!!
Stunning flavours. So simple and so nice.
@@vincenzosplate a picture :-)
ibb.co/7kj1BZL
Grazie per la ricetta Vincenzo! I’m making lasagna this weekend for my TH-cam channel and my family! Been a subscriber for a long time
it's incredible how close this is to my mother's recipe, I can taste it through the screen it's amazing!
That's great! This is the best Beef lasagna recipe 😍
@@vincenzosplate Completely agree I love it !!!
I made this recipe with my daughter and it turned out wonderfully! Best lasagna I’ve ever tasted.
Thanks so much.
That's fantastic to hear! Cooking with family makes everything taste better. Glad you enjoyed the lasagna! 🍽️👩🍳👧
Excited to see how you have mastered it 😁 Sebastian is so cute!!! Reminds me of my baby boy 😄
Thank you a lot!
Thanks to you, I made "the best lasagna ever" -both my teenagers. I made the noodles from scratch, and you are absolutely right -such a huge difference from the box kind. Thank you again for sharing this recipe!
I'm thrilled to hear that you and your teenagers enjoyed the lasagna so much. Making the noodles from scratch really does make a big difference, doesn't it? It's my pleasure to share recipes, and I'm glad this one brought joy to your table.
I have made this twice and always it was amazing :)
I really enjoy Italian cuisine :)
Keep it up :)
Great to hear! 😍
Ooohhhh ! Im starving. Havent eaten anything yet today. But I couldnt tear myself away from this video ! A true masterpiece lasagna, Vincenzo .
I cooked it yesterday and OMG how wonderful it came out. I used shop lasagna sheets, but nevertheless it came out so very juicy and delicious 🤤🤤🤤. Thank you so much for the full description 😘
It's really one of a kind, everyone loves it. I'm glad you have this a try too.
I made this exactly as you said, it I can now see why it is made this way - as you said, you can taste each thing, rather than any one thing dominating. Thanks!
I'm so glad you enjoyed the recipe! It's true, the balance of flavors is key. It's great to hear that you could taste each ingredient. Keep exploring and cooking delicious dishes! 🍽️👨🍳👌
I made this recipe today and WOW! This was the first time I used fresh pasta and it was amazing! I have to admit though Vincenzo, I added garlic ... just can't cook without garlic :-)
Faaantastic my friend 😍 I’m super glad you enjoyed this recipe, bravo, great job! 👏🏻
😂 haha you should watch his reaction video to Josh Weises Lasagna recipe. You'll see how he feels about garlic 🤣😂🤣
I’m planning on making this tomorrow and I was gonna make homemade lasagna noodles (you just can’t beat homemade lol) should I boil the noodles first or assemble it/bake it with them raw?
Yeah same no matter what my dish gets a fistful of garlic lol
Life is too short to not have garlic every day
Can this be baked in cooker too? For how long
By just the look of that Beef Lasagnia, omg... Can't wait for this video. 🥰😍 Sebastian is so cute 😊 You look good together! 😊 Have a blessed and happy family! 🥰
Thank you very much Keren, you're always so kind!
The lasagna is extraordinary, definitely a must try!
Vincenzo!....You had me at lasagna! I have subscribed. I love how you infuse food with joy and make it accessible for all!. God bless your family.
Thank you so much for this recipe, I made it today and it's amazing. Even my youngest aka the most picky eater ate two pieces.
Soooo worth to spend this time in the kitchen. And your Son is so adorable😍
wow this is great to hear 😍 Yayyy! This recipe passed the test 😁
This makes me feel much better, after watching this video. I made three trays of lasagna for a couple of families, making the lasagna the same way you're making yours! I was really worried if they liked it or not. I didn't add Ricotta, as I usually do, but I did add Provolone, Mozzarella (block), pecorino/parmesan, bechamel sauce, and beef, with soffrito. I didn't have a lot of tomato sauce, so it was more meat than tomato sauce. I made my own noodles, though (flour, eggs, water as needed). Thank you for making my worries melt away.
Sebastian is like...cut out the crap, dad, and give me that lasagna!!!
Hahahaha exactly! 😁
You can't go wrong with Vincenzo's lasagna recipe. I actually use ground turkey or ground chicken instead of beef and it works just as well...great winter food
“Cheese, meat, passion and love” could easily be the Italian national motto.
