---
title: "How to Make BEEF LASAGNA Recipe Like an Italian"
url: https://stacklist.com/card/0e056722-17b8-423d-8a59-72389f35a286
source_url: "https://www.vincenzosplate.com/beef-lasagna-recipe/"
stack: https://stacklist.com/stack/bd958232-d966-452f-9de3-ebb632ecd91a
summary: "Beef lasagna is a classic family dish featuring layers of fresh egg pasta, veal and pork mince, tomato passata, and three types of cheese with béchamel sauce. The recipe emphasizes patience, quality ingredients, and proper technique to achieve a moist, flavorful result."
tags: "beef-lasagna, italian-recipe, cooking-tutorial, homemade-pasta, cheese-sauce"
key_entities: "Vincenzo Prosperi (person), soffrito (concept), béchamel sauce (concept), Italy (location)"
classification: "tutorial"
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---

# How to Make BEEF LASAGNA Recipe Like an Italian

Beef Lasagna Author: Vincenzo Prosperi Updated: 23rd Dec, 2025 160 Comments share: Share on Facebook Share on X Share on Pinterest Email this Page This post contains affiliate links. See disclosure policy . Jump to Recipe Jump to Video How to Make Beef Lasagna Beef lasagna is a well-loved family meal all over the world and my version with a trio of cheeses, béchamel and homemade tomato passata in a word is: SUBLIME. Between each moist layer of fresh egg pasta sheets is a mixture of veal and pork mince, smothered in sweet tomato sauce. There are two key things to make yours as good as mine – you need patience and quality ingredients, no shredded mozzarella or cheap passata here. No need to thank me, just make it, eat it and share it. Watch How to Make Beef Lasagna Video Recipe: How to Make Beef Lasagna Like an Italian Vincenzo’s Top Tips To Make Beef Lasagna It should be beautiful and moist Make sure you break down the meat well so it becomes beautiful and moist once cooked, not dry and chunky! Add your wine at the right time! Don’t skip this step and don’t do it later! This is the perfect time for your wine to add just the right amount of flavour. SAVE some for later Don’t worry if the batch of sauce looks too big! You can always put it in containers and leave it in the freezer or fridge for another meal (or a few!) Just the RIGHT amount and NOT too much Add ingredients in moderation and never too much sauce! Beef Lasagna Print Recipe 5 from 43 votes Prep Time: 15 minutes mins Cook Time: 3 hours hrs Total Time: 3 hours hrs 15 minutes mins Servings: 6 Equipment ▢ Large-medium pot ▢ Small saucepan ▢ Pyrex dish  or similar baking tray ▢ Small bowl ▢ wooden spoon ▢ Whisk ▢ Glass ▢ Chopping-board ▢ knife ▢ Tablespoon ▢ Pastry brush Ingredients ▢ 500   grams   Organic grass fed veal mince ,  17.65oz ▢ 500   grams   Organic grass fed pork mince ,  17.65oz ▢ 1   Carrot ,  diced into small cubes ▢ 1   Celery stick ,  diced into small cubes ▢ ½   Brown onion ,  diced into small cubes ▢ 2   Bottles Italian passata ,  Homemade or organic if possible ▢ 1   glass   Red wine ▢ Salt & Pepper ▢ Provolone cheese ▢ Buffalo Mozzarella ,  or Fior di latte ▢ Grated pecorino ,  or Parmigiano Reggiano ▢ Fresh egg lasagna pasta sheets ▢ Extra virgin olive oil ,  EVOO ▢ For Béchamel Sauce: ▢ 25   grams   Butter ,  0.88oz ▢ 25   grams   Cups plain flour ,  1/8 ▢ 250   ml   Milk ,  8.45fl oz ▢ Sprinkle of salt ▢ Sprinkle of nutmeg Cook Mode Prevent your screen from going dark Instructions MAKING THE SAUCE: Beef lasagna recipe starts with the most important step – making the soffrito! This is the key to a tastier filling so add a generous amount of extra virgin olive oil to a large pot and let it slowly heat. Next, add the chopped up carrot, celery and onion and leave to cook for 5-10 minutes or until it has started to soften. Add the mincemeat to your pot and break it down using a wooden spoon while it starts to brown. Leave to simmer and stir every so often until it has started to brown. Once the mincemeat for your beef lasagna has browned, add the glass of red wine and stir through with a wooden spoon. Leave this to simmer until it evaporates remembering to stir every so often. Add 1 ½ bottles passata and stir through. Make sure the stove is on a medium-low heat, then cover the pot and let simmer for one hour. Go back to the pot every now and then and stir the sauce using a wooden spoon. After one hour, remove the lid and you will notice the tomato has reduced. Add one glass of water at this point and let cook on a low heat. Add more water if you believe it has dried up too much otherwise leave as it is. The sauce needs another hour to cook with the lid off. Remember to stir it! HOW TO MAKE THE BECHAMEL SAUCE: Next, the béchamel! Put the small saucepan on your stove at a low heat and add butter. Leave to melt slowly then add flour and quickly stir using a whisk. Keep doing this until the flour has disappeared. Slowly add the milk (around 1/4 at first) and don’t stop stirring! Continue adding the milk and stirring – be gentle yet