Behind the Scenes

Chef Andrea Is the Master of Cheesy Lasagna (Entirely from Scratch)

This is Chef’s Counter: expert info from our culinary pros.

For our second episode, we’re featuring Plated’s own Chef Andrea, as she shows us how to make her insanely decadent lasagna…100% from scratch. Seriously. You can basically call yourself a master Italian chef once you’ve tackled this recipe. Watch, learn, then make it at home. Try not to eat it all in one sitting, and stay tuned for more behind the scenes video from our amazing chefs!

Here’s how to make it:

The pasta

1 cup 00 flour
2 eggs
2.5 oz cooked spinach
.5 tablespoon olive oil
1 cup semolina


  1. Bring a medium pot of water to boil. Add spinach and blanch for 10 seconds—afterward, immediately add it to an ice bath. Remove from ice bath and place it on a cheese cloth or paper towel. Wring out as much moisture as possible.
  2. Add eggs and cooked spinach to a blender and blend for 30 seconds until spinach is smooth.
  3. Add flour to a dry surface. Make a well in the center of the flour and add spinach mixture and olive oil to the well. Using a fork, carefully whisk spinach mixture in a circular motion, gradually incorporating flour from the sides of the wall.
  4. Once fully combined, knead dough on a floured surface for until smooth, 8–10 minutes. (If dough is dry, add .5 teaspoon of water at a time).
  5. Wrap pasta dough in saran wrap and set aside for 30 minutes.
  6. While pasta is resting, set up your pasta machine.
  7. Bring a large pot of water to boil over high heat.
  8. After pasta dough has rested, divide dough into 4 equal pieces. Working with the first piece (wrap remaining dough in plastic wrap to avoid drying out), flatten into a rectangle.
  9. Feed piece of pasta through the largest setting on the pasta machine. Fold pasta in on itself (like a book), then feed through the same setting 2 more times.
  10. Continue rolling the pasta through the machine until you get to the 2nd thinnest setting.
  11. Once pasta is rolled out, cut to size of baking dish and place them on a baking sheet. Sprinkle with semolina to prevent pasta from drying out.
  12. Generously salt pot of boiling water. Add pasta sheets and cook for 1–2 minutes.

The bolognese

1 red onion
3 celery stalks
1 large carrot
4 oz pancetta
12 oz ground beef
12 oz ground pork
3 oz prosciutto
1.5 cups red wine
28 oz can whole peeled tomatoes
.5 teaspoon red pepper flakes


  1. Wash all produce. Peel onion and cut into large pieces. Peel carrot and cut carrot and celery into 1 inch pieces. Add onion, celery and carrot to a food processor and pulse until finely ground.
  2. Heat 3 tablespoons olive oil in a large pot over medium heat. Once shimmering, add onion, celery, carrots, as much red pepper as desired, and pancetta. Cook until aromatics are soft and pancetta is cooked through, about 10 minutes.
  3. Add beef, pork and prosciutto to pot with aromatics. Cook until meat is browned and cooked through, about 15 minutes. Season with 1 teaspoon salt and pepper as desired.
  4. Increase heat to medium high and add wine. Cook until wine is fully evaporated, about 10 minutes.
  5. Meanwhile, add tomatoes to a food mill and process until tomatoes are puréed. Set aside.
  6. Once wine is evaporated, add tomatoes and 1 cup water to pot. Increase heat to high to bring to a boil, then reduce heat to medium low and simmer until sauce has thickened, 2–2.5 hours. Season with salt and pepper to taste.

The béchamel

1 oz butter
1 oz flour
17 oz milk
⅛ teaspoon nutmeg


  1. Add butter to a medium pot over medium heat. Once butter is melted, slowly add flour and whisk to combine. Cook until flour is just starting to become fragrant, about 2 minutes.
  2. Add milk, whisking continuously until combined. Increase heat to medium high and bring to a boil then reduce to medium and whisk until sauce is thick enough to coat the back of a spoon. Add nutmeg and season with salt and pepper.

Put it all together!

You’ll just need 3.5 oz of Parmigiano Reggiano here.


  1. Preheat to 375 degrees.
  2. Add a thin layer of sauce to a bottom of a baking dish. Top with pasta, a thin layer of béchamel and Parmigiano Reggiano. Continue to layer to fill baking dish. Finish with pasta and a thin layer of béchamel.
  3. Add to oven and cook until sauce is bubbling, about 25 minutes. Let cool for 15 minutes, then dig in!

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