I loved cooking since I was 16. I discovered this video back then and I’m now 26. I’ve made my own changes to this lasagne along the way but still a decade later I’m watching Laura’s videos and cooking delicious meals! I love inviting mine and my husbands families over and cooking big meals. I’m about to become a mother and can’t wait to cook for a family of my own. Thanks Laura ❤
What changes do you make to recipe? Just curious! Trying it for my first time. Won’t make changes now, as one should always follow the recipe the first round! But for future consideration 😊
wow didnt know how much work goes into making that meal. my girl made it for me and i just ate it up and thanked her. but after watchn how labor intensive it was i better give her a extra kiss
I agree, but Susan and I do it together,,, while she is doing something, I am clean up...while i am doing something, she will do some clean-up. It's half of the fun, we love doing this together. Enjoy your sweetheart, and have fun cooking cooking together (Life doesn't get any better than that). !
I am a 84 year old Italian and have been cooking Italian food that a lot of people have never heard of. Tried many different ways of cooking food.I always enjoyed food that people make the way they liked it, always liked other people’s way of making the same food.
Hello Laura. This is the second time I am making your Lasagna, using this recipe. In response to some of the comments arguing about why do you simmer your sauce for 3 1/2-4 hours, it's because it really concentrates and melds the flavors. I only simmered the sauce 45 minutes the first time, and it was "tasty." I simmered the sauce for 3 1/2 hours the second time, and it was WOW! Thank you, and "Nona" for this really flavorful recipe. You have a sweet personality and a zest for cooking that makes me wish I could meet you in person. We would be instant pals! Buono!
the goal to simmer the sauce is to extract the flavor of the meat into the sauce, when you use big chunks it makes sense to simmer for hours until the meat is tender, when you use minced meat it makes no sense because there is nothing left in the meat to exact.
Everyone has their own way of doing things, this is Laura's way. Not every single Italian cooks exactly the same way. No two cooks-cook exactly alike. I'm Jamaican, and I cook differently to my mum and my grandma. I love Laura's videos, and she has many subscribers and views, so she must be doing something right, I will put my own twist on this recipe.
Ipernova When it comes to food, who decides what is classic and who could possibly know what is the definitive recipe when regions and families will have their own versions of a 'classic'? A classic dish just means that it's typical of its kind, or perhaps a well known established version of a recipe. By the time a dish reaches 'classic' status its origins or original recipe (if one even existed) would have been lost in time or disputed, so your comment about language is rather meaningless.
Sparrow Dean no honey. We mean something specific when we say classic, exactly because we have so many microrealities in every single region that we need to know what we're talking about when it's a discussion on food. Why are non-italians tryna school italians on this stuff by the way? I mean...can't you just listen to what the majority of us have to say on the topic? this ain't classic lasagna, period. So Laura better stop describing this...botched dish as a classic, because it's not only misleading, but also disrespectful of those who are real italians and have grown up eating and cooking REAL classic lasagne. Anything else that is not classic lasagne is lasagne al/ai + the name of the extra ingredients you use to make it, and that's that. Now, if I were to try and school you on your own culture, wouldn't I sound presumptuous as hell? Yes I would. Just like you do.
Ipernova Don't know which language you are referring to when you speak of "we" and the meaning of 'classic', but I speak English and have mastered paragraphs. Furthermore, you know nothing of me or my culture. Laura Vitale is Neapolitan born and bred and, according to her, the Lasagna she cooked is her family recipe as handed down through the generations. And, as the dish 'Lasagne' is traditionally ascribed to the city of Naples, who are you to decide that it is not a classic recipe?
Thank you Laura for your great recipes. I made this tonight, my first time making lasagna. It turned out good, my friend likes it. I think next time I make this, I'm going to add more meat like 1/2 a pound, somehow my sauce is not thick enough but it is still really good. For the last 2 months, I've tried quite a few of your recipes and they are great. I love the simplicity of the way you cook and you are so much fun to watch. I'm watching you everyday, see what you come up with. You go girl!
You are a true gem!! I made this and used 3 28oz. Cans of Sam Marzano crushed tomatoes. Wow!! my first time ever learning how to make lasagna. It was a instant smash hit!! Also made your meatloaf, but I added a small diced bell pepper . Another winner!! Thank you for sharing. Now this bachelor can eat healthy!!!!!
I chose this recipe for Christmas dinner and it was a HIT! While I did not simmer the sauce the whole 3 1/2 it still came out just Perfect! Thank you so much for your upload. I will be making this again.
You are so spunky and just a pleasure to watch. Something tells me that you have done this exact recipe a million times over and have perfected it. You are a total natural in the kitchen AND in front of the camera.
this woman turned me into a great cook , best videos on TH-cam simple and traditional serious meals. every one is amazed every time I make one of her dishes thank you so much .. 35 year old male NYC
I am Italian and I can say that this is the most similar video on how to prepare a lasagna as a god command (an Italian way of saying) but I can say that there are different things and also common to perfect lasagna: the tomato sauce is not Italian, the meat is not Italian, etc. Agli altri italiani che sono stati qui chiedo conferma.
