How to Make a Great Lasagne | or is it Lasagna...?

[@ricardofrombrazil-iam]

I have said this before and I'll say it again: I love your recipes, even more because you say everything in grams. Thanks again

[@ryanm2]

But I need my foot pounds. 😭

[@ChildofFlames666]

@@ryanm2 Then you can buy a kitchen scale or use Google to convert. After all, the rest of the world has to do that too if we want to cook US-American recipes. :)

[@stanislavkorniienko1523]

​@ryanm2 you mean freedom units?🤔

[@richosull]

Man the worst is when they say a cup of an ingredient like broccoli which is totally different depending on how it is cut up to fit in the cup. Weight is the only way!

[@Gmeister484]

@@richosull 1 cup - chopped spinach? Or 1 cup - spinach, chopped​ lmao. weight would be much more simple

[@Dsnyder000]

That look after the egg shell went into the blender was the best! Thanks for leaving that in!

[@andy_cooks]

glad you enjoyed that 😆

[@orrgazmo]

Would have preferred he blended the shells 😂then realising his mistake.

[@tzTalesandtails]

It was hilarious and I can certainly relate. Holding 2 things and the wrong one goes in.

[@fadetoblackyoutube]

@@tzTalesandtailslike straining a sauce but forgetting to catch the sauce in something

[@siemens6429]

Seriously that was an epic moment 😍

[@Spungizzle]

I love how un-polished this is. The weird small "mistakes" or when you mix up words etc. just adds more to it all, makes it feel more genuine. Not sure if on purpose, or if you had one drink too many beforehand ;) Either way, I love it.

[@andy_cooks]

It's just how my brain works sometimes. I think it's good to leave the errors in, we all make them

[@alexashton6501]

Andy doesn't drink, but he is a bit goofy and people make mistakes :)

[@Spungizzle]

@@andy_cooks Exactly my point ... Just don't mix up sugar and salt when making donuts, I did that once. Not recommended!

[@brendalee8694]

😆 😅😂

[@kameeI]

@@andy_cookstrue 🥹

[@leecassidy2012]

The egg shell going into the blender after explaining using something else to crack your egg into 😂 absolutely brilliant

[@watsonrk1]

So I made this yesterday. 6.5 hrs front to back. I canned my tomatoes last year, made the pasta noodles by hand, and garlic knots from pizza dough. This is the best lasagna I've ever eaten, my family of 3 and 7 guests claimed it the best ever! Did one with no meat, same exact process, it to was outstanding. 2 large 13x9 pans, zero leftovers. I'm still in disbelief that I used only salt to season, nothing more, no pepper, Italian seasoning, nothing. Well, the nutmeg with the rue. I have some leftover sauce, going to use zucchini instead of noodles next try. Incredible flavor, thanks Andy!

[@Ts7005]

I made the tomato minced meat in the instant pot, saves time. Love the recipe and the metric. ❤

[@_drewcifer]

Cooked this 2 days ago. I’m now at my folk’s for Christmas and the leftover lasagne is in my fridge at home and I’m really craving it! This recipe absolutely slaps… don’t skip on the 3-4 hours for the ragu! Make time for it, or you’ll regret it.

[@marcocorazza96]

7:24 this is what I like about andy, he is a master of his skill but he’s still one of us ahahah

[@Tackleqb]

Love how you didn’t cut out your egg mistake. This is how you look relatable AND likable folks. Great recipe and content brother. Nobody is perfect. Love it!

[@timdudas2544]

I've been watching cooking shows for 20 plus years. I've seen it all but for some reason you are my favorite. Just seem original. Keep going strong.

[@andy_cooks]

Thanks mate!

[@Eric-jo8uh]

I like this because he makes it possible for guys like me to make it. Straight forward, no waffle, no attention seeking behaviour, just HOW TO COOK FROM GO TO WHOA. Thank you very much. 👍👍👍👍

[@slumbercat]

Honestly - my favourite cooking channel. Unpretentious, accurate and good :)

[@IlariaProcucci]

I'm an italian from the region ragù and lasagne are from, and I'm super impressed, great job

[@glucas71]

io ci metto la mozzarella contro il consiglio di tutti ma mi piace molto 😂

[@andy_cooks]

Thank you!