Oh yes, you’re right
I tried it tonight. Made the sauces yesterday and assembled with my kid today for some family time together in the kitchen. 10 minutes and it comes out of the oven. I can’t wait.
my favorite dish, since I learned how to prepare it in right way my daugther asks me to make it everyday
oh wow 😍 This means your Lasagna is to die for 🤤
I'm going to make this recipe tomorrow. I'm making the ragout ahead of time, today. I decided to add a piece of beef marrow bone and let it cook with the rest of the sauce. I'm thrilled to find out how it's going to turn out!
That sounds like a fantastic addition! Cooking the sauce with a beef marrow bone can add a rich depth of flavor to your ragu. I hope it turns out incredibly delicious. Enjoy your cooking adventure tomorrow! 🍝👨🍳🇮🇹
@@vincenzosplate thanks Vincenzo! It turned out great, the marrow bone did add a depth of flavor. I will be adding it all the time from now on!
Sebastian is a great addition to these videos! Blessings to you and your family Vincenzo!
Thank you so much ❤
Not sure what I make is still considered a Bechamel, but my personal favorite is a Sausage gravy. Very similar to a bechamel, but I don't start with a fresh pan. I use the sausage pan and the sausage grease in combination with a little butter to add the flour too. Then cook longer to lightly brown the flour before adding the cold milk slowly. Makes a browner gravy, and replacing the flour taste with a lite nutty flavor.
It's called a Roux
Oh my goodness Sebastian is so cute!😍😊😚 Thank you for another great recipe once again!❤️
thank you sooooo much ❤
I made this except that I couldnt get provalone or pecorino this time. It was amazing and was so much better than the non traditional ones I have eaten before. The pasta was also so nice and delicate. Made the sheets to fit perfectly and also followed your passata video.
Reminder set! Looks perfect, Vincenzo. Yum
Yayyy! you will love this video!
You're the best Italian cook on the planet period. You should have 250 Michelin stars because you keep everything authentic and share your secrets from the Italian cuisine to us. I'm from Holland and I'm glad that a lot of quality products you use are available to us except tomatoes..... They are watery red balls of junk with no taste so I've to use bottled passata or quality tin can tomatoes instead (Mutti or Pomi) . Thank you so much for sharing these authentic recipies. Your sence of humor make me smile. Cute little fellow, he wants to eat just like his father.
Omg!!!! Why did I find your channel and subscribed I will never lose weight lol 😆
Hahahahahaha oooops 🤣
I like steamed cauliflower with bechamel. Basically that is how I make "creamed cauliflower" which might not be authentic, but it sure is good. Sometimes I add a little smoked paprika, or ground white pepper, or kashmiri chili to the bechamel if I want some kick.
Your variation of "creamed cauliflower" with bechamel and those flavorful additions sounds absolutely delicious! Cooking is all about creativity and making dishes that you enjoy, even if they have a unique twist. Keep experimenting and savoring those delightful flavors! 😊🍽️🌶️🧀
yes need more vegs...i do a few layers of mashed pumpkin drizzled with cream.....beats any flour added layers
Che buono Vincenzo!
Ho provato a seguire la tua ricetta per natale ed è venuta fantastico!
Grazie e buon natale! 🎄
che bello, sono contento!
My mate works in a pub (UK) which serves homemade food. They use to use Dolmio jars to make the Lasagna but my mate does it this way and this Lasagna is the most popular on the menu everyone orders it and the place is packed to the point you have to prebook before the lasagna it wasn't too buay and didn't have to book. It's actually his secret but told me its from this video. Tried it myself and WOW its good!
I made this tonight. It's certainly not cheap to make but it is delicious. Passatta and Buffalo mottzarella are available at both big markets in Montreal
Amazing 😍
Hey vincenzo. Last I made some bolognese sauce you made with David. Only thing i did different, i used full beed instead of the mixed meat. That sauce was next level! A few days later i used the exact same sauce with some bechamel, mozzarella and parmesan for my fresh lasagne. It was even tastier than the pappardelle bolognese. You rock man! Also i use lucio's recipe for pizza / panuozzo etc. So tasty. Im from holland and always was in love with the italian cuisine. And i fall in love everyday a little bit more! Thank you for everything, you're really appreciated.
That's incredible! I'm thrilled to hear about your culinary adventures with my recipes. Your lasagna sounds divine! Keep spreading the love for Italian cuisine! Grazie mille! 🇮🇹🍝🍕
@@vincenzosplate 🫶🏻
You're son is absolutely beautiful, well done Vincenzo. There is no love like a Mediterranean parents love
thank you so so much ❤
Made this recipe yesterday. Definitley enjoy this style over lasagna that is just all ricotta cheese any day.
