I’ve made every one of Franks “Best you ever had” recipes and they never disappoint! I always learn a new skill I can use later and end up with great food. Thanks Frank and Epicurious! 😊😊😊
Couple of tips: the first time you take the lasagna out to remove the tinfoil, wipe the bottom and sides of the lasagna and rinse out the bottom pan. Less burning, easier cleaning. Tip 2: make the lasagna one day, cook it the next. Much better flavor! Tip 3: make a bechamel and add parmesan to it. Use that instead of ricotta. Outrageous!
I think what makes Epicurious 101s unique is that unlike other cooking videos, it shows the full few minutes of cooking something in a pan rather than skipping to the next step or to when the cooking is done
I love it the next day after sitting in the fridge. I slice, heat up a pan and fry the edges until they're crispy and the slice is warmed through. Delicious! 🍽🤌
That kernel of wisdom about adding more water to the sauce to make it need to cook longer to build the flavors was brilliant. I never thought of that before and I always omitted the water for a richer sauce. This forced me to boil the noodles because there wasn't enough water in the thick sauce to cook the dry noodles. Great tip, thank you.
You guys find the best chefs for this, love these videos so much. I'm not a big lasagna guy, but that sauce he made I could just drink that and be happy.
I see great recipes all the time, but rarely are they accompanied by a great teacher. This is one of the best videos I've watched. You have a new subscriber!
It is definitely worth learning to make your own pasta. The last two times I made lasagna with homemade pasta the flavor was noticeably better. And most important, I could size the pasta to fit my dishes so I didn't have to deal with standard-size strips that I had to cut to fit and get random pieces that fell apart when serving.
I need to start doing that. I have had fresh pasta exactly once in my life and I noticed that it isn't just a better product .. its an entirely new thing in of itself.
When you're letting it rest: can you let it rest in the oven? Does it have to rest on stove top? Rest covered or uncovered? Better on a cake rack? Do you heat again after resting or is it still hot enough? Thanks for any info!
I really wish these included written recipes - even if they're just something to start with and expand - so I didn't have to keep rewatching the video to write it all down
@@NlivingY Americas Test Kitchen is the same. They say you can find the recipe on their web site, but when you go there you'll find you must sign up for digital access (free for 14 days).
A basic list of ingredients, oven temp and time would be great. I watch the video so know the process ... At any rate, I now know that none of the channel recipes have the recipe so I make the notes I want. Sometimes I need to re-watch but typically between memory and notes I can make and write the recipe if something I want to remake. Still annoying, though!
In addition the video does not even mention the amounts. "I am going to put in the pork", gee wiz, mind telling me how much pork I need? I guess I won't be making this lasagna after all, and I won't watch another Epicurious 101 video ever again, screw you
Okay, I have to say Thank You! I love lasagna but hate boiling the noodles. Now I don't have to anymore because your method works!!! Never thought I could do this without boiling the noodles first. These noodles were almost perfect!!! I only use the bechamel and not the ricotta. Not a fan of it. I could make 5 layers in my 9x6 and cooked it 35 min covered, 35 min uncovered and 25 min resting. Couldnt wait any longer. I will be fixing this more often because of you! TD For the bechamel sauce: 4 tbls of butter 1/4 cup of flower 1 cup of milk 3/4 to 1 cup of parmesan Salt & Pepper
Thanks Frank. Love the tips you add in the description as you go, based on your years of experience. The little things make the end product so much better. Thanks again.
In Anthony Bourdain's book 'Appetites' he recommends cooking the lasagne in the oven the day before you intend on serving, to then reheat it through on the day - how I'll always do my lasagnes now
i think day before recipes are great but honestly i like that franks recipes pretty much always occur the day you cook it. i honestly hate cooking in advance even marinating. just me tho
I can easily agree with making the gravy a day ahead before making the lasagna, but the entire lasagna itself. I would be concerned that the different textures would reheat unevenly I am of Italian descent ... my ancestors settled in NYC, PA, and NJ. We grew up saying "gravy" for the tomato and meat mixture (Sunday gravy). For the brown gravy that went over meat, we called that brown gravy. Anything that didn't have meat, for example, marinara...that would be called a sauce. Just offered as an informational tidbit!.