[@massimilianodesolei2250]

​@@glucas71 anch'io ci metto la mozzarella e la preferisco di gran lunga alla besciamella

[@ADudesRotary]

Pressure Cooker 😊

[@Mav_F]

@@glucas71 Ci ha messo dentro la mozzarella

[@GlennMcCarten]

Unbelievable Andy! I actually made your lasagne yesterday afternoon following the short video, I would have played it about 10 times over the 4 hours it took, then saw this pop up this morning 😂😂 It was delicious and well worth the effort. I really enjoy your work so thank you.

[@daskes123]

I have no clue how you appeared this late in my youtube - cooking journey. Your content is absolutely brillitant!

[@ouhutra]

I just appreciate this crew so much. I love that you keep some of the mistakes in! So relatable!

[@anna-mariajung9906]

Putting cheese in between the layers just blew my mind! I love cheese, definitely going to try this.

[@miguelelgueta5830]

Gracias por la pista de audio en español Andy, entiendo bien el inglés pero es maravjlloso saber que más gente de acá puede disfrutar estas recetas saludos desde Chile

[@VicTheflyingDentist]

Loved this recipe. My younger son is vegetarian so I use Quorn mince (soya) and layer it with roasted aubergines, peppers 🫑, courgettes and spinach leaves slightly sautéed with garlic. My kids love it. 😊

[@brandnouveau8454]

Sorry to be annoying, but Quorn isn’t soya! Lovely video. Really enjoyed it.

[@Weavemoss]

Love how you talk about why you like to do things a certain way, like with why you prefer to roll lasagna sheets as one whole piece. It's super interesting to hear your insight and point of view on stuff!!

[@sassykat030]

As a new viewer (hate that word but you know what I mean), I knew I would continue watching your videos when you were genuine enough to leave your eggshell moment in the final cut. Thank you for reminding us that cooking is for everyone and even the pros make mistakes. Lots of newbie appreciation for you, Andy!!

[@TheLoneWanderersBunker]

I am so glad i am not the only one who uses pork and beef together. It makes it so much more flavourful.

[@Mav_F]

Italians actually do that too. That's why in areas with a lot of Italians, stores have mixed mince packs already done with Port and Beef. It's becoming more common these days because a lot of people are eating more pasta too.

[@soullessnight6539]

@@Mav_Fdepends which region you are from in Italy. In the north, it is common to use just beef.

[@Mav_F]

@@soullessnight6539 Yes, I was just saying that to someone else. It all depends on what was available in their village / town at the time. My mother calls her town a village.

[@Mav_F]

@@soullessnight6539 Plus I was referring to Italians in Australia, not in Italy. Sorry should have stated that before. Areas with a lot of Italians you will also find Continental Shops

[@robertaudrit4897]

Evry one bas his on reculé. I like yours

[@MegM-o7i]

I'm legit watching the sopranos and this at the same time. this guy has great taste in food and shows clearly

[@skotdude]

You mentioning getting extra veg in your diet by using spinach reminds me of what I always do with these types of meat sauces to get nore veggies into my kids. Grated zucchini, in with the mirepoix. The long cook times mean it completely dissolves, it thickens the sauce, adds a little extra gloss and coats the tongue so delightfully. It also adds an awesome yet subtle vegetable umami taste and flavour.

[@WhitefieldisMASSIVE]

I have enjoyed so many KZbin 'chefs' but you are easily the best. A real chef that doesn't chat shit and dress things up. You are a hero brother but you and your great team around you aren't the start of the show, the food is. Never forget it. That's why I have binned off all the others.

[@mckidney1]

Haha, I love that reference to crispy fish video :) In order to continue the engagement: Pigment does not dissolve in water when the particles are large enough. By mixing it you are not making them smaller or breaking them down - you are making a suspension and as a cook you should already know what that means. Similar thing happens when making mayonnaise, it is a color that neither product has when put in. Edit: Forces required to break down cellular walls are several magnitudes stronger - you need a grinder or a ultrasonic to develop such forces.