Ma anche no! Le lasagne non si fanno proprio per niente così!!! Niente ricotta e mozzarella ma solo besciamella! E sorvoliamo su quel "ragù" se così lo si può chiamare, come anche sulla pasta utilizzata che non sono proprio lasagne!
Isabella Bencina I saw another video on making lasagna and the Italians from Italy say they don’t use ricotta in Italy. They use a bechamel sauce. That really surprised me.
I made this over the weekend and it was phenomenal! I omitted the onion because the hubby hates onions but added onion powder and a bay leaf instead for flavor. I also added more mozzarella because why not and used dried basil instead of fresh ones. Thank you Laura!
I came across your site while looking for a lasagna recipe. It came out really good and I don't cook to well. I see a lot of really good recipes. Thank you.
Hi Laura - Looks delicious! I will keep this recipe in my back pocket! I make a zucchini lasagne out of the huge zucs in my garden. Just sub zucchini slices for noodles. It is sooo good, esp with garden fresh spaghetti sauce!
I'm Italian, I have friends from Neaples and even been there and never heared about napolitan lasagna in my whole life! Lasagna comes from Emilia-Romagna region in the north east of Italy!
i made this, this past weekend for a church party and everyone loved it! and i had some left over sauce so i made a small one for my boss and she loved it too!
Love your channel and your recipes. I always come here first when I want to know how to make something for my Italian in-laws. That said, would you mind putting the exact link to each recipe in the video description? It took me forever to find this recipe on your website because there are soooo many recipes! as you know.....xoxo I'm a pain in the ass, I know this!
Bonjour, c'est la première fois que je vois une recette de lasagne de cette façon. Alors, admettons qu'il y a 1000 recettes de lasagnes et bon appétit à tous, merci Madame Laura et amitiés de France :-)
So basically, that lasagna recipe comes from the Campania region of Italy, since she was born in Naples, Italy. I will definitely be trying that lasagna one time. 😊😊😊
Dear Laura, You are a great chef and I'm surprised ur not on the food network. Ignore all haters and keep doing what u do. Love ur food. Simply Devine 😘😋
Foodies talking about the perfect Italian meat sauce is like discussions about religion or politics. Everyone thinks theirs is the best, that they know the truth, and that everyone else is wrong. LOL It's just one of those foods we all work hard to perfect! Thanks for the video. I always feel there is room to learn about cooking!
it’s sad to come here and read also nasty comments about her recipe, she’s teaching us how she does it on her way we must respect that. It does not matter where she came from or where she is now. Cooking is an art and in every country has been changed from the original recipe. Internet has made is so aeasier for all of us sometimes we do not have money or enough time to go on a trip to the place the recipe is from so why can’t we learn it from someone who does know it or has alredy tried it. I love to share recipes, cook for my friends and I am sure you also change the “original recipe” from no matter where it is and just cook for the joy of your family and friends, before say anything bad about this lady or her recipe think if you have never changed a recipe you alredy tried to cook before.
I love the fighting around this dish, so now I don't know who is right about the real authentic recipe, I have a secret family recipe for the ragout, when it comes to the white sauce, bechamel make the dish very heavy, ricotta is lighter, and ricotta is easy to do at home, and cheaper, the rest is a matter of taste...
lol.....she makes it a point to tell the story about how her grandmother said " if you stick your spoon in the meatsauce at the end of 3 1/2 hour cooking and it stays, thats when you know you have good meat sauce".......then she shows her meat sauce at the end of 4 hrs, and quite obviously the sauce is the consistency so semi thick soup, and the spoon would never stay haha
Omg the Italians in this thread complaining that she used ricotta instead of bechamel are sooo snobby. You are not the authority on what makes something a "true" lasagna or not. There are many ways to make a lasagna. She said she has 12 lasagna recipes. Maybe one of those has bechamel in it. Seriously, chill out about the bechamel omg
Since we’re making it in America, we’ll do it how we want. Doesn’t matter what anyone else thinks. I’m making this for family Christmas today. It’s delicious.
Omg people are such aholes on here! Like get a life people. Laura is sweet and passionate at what she does! Besides this video is old. Only thing I would have to say is I soooooo wish she would've cut that bad boy!!! It looks soooo delicious laura
RaydellBrown her recipes are amazing. She inspired me to step in the kitchen and cook, I even decides to make a youtube channel where I share my recipes
I just made this recipe except used pork instead of beef (that’s all the super market had) and I could die happy now because that’s the best thing I ever ate.