Sounds great! Yeah this is much better!
First thing you need to make a lasagna: thyme and patience.
Second: the perfect ingredients
Got it
not thyme, but time 😁😁
@@vincenzosplate 🤣
third find a real video of how to make a real one and pasing this
I only recently came across this recipe and made it today. It was well received by everyone. Really really really nice and it's the only way I will make lasagne from now on! Thank you. 🙂
That's fantastic to hear! I'm thrilled that my recipe has earned a permanent spot in your lasagna repertoire. Keep enjoying those delicious meals! 🎉🍽️
One of the better lasagnas I’ve seen! Looks delicious!
oh wow 😍 Thank you so so much! 🙏🏻
Omg Vicenzo....your bambino is sooooo cute !
AND THANK YOU FOR THIS HEAVENLY RECIPE ! ❤🥰🥰🥰🥰
What a beautiful lasagna 😍 it reminds me my mother's lasagna, made with love since I was a kid... I love it so much, everyone should eat it! Vincenzo what about a mozzarella at the top in order to get a light layer of melted mozzarella? Is this a good idea?
Thank you a lot Marco, are you going to try this recipe? 😋
Of course you can add Mozzarella on top, but there is a risk that it could burn!
Not unless you let it finish to cook almost, then turns off the oven, put mozzarella go on and put ut back in for just a few minutes. Cheese on top, so delicizioso
OMG!
After this video I have so much motivation to cook lasagna !!!😊
Yayyy! Please try the recipe and let me know 😍
Thank you so much for sharing another yummy delicious 😋😋 looking dishes👍👍😀😀❤️❤️👏👏😋😋🍅🍅🍅🍅 @ Vincenzo's Plate
Thank you so much Annie ❤
Sorry 😔 my reply messages are late thank you so much for the beautiful red heart and beautiful message I was making my favourite recipe from 🍝 and tomato for dinner thank you the spaghetti cooks so beautifully your way it's the best way and has become my favourite recipe @Vincenzo's Plate😋😋🍅🍅🍝🍝👍👍😀😀❤️❤️🌹🌹
Thank you for the recipe. It looks wonderful. I'll be trying this soon.
oh yes this is to die for 😍 please try this reicpe soon!
I have never, never, never, ever eaten in Italia so meat lasagna. Usually, the ones I've seen had just a few spots of meat and tomato sauce between layers. However, thank you for the recipe; it's an intriguing idea with pecorino, mozzarella, and a thick béchamel. I will definitely give it a try!
You're in for a treat! 🇮🇹🍝 Traditional meat lasagna in Italy varies by region. Our version with pecorino, mozzarella, and thick béchamel is worth trying. Enjoy! 😋👍
Oh boy, that looks really good. I need this right now!
this is to die for 🤤 please try this recipe soon!!
FINALLY someone on TH-cam who knows how to cook Italian food.... I have been making my grandmother’s recipe for this dish since I was 17 years old... most important ....TIME well said... but only difference is I put pork in as well ...
Oh wow thank you so much George, you’re really kind 🙏🏻 please try this recipe and let me knowb
Amazing lasagna wow need to make
Oh yes this is a must try 😍
@@vincenzosplate yes I'm getting the ingredients soon. Your recipes are ace for pasta lovers.
Oh man, I did this recipe yesterday and I've never had a better lasagna. This video deserves views in the billions, everyone should know this recipe. The only difference when I did it is that I made the pasta from scratch myself. Absolutely fantastic!
Yum looks delicious i am making this soon with few subs i love italian food sooooooooooooo much perfect for my after office meals love your recipes making me hungry Thanks Ramya
Grazie Ramya, you're so kind!
I absolutely love this style lasagna so I made this yesterday and cooked it for the family for dinner tonight. I knew the first comment I was going to get was, "It needs more Italian seasoning and garlic." and I was right. They are used to ground beef, onions, bell peppers and garlic cooked in a jar of "spaghetti" sauce with ricotta and mozzarella.....nasty. This lasagna was excellent!!! My son and I really, really enjoyed it! It's been some time since I've had a lasagna with bechamel sauce or even one this good for that matter.
Well said, glad that you like it. Have you given this recipe a try?
Oh, Sebastien! 💞 The lasagna looks amazing too!