[@judewilkinson5486]

That spinach pasta looked amazing, a brilliant touch. This is definately one to try out and hopefully add to my "Andy made me do it" collection!!!!

[@CodeDusq1]

Andy making my favorite dish is something I would cancel my plans on a Saturday just to watch.

[@2beinteresting]

He even brings out a goddamn flagpole to roll out the pasta dough. What a genius Andy is.

[@andy_cooks]

the timing 😆 glad it turned out well!

[@Hedgehogsinthemist123]

Handmade pasta makes such a huge difference. I personally only use the dried stuff because I don't plan what I'm going to make until a few hours beforehand. Looks delicious. Thanks for sharing your recipe.

[@amyrotella1219]

In my town, in Italy, we put garlic and onion in with the tomato sauce. We never put celery and carrots in the pan. We sear the meat, add salt, not too much. Then put the tomato sauce, add 250 ml of water, medium heat. Close lid, you can leave it partially open. Let cook for 2 1/2 to 3 hours. Be careful to stir often and add more water so the sauce will not burn or become too thick. While the sauce is cooking add the salt and fresh basil, you can chop the basol if you want. When cooked, the meat should be tender that it falls from the bone. It's simple and soooo delicious! That is our way from Italy. Whether you're North or South of Italy, it is called "lasagna". I love your version as well Andy. Love your instructions also.

[@jvallas]

What meat are you using?

[@-Saitama]

You must be an actuall Chef right? I'm Italian and it's not the first time I see you cooking Italian stuff absolutely perfectly, literally like my Nonna. Davvero molto bravo, wish there were more Chefs that follows "authenticity" if that makes sense, like you do.

[@jesclifford88]

Yes he’s a proper chef 😊 some of his shorts are where he works

[@hubristopher6936]

I love how you didn’t edit out your mistakes.., Cooking is a journey and it’s honestly really good to see pros make a silly 😂😂😂

[@marksimpson2321]

I love Andy Cooks! He is fun relaxed enthusiastic and helps inspire other people to cook! ❤😂😊

[@markjrlaferla7874]

Lasagna. I think it serves better AND the flavours come out better if you let it rest overnight and reheat. Well done chef, looks delicious 👏🏻

[@jimdavidson3345]

While watching this video I felt relaxed and comforted in thinking I too could make this delicious lasagna - because you were calm and relaxed. You were confidently enjoying what you were doing. This is how we learn to love cooking for ourselves and others. Thank you!

[@lavenderatieno9150]

Andy your making me gain courage to make my own lasagna sheets am from Kenya and cheese is quite expensive but am definitely trying these one

[@mantasr]

I love how every ingredient you use if well thought through and I know it because I've gone down some of the same paths, but not all. Amazing.

[@harviebone]

While my go to lasagna recipe is from The Kitchn, the game changed when I saw Andy make his sofrito. Thank you @AndyCooks Hat tip.

[@carchey79]

I'm starting the 4th hour for the sauce simmering. At the end of 4 hours, I'll put in the fridge overnight. Planning to build and bake in the AM. let cool and refrigerate for about 4 hours then reheat. I'll let you know how it comes out, but I can tell you now from my tasting of the sauce, EPIC!

[@PacoRobbins]

I made lasagna last week and I finally did bechamel only instead of ricotta or ricotta/bechamel combo and let me say I'll never go back to ricotta. So much better with straight bechamel.

[@italolotta4684]

I don't know if Italy is more proud or glad for your videos I guess both! your are a proper " Cuoco" always a big pleasure watch your videos even when I know everything about . Bravo!

[@pablopatitucci5065]

Hi Andy, I'm Pablo from Argentina who lives in Switzerland, again. Your Lasagna recipe is very good, I congratulate you; My father was born in Cosenza, Calabria. Greetings and may the success continue (some Argentine recipe)

[@andy_cooks]

Thanks Pablo!

