It’s cheesy, comforting, and indulgent. A truly great lasagna can turn a bad day into a really good one! Check out how we made The Ultimate Lasagna with not one, not two, but FOUR secret ingredients!
See and shop the recipe: https://tasty.co/recipe/the-best-lasagna
00:00 Intro
00:22 The Red Sauce
03:56 The Béchamel Sauce
04:55 Noodles
05:32 Assemble
06:42 Bake
06:52 Outro
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45 Comments
Leftovers..ha! Funny
how can i get the full recipe ? they show the ingredient but not tell how much should we add in ? like how many milk for the cream sauce or smth, how can i know how much is enough ?
This is the best lasagna I've ever had! I doubled the red pepper flakes and added 1 tsp Aleppo pepper flakes and used a rotisserie chicken instead of the beef & pork. It turned out AMAZING. I also had leftover bechamel, but I have a feeling it will make some great Mac and cheese.
I made this and man I wasn't a lover of lasagna till I had this I ended up using bacon instead cause i had it on hand. I'm making it again this week thank you for best lasagna ever and introducing me to bechamel sauce cause i have always disliked ricotta<3
Looks fantastic! But, please check the uptalk.
Vai a cagare. Quella è sbagliata, vieni a Bologna a mangiarla
This is not lasange
This idiot didn't even make the sofrito for the dish
Hand tear herbs brings out the flavors and fragrances more than if you sliced them with knife.
That’s true for us here in Asia.
Exchange the prosciutto for smoked bacon and you'll have something which is better and costs less. Prosciutto is a wonderful product and you're wasting it in a recipe like this.
Searing the meatballs does indeed lock in moisture…but that's rather mute when you are breaking those meatballs down into a sauce. Honestly you have a lovely recipe but you sprinkle it with unnecessary steps based upon poorly understood concepts.
Still the recipe itself is great and people should use it.
Thumbs down for your horrible pronunciation of "bolognese". This is a cooking channel. I would expect that you know how to pronounce the things that you're cooking. If you don't know how to pronounce Italian words, then don't make a video about Italian words.
You forgot the carrots and the celery.
I like leaving the cheese off the top layer for the for the first 20 mins. Remove foil add cheese then bake for 10 and broil for last 5 mins or so until brown.
I’m making this right now for the fourth time and can 100% say this is the best lasagne recipe ever.
Lost me at the mask.
Noodles?
looks tasty, the best part for me growing up was and is the crispy mozza on the top.
Fennel is a dealbreaker. So many people hate it.
Thankyou sooooooooooooo much for this recipe!
I first tried it about a year ago before Christmas and had a great time making it. I’m gearing up to make it again next week. Last time, it took me a very enjoyable day to put together, labouring over every step—but it was absolutely worth it. The lasagne turned out to be one of the tastiest dishes I’ve ever made. The texture was incredible, and the depth of flavour was on par with (if not better than) restaurant-quality lasagne.
I made a double portion to feed a crew of about 16. I sourced Fontina and Parmesan cheese from a guy with a yellow cheese caravan at Newark-on-Trent market (UK) — good section of cheeses! The meats came from a butcher in nearby Bottesford. If you know, you know.
For the mince, I ended up using a cheaper cut of steak. When I asked my butcher for minced sirloin steak, he raised an eyebrow and said, “You do know how much that will cost, right?” 😂 By that point, I’d already spent about £25 on ingredients like premium cheeses, San Marzano tomatoes, and additional meats. The total came to around £35 since it was a double portion, plus aside from the steak, I spared no expense on ingredients. Still, I’d love to try it with minced sirloin someday just to see the difference.
Things I’m tweaking this year:
1 – Cheaper lasagne sheets – Last year, I used premium Waitrose sheets soaked in water, but they stuck together and were tricky to separate. The less expensive ones worked better and held their shape.
2 – Deeper lasagne tray – At least 3 inches deep to get a nice, sturdy square portion when serving. It also freezes really well for later.
