A visit to Locale Firenze in Florence where head chef Simone Caponnetto shows how to make the perfect lasagna Michelin: Selected World’s 50 best Bars: 36 Instagram: @localefirenze
The bechamel sauce is exactly what I call white gravy that I love to eat over rice. It should have no place in a lasagna. Instead, ricotta cheese should be used. I'd also make my meat sauce a bit more tomatoey, and never contain a carrot! I can't remember if I use mozzarella cheese as well as parmesan cheese. I would have cut off the pasta that stuck up in the corners so it wouldn't have browned. Anyway, I don't think this would be very tasty.
Simone, Although your recipe looks good, I grew up with my Mother’s Lasagna from Formia. She used Ricotta and an egg with salt pepper and nutmeg instead of bechamel. She also used a meat Ragu and added shredded mozzarella and parmigiana cheese to each layer. I Make it during the holidays as a tribute not my mom!
Nice Work Chef… A few things I do differently. Reduce by 1/2 about a cup of red wine into the meat just after it's browned. I also add minced garlic near the end when sweating the Soffritto / MirePoix. Add a splash of Milk to the Sauce near the end of the simmer (Bolognese). I layer the bottom of the lasagna pan with Ragu 1st vs Bachamel. So sauce, pasta sheet, bachamel, then the parmy / shredded cheese (basically bakes into a Mornay). But that's what cooking is all about, being creative! The Crispy baked pasta along the edges is my favorite part! Kind regards to all…
Impressive techniques, Chef—I learned something new! For the layering, consider using a smaller pan or larger pasta sheets to avoid cutting, ensuring a snug fit for consistent slices and a polished side profile. The béchamel could be spread more evenly—try using your hands or thinning it slightly for better coverage. These are just observations to elevate an already great dish. Well done! 👏
33 Comments
How did it taste Aden ?
Chef oil to much
This is step-by-step the way my grandmother made it.
The only difference is I thought mozzarella and ricotta were both required standards.
Very good
That looked amazing! Thanks again for sharing your travels and the incredible chefs.
This is bs,cooking the Ragu 4 hours!
I would have added garlic, tumeric, bay leaf and red wine. May not be authentic but that's my preferance
Wow, great.
Wow! Great cook, great video👌👌👌
O melhor👏👏👏👏🇵🇹❤
Well done! Never thought of cooking mince at higher heat for fear of lumps but I guess long cooking time eases things out.
Fantastic! A lasagna masterclass, thank you! 🎉
Wow cooking amazing ❤
The bechamel sauce is exactly what I call white gravy that I love to eat over rice. It should have no place in a lasagna. Instead, ricotta cheese should be used. I'd also make my meat sauce a bit more tomatoey, and never contain a carrot! I can't remember if I use mozzarella cheese as well as parmesan cheese. I would have cut off the pasta that stuck up in the corners so it wouldn't have browned. Anyway, I don't think this would be very tasty.
Welllll, I guess I'll try to make this one too. Awesome Recipe and Video.
Simone, Although your recipe looks good, I grew up with my Mother’s Lasagna from Formia.
She used Ricotta and an egg with salt pepper and nutmeg instead of bechamel. She also used a meat Ragu and added shredded mozzarella and parmigiana cheese to each layer. I
Make it during the holidays as a tribute not my mom!
Watching paint dry. Appreciate it though.
Amazing I am going to try it your way this week
Che bone😊🎉😋😋😋 Bravo!
Did you use red wine in the ragu?
Your English is perfect & helpful. So nice to hear your beautiful slight accent.
Love your cooking style.
In America our Italian grandmother made it with ricotta. Never even knew bechamel.
Nice Work Chef… A few things I do differently. Reduce by 1/2 about a cup of red wine into the meat just after it's browned. I also add minced garlic near the end when sweating the Soffritto / MirePoix. Add a splash of Milk to the Sauce near the end of the simmer (Bolognese). I layer the bottom of the lasagna pan with Ragu 1st vs Bachamel. So sauce, pasta sheet, bachamel, then the parmy / shredded cheese (basically bakes into a Mornay). But that's what cooking is all about, being creative! The Crispy baked pasta along the edges is my favorite part! Kind regards to all…
Lasagna????
NO ONE better than my DAD’S recipe!!
❤❤❤❤❤❤❤❤❤
lol this is exactly how i make lasgagna
Sexy chef
“I put the meat in the vag” 😅😂
Gostei 👏👏👏
Tough loss.
I still don't like Novo poker, it is a very unbalanced and unfair game.
Better luck next time
Impressive techniques, Chef—I learned something new! For the layering, consider using a smaller pan or larger pasta sheets to avoid cutting, ensuring a snug fit for consistent slices and a polished side profile. The béchamel could be spread more evenly—try using your hands or thinning it slightly for better coverage. These are just observations to elevate an already great dish. Well done! 👏
Ay por Dios, no sé para qué me pongo a ver estos videos, estoy salivando…jaja
MaraviCherry!!!!😊🎉👍👏👏👏🇧🇷
Saudade da Itália!!!!
Looks delicious
No use of red wine in the cooking? Ive always used red wine