[@pablopatitucci5065]

Thank you very much for your return Andy. Congratulations again on your cooking, your very clear and educating teachings, and congratulations to your entire team and family. I encourage you to cook an Argentine dish, whatever you want, it would make me very happy

[@MrOso36]

@@pablopatitucci5065 My father was born about an hour away from Cosenza. Calabria is a lovely part of Italy. I visited Argentina about 8 years ago. Had a great time.

[@patrickshaw3284]

An episode exploring the various types of empanadas across the country would be a really cool watch. from empanadas arabes (sfijas), tucumanas, saltenas.

[@MariaEstherSalese]

Try butter instead of olive oil and some kind of parma ham rind -the last chunk of the ham- or pancetta...😊 Good try overall...

[@AnamitraBhattacharyya]

Another outstanding recipe Andy! I love the math symbols added during editing. Making me hungry, it’s only Monday, though, I’ll have to wait till the weekend. Thanks again for making cooking so much fun! 20:02

[@arjunhemmady6568]

For a long time my favourite chef was Jamie Oliver. But now it's you Andy! 😊

[@isagrace4260]

I know I’ve had too much Uncle Rodger exposure because this made me clutch my pearls 😂

[@MrMikellsof88]

@@isagrace4260 No such thing as too much Uncle Roger!

[@fitznimitz]

Loved the video, mistakes included, you're just a super charismatic easy person to follow. I did want to say one thing: at some point you talk about using vodka in a crispy batter. I'm not 100% on it just evaporating quicker than water, but I do know that alcohol usage in a dough will lower the amount of gluten produced. I learned this from Alton Brown on the show Good Eats when he used Applejack (apple brandy) as part of the wet ingredient for his apple pie crust. Less gluten forms because of the alcohol and you are left with a flaky crust instead of doughy. Plus Applejack tastes amazing.

[@f1nnp]

I just love watching your videos! You explain everything so good that I feel confident trying out your recipies. Especially the way you cook is so calm and natural (like when you threw the shells into the blender 😂). I just love watching your videos. Also your language is easy to understand for me (as a german, whose english might not be the best ;))

[@andy_cooks]

I really appreciate that, thanks for watching

[@Livoirienyvoitrien]

I love your cooking. When I come home after 14 hrs feeling like shit, which I’d most if the time, I eat some crap from the floor, and your vids feed me all the comfort I crave.❤

[@mii0130]

Splendid recipe! You definitely have taken lasagn* to the next level! This nutritious dish can easily replace Sunday roast. 👍😋

[@thehaydnpaterson]

"the engagement helps" this man is social media professional for sure hahaha! also Andy if you wanna make pasta sauce from scratch more than welcome to come join my family on our farm each year when we do it in in SA. family owns a fruit & veg shop so we do up a lot (this year was about 400kg of tomatoes)

[@madbarticus]

I made this for the wife and I this weekend and it was a tremendous success! Thanks Andy, awesome channel.

[@johnnyfive8377]

That looks like an insane amount of work. Something I'd generally put in the too hard basket and forget about but after watching that I'm going to give it a go. Wish me luck.

[@andy_cooks]

It is a bit of work but I definitely think it's worth it, even just to try once. And i'm sure it will turn out great

[@natbarron]

You could definitely make a few of these at a time and freeze them. Totally worth the effort especially knowing exactly what ingredients you’ve put into it. Unlike store bought stuff

[@Userfox8790]

@@andy_cooksThis looks delicious!😊

[@seleneeleonori4894]

One is lasagnA, two are lasagnE, I have to Say you did a very good job with the ragù. Love from Italy 😊😊😊😊

[@frondulant]

Chef. Mate. That rolling pin is absolutely ludicrous 😂 Superb stuff , I want one. I wouldn't be able to stop laughing. Superb video as always, of course - thank you

[@andy_cooks]

I agree, it is ridiculously big but it works really well haha

[@jespermeisel9799]

Me and my Filipina wife love to make lasagna together. I'm her prep boy, cutting all the veggies, shes in charge of the flavors! I love that you put celery, becomes like a mirepoix, we will do that next time.

