BRITS Discover LASAGNA for the FIRST TIME! 🇺🇸🇮🇹 | Made from Scratch American/Italian Recipe
Welcome back to Mr. H and Friends! Today, we’re diving into a delicious dish that’s loved across the globe — LASAGNA! But not just any lasagna… this is a hearty American-Italian homemade lasagna, packed with layers of rich meat sauce, creamy béchamel, perfectly seasoned ricotta, and tons of gooey mozzarella!
For the first time ever, we’re making this legendary comfort food from scratch – and yes, that means homemade sauce, fresh ingredients, and real love from the kitchen. 🇮🇹❤️🇺🇸
As Brits, we’ve only ever had shop-bought or restaurant lasagna… but is it really as good as the real homemade deal? 👀 Let’s find out together!
Thank you to Ellen (the purist, CT in the house) for suggesting we make lasagna.
👇 In this video, you’ll see: 🔸 Step-by-step lasagna recipe (classic American/Italian style)
🔸 Our honest British taste test and first reactions
🔸 A bit of foodie fun with the H Family in the kitchen
🔸 How YOU can recreate this at home for your loved ones!
RECIPE BREAKDOWN:
Meat sauce made with beef, simmered to perfection
Béchamel sauce (white sauce) with a cheesy twist
Lasagna sheets layered the classic way
Baked until golden, bubbly, and absolutely irresistible!
💬 Tell us in the comments what dish YOU want us to try next!
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#britstryamericanfood #foodie #foodieadventures #lasagnalover #lasagnarecipe #tastetest #brits #lasagna #lasagne #italianfood
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Mr H and friends
PO Box 331
BRISTOL
United Kingdom
BS15 0FH
Weights and Dims for
Max Length 17.7″
Max Width 13.8″
Max Thickness 6.2”
Max Weight 4.4 lbs
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44 Comments
🇺🇸🇮🇹 Welcome, friends! 🇮🇹🇺🇸
We’re so excited to have you with us as we dive into this American-Italian classic — LASAGNA! It was our first time making and tasting it like this, and wow… what a comforting, cheesy delight!
Whether you're here from the U.S., the U.K., or anywhere else in the world, you’re part of our extended foodie family.
We love learning about different cultures through food — so if you’ve got memories, recipes, or tips about lasagna (or what your family calls it), we’d love to hear them in the comments below! 💬👇
Let’s keep this space kind, positive, and welcoming to all — just like a proper family dinner table.
Thank you for being here — it means the world to us ❤
— Mr. H, Mrs. H & Little Elana (aka Miss Elana H)
As Brits, we’ve only ever had shop-bought or restaurant lasagna… but is it really as good as the real homemade deal? 👀 Let’s find out together!
👇 In this video, you’ll see: 🔸 Step-by-step lasagna recipe (classic American/Italian style)
🔸 Our honest British taste test and first reactions
🔸 A bit of foodie fun with the H Family in the kitchen
🔸 How YOU can recreate this at home for your loved ones!
RECIPE BREAKDOWN:
Meat sauce made with beef, simmered to perfection
Béchamel sauce (white sauce) with a cheesy twist
Lasagna sheets layered the classic way
Baked until golden, bubbly, and absolutely irresistible!
💬 Tell us in the comments what dish YOU want us to try next!
Subscribe to our Channel: https://tinyurl.com/MR-H-and-friends
USA GRIZZLY BLOCKS & MORE – Use this link and automatically get 10% off
https://www.grizzlyblocks.com/?ref=MRHANDFRIENDS
*We will receive a small commission for any purchases
Check out these Popular Smoking / BBQ videos:
My first BBQ Brisket: https://youtu.be/QdQf1iEyckQ
We Made GUMBO: https://youtu.be/oXxViyM9Ppc
Terry Blacks: https://youtu.be/ociQXLEU49Y
Goldee's: https://youtu.be/XUiV8wAQIFY
Become a H Patreon !! get free merch, NEW REACTIONS exclusive to Patreon, Zoom chats, and much more behind the scenes
Support us on Patreon: https://www.patreon.com/user/posts?u=65835488
Support us with a PayPal donation: https://www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG
Check out our Amazon store for products featured in this video (we earn a small commission from Amazon):
https://www.amazon.com/shop/mrhandfriends
#britstryamericanfood #foodie #foodieadventures #lasagnalover #lasagnarecipe #tastetest #brits #lasagna #lasagne #italianfood
Join this channel to get access to the perks:
https://www.youtube.com/channel/UCcUmDzk4GRQjZMm6IhLsWEg/join
Sign Up for Mr H and friends competitions and newsletters: https://www.mrhandfriends.com/
📦 Want to send us something to try?
MR H Pox Box: *IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY*
Other carriers such as UPS etc will be returned (Sorry)
Mr H and friends
PO Box 331
BRISTOL
United Kingdom
BS15 0FH
Weights and Dims for
Max Length 17.7"
Max Width 13.8"
Max Thickness 6.2"
Max Weight 4.4 lbs
✅ We have a NEW MERCH Store:
https://mr-h-shop.fourthwall.com/en-gbp/
✅ Follow Us on our social media for behind-the-scenes content, updates, and more family fun!