firm. This will avoid it from sticking to the bottom and also from forming lumps. The sauce should start to become creamy and thick – stop once you have reached your desired consistency. Turn off the stove and add a sprinkle of salt and nutmeg. ASSEMBLING THE LASAGNA: Line the baking tray with extra virgin olive oil or melted butter, using a pastry brush. Adjust the size of the lasagna sheets according to your dish so they fit nicely just by cutting them to size. Add a scoop of beef lasagna sauce to the bottom of the try and spread it all over, before laying down the first layer of lasagna sheets. Next scoop more sauce over the top of the pasta and spread it (using the bottom of a tablespoon or a wooden one) before sprinkling pecorino/parmigiano cheese on top, then add provolone and fresh mozzarella (your desired amount). Add some béchamel – not too much and spread it slightly. Add another layer of pasta sheets then repeat step 17 until you create the number of layers you wish – I aim for 5-6! Add plain basil tomato sauce on top, spreading it all over, edge to edge and in each corner too. Coverv the beef lasagna with foil and place in a pre-heated oven for 20 minutes at 180°C/350°F (fan forced). Remove from the oven and take the foil off, before adding a generous sprinkle (all over) of pecorino/parmigiano cheese. Bake in the oven again (no foil) for another 10 minutes then remove and let cool. E ora si mangia, Vincenzo’s Plate….Enjoy! Video Author: Vincenzo’s Plate How to serve Beef Lasagna Beef lasagna should be served warm so leave to set then slice and serve. It needs absolutely nothing on top – devour as it is! Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate Leave a Reply Cancel reply Your email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment * Name * Email * Save my name, email, and website in this browser for the next time I comment. Δ 160 responses Anamarija April 29, 2026 Fantastico, grazie Vincenzo! Reply Vincenzo’s Plate April 30, 2026 Ciao Anamarija! Grazie a te! It makes me so happy you enjoyed the beef lasagna 🙏 Reply Melissa Grimaldi May 2, 2026 Third time I’ve made it. Never disappoints. Today with homemade pasta sheets. I can’t wait to serve it tonight with a nice wine. Reply Vincenzo’s Plate May 4, 2026 Ciao Melissa, third time and with homemade pasta sheets?! 😍 Now that is next level, my friend! I already know it’s going to be incredible. Enjoy it tonight with a beautiful glass of wine… this is la dolce vita! 🍷 Reply Kylie May 22, 2026 Hi can you add garlic to this recipe? Reply Vincenzo’s Plate May 26, 2026 Ciao Kylie! Yes, you can absolutely add garlic if you enjoy it! Just keep it light, maybe 1 small clove finely chopped. Traditional ragù and lasagna recipes from Bologna often do not use garlic because the flavour is meant to stay soft and balanced, letting the meat, soffritto, wine, and passata shine naturally. Reply Steve Stickland July 6, 2026 I have followed this recipe 4 times. It only gets better as I remember and follow the steps. My dinner guests love the result. Reply Vincenzo’s Plate July 7, 2026 Ciao Steve! Ciao! WOW! It makes me so happy to hear you’ve made lasagna four times already! That’s the best compliment I could ask for. Grazie mille for trusting my recipe, and I hope it continues to be a favourite at your table. Buon appetito! Reply Digby July 26, 2026 What a beautiful recipe. My whole family loved this one. I followed it up with your Tiramisu for dessert, which was also stunning. Thanks very very much Vincenzow. Reply Vincenzo’s Plate July 27, 2026 Ciao Digby Grazie mille for trying my beef lasagna recipe. I’m so happy your whole family loved the recipe and that you finished the meal with my tiramisu. What a feast! Buon appetito to the whole famiglia! ❤️ Reply Don’t miss out! Our long-awaited Cookbook is here. Filled with classic recipes and highlights from Abruzzo and Calabria, it is a love letter from our family to yours. Order Cookbook Ciao, from Vincenzo I’ve made it my mission to bring authentic Italian recipes into your kitchen, because great Italian food shouldn’t be complicated. Good food brings people together! Join our famiglia and stay up to date with my new recipes, exclusive news and cooking tips direct from Nonna Name First Emal (Required) Subscribe Now Δ Most Popular Videos 16:17 10M Views How to Make Neapolitain Pizza… 14:56 6M Views How to Make Spaghetti Carbonara … 18:17 5M Views Italian Chef Reacts to Popular… 9:26 3M Views Mouthwatering Spanish Omlette… More Videos Vincenzo’s Favourite Recipes A carefully curated selection of the recipes I literally cannot live without. My favourites mostly because of the irresistible flavors but also often because of the memories they evoke. How To Make The Best Tiramisu Recipe Nobody Can Resist How To Make The Best Chicken Broth Aka Italian Penicillin Easy Panna Cotta Recipe Everyone Will Fall in Love With How to Make Ultimate Bolognese Sauce Recipe