[@michalkocour1204]

Try also adding pinch of cinnamon to ragú. My friend was told to do this, when he was in Milano and it adds nice depth to ragú.

[@SimDeck]

Yep. We do this also.

[@scoobtoober2975]

No one is doing this style, holy smokes you are spot on. Keep it up. Especially the pasta trick

[@janetruh7476]

Spectacular recipe. Thank you so much.❤

[@LeaoK2]

The best dinner menu...my wife loves it!

[@TheoriginalANGEK439]

The longer you cook ragù sauce the better, and it always tastes better the next day ! 👍❤️👍

[@Mav_F]

There is a limit though.

[@matthall3494]

Hi Andy I made this today I loved it and my 5year old loved it even more and he’s a fussy eater. Much love 👍

[@nilabakery]

I can almost smell the aroma through the screen! You're a talented chef. 🤗🤗👌

[@1234Frederikh]

“He discovered Good recipes is what he did. He was a brave cook from New Zealand. And in this house, Andy Cooks is a hero. End of story.”

[@aloluk]

Was that shell thing intentional? Reminds me of when i spent hours making a lovely chicken stock, then i went to sieve it to get rid of the chicken carcass and my stock went down the flipping sink!!!!! Luckily it didn't all go down.

[@mindsnare1982]

If you've got a pot that can go in the oven. Once you've got it going set it to ~140Cish and just chuck it in there for the entire afternoon. Makes the long cook portion a touch easier.

[@lyzi1792]

we need Vinchenzo's plate and Andy collab on these bottles of passata!

[@guerd87]

Love the last comment! We make lasagne at home (using purchased pasta though) and cook it in the morning and then reheat at night. It tastes so much better then straight out of the oven I think i might have a go at making pasta next time after watching this

[@feangio]

@andy_cooks, as somebody from Bologna - the birthplace of lasagne, or at least, the type of lasagne you made here - that was very very close to the recipe as I know it! Didn't expect that. I'm very impressed that you went for green sheet pasta, I almost never see that outside of Bologna. The dash of milk at the end was also a good reminder of home. 🙂 Every restaurant, and possibly every family, will have their own slight twists on the way to make ragu and to assemble the dish. So, what you showed is absolutely fine. Still, a couple of things you can consider: 1) Leaving the lid completely off, or off for longer, when making the ragu. In Bologna, ragu often loses the redness and wateriness from the tomato sauce and becomes thicker and browner. This helps the lasagne stay together and not fall apart. (Lasagne are supposed to only need a fork to eat - that's difficult when the sauce is too slippery!) Cost is the main reason that, around the world, ragu will be too liquid and tomatoey; but if you can spare the money and time, the less red it is at the end, the better. (Then there are all manners of variations on ragu. Some families like to add a bit of bacon, or mushrooms, etc. Others add a small-to-large amount of olive oil to make it richer. Suit yourself!) 2) There should be no need for mozzarella; you can just play with the amount of bechamel and parmesan vs. the ragu to achieve any degree of creaminess you wish. More seriously, whatever is the thing you used in there, that's not how mozzarella is supposed to look like! Mozzarella should be snow white and way too supple to be grated. 3) I don't think basil on top is needed, but if you like it, why not. However, you could consider an alternative that is quite frequent in Bologna: trying to get the top layer to be slightly crispy. That's a delicate tradeoff as I have seen more than one tray of lasagne ruined by too much of this. Anyway, if you want to go for that, on the top layer, instead of tomato sauce, go for the usual layering of ragu with only a little bit of bechamel and - at the end - parmesan. Quite simply, the less liquid on top, the more the top layer will naturally start to get crunchy. Beware that especially the edges of the top layer can burn fast!

[@Faz99Master]

👍👍👍…to leaving the lid off. My meat mix includes pancetta and I add cream in lieu of milk towards the end for extra richness. I agree with you on mozzarella. It ads too much moisture and would induce more sloppiness. Parmigiano all the way (I’ll cut in a handful of pecorino once in a while…)

[@JTonksanim]

I literally snorted when Junior popped up on the screen 😂😂😂great recipe man, thank you! 🤘

[@SimDeck]

Just superb. My favorite dish to cook for my family. I love the idea of making spinach pasta in one sheet. Going to have a crack at this tomorrow. Thank you!