Found your channel and lasagna receipt not so long ago, but subscribed now- was busy all the time.But now came back for brussels sprout receipt LOL! My wife like them both ! I'm the cook at home!!LOLThanks for the great videos May God bless you &your husband . BRAVO
I have made your meatballs before and now this dish I must say you are great!!! Keep up the good work. Love your kitchen and how you explain the recipes and preparation.
I like to add a lot of garlic, red pepper flakes, fennel, fresh basil, oregano & Italian seasoning. Then Parmesan & Romano into sauce. I know some Italians that add a bit of brown sugar, but I do not care for a sweet sauce.
I have many Italian friends and they all say that my lasagna is the best they have tried, and I'm Swedish. I fry the meat with chopped onion and garlic, lots of garlic. Ad some red wine, beef stock, liquid Maggi seasoning, salt, pepper, mejram, oregano, basil and crushed tomatoes, tomato paste, one tsp of sugar to neautrilze the sourness from tomatoes. Let it cook for a while so the juice is reduced and the alkohol is gone from the wine, ad some flour to it so it's more firm. Bechamel I use butter, then flour, then half milk and half whipped cream, black and white pepper, salt, some nutmeg, and some grated cheese. Put some Bechamel in the pan, ad lasagna pasta, bechamelsauce, then the meat. And repeat. Then on the top layer I put some thin sliced tomatoes and lots of grated cheese. Done.
Sarah Fathinna i think its called verjuice. havent tried it yet but its some kind of replacement cuase i think its halaal. had the same problem a while back and just omitted it but havent had the chance verjuice out yet.
Looks amazing! I would cook the onions exactly like you did, but I would sear the ground meat separately, and make sure it gets properly caramelized and dehydrated without risking it boiling to a grey mush. Then I would add the onions and proceed like you did with wine and tomato sauce. It's an extra step most cooks won't bother with but sometimes it really makes a difference!
"you know you have a good thick sauce when the spoon stands up" "it's been cooking for 4 hours" "perfect" sauce is nowhere near being thick enough to hold a spoon. c'mon Laura
my mother always wanted me to marry an italian cause most know how to cook and most are good lookin like Laura...l made a mistake. my X could not boil water without BURNING it!
That's what I was wondering, I've seen several people make it with out draining, I was quite surprised I like to drain the meat, don't like the extra grease, why not drain even if it's just a little ?
Three and a half hours for tomato sauce? That's insaaaaaaaaaaaaaaaaane! Twice as much so since you're using *really thick* passata. Most of the time, I can only ever afford passata that's has the consistency of mushy peach juice, and even when I can afford the real McCoy, it only takes about 10-15 minutes to complete once it's added to the meat mix. That tomato puree you added is already cooked before being canned, by the way, so three and a half hours is just overdoing it; I'm surprised it isn't glowing in the dark.
I have made this recipe so many times and I have watched this alot lol This is the only lasagna my husband will eat and it's awesome I have made for many of my friends and it's a huge hit love love love NC 💙
In France, we usually make lasagna with meat sauce and bechamel sauce, wondering where it comes from if it is made with ricotta cheese in Italy (I love knowing about origins of dishes). Any idea ?
In Italy lasagna is not made with ricotta. It is made with sugo alla bolognese (meat sauce), mozzarella and bechamel sauce, oh and parmiggiano if you want.
Nolwenn Petitbois this must be the American version of lasagna even here in Norway we use the bechamel sauce ..i love to spice the sauce with some parmiggiano,garlic and truffel oil :)
***** Mozzarella is used only in Southern Italy: NOBODY in Bologna is so crazy to add mozzarella in lasagna! Lasagne in Bologna are made exclusively with layers of green pasta all'uovo (that is, egg pasta in which minced, cooked spinach are added while preparing the dough), bechamel, ragù (which is the name used in Bologna and countryside for "bolognese sauce") and Parmigiano reggiano. Nothing else: no garlic, no oil, no pepper....
Cryer24597 Lol nope. If there was a lasagna dish it was probably taken from Neaples. The reign of Neaples and Sicily were very influent at the time. It was like the centre of culture and art in Europe over 2 centuries (1200-1400)
Great recipe . I'm not Italian , but I love Italian food . I've whipped up homemade sauces just by following my taste buds . Nice to know I've done it right . Your video is quite enjoyable. Thank you so much 😊
I've been making this for 10 years since I found Laura. Sometimes I watch it while I make it. Feels like company, lol!
I was about to write and say the same thing😋
She has grown so much, hasn’t she. Beautiful
Me 2
Omg SAME!!
Me too!!!
