ITALIAN LASAGNA RECIPE | The BEST Homemade Lasagna | Italian Food Recipes

This rustic Authentic Italian Lasagna Recipe is simple to make and bursting with flavour. My secret weapon of porcini mushrooms might be a twist on the traditional Lasagna recipe, but it will melt in your mouth. Best Lasagna Recipe Ever. Lasagna Recipe Italian. Lasagne Recipe.

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1 x celery branch (chopped into cubes)
1 x carrot (chopped into cubes)
¼ onion, or 1/2 if it is small (chopped into small pieces)
500g Lasagna sheets
TIP: Lasagna sheets should be good quality and I prefer the ones you use that you don’t need to pre-cook because you can put them straight into the oven. Of course fresh lasagna sheets would be even better!
1 x packet of dried porcini mushrooms
700g mixed veal and pork mince
150g diced dry mozzarella
1 x fresh mozzarella (fior di latte)
1 x large piece of Parmigiano Reggiano (you can also buy this already grated if you like)
2 pinches of mixed dried herbs
Extra virgin olive oil


1 x large deep saucepan
1 x rectangular non-stick baking tray
1 x knife
1 x wooden spoon
1 x grater
1 x small bowl

1. Preheat your oven to 180 degrees celcius
2. Add water to your kettle and boil it
3. Place the porcini mushrooms in a bowl and pour hot water over them Not too much, but they should be almost covered
4. Place the saucepan on the stove at a medium heat and add 4-5 tablespoons of extra virgin olive oil
5. Add onion, carrot and celery and mix with a wooden spoon. Leave to simmer until onion browns
6. Slice 4 pieces of the dry mozzarella and then cut them into small cubes
7. Now that the onion has browned, add the mince, breaking it up first with your hands and then once you have added it all, break it up more with a wooden spoon
8. The meat will start to brown and once it is half cooked, add the porcini mushrooms, along with the water they have been in and combine. Make sure you strain the water as the mushrooms might have some residue.
9. Once the meat has almost finished cooking, break it down a little more with the spoon and add the passata/fresh tomato puree
10. Let this simmer, and add fresh basil leaves, breaking them into smaller pieces using your hands
11. Add 2 x pinches of dried mixed herbs
12. Leave this on the stove for at least 10 minutes
13. Now cut the Fior di latte into slices, and then into small cubes
14. Using a non stick baking tray, line the base with a touch of sauce and meat, being careful not to pour it in or smother it
15. Add a layer of fresh lasagna sheets, completely covering the base and not leaving any gaps
16. Line the top of the pasta sheets with sauce and meat, this time using a generous amount and covering each one
17. Add lots of cubes of both dry and fresh mozzarella, covering the sauce and getting into each corner
18. Grate a generous amount of Parmigiano Reggiano over the top and then begin a new layer
19. Start by lining up another set of lasagna sheets and repeat each step as above
20. Once you grate the parmigiano over the top, add another set of lasagne sheets then smother it with the left over sauce and this time only add the dry mozzarella and grated Permigiano
21. Cover the tray with alfoil and place it in the oven
22. After it has been in the oven for 20 minutes, remove the foil carefully and let it cook for another 10 minutes uncovered so it becomes deliciously crispy on top.

TIP! If you are using fresh lasagna pasta sheets, your cooking time may be a little bit less.

Of course if you are crazy about parmesan cheese, you can grate even more on top!
E ora si mangia, Vincenzo’s Plate…Enjoy!

Production company: Fame Park Studios
Editor: Bill Way
Web Designer: Stephanie Nasca
Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta

#VincenzosPlate is a You Tube channel with a focus on cooking, determined to teach the world, one #videorecipe 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!).

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Watch the Italian Lasagna video recipe:


Tiger In the Desert says:

Fantastic dish! 😀 MUST-TRY stuff right there.

And love your video man. 🙂

helia itzmelela says:

this look great!

EatLazy! says:

Great! I love it!

The Anime Gamer says:

i will use chicken instead

Arturo Martin says:

Ciao, I love Italian Food…..You are the best amici….!!!!

Sabrina Scuzzy says:

Oh lord. I have to try all your recipes tomorrow 😀

Nila Smith says:

i am american. why no ricotta?

neamin yohannes says:

yes the lasagna is good if you put white sauce with cream it will be perfect.

nann465 says:

New subby here!!! So is riccotta in lasagna an American addition? Or is it like Mexican food where it’s made differently depending on which part of Mexico you are from? ☺

Ermy Lifestyle says:

Top 10 healthiest foods + benefits on earth

Gavla Tennis says:

Good recipe. I made it this evening though I used beef stock and mushroom stock as well as I didn’t have any porcini. The additional flavours and the carrots / celery definitely make it more interesting. The only thing I would say is that the mozarella makes it a bit chewy for my liking. Any suggestions?

Azeb Ghebre says:


Chop Happy says:

Love lasagna! yum!

J W Ford says:

Hi Vicenzo. I’m making your recipe today for football Sunday without the mushrooms. We are not mushroom family. Please make your grandmothers recipe too. We would love to see it. Best regards, John from Miami!

Food Sound says:

Great recipe! Bravo Vincenzo! 🙂

Natasha Hall says:

This looks so good can’t wait to make it for my family! thnx for the great recipe!

Catherine Petitjean says:

wow bello!!! e ovvio che parlerete inglese!!!
io mi chiamo Catherine ( e alla francese ) e grazie ancora!!

MsLilly1017 says:

I swear Im Armenian but I could also be Italian because I love Italian food so much, Italian, Greek and Armenian cuisines are! Yummyyyyy

Deranox Z says:

I tried both Italian Lasagna recipes and they were both extremely delicious! However, I have to say that Nonna’s Timballo Teramano was the BOMB!!!

Cres ! says:

Yes Timballo Please

Catherine Petitjean says:

noooo purtroppo!!! ma ci vorrei andareee chissà che belllo!!!!

ann sander says:

We love to eat and to make LASAGNE:::: )))) thanks for showing this great one sure I ll will make it … a big thumbs up and a happy sunday …much love ann

MoeBulldogs2196 says:

Vincenzos you legend bro love your cooking food i love italian food .. where in Australia you from i am as well bro .. i love italian Lasagna

Catherine Petitjean says:

haa capito. no io. di Bari ma vivi in Australia? che figoo!!!

Typical Indonesian says:

You Deserve More Subs Vincenzo!

halimaseif says:

Vincenzo, forgive me, but I must ask. I have been taught to make lasagna with ricotta, eggs, a pinch of salt and nutmeg. Do you Vincenzo ever use ricotta in lasagna recipes?              Much respect Vincenzo.

Nattharak Dilokpitthayarath says:

Oh my gosh!! Your dish is killing me!!!!

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