[@andy_cooks]

Enjoy!

[@NigelAinscoe]

I made this today, or over two days really as I started the Ragu yesterday. The only thing I did different was to add a tablespoon of fish sauce and a tablespoon of soy sauce into the ragiu for extra umami. Turned out pretty delicious even if I do say myself 😁 It's very similar to what I'd normally do, except for the mozzarella in the middle and on top, not sure about that, and the pasta basil final topping which I do think adds a lot.

[@ValNaUnd]

wow im early amazing as always andy love it

[@scottyboy72]

not sure which is better, watching you cook after a hard days graft or falling asleep to the soothing music😴

[@houstonbuffalo4514]

Just a thought. Because I don’t think most of us have that massive a cutting board nor that massive a rolling pin. So if you want six sheets of dough, perhaps weigh the entire dough ball and then cut out six smaller pieces and roll each of them individually into single sheets, which is a great idea, but impractical for the majority of us without that really specialized two pieces of equipment.

[@isagrace4260]

Indeed just make sure they’re a similar thickness so it cooks uniformly. In this case a pasta roller works perfectly well because it easily controls thickness and width (though you may need a few sheets per layer)

[@ThyAsianMan]

I don’t have a massive roller but I have a pasta roller. It’s the size of a sheet you’d buy at the store. So I weighed the dough and divided by 12 (2 for each layer). It was about 46 grams, so I made 12 sheets that weight. Doing it Andy’s way looks much easier, so maybe next time I’d try with my normal rolling pin.

[@JasonSchmidt]

Another winner of a recipe! Keeping it real for everyone..........

[@DGFX64]

Another tip, see what Andy had in his oven below his lasagna dish, it was a tray of to catch any overflow leaking out of the lasagna dish. It’s easier to clean an overflow tray than your oven…👍😀

[@Mochi-sn3ud]

I learned a long time ago to make the "Sheets" of pasta but I roll each sheet separately as it is easier for me than one giant sheet and cut. I have a template for my deep dish 9x13. I love the bechamel sauce and I make more than you and instead of the milk added to the ragu, I add some bechamel sauce to the ragu.) Lovely recipe.

[@BabyDigi]

7:26 Andy had a brain fart 😭😭😭😭

[@andy_cooks]

it happens 😆

[@nkfrancis16]

I’ve been making the same lasagne for years and it’s one of the few things I’m confident on. I mixed it up today and followed your instructions on the sauce (previously I didn’t take out the soffrito when adding the meat and I usually add a splash Worcestershire sauce ) - it’s in the oven now and smells lush so I’m excited to try!

[@soullessnight6539]

Idk any Italian that takes out the sofffrito like Andy did. They just add the raw mince to the soffrito.

[@lars-thorenesheim9637]

I need a bigger kitchen.

[@4.0.4]

I think that constantly!

[@belgravy]

i love lasagne, pretty good recipe, I'll be giving it a go. i always stud a bay leaf to an onion, and put it in the milk, and gently heat till the sugars in the milk start popping

[@bighominid]

So "lasagna/lasagne" is reminiscent of the UK/US difference in saying "maths/math." In the UK, it's plural to show that you're talking about many kinds of mathematical thought (algebra, geometry, trig, calculus, etc.), whereas in the US, "math" is the singular supercategory under which all of the "maths" fall.

[@tigerlover7359]

Also for the fact that lasagna is singular and lasagne is plural.

[@bighominid]

@@tigerlover7359 Yes indeed, the very parallel I was alluding to.

[@jonarific8504]

I'm curious as a Brit. In the us do they say mathematic in the long form then?

[@tigerlover7359]

@@jonarific8504 no. Mathematics

[@bighominid]

@@jonarific8504 Strangely enough, Yanks say "mathematics," but it's a singular uncountable noun, like "politics," as in "Politics is interesting." I assume that, in the UK, "maths" is a countable noun.