I loved cooking since I was 16. I discovered this video back then and I’m now 26. I’ve made my own changes to this lasagne along the way but still a decade later I’m watching Laura’s videos and cooking delicious meals! I love inviting mine and my husbands families over and cooking big meals. I’m about to become a mother and can’t wait to cook for a family of my own. Thanks Laura ❤
What changes do you make to recipe? Just curious! Trying it for my first time. Won’t make changes now, as one should always follow the recipe the first round! But for future consideration 😊
wow didnt know how much work goes into making that meal. my girl made it for me and i just ate it up and thanked her. but after watchn how labor intensive it was i better give her a extra kiss
I agree, but Susan and I do it together,,, while she is doing something, I am clean up...while i am doing something, she will do some clean-up. It's half of the fun, we love doing this together. Enjoy your sweetheart, and have fun cooking cooking together (Life doesn't get any better than that). !
@@thomasgronek6469 who's Susan
My girlie.
@@thomasgronek6469 pics?
Go away.
I am a 84 year old Italian and have been cooking Italian food that a lot of people have never heard of. Tried many different ways of cooking food.I always enjoyed food that people make the way they liked it, always liked other people’s way of making the same food.
Hello Laura. This is the second time I am making your Lasagna, using this recipe. In response to some of the comments arguing about why do you simmer your sauce for 3 1/2-4 hours, it's because it really concentrates and melds the flavors. I only simmered the sauce 45 minutes the first time, and it was "tasty." I simmered the sauce for 3 1/2 hours the second time, and it was WOW! Thank you, and "Nona" for this really flavorful recipe. You have a sweet personality and a zest for cooking that makes me wish I could meet you in person. We would be instant pals! Buono!
the goal to simmer the sauce is to extract the flavor of the meat into the sauce, when you use big chunks it makes sense to simmer for hours until the meat is tender, when you use minced meat it makes no sense because there is nothing left in the meat to exact.
Cause that’s how Italians make the gravy. lol 😂
I love how she's so obsessed with every recipe she makes! Her enthusiasm is so adorable :)
WhateverIsTrueASMR yesss! Makes me excited when I’m recreating !!😋
Laura, you need a 2019 edition of beef Lasagna.
2020?
2021?
2021 lol
2023!
2024!
Everyone has their own way of doing things, this is Laura's way. Not every single Italian cooks exactly the same way. No two cooks-cook exactly alike. I'm Jamaican, and I cook differently to my mum and my grandma. I love Laura's videos, and she has many subscribers and views, so she must be doing something right, I will put my own twist on this recipe.
simmick1 you can't call it classic and then say "oh, it's my way". Language doesn't work like that.
Ipernova When it comes to food, who decides what is classic and who could possibly know what is the definitive recipe when regions and families will have their own versions of a 'classic'? A classic dish just means that it's typical of its kind, or perhaps a well known established version of a recipe.
By the time a dish reaches 'classic' status its origins or original recipe (if one even existed) would have been lost in time or disputed, so your comment about language is rather meaningless.
Sparrow Dean You've said it perfectly, better than I ever could, even though I am good at expressing my opinions, but you're even better!
Sparrow Dean no honey. We mean something specific when we say classic, exactly because we have so many microrealities in every single region that we need to know what we're talking about when it's a discussion on food. Why are non-italians tryna school italians on this stuff by the way? I mean...can't you just listen to what the majority of us have to say on the topic? this ain't classic lasagna, period. So Laura better stop describing this...botched dish as a classic, because it's not only misleading, but also disrespectful of those who are real italians and have grown up eating and cooking REAL classic lasagne. Anything else that is not classic lasagne is lasagne al/ai + the name of the extra ingredients you use to make it, and that's that. Now, if I were to try and school you on your own culture, wouldn't I sound presumptuous as hell? Yes I would. Just like you do.
Ipernova Don't know which language you are referring to when you speak of "we" and the meaning of 'classic', but I speak English and have mastered paragraphs. Furthermore, you know nothing of me or my culture.
Laura Vitale is Neapolitan born and bred and, according to her, the Lasagna she cooked is her family recipe as handed down through the generations. And, as the dish 'Lasagne' is traditionally ascribed to the city of Naples, who are you to decide that it is not a classic recipe?
Do I have to get ready for work now?? Can't I just sit and watch these recipes all day??
Thank you Laura for your great recipes. I made this tonight, my first time making lasagna. It turned out good, my friend likes it. I think next time I make this, I'm going to add more meat like 1/2 a pound, somehow my sauce is not thick enough but it is still really good. For the last 2 months, I've tried quite a few of your recipes and they are great. I love the simplicity of the way you cook and you are so much fun to watch. I'm watching you everyday, see what you come up with. You go girl!
Love her presentation
Love her recipes, lots of tips & knowledge
Love her original hometown recipes
Love her make-up
Love her rings
I agree :-)
You are a true gem!! I made this and used 3 28oz. Cans of Sam Marzano crushed tomatoes. Wow!! my first time ever learning how to make lasagna. It was a instant smash hit!! Also made your meatloaf, but I added a small diced bell pepper . Another winner!! Thank you for sharing. Now this bachelor can eat healthy!!!!!