I love lasagna with béchamel, but can't stand it with ricotta. I told a couple of Northern Italians that it's made with ricotta in America. Their look of combined shock and disgust was interesting to say the least.
I usually make a béchamel as well. It makes it lovely and rich. I then either turn it into cheese sauce or sprinkle a load of cheese on top. But I don't like mozzarella or ricotta and just use a strong cheddar. Probably not authentic, but I love the flavour.
@@AlasdairMacKinnonI remember that , I came in laughing , great to think about that scenario and I thought it was hilarious to see that one guy when...... Nevermind I thought you were FRANCO 😘
LOL. "Snap, crackle, pop" onions. Great description, and a delightful one, too. Nice sauce; I rarely use pork but this could change my mind. Since I am older than the hills, it means a lot!
I use it in my spaghetti and goulash sauces and It’s a game changer. My husband and family didn’t know what was different but it had more depth and richness, was the consensus.
This is a very cool recipe, I’m planning on making it while my grandma is here. Thanks Chef Frank! I haven’t made lasagna since I was a kid, probably 8. It’s always nice to watch a video that inspires me enough to do it again!
Your comment made my heart smile!!! 🤗 It really is a wonderful thing to see something that makes our childhood come back alive. I frequently see these recipes and then make them with my granddaughter (she's 11).
🎯 Key Takeaways for quick navigation: 00:00 *🍝 Sauce Preparation Process* - Making the sauce is a foundational step in crafting lasagna. - Layering flavors by browning meat, adding sausage, and incorporating aromatic vegetables. - Cooking down ingredients with wine, herbs, and tomatoes to develop a rich and balanced sauce. 06:21 *🌿 Finalizing the Sauce and Meat Preparation* - Adjusting sauce consistency and seasoning. - Allowing the sauce to simmer and the meat to tenderize for optimal flavor. - Removing bouquet garni and shredding pork for even distribution in the lasagna. 07:47 *🧀 Assembling the Lasagna* - Layering the lasagna with sauce, pasta, and a variety of cheeses. - Ensuring even distribution of ingredients for consistent flavor in each bite. - Strategically assembling the layers to achieve the desired texture and consistency. 12:05 *🍽️ Serving and Enjoying* - Allowing the lasagna to rest before slicing for optimal presentation. - Describing the sensory experience of enjoying a well-prepared lasagna. - Emphasizing the value of time and technique in creating a memorable dish. Made with HARPA AI
@@caspin22 Hello, I'm at a loss here. Is it possible you could post the measurements that worked for you? That's obviously a big ask for a stranger but I'm yelling in the dark
I volunteered to make some lasagna for our friend group's game night. I always thought my lasagna was pretty solid but these tips are going to elevate it to the next level! Adding water to force the sauce to cook longer so those flavors really marry together is brilliant!
Great teacher. I won't serve this recipe unless I've made a batch first because there was little instruction of how much of ingredients to buy or place. I'll eyeball it and fill that in. But it will be a keeper. Thank you, Chef Frank.
what's the best way to freeze the leftovers? fridge first then freezer? straight into the freezer? (also, if freezing: thaw before reheat? or straight into the microwave or toaster oven?)
I would wait for it to really cool off in the container outside of the fridge. Cut it into serving pieces, everything should be solid enough to be put in separate little containers so you dont reheat everything when you want a portion. Then put in the freezer :)
This is a beautiful tutorial, so perfect that I feel that I dont even need a defined recipe! Having watched this and pinning it for reference I will be able to make a perfect pan of Lasagna every time, albeit it perhaps just a little different each time, but perfectly so! Thank you, Chef!
solid recipe, really enjoyed seeing Chef's sauce variation. I would only add that I never put the cheese on top. Although it presents well...all that browned up cheese looks tasty however, cut into it and the whole pieced fall apart. I layer my meat sauce on top and then sprinkle grated romano and parmesan
Our mother sent 4 lasagnas with us for our post high school graduation trip (Disney World…Space Mountain hung over bad idea) we ate those lasagnas happily and Chef Frank’s lasagna certainly looked delicious as mother’s lasagna
When I've got the time, I look forward to trying this. It's so drastically different than my sicilian great grandmother's recipe that I'm curious how it compares.
