Lasagna is one of the most loved baked pasta dishes in the world, and for good reason. It’s perfect for family dinners, potlucks, and Sunday feasts. It also happens to be one of my favourite dishes because it is pure comfort in every bite. If you’ve been searching for an original Italian lasagna recipe, this one comes straight from the source—Bologna, the birthplace of this rich and satisfying classic.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/how-to-make-italian-lasagna-recipe/
#lasagna #bologna #vincenzosplate
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INGREDIENTS
Pasta Sheets
100 g / 3.5oz fresh spinach
500 g / 17.6oz all-purpose flour or 00 flour
4 large eggs
Pinch of salt
Bolognese Ragù
500 g / 17.6oz pork mince
500 g / 17.6oz beef mince
100 g / 3.5oz pancetta, finely minced
1 brown onion, chopped
2 celery sticks, chopped
3 carrots, chopped
1 bottle passata
100 g / 3.5oz tomato paste
400 g / 14.1oz peeled tomatoes
1 glass red or white wine
1 mug full cream milk, optional
Extra Virgin Olive Oil
Salt & Pepper
Béchamel Sauce
500 ml / 2.1 cups fresh milk
50 g / 1.75oz all-purpose flour
50 g / 1.75oz butter
Pinch of nutmeg
Toppings
Parmigiano Reggiano
METHOD
1) Place fresh spinach in a deep pan over medium-high heat with a pinch of salt. Sauté for about 30 seconds, stirring until just wilted.
2) Blend the spinach with eggs using a food processor or immersion blender until smooth and creamy.
3) Dump the flour onto your clean work surface and make a well in the center. Pour the spinach mixture into the well and gently bring the flour in from the sides until a dough starts to form.
4) Knead with the palm of your hand for 10–15 minutes until the dough is smooth and elastic. Wrap in plastic wrap and rest in the fridge for 30 minutes.
5) Once rested, cut the dough into manageable portions. Dust with flour and roll through a pasta machine, starting on the widest setting. Fold and roll 2–3 times to remove air bubbles, then continue rolling through thinner settings (up to level 5) until you have silky green sheets ready for lasagna.
6) Cut the lasagna sheets to match the size of your Pyrex baking dish. Lay them on a clean kitchen towel, dust lightly with flour, then cover with another towel to prevent drying out.
Keep reading the recipe via:
https://www.vincenzosplate.com/how-to-make-italian-lasagna-recipe/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Italian Lasagna Recipe from Bologna
1:00 Ingredients of Italian Lasagna
1:16 How to make Fresh Spinach Pasta Dough
8:11 How to Shape Fresh Spinach Pasta Sheet
12:54 Ingredients of Bolognese Sauce
14:09 How to Make Bolognese Sauce
23:31 How to make Béchamel Sauce
25:27 How to Boil Fresh Spinach Pasta Sheet
26:19 How to Assemble Italian Lasagna
28:53 How to Serve Original Lasagna
31:55 Time to Eat the Original Lasagna, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe 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!).
50 Comments
hey vincenzo would you be able to make ciceri e tria pasta from
apulia please btw love the vids too ❤️❤️
Da italiano ti dico che hai commesso molti errori purtroppo.
Le carni usate sono diaframma e pancetta fresca, non si usa latte, vino e passata ma solo concentrato di pomodoro. Se vai a Bologna ti mettono in prigione per una ricetta così.
Thank you for sharing this amazing recipe. The first time I made lasagna from scratch my sauce was too dry so the pasta sheets I made didn’t cook properly. Thanks for the tip regarding covering the sheets when making the sheets. I noticed my sheets were dry. Definitely will make this recipe ☺️
Bravo Vincenzo! I was waiting for your traditional lasagne recipe. I know it, I know how to make it. I, however make it different. You would be swearing (in Italian)at the screen if I made a video. Mine is far from traditional – but it rocks. But as Picasso once said "Learn the rules like a pro, so you can break them like an artist,"
Seriously did anyone LOOK AT THAT
Thank you, thank you, thank you, especially for showing how to make fresh spinach pasta. Lasagne is one of my favourite 3 dishes.
BUT: I prefer to make the Bolognese ragù the day before, keep it in the fridge and then warm it up a bit before layering the Lasagne. I think it tastes better that way.
And I prefer to bake it in two seperate smaller dishes to get more pieces with a crunchy edge.
And one objection: The music at the end should be by Verdi, not by Strauss (and this is coming from a Viennese 😄)
A work of art Sir!!! Outstanding. I have just made a reservation at an Italian restaurant after watching, I know what I will be ordering already.