I chose this recipe for Christmas dinner and it was a HIT! While I did not simmer the sauce the whole 3 1/2 it still came out just Perfect! Thank you so much for your upload. I will be making this again.
You are so spunky and just a pleasure to watch. Something tells me that you have done this exact recipe a million times over and have perfected it. You are a total natural in the kitchen AND in front of the camera.
this woman turned me into a great cook , best videos on TH-cam simple and traditional serious meals. every one is amazed every time I make one of her dishes thank you so much .. 35 year old male NYC
Nothing better then Italians telling other Italians they aren't cooking Italian enough. Dang Italians.
If it was really-real Italian nobody else could make it.
I am Italian and I can say that this is the most similar video on how to prepare a lasagna as a god command (an Italian way of saying) but I can say that there are different things and also common to perfect lasagna: the tomato sauce is not Italian, the meat is not Italian, etc.
Agli altri italiani che sono stati qui chiedo conferma.
Ma anche no! Le lasagne non si fanno proprio per niente così!!! Niente ricotta e mozzarella ma solo besciamella! E sorvoliamo su quel "ragù" se così lo si può chiamare, come anche sulla pasta utilizzata che non sono proprio lasagne!
Isabella Bencina I saw another video on making lasagna and the Italians from Italy say they don’t use ricotta in Italy. They use a bechamel sauce. That really surprised me.
fleaboyzink thanks for that information. I’m just a wasp using ricotta but I love trying different foods and different variations.
I made this over the weekend and it was phenomenal! I omitted the onion because the hubby hates onions but added onion powder and a bay leaf instead for flavor. I also added more mozzarella because why not and used dried basil instead of fresh ones. Thank you Laura!
I came across your site while looking for a lasagna recipe. It came out really good and I don't cook to well. I see a lot of really good recipes. Thank you.
Hi Laura!! I’ve been following you for 7+ years and I absolutely adore you!! Keep being amazing ❤️❤️
Thank you Laura, I make this every holiday!
Hi Laura - Looks delicious! I will keep this recipe in my back pocket! I make a zucchini lasagne out of the huge zucs in my garden. Just sub zucchini slices for noodles. It is sooo good, esp with garden fresh spaghetti sauce!
What!!!!!!! No bite. That's the best part.
yes, i look forward to her scorching her tongue on every episode
For Americans
@@Rollimggiant hi
@@Rollimggiant Vbv v 4gh g g h ng g. Ty b⁵n
What’s a bite
To all the people here complaining - watch on youtube how lasagna is made in Naples, where Laura is from. It's made with ricotta!
lmo222 how do you know, do you come from Naples? (I do)
Lasagna doesnt come from Napoli porcodio
I'm Italian, I have friends from Neaples and even been there and never heared about napolitan lasagna in my whole life! Lasagna comes from Emilia-Romagna region in the north east of Italy!
@@taanipusaiyan6380 si c'è anche la versione Napoletana che usa la ricotta al posto della besciamella
lasagne comes from emilia romagna not Naples, in Naples they make what is called pasta al forno or timballo di pasta, not the same.
This is the real authentic way to make it. Great recipe!!! You know how to cook Italian!!
I love seeing that orange baking dish in so many videos. It has held a great deal of delicious food.
i made this, this past weekend for a church party and everyone loved it! and i had some left over sauce so i made a small one for my boss and she loved it too!
I was looking for an authentic recipe and yours looks great. I am about to prepare it now and I will post my outcome...chow!
Love your channel and your recipes. I always come here first when I want to know how to make something for my Italian in-laws. That said, would you mind putting the exact link to each recipe in the video description? It took me forever to find this recipe on your website because there are soooo many recipes! as you know.....xoxo I'm a pain in the ass, I know this!
Totally agree! I wish she would do that too
+Tricia Disandro The website does have a search function. I usually just google "Laura Vitale [recipe name]" when I need a recipe.
wk misv food 🍷🍾🍺🥃🍸🍹
Laura you are the best cooking teacher.
anyways, i love your old-style dedication that you pay to the cuisine and you genuine love for the good food, brava Laura
"I don't have the patience to make little meatballs"
...
"This is going to cook for 3 1/2 hours"
-___-
Love you laura
Yes, the sauce will cook UNATTENDED for 3.5 hours.
You can't make tiny meatballs unattended.
Even a cooking channel is a target for bullies nowadays. What has the world come to... oh lord.
LORD!
LORDE!
chee hee
I always put a little sugar in my sauce...just to counteract the acid of the sauce.
I thought I was the only person that used sugar.....your right , it takes the bitterness away..