Sebastian is suuuper cute 🥰
Oh yes the lasagna is amazing, a must try recipe!
Good evening chef, I've finaly tested your recipe, it was a bit of work but in the end the result gave me back some memory of my visits to italy that dated back to 20 years ago, especialy Rome. It changed from the lasagnas i can find in every shop in France, the added mix of cheese within layers, I had smoked mozarella with parmigianno regiano and manchego (softer spanish pecorino my cheese seller didnt have pecorino that day). It really gave the kick and the deep flavors I remembered.
Now this is a recipe that I cannot refuse not to cook
oh, this is a must try my friend!
Stumbled upon this video after making a lasagne yesterday. My first time making my own béchamel instead of store one and use fresh pasta sheets for first time also. It was ok, the meat sauce needed more love. I’m going to be using the recipe next time!
I will definitely try this recipe. Looks delicious!!
Fantastic, I'm sure you're going to LOVE this one 😍
Vincenzo brought so much happiness in my kitchen and our belly's. Forever greatfull for teaching me how to cook proper Italian food. Thank you Vincenzo!
Ahahhah so happy to hear that! Take a try to all my recipes then!! 😂🥰
You haven't eaten lasagna until you made Chef Vincenzo's masterpiece. The real deal with real ingredients for real foodies like us.
oh wow 🤩 I love to hear that! Thank you a lot
hi Vincenzo, I know this is 2 years after your video...but i made this tonight for my family, unfortunately had to go with the best tomato sauce I could find in the supermarket rather than make my own, and dried pasta (my supermarket only had 2 options for lasagna and both were dried), however, despite the imperfect ingredients, it came out amazing. I plan to do it again at some point once I find a source for the proper pasta and I plan to make my own tomato sauce for that one as well, thanks for the video absolutely everybody loved it! leftover Ragu is going to some kind of pasta dish for tomorrow.
My uncle a few blocks away has all the ingredients from this video, might convince him to make this lasagna and try it 😍
yayyy, please convince him 😍 you guys will love this recipe!
@@vincenzosplate update: I finally convinced him to make this lasagna, and I am floored because it was the best I've ever tasted :D this made my week and I want to eat it again :')
Thank you for this lasagna recipe!! Wow wow wow. Sooooo good 👍
I made it to day for my family and they loved it! Me too! Yesterday I made your Italian meatballs! I’m in Vincenzo’s heaven right now!
I’m Swedish 🇸🇪 bit my mouth is from Italy 🇮🇹
Sebastian looks upset. He want the lasagna Vincenzo (me too) 🤣
Hahahaha exactly
I couldn't stop salivating while watching this video. Thanks Vincenzo, on my menu for next weekend. :)
Perfect! I can't wait for you to try this recipe 😍
One of a kind 👍... beef makes the difference ❤️
This is perfect! Followed this video, came out brilliant, my family loves it. Thank you, Vincenzo
Glad to hear it turned out brilliantly! Keep delighting your family with delicious homemade meals. Buon appetito! 🍽️👨🍳🇮🇹
Aaww Sebastian is a 'Bello Bambino' what a beautiful head of red-ish brown 'chestnut' hair he has
Oh thank you! ❤ everything's fine!
How are you?
@@vincenzosplate You are very welcome
Easiest lasagne I’ve ever made and ……. nicest lasagne I’ve ever eaten. EVER 👏🏻👏🏻👏🏻👏🏻👏🏻
Wow I love to hear that!! 😍
You *SHOULD* be happy. I agree with *Sebastion,* it's time to EAT!
😁😋
Italian food is one of my favourite. I love eating all kind of things but italian rishes are very comforting.
Sebastian is sooo cute, and I sure will try your recipe.
Thank you a lot!
Yes please try this recipe, you will love it 😍
@@vincenzosplate I sure will,
Oh man youre inspired me for Italian food i really like your videos . Allways got hungry watchig these videos and i got to make em too great job Vinchenzo.
That's fantastic to hear! 🇮🇹🍝 I'm thrilled I could inspire your love for Italian food. Happy cooking and buon appetito! 😊👨🍳
I made this on my birthday today. My family loved it. Thanks for everything.
Great job 👏🏻 and Happy BDay!!
The best beef Lagsane recipe. My family love it. Thank you for sharing.
Delighted to hear your family enjoyed it! Keep savoring those delicious moments together. What's next on your culinary agenda? 🍴👨🍳