👍👌
Hola buenas tardes Woo como siempre con lo mejor de lo mejor de maravillosos mundos de la cocinas 🇩🇴☕☕🌹🤤
Personally, I like a more delicate sauce, which is why I go for no pancetta and white wine instead of red.
Overall amazing recipe
It was still very steamy when you cut it, but it stayed together very well!
Wow!
That was a masterpiece!!!
7:09 to 7:30 just from wetting your hands? Hmmmm. Mate, a couple of table spoons of water ten minutes earlier would have saved so much time and effort. Surely, yes I called you…
The most authentic Italian lasagna can be found in the frozen section of the grocery store, in a box under the brand name "Stouffer's". Once you try it, everything else is just garbage!!!…………….. 🤣 🤣 🤣 JK, JK, JK!!!!! Call off the lynch mob!! 😂 😂 😂!!!
@vincenzosplate Try cracking your eggs on a flat surface to avoid shell pieces…. also if you do get some, use a wet spoon to make it easy to remove! 😁
As always with a very special recipe, there is music from Austria. Greetings from the shore of the blue danube!
I love cooking, italian dishes are simple few ingredients make a tasty little effort meals.
2:51: Eggshell in the bowl Eggshell in the bowl!
It looks delicious! Does it freeze well? Sacrilege, I know, but when cooking for 2, it's sometimes useful to divide leftovers into individual portions and freeze them for easy meals on other days.
😮😮😮😮 it looks so good 😮😮😮😮😮
Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest the Lasagna looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️❤❤❤
Love the video ❤
I was waiting for this one!
why you dont add full cream instead of milk? wouldent that add more flavour cux its more fat?
She is perfection ❤
Oh I have not seen lasagne look like this! 😋 Why did it change – it looks completely different?
I saw that tiny egg shell fall into the bowl! 😂 Tap eggs on work surface instead of on the side of the bowl 👍
A potato masher is a good tool to break up the mince 👍
Ahoi Vincenzo!
Could you do a reaction to W2 Kitchen‘s Bolognese recipe?
I‘d really like to know your thoughts on it!
It’s not traditional at all, which he acknowledges right at the beginning, but I‘m tempted to try it myself.
Really interesting technique!
it looks like a Lot of work. but it looks so amazing that I need to try it
Truly a master class, on how to make the original lasagna.
I have always found that cold milk to a hot roux makes a smoother béchamel sauce. Less chance of lumps forming as you whisk.
Thanks Vincenzo it makes me want to make my own pasta now
This Lasagna recipe turned out fantastic! The many delicate layers of spinach pasta, savory bolognese and creamy béchamel look heavenly❣️👍😊
It looks beautiful but come on – more cheese required. How is it a Vincenzo vid with no Pecorino?? Gonna be tough for me to go with another recipe after your previous classic! Hope you and your family are well, man!
Amazing recipe! However, for religious reasons we can’t have things like pork, alcohol or nutmeg.
Beautiful
fudge that lasagna looks epic!!
I just saw a bit of egg shell drop in the bowl.3:00
Break the eggs on a flat spot.
"I can has lazagne?"
Great.
Grazie mille! My fav lasagne so far!
When I saw the title popup, my thoughts….
Original, meh…probably not, not watching, probably doesn't have bechamel cream sauce in it, like Vincenzo, is it Vencenzo?, oh ok, I can watch it.
😂😂😂😂 you have me educated
O.M.G. Soooo fabulous. I guess I have to make it now. Licking the monitor screen was quite the letdown! 🥰 Thank you, Vincenzo!
With or without lid? If there is no real difference in taste… then lid on. Energy in Europe is not cheap; we have almost no oil or gas reserves 😅
Needs more cheese haha! Looks delicious!
awesome video Vincenzo. Am not sure if you have a video about this: what do Italians usually have for breakfast?
I had no idea Italians use the word sofrito. I must be living in my Puerto Rican bubble
You made making homemade pasta look like so much fun! Especially, adding the spinach. Alas, I don’t have a pasta machine. I followed your recipe for the bolognese and it is fabulous!
Looks great
For those who havent tried, lasagna works brilliantly with just veggies. You don't even need 'fake mince', though you can if you want. But you do need a really flavourful sauce, herbs, good stock/stock cubes, taste it, check. You may not know that Parmesan is not veggie. And (sacrilege!) any decent hard cheese will do it. Yes to the nutmeg! I love lasagna. The worst thing is how long it takes, then you can eat it so quickly! To my taste, I like my lasagna a bit browner on top. 7 layers is impressive, thank you chef, but 3 is enough for most of us. And remember to put a tray underneath to catch any drips.