Question for Frank: I always cook my meat in the wine after sautéing my sofrito (meat has been browned first of course). I thought it helped it stay moist, add flavor and break up the protein making it more tender. Here, you advise to put it in after adding tomatoes. Was I wrong this whole time? Any advantages/disadvantages to each method?
I'm not a fan of any pork in my lasagna but I construct mine similar to yours (including using regular dry noodles). The only difference in construction is I do different cheeses on each layer (some with a little mozzarella). Ricotta on one layer, cream cheese and mozza on another layer, mozza and parmesan reggiano on another layer, and finally mozza and cheddar on top. it's amazing!
Amazing recipe... I picked up so many tips. But, I have one question: if you let your lasagna rest for 30 mins after cooking, won't you end up eating cold lasagna?
Looks like I'm gonna try this. My friends and family have been asking me to try a lasagna for our holiday get-together. It will be my first, but I don't have time to experiment.
I definitely prefer lasagna with bechamel (although I never enjoy making bechamel), and based on my experiences I prefer to pre-cook the pasta (maybe it's produced thicker in my country, I don't know), but nevertheless - it's always enjoyable and educating to watch Chef Frank :) I love all the little details - like "listen to my pot" :D
I've never understood why people have such an issue with bechamel. You literally just cook some butter and flour together and then chuck some milk on. It's so quick and easy?
Chef Frank, I love this recipe. Please tell me if I can I make this I day ahead? I’ve never not cooked the noodles but want to try it. Tomorrow is Easter and I would love to put this together today.
Hey Frank. Thanks for the tutorial. Made your lasagne version for the family last night. Huge success. This is now my favorite lasagne version. The tin-lids were initially stand-offish without the cheese-bechamel sauce, but when dinner began there was a lot of silence. Thanks bloke. We appreciated your guidance. 5 stars
His tip about putting a baking sheet under the lasagna pan is a common sense idea that I learned the hard way. 😂 I have a 3 inch pan that I cook my lasagna in and I tend to pile it up high to use all my lasagna noodles… Things tend to expand when they heat up and the juices will definitely flow over the sides. I don’t mind putting a cookie sheet in the dishwasher after the fact. 👍😜
I could listen to Chef Frank and Chef Saul talk all day long. They could give me a recipe for pouring cereal in a bowl and I would listen with rapt attention. 🥰🤗👨🍳👨🏽🍳
I like to use low moisture, shredded mozzarella with ricotta cheese and béchamel in the middle… Fresh mozzarella on the top during the last bake… I like the way the fresh mozzarella looks when it’s slightly brown and melty.
In terms of what you get in America, seems pretty traditional, if you can even say we have a traditional one. He has the basic tomato and meat ragu. I know for sure that you would see those types of noodles in the traditional Lasagna of Naples. .
"Put it in front of the people you Love and they will love you back" ; i like those words
Food is love.
Frank is love.
My vegetarian girlfriend would leave me if I put it in front of her
@@jonjohnson2844 oh nooooooo 😅
Consider it a bribe.
love frank because not only does he explain what to do he tells you WHY YOURE DOING IT which is so important
but he does not tell how much of this or how much of that
Did he cook the pasta ?
Yes, it is helpful how he instructs.
@@ellenbertke no
I agree! That’s important.
I’ve made every one of Franks “Best you ever had” recipes and they never disappoint! I always learn a new skill I can use later and end up with great food. Thanks Frank and Epicurious! 😊😊😊
Couple of tips: the first time you take the lasagna out to remove the tinfoil, wipe the bottom and sides of the lasagna and rinse out the bottom pan. Less burning, easier cleaning. Tip 2: make the lasagna one day, cook it the next. Much better flavor! Tip 3: make a bechamel and add parmesan to it. Use that instead of ricotta. Outrageous!
I think what makes Epicurious 101s unique is that unlike other cooking videos, it shows the full few minutes of cooking something in a pan rather than skipping to the next step or to when the cooking is done
I love it the next day after sitting in the fridge. I slice, heat up a pan and fry the edges until they're crispy and the slice is warmed through. Delicious! 🍽🤌
I'd bet that helps it hold together a bit better as well
I need to try that!
