How to Make BEEF LASAGNA Like an Italian

Beef lasagna is a well-loved family meal all over the world and my version with a trio of cheeses, béchamel and homemade tomato passata in a word is: SUBLIME. Between each moist layer of fresh egg pasta sheets is a mixture of veal and pork mince, smothered in sweet tomato sauce. There are two key things to make yours as good as mine – you need patience and quality ingredients, no shredded mozzarella or cheap passata here. No need to thank me, just make it, eat it and share it.

#beeflasagna #italianlasagna #lasagna

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Beef Lasagna
0:40 Introduction to Beef Lasagna
1:11 Ingredients for Beef Lasagna
3:49 How to Make the Meat Sauce for Lasagna
6:29 How to Make Bechamel Sauce
8:37 Finish Cooking the Sauce
9:23 Look at that lasagna sauce
9:41 How to Assemble Beef Lasagna
12:25 How to Cook Beef Lasagna
13:47 How to Cut and Serve Beef Lasagna
14:11 How to Eat Lasagna, E ora si Mangia... Vincenzo's Plate!

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

[vincenzosplate]

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 😍😍😍

[xaviestoc]

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.

[gabrielledossantosdelima]

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!

[Samdavis]

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

[cheryljackson]

That beef lasagne looks great, but it is TOTALLY upstaged by that beautiful baby boy! Sebastian is truly adorable.

[salzigertee]

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!

[jonathant]

I just made this for my family tonight, the best lasagne I’ve ever had in my life, thank you!

[enricofabbiani]

Finalmente…uno dei pochi che cucina realmente ricette italiane senza modificare nulla… BRAVO !! 🇮🇹🇮🇹

[johncalderon]

I'm a simple man, I see Vicenzo's recipe
I click

[andrekostafireman]

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.

[IzzyandShadow]

Sebastian is like “father how dare you torment me like this I demand you give me the lasagna” 🤣

[jeffharper]

Videos like this are why Vincenzo is the Italian maestro of all things culinary. Beautiful video once again sir!

[dottemar]

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.

[VicD-op]

I was reluctant to make this because of the cooking time but it was TOTALLY worth it. I've never had such amazing lasagna

[marksimpson]

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 !

[DevicNevena]

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!

[catherinechua]

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.

[reedwoodland]

I am going to make this for my dad, who turns 82 tomorrow, this weekend. I have made MANY lasagnas but this one hits different....cannot wait to make this! Thanks!

[cheporestrepo]

I have done this exact recipe multiple times and never fails! My family is in love with my lasagnas,
THANKS VINCENZO🔥

[kylewesker]

Just Made the recipe for my wife and kid, they loved it !!
Thank You !!!!