Marion H sugar AND salt, man you should try making your own sauce
Marion H yuck
Best sauce I ever made was from fresh picked tomatoes and it used grated carrots to offset and acid
Yikes. Italians use a potato or carrot to cut acid and when you use meat in your sauce you don't need the vegetables because the meat cuts the acid .
Bonjour, c'est la première fois que je vois une recette de lasagne de cette façon. Alors, admettons qu'il y a 1000 recettes de lasagnes et bon appétit à tous, merci Madame Laura et amitiés de France :-)
Great video,,,my kids love Italian and I committed to make it..thanks
So basically, that lasagna recipe comes from the Campania region of Italy, since she was born in Naples, Italy. I will definitely be trying that lasagna one time. 😊😊😊
This is one of the best video and I just watched 5 and they kinda grossed me out. So you have a new fan Laura. The only chef I am subscribing to.
Looks awesome! What's up with the 348 haters?
Giordano Bruno we are true Italians and know how to make lasagna correctly that is what is up with us. 😂🤣
Giordano Bruno it's jealous haters for sure
Gina Marisa lol right
Dear Laura,
You are a great chef and I'm surprised ur not on the food network. Ignore all haters and keep doing what u do. Love ur food. Simply Devine 😘😋
Found this recipe when I was 12 still cook it to this day, I’m 26 now, and it’s been a family favorite for years. I’m Mexican also
So much has changed!!
Hafza Khatun haha true! This was years ago!!
Laura in the Kitchen You've gone from strength to strength :)
Laura in the Kitchen im not adding wine in mine !
South Florida lmao.. you must be in A.A. if so the alcohol cooks out bro ni worries..
laura is beautiful here but she is so so much beautiful now... and this version of lasagna is very expensive because of the various cheeses used.
this is how we do lasagna in my house too same way yes its delicious I would love to see how you do seafood and veggie lasagna as well.
Laura please make a new revised video of this ❤️❤️❤️
We need a 2021 version of this, woman. 🥺
Thank you so much for this recipe you do not understand how grateful I am🙏🏾🙏🏾🙏🏾🙏🏾💗🤗🙂
I love all your Italian food recipes and funny part is I'm Irish
Yeah that's hilarious
Yeah totally funny
+John Haver Had me splitting my sides.
*insert hate comment here*
How dare you have your own recipe!
Thanks for the video, Laura. It turned out great!
It's not about having ur own recipe, who cares if a person have it? The problem it's when u make ur own version calling it "classic"!
Foodies talking about the perfect Italian meat sauce is like discussions about religion or politics. Everyone thinks theirs is the best, that they know the truth, and that everyone else is wrong. LOL It's just one of those foods we all work hard to perfect! Thanks for the video. I always feel there is room to learn about cooking!
Just put it in the oven!
Can't wait!
Thank you so......... much❤
it’s sad to come here and read also nasty comments about her recipe, she’s teaching us how she does it on her way we must respect that. It does not matter where she came from or where she is now. Cooking is an art and in every country has been changed from the original recipe. Internet has made is so aeasier for all of us sometimes we do not have money or enough time to go on a trip to the place the recipe is from so why can’t we learn it from someone who does know it or has alredy tried it. I love to share recipes, cook for my friends and I am sure you also change the “original recipe” from no matter where it is and just cook for the joy of your family and friends, before say anything bad about this lady or her recipe think if you have never changed a recipe you alredy tried to cook before.
Yeah, and the internet makes it even very easy to find true original recipes!
I love the fighting around this dish, so now I don't know who is right about the real authentic recipe, I have a secret family recipe for the ragout, when it comes to the white sauce, bechamel make the dish very heavy, ricotta is lighter, and ricotta is easy to do at home, and cheaper, the rest is a matter of taste...
lol.....she makes it a point to tell the story about how her grandmother said " if you stick your spoon in the meatsauce at the end of 3 1/2 hour cooking and it stays, thats when you know you have good meat sauce".......then she shows her meat sauce at the end of 4 hrs, and quite obviously the sauce is the consistency so semi thick soup, and the spoon would never stay haha
I've tried many many lasagna recipes before but this is the BEST one! Way better than canned/jarred sauce. Thanks for another amazing recipe!
Laura I made this last night. It was fabulous and my wife loved it! Thank so much for sharing!
Thanks for the video...very nice! Did you know in Italy, part skim ricotta is the standard? I however, almost always use whole milk.
Steve Hetzel 🤷🏾♀️
Omg the Italians in this thread complaining that she used ricotta instead of bechamel are sooo snobby. You are not the authority on what makes something a "true" lasagna or not. There are many ways to make a lasagna. She said she has 12 lasagna recipes. Maybe one of those has bechamel in it. Seriously, chill out about the bechamel omg
You’re not the authority to teach italians how many versions of a italian recipe exist too.
It's an italian dish, so we are THE authority
Since we’re making it in America, we’ll do it how we want. Doesn’t matter what anyone else thinks. I’m making this for family Christmas today. It’s delicious.