Instagram: https://tinyurl.com/Mr-H-and-friends-INSTAGRAM
Twitter: https://tinyurl.com/Mr-H-and-friends-TWITTER-X
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Threads: https://tinyurl.com/Mr-H-and-friends-THREADS
Discord: email mrhandfriends@gmail.com for the up to date link
i always add a bit of water to ensure enough moisture to soften the hard noodles. with the foil, it should steam enough to be soft. no one like crunchy pasta lasagna
Fork under over!
probably 1/4 cup water.
Anything that says use 1 lb always use more than 1 lb. Not sure if you guys can get meat like we do where some packs are 1.2 or 1.3 lbs but it's always better to use a bit more
top it with a little ranch
ive never seen lasagna sheets that didnt need to be cooked before layering. hm very odd.
That looks Sooo good, the H family is really learning to cook like American🎉❤❤🎉
I add mild Italian sausage to my lasagna. Some garlic bread would go great with the lasagna you made.
I say eye-talian but it started as a joke and now i can’t stop, it became habit
We use beef and ground Italian sausage.
Now I crave lasagna. ❤❤❤ Good job.
We do serve it with garlic bread as well.
When cracking an egg I learned from the food network to crack on the flat counter top vs the edge of a bow or edge of the counter as it tends to push the little shards into the egg.
Tha first time I had lasagne was when my sister made it when we were kids. I thought I'd died and gone to heaven. ❤
Where I used to work, we made a Puerto Rican lasagna that essentially substitutes plantains sliced lengthwise for the lasagna noodles. It's very good and gluten free. It is called Pastelón. Look it up.
EYE- Italian is how non Italians pronounce it. We laugh at them. I always said lasagnA.
I have substituted cottage cheese, drained well for the ricotta. It has much more flavor and is less grainy. I also mix the Parmesan and whole milk mozzarella in with the cottage cheese and egg to have only ONE cheese step for that layer. Make two pans and freeze one for later!
Looks tasty, might try some shredded mozzarella and cheddar sprinkled on top. Sliced tomato in a layer, and sliced mushrooms in another.
I absolutely hate American Lasagna. Ricotta is just foul and has no place in lasagna
Heavy cream??? Mom made lasagne often, for 6 of us. She put spinach layers, too.
The leftovers are even better!
Make extra sauce and pour over the slice
Try baked ziti. It will blow your mind!
less of the kid
Lasagna usually tastes better the 2nd time around! Don't know why, but true!
Wet your finger and touch the egg shell pieces, they will stick to you finger and you can just pull them out no problem.
You need to make garlic bread to go with it
We say it Italian American Lasagna.
I make a salad and garlic bread, with Ken's Steakhouse Bleu Cheese dressing , yummy
This is a special occasion meal in my family. My mother would make it on New Years Day. It is easily upscaled to feed a crowd and tastes amazing leftover. All you need is garlic bread and salad on the side. Easy peasy.
I really like that cookbook, and I only use that lasgna recipe, I would recommend making the Boston cream pie (which isn't really pie) from that cookbook, it is so good, and not super sweet.
Is bloody this and bloody that really necessary?
Baby H stole the show
I usually use ground beef.
But sometimes I like to make it with a beef/pork sausage.
I spell it Lasagna and I don't say 'Italian" like Creed did. I say it like you did, just and American accent. lol
Also, when I crack an egg I just drop it lightly on the table, don't crack it on an edge. When you drack it on the table it makes the egg flat and easy to pull apart without shell.
Gotta have garlic bread.
Some people add some chorizo pork sausage to the meat mixture.
I would add a bit more moisture to the sauce.. I'd add half ground beef, and half Italian mild sausage…. but wow on the amount of tomato paste with no tomato sauce or beef broth to simmer it down a bit.. it looks too dry… I love moist..
This is very similar to how I have made homemade lasagna. Except, I normally end with a layer of the meat sauce and then mozzarella on top. I have also seen lasagna made with a white bechamel sauce in addition to the red sauce, which looks so good. I am going to have to try that sometime. I also always pre-boil my lasagna pasta, unless I buy the pasta that doesn't require it. Here in America, most stores sell both kinds. Yes, definitely garlic bread and salad on the side! Also, lasagna is even better left over!!!!! 🙂
Anytime you have a happy dance while eating you know it's good. 👏🏽👍🏽
I always double the meat. It's just my preference.
Just found y’all’s channel in the last couple of days… great stuff.
Great thing too, u can freeze single size servings
She is without a doubt definitely a daddy's girl.
Some bunny loves you back little one!!! From many skips across the pond and many hops across the states all the way to California 🫶🏻♥️♥️♥️
America's Test Kitchen Cookbook is the go to. Honestly, you cannot go wrong with that one. Do it their way then adjust as you feel your pallet warrants.
Another one from ATK is (affiliated) "Cooks Country: The Science of Good Cooking". 10/10 stars. What's happening and why. Understand the science and the world of cooking GREAT food is revealed. With hundreds of great recipes to practice your newfound skills/knowledge. Your family and friends will be amazed.
Wanna bake world class bread? "The Bread Bakers Apprentice" by Peter Reinhart (Johnson & Whales University professor). The vast world of baking simplified (sort of) and unfolded at your fingertips. You WILL understand what's going on with everything baking related. 10/10 stars.
Me? Not sponsored, affiliated, or compensated. I'm just a really good home cook now. Nobody's ever disappointed or making suggestions for improvement.