3 – Longer cook time – For a double portion in a deep dish, the recommended 1 hour wasn’t enough to hit the right internal temp. Mine needed closer to 2.5 hours. That said, the extended cooking time gave me an amazing cheese crust on top!
This recipe is a labour of love, but the results are beyond worth it. Can’t wait to dive in again next weekend.
where may I find the ingredient list. After the meatballs for the sauce, you really don't detail amounts of the spices or onions, Thanks
You didn't give the amounts of ingredients
A ragu works best with a lasagna, with a preference for meat cuts like beef short rib over mince.
Ridicules.
I MADE THIS LAST WEEK AND I AM MAKING IT AGAIN FOR NEW YEARS EVE. 🎉🎉😍😍😍I received so many compliments and the whole tray was finished in 13 minutes. Not joking. Best recipe ever. I handmade the pasta sheets too
For all those who have already tried it, was it sweet our like italianni style (kinda sour)?
Pre-soaking the lasagna sheets ruined the dish for me, since I'm a dumdum: they all stuck together 🙁 And after I got the sauces just right… Feeling miserable
Thyme? Instead of carrot,1 or 2 tsp of sugar,it knocks down the acidity! This is the best Lasagna I’ve seen! I add oregano,and yes,fennel is a must. Thanks!
thanks for the recpie
Lasagna like
Very unusual at least. Imo the meatballs make absolutely no sense since you'll have less of Maillard reaction and secondly it's a ragout. It's moist. No need keep ground beef moist here, its not a burger or a steak. Just saying. And the carrot actually is in a real Bolognese either way but finely diced just as the onions and some celery. To counter the acidity of the tomatoes usually you add a bit of milk. But you don't really need to since you use a bechamel sauce for your final lasagna.
Muchisimas gracias. I never thought about butter😮 i use butter in 90 percent of my food😮
Who woulda thunk😊 otherwise your recipe is pretty much the same as what my father made. Except for all the exotic cheeses and prosciutto. I dont think i knew what prosciutto was until i was an adult. Mozzarella and ricotta😊
Fresh tomatoes…nothing from a can. The carrot. Nothing strange about that😊 fresh herbs, you got it babe😊can i say that? Thats one mouth watering lasagna😊
Oh..not a lasagna if it doesn't have four layers😮😮😮the algorithm needs to seek counceling. Chef Jean Pierre😊a little plug….de nada…preggo😊
Insanity.
Sheesh, fir trying to say you are cutting corners, you put in a lot of effort. I know, because this is how I make mine by and large and it takes a bit. That’s why I make a lot, it’s no more effort to make two.
Ok I'm all for this recipe. Now let me tell you some of my secrets for my lasagna (anyway, no one will read this): in the ragu, I add a couple of Anchovies. No, anchovies will not give you a fishy taste. See Anchovies as a rich umami condiment. Also, I don't do just onions, I do a mirpoix (2 parts onions, 1 part celery sticks and 1 part carrots). In my bechamel, I add truffle powder of course, and before anything, I prepare a leek fondue that I mix and add to the bechamel. Also, in the assembly of the lasagna, don't be shy with basil, after so so many tries, I can tell you there's no such thing as too much basil. Add a layer of basil leaves over the layer of bechamel. The freshness it brings is the cherry on the cake
Wtf is this sauce 😂 1 stick of butter… Worst recipe ever
You cannot save a bad day with a great lasagne. You need a whole day to prepare that lasagne, so such a day can never be bad.
I make this once every 6 months or so. I assemble my lasagna in a stainless steel half length 8 inch deep commercial steamer and I truly get 12 layers and it takes 2 hours to bake it. But oh my goodness is it good.
gayy
My blood is pure lasagna!
Really nice recipe bit of effort but definitely worth it thoroughly enjoyed
5:40 I said we don't have a capacity
This people think we are rich.
I made this over the weekend but I diced the carrots into the sauce and it was INCREDIBLE! (the longer you simmer the sauce – the better it tastes) I also added fresh parsley to the sauce and balsamic vinegar. Everyone had seconds!