[@carmenschumann826]

. . . what an extraordinary interpretation of an absolute classic meal - I love it !

[@MhmdAntar-zv7jo]

The fun and passion in your videos is equal to me (I'm an engine tuning mechanic) watching a rally race.😂❤

[@margiemayhew5214]

And now my mouth is watering. WOW is that a beautiful Lasagna. Thank you for sharing!

[@edurauhanen]

I like to wilt the spinach in a pan instead of boiling it, I also add a tiny bit of fresh basil and some grated garlic also. Don't really know if this makes any difference tho, wifey seems to like it. Great work Andy, love your videos!

[@samaanagram]

The spinach pasta is my go-to!! Love seeing it represented here when it's often overlooked

[@DanAkaPharaoh]

Thats almost how we do it here in Europe, I often cook on italian recipies doing those kind of dishes, so we mix the cheese with bechamel sauce but I guess you get the same result in the end, also for those hardcore, add a bit of chicken liver to the ragu. Also we always use a table spoon or two of tomato paste (which should fry a bit to get the bitternes out). Great Vid!

[@ThyAsianMan]

Thanks for the recipe Andy. I made this, and it was definitely the best lasagna I’ve laid. The basil on top is genius. Bechamel sauce delicious. Noodles really elevated the dish, but it’s definitely the thing I’d cut out next time as it’s a lot of labor for an already laborious dish.

[@Lydia-w7d]

just made this for the family, they all said it was absolutely fantastic. another stunning recipe, chef!

[@mr78K]

Perfect! And I love you did it with authentic béchamel and none of that riccotta nonsense! Not a fan of spinach pasta, but it still look delicious! I often do batches of Bolognese sauce that I portion and freeze, I always try to keep one fresgh batch for some lasagna!

[@Dexterity_Jones]

Love your content mate, such an enjoyable wind down at the end of a busy day. Appreciate you and your teams work.

[@margiestevens2384]

Thank you for this recipe. I never considered making my own pasta because of the time involved and the mess in the kitchen. This looks like it would justify both😊

[@russellclark9419]

OMG Andy, made this last night and it was amazing. The whole family went nuts for it.

[@nukasnook1561]

Just wanted to say, I'm learning a lot from you, and I love your naturalness. Nuka from Whanganui

[@enricotesei3718]

Not the recipe of my Italian grandmother but close, congrats for the result, worth trying it, keep on with your way of cooking!

[@macfanguy]

Dude, that looks so frickin’ tasty! And that pasta rolling was cool.

[@MiguelitoClapsCheeks]

This dude is gangster in the kitchen. Hats off

[@faustofois4941]

Dear Chef, as always, everything is spot on. if i may, just couple of corrections: 1 red wine is by tradition. nobody will die if you use white wine, but i am telling what tradition wants; 2 the hours of cooking are minimum two. the longer the better, but should never go below 2, and for the rest, just as you said, the longer the better spinach pasta is not traditional, but i am still sure you made it delicious. parmesan zest scrap in the sauce? you know some things that only italians would do. you never stop surprising me. what inspiration. you are simply great

[@faustofois4941]

forgot: garlic is not in the traditional Lasagna. but i put it too. cause i put garlic pretty much everywhere in my cooking😂

[@soullessnight6539]

The north of Italy uses white wine. I wonder why?

[@butterfly_roman85]

The egg shell in the blender 😂 straight after he says about egg shell being in the blender. So funny, and his face after. 😂 loved it!!!

[@debramehan8644]

My grandmother was from Naples. Spelled it with an A. And never ever did she use a vegemel. Her sauce was to die for. I would give anything to have just one more bite of her lasagna.😊

[@MarcEspie]

Hey @andy, I just followed another "ragu" recipe which started with the meat: used pancetta to make up for the fat (and so no oil). First pancetta, reserve, then pork, then beef, and reserve all that, and cook the soffrito in the grease/remains from that THEN add the meat. Not sure it makes much of a difference but it worked really well from me. Anything to say about that ?...