How to Make a Great Lasagne | or is it Lasagna...?

Lasagne is one of the best pasta dishes, and you can’t change my mind. In this video, learn how to make a delicious Lasagne from scratch. Enjoy!

Also, just a little note - you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.

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Ingredients:
- 2 sticks celery, diced
- 1 large carrot, diced
- 1 brown onion, diced
- 4 cloves garlic, finely diced
- 500g pork mince
- 500g beef mince
- 700g tomato passata
- 250ml red wine
- 50ml olive oil, plus extra for frying
- salt, to taste
- 250g baby spinach
- 3 large eggs
- 320g Tipo 00 flour, plus extra for dusting
- 50g butter
- 50g flour
- 600ml milk, plus an extra 100ml
- 1/4 tsp ground fresh nutmeg
- 350g mozzarella, grated
- 100g Parmesan, grated, plus rind
- small bunch basil

Method:
1. To prepare the Sofrito, in a large pan, heat about 50ml of olive oil until hot. Add onions, carrots, and celery with a big pinch of salt, and sauté for 4-5 minutes. Add garlic, stir through, and cook for 1 more minute. Remove the sofrito from the pan and set aside.
2. To cook the meat sauce, place the pan back on the heat and add a little more olive oil. Add pork and beef mince, season with salt, and cook for 3-4 minutes to get some colour on the underside. Break up the meat with a wooden spoon, add red wine, and reduce by at least 80%. Add the sofrito back to the pan with the remaining tomato passata and Parmesan rind. Mix well, bring to a simmer, then lower the heat and cook covered for 2-3 hours, stirring occasionally to prevent sticking.
3. To make the spinach pasta, blanch baby spinach in boiling salted water for 20 seconds, then plunge into ice water to stop cooking. Drain well, squeeze out excess water, and blend with eggs until smooth. Pour flour onto a work surface, make a well in the centre, add the spinach mixture and a pinch of salt. Work the mixture into dough, knead until smooth (about 8-10 minutes), and let rest for at least 45 minutes. Roll out dough to about 2mm thick, cut into sheets, blanch in boiling water for 2 minutes, then cool in water. Place onto an oiled tray until ready to layer.
4. For the béchamel sauce, melt butter in a pot over medium heat, stir in flour, and cook for 2 minutes. Gradually add 600ml of cold milk in stages, whisking until smooth. Simmer for 10 minutes, season with salt, pepper, and nutmeg.
5. To assemble the lasagne, in a 23 x 30 cm oven dish, layer meat sauce, pasta sheets, mozzarella, and Parmesan, repeating until all ingredients are used, finishing with a layer of pasta. Spread remaining passata over the top layer of pasta, cover with foil, and bake at 180°C for 30 minutes. Remove from the oven, discard foil, top with basil leaves, more mozzarella, and Parmesan, then return to the oven for 15 minutes. Finish under the grill until golden brown.
6. Let the lasagne cool slightly for 10-15 minutes, then slice and serve.

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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

[whatifcountriesoftheworld]

I have said this before and I'll say it again: I love your recipes, even more because you say everything in grams. Thanks again

[Dsnyder]

That look after the egg shell went into the blender was the best! Thanks for leaving that in!

[Spungizzle]

I love how un-polished this is. The weird small "mistakes" or when you mix up words etc. just adds more to it all, makes it feel more genuine. Not sure if on purpose, or if you had one drink too many beforehand ;) Either way, I love it.

[leecassidy]

The egg shell going into the blender after explaining using something else to crack your egg into 😂 absolutely brilliant

[watsonrk]

So I made this yesterday. 6.5 hrs front to back. I canned my tomatoes last year, made the pasta noodles by hand, and garlic knots from pizza dough.

This is the best lasagna I've ever eaten, my family of 3 and 7 guests claimed it the best ever! Did one with no meat, same exact process, it to was outstanding. 2 large 13x9 pans, zero leftovers.
I'm still in disbelief that I used only salt to season, nothing more, no pepper, Italian seasoning, nothing.
Well, the nutmeg with the rue.

I have some leftover sauce, going to use zucchini instead of noodles next try.

Incredible flavor, thanks Andy!

[IlariaProcucci]

I'm an italian from the region ragù and lasagne are from, and I'm super impressed, great job

[Tackleqb]

Love how you didn’t cut out your egg mistake. This is how you look relatable AND likable folks. Great recipe and content brother. Nobody is perfect. Love it!

[timdudas]

I've been watching cooking shows for 20 plus years. I've seen it all but for some reason you are my favorite. Just seem original. Keep going strong.

[GlennMcCarten]

Unbelievable Andy! I actually made your lasagne yesterday afternoon following the short video, I would have played it about 10 times over the 4 hours it took, then saw this pop up this morning 😂😂
It was delicious and well worth the effort.
I really enjoy your work so thank you.

[VicTheflyingDentist]

Loved this recipe. My younger son is vegetarian so I use Quorn mince (soya) and layer it with roasted aubergines, peppers 🫑, courgettes and spinach leaves slightly sautéed with garlic. My kids love it. 😊

[sassykat]

As a new viewer (hate that word but you know what I mean), I knew I would continue watching your videos when you were genuine enough to leave your eggshell moment in the final cut. Thank you for reminding us that cooking is for everyone and even the pros make mistakes. Lots of newbie appreciation for you, Andy!!

[daskes]

I have no clue how you appeared this late in my youtube - cooking journey.
Your content is absolutely brillitant!

[TheLoneWanderersBunker]

I am so glad i am not the only one who uses pork and beef together. It makes it so much more flavourful.

[MegM-oi]

I'm legit watching the sopranos and this at the same time. this guy has great taste in food and shows clearly

[Weavemoss]

Love how you talk about why you like to do things a certain way, like with why you prefer to roll lasagna sheets as one whole piece. It's super interesting to hear your insight and point of view on stuff!!

[Hedgehogsinthemist]

Handmade pasta makes such a huge difference. I personally only use the dried stuff because I don't plan what I'm going to make until a few hours beforehand. Looks delicious. Thanks for sharing your recipe.

[ouhutra]

I just appreciate this crew so much. I love that you keep some of the mistakes in! So relatable!

[mckidney]

Haha, I love that reference to crispy fish video :) In order to continue the engagement: Pigment does not dissolve in water when the particles are large enough. By mixing it you are not making them smaller or breaking them down - you are making a suspension and as a cook you should already know what that means. Similar thing happens when making mayonnaise, it is a color that neither product has when put in. Edit: Forces required to break down cellular walls are several magnitudes stronger - you need a grinder or a ultrasonic to develop such forces.

[marksimpson]

I love Andy Cooks! He is fun relaxed enthusiastic and helps inspire other people to cook! ❤😂😊

[judewilkinson]

That spinach pasta looked amazing, a brilliant touch. This is definately one to try out and hopefully add to my "Andy made me do it" collection!!!!