@@peachqtpi same her👍🎄🍻🎅🕊🎉🎊
Alessandro Montanari did she say her recipe is ‘authentic italian’? She just said it’s from her grandma, so you are here to be the authority of what?
nothing can beat the saltiness of italians on an italian recipe video
Laura is the reason I know how to cook! Thank you for this
Looks Delicious. This Is A Must Try....Thank U For Sharing Laura !!!
watching it on 2016
sameee
try 2017 jajaja
+Frank Leal nope 2019😂
슬비리 2020
Omg people are such aholes on here! Like get a life people. Laura is sweet and passionate at what she does!
Besides this video is old.
Only thing I would have to say is I soooooo wish she would've cut that bad boy!!!
It looks soooo delicious laura
I agree with you. And, people will always talk.
I agree with you. I love her recipes and I have prepared many of them.
RaydellBrown her recipes are amazing. She inspired me to step in the kitchen and cook, I even decides to make a youtube channel where I share my recipes
in the Kitchen With Jonny I will be checking out your youtube channel. I love trying out new and different recipes.
RaydellBrown aw thank you, Im glad:)
Damn it ! She didn't taste !!
I just made this recipe except used pork instead of beef (that’s all the super market had) and I could die happy now because that’s the best thing I ever ate.
This is the authentic way! Delicious!
LAURA UPDATE US I WANT THE 2021 version
THANK YOU!!You saved me from a "I was suppose to cook for my Wife!" night.Don't worry,I will give you Laura a Whole Lot Of Credit!
: )
This is the BEST lasagna I have ever had, much less made.
Found your channel and lasagna receipt not so long ago, but subscribed now- was busy all the time.But now came back for brussels sprout receipt LOL! My wife like them both ! I'm the cook at home!!LOLThanks for the great videos May God bless you &your husband . BRAVO
I have made your meatballs before and now this dish I must say you are great!!! Keep up the good work. Love your kitchen and how you explain the recipes and preparation.
I like to add a lot of garlic, red pepper flakes, fennel, fresh basil, oregano & Italian seasoning. Then Parmesan & Romano into sauce.
I know some Italians that add a bit of brown sugar, but I do not care for a sweet sauce.
Angela Baiers yes! that sounds like a tasty meat sauce. just salt and pepper would be way too bland!!!!
you are adorable, I needed to make this and watched the whole thing, awesome.
That looks so freakin GOOD!
Dear Laura you are one of my fav chef
great recipe and vid. tried it at home and it was a home run. thx for posting laura.
I have many Italian friends and they all say that my lasagna is the best they have tried, and I'm Swedish.
I fry the meat with chopped onion and garlic, lots of garlic. Ad some red wine, beef stock, liquid Maggi seasoning, salt, pepper, mejram, oregano, basil and crushed tomatoes, tomato paste, one tsp of sugar to neautrilze the sourness from tomatoes. Let it cook for a while so the juice is reduced and the alkohol is gone from the wine, ad some flour to it so it's more firm. Bechamel I use butter, then flour, then half milk and half whipped cream, black and white pepper, salt, some nutmeg, and some grated cheese. Put some Bechamel in the pan, ad lasagna pasta, bechamelsauce, then the meat. And repeat. Then on the top layer I put some thin sliced tomatoes and lots of grated cheese. Done.
use Viking descendants know how to cook Anna. my late mother gave me the same recipe as yours...l use it for other pasta dishes
Looks good, but what happened to the garlic? I've never seen meat sauce made without fresh garlic.
Can I change the red wine with another ingridient? Or do you have any sugestion?
Sarah Fathinna i think its called verjuice. havent tried it yet but its some kind of replacement cuase i think its halaal. had the same problem a while back and just omitted it but havent had the chance verjuice out yet.
Sarah Fathinna Sarah, the alcohol will evaporate and only the taste will remain.
The red wine must be added while coocking the meat to be sure.
You can add grape juice or veg stock dear.. :)
Of coarse the wine is optional. You can substitute it with beef stock! That's what I do :)
+Sarah Ay thankyou :)
This is the best recepi ever... i have tried it and can say this is the best lasagne i ever rasten. Highly rekommenderad
Looks amazing! I would cook the onions exactly like you did, but I would sear the ground meat separately, and make sure it gets properly caramelized and dehydrated without risking it boiling to a grey mush. Then I would add the onions and proceed like you did with wine and tomato sauce.
It's an extra step most cooks won't bother with but sometimes it really makes a difference!
"you know you have a good thick sauce when the spoon stands up"
"it's been cooking for 4 hours"
"perfect"
sauce is nowhere near being thick enough to hold a spoon. c'mon Laura
I know too me that's over cooked. I usually cook 2-3 tops and also needs sugar to take out acidity.
She said that 3´30 hours was necessary and added a can of water, because the tomato was too much thick.
But she need FOUR hours for that watery sauce
J Gam maybe your canned tomatoes were too liquid?
...that is funny.....4 hours....haha
She didnt drain the oil from the meat
i'd be so content if this girl was my wife
my mother always wanted me to marry an italian cause most know how to cook and most are good lookin like Laura...l made a mistake. my X could not boil water without BURNING it!
@@carltorjusen558 LOL no shade but if you like good food maybe you should learn to cook for yourself.
@@mimio008 LMAO this is the best response of all time
Lol. No man is ever content with the woman they have. The grass is always greener.....
Me too!
Do you drain the excess grease after you brown th meat
That's what I was wondering, I've seen several people make it with out draining, I was quite surprised I like to drain the meat, don't like the extra grease, why not drain even if it's just a little ?
I keep coming back to this recipe of yours, Laura, whenever I need a reminder. Always was the best. :)
Guuurl! This came out amazing! Will keep on rotation :)
YOU DIDN'T TASTE IT !!! I FEEL CHEATED ON! Hahaha
Not showing a finished slice on a plate is like the satellite going out near the end of a movie !! Ohhhhhhhhhhhhhhhhhhhh.......
Three and a half hours for tomato sauce? That's insaaaaaaaaaaaaaaaaane! Twice as much so since you're using *really thick* passata. Most of the time, I can only ever afford passata that's has the consistency of mushy peach juice, and even when I can afford the real McCoy, it only takes about 10-15 minutes to complete once it's added to the meat mix. That tomato puree you added is already cooked before being canned, by the way, so three and a half hours is just overdoing it; I'm surprised it isn't glowing in the dark.
Edwin Casimir it takes at least a couple of hours to cook out the extra grease from the sauce when you add meat to it.
This recipe looks so good and easy. My daughter always wants lasagna, so I will definitely ve trying this one
I have made this recipe so many times and I have watched this alot lol This is the only lasagna my husband will eat and it's awesome I have made for many of my friends and it's a huge hit love love love NC 💙
whos watching this in 2016
+Jo Mama me
Jeanne Khyla De Jesus me
try 2017 jajaja
Jeanne Khyla De Jesus
Dear dad thereis
Hello from the future 2017 lol
In France, we usually make lasagna with meat sauce and bechamel sauce, wondering where it comes from if it is made with ricotta cheese in Italy (I love knowing about origins of dishes).
Any idea ?
In Italy lasagna is not made with ricotta. It is made with sugo alla bolognese (meat sauce), mozzarella and bechamel sauce, oh and parmiggiano if you want.
So we do the same in France then :D
Nolwenn Petitbois
this must be the American version of lasagna even here in Norway we use the bechamel sauce ..i love to spice the sauce with some parmiggiano,garlic and truffel oil :)
***** Mozzarella is used only in Southern Italy: NOBODY in Bologna is so crazy to add mozzarella in lasagna! Lasagne in Bologna are made exclusively with layers of green pasta all'uovo (that is, egg pasta in which minced, cooked spinach are added while preparing the dough), bechamel, ragù (which is the name used in Bologna and countryside for "bolognese sauce") and Parmigiano reggiano. Nothing else: no garlic, no oil, no pepper....
Cryer24597
Lol nope. If there was a lasagna dish it was probably taken from Neaples. The reign of Neaples and Sicily were very influent at the time. It was like the centre of culture and art in Europe over 2 centuries (1200-1400)
DAM SHE SAID 4 HRS. WHAT U COOKING A TURKEY
tasha d 😂😂😂
The longer you simmer the sauce, the tastier it gets
LOL!!! had me rolling
😂😂😂
tasha d 😂
no need to tell how perfect & professional is what you do.
I did it !! And it was awsome really delicious !!!😊 thanks mrs Laura vitale 👩🏽🍳
Your husband is the luckiest man on earth!
I don't why but the background and quality of the video makes it feels like a porno
+TheCatOnWallStreet Food Porn. LOL!
+heyshe21 oh common, don't judge that.
+heyshe21 gotta find something to judge, huh? As if she's in a bikini. Her bubbly personality bothers you? Lighten up.
+TheCatOnWallStreet lol i knowwww... those camera angles focussing on her eyes :3
+TheCatOnWallStreet
The internet has ruined your judgement.
Mmmm I love lasagna but I usually use cottage cheese instead of ricotta. It's delicious both ways though.
Sorry. Not legit imo.
Great recipe . I'm not Italian , but I love Italian food . I've whipped up homemade sauces just by following my taste buds . Nice to know I've done it right . Your video is quite enjoyable. Thank you so much 😊
Made the meat sauce yesterday then made the lasagna today (recipe made two 13x9 dishes full) It was great. Everyone loved it!
I would of liked you to cut it to see the layers