Yuuuum
Oh yeah it's always better the next day.
That kernel of wisdom about adding more water to the sauce to make it need to cook longer to build the flavors was brilliant. I never thought of that before and I always omitted the water for a richer sauce. This forced me to boil the noodles because there wasn't enough water in the thick sauce to cook the dry noodles. Great tip, thank you.
I always enjoy Frank's videos... Clear, informative, and entertaining.
You guys find the best chefs for this, love these videos so much.
I'm not a big lasagna guy, but that sauce he made I could just drink that and be happy.
I see great recipes all the time, but rarely are they accompanied by a great teacher. This is one of the best videos I've watched. You have a new subscriber!
Frank makes some of the best and most approachable cooking videos out there. I’ve learned so much.
Frank, you’re my favourite chef here bro!
Ronzoni? Really?
The teaching and explanations here were incredible. I won’t skip the water in recipes anymore.
It is definitely worth learning to make your own pasta. The last two times I made lasagna with homemade pasta the flavor was noticeably better. And most important, I could size the pasta to fit my dishes so I didn't have to deal with standard-size strips that I had to cut to fit and get random pieces that fell apart when serving.
I need to start doing that. I have had fresh pasta exactly once in my life and I noticed that it isn't just a better product .. its an entirely new thing in of itself.
If it is fresh pasta how much time should it stay in the oven?
I would have never guessed a professional chef would recommend making lasagna with uncooked noodles. Pretty cool.
A lot of professional chefs do the same thing.
Not having to cook the pasta is a game changer! Never knew you could do this but I will try for sure!
When you're letting it rest: can you let it rest in the oven? Does it have to rest on stove top? Rest covered or uncovered? Better on a cake rack? Do you heat again after resting or is it still hot enough? Thanks for any info!
You let it rest outside the oven. At 30 minutes. there's no need to reheat.
Ehh I hate letting things rest. I want my food hot. Not just above warm.
@@Ionsniper If you don’t let it rest, it becomes a soupy mess when you cut into it to serve.
I really wish these included written recipes - even if they're just something to start with and expand - so I didn't have to keep rewatching the video to write it all down
@@NlivingY Americas Test Kitchen is the same. They say you can find the recipe on their web site, but when you go there you'll find you must sign up for digital access (free for 14 days).
A basic list of ingredients, oven temp and time would be great. I watch the video so know the process ... At any rate, I now know that none of the channel recipes have the recipe so I make the notes I want. Sometimes I need to re-watch but typically between memory and notes I can make and write the recipe if something I want to remake. Still annoying, though!
I agree! wish it had the written recipe.
In addition the video does not even mention the amounts. "I am going to put in the pork", gee wiz, mind telling me how much pork I need? I guess I won't be making this lasagna after all, and I won't watch another Epicurious 101 video ever again, screw you
Any chance you wrote it down? I was looking forward to making this today 😢
Okay, I have to say Thank You! I love lasagna but hate boiling the noodles. Now I don't have to anymore because your method works!!! Never thought I could do this without boiling the noodles first. These noodles were almost perfect!!! I only use the bechamel and not the ricotta. Not a fan of it. I could make 5 layers in my 9x6 and cooked it 35 min covered, 35 min uncovered and 25 min resting. Couldnt wait any longer. I will be fixing this more often because of you!
TD
For the bechamel sauce:
4 tbls of butter
1/4 cup of flower
1 cup of milk
3/4 to 1 cup of parmesan
Salt & Pepper
Thanks Frank. Love the tips you add in the description as you go, based on your years of experience. The little things make the end product so much better. Thanks again.
In Anthony Bourdain's book 'Appetites' he recommends cooking the lasagne in the oven the day before you intend on serving, to then reheat it through on the day - how I'll always do my lasagnes now
And how does it taste after?
i think day before recipes are great but honestly i like that franks recipes pretty much always occur the day you cook it. i honestly hate cooking in advance even marinating. just me tho
I can easily agree with making the gravy a day ahead before making the lasagna, but the entire lasagna itself. I would be concerned that the different textures would reheat unevenly
I am of Italian descent ... my ancestors settled in NYC, PA, and NJ. We grew up saying "gravy" for the tomato and meat mixture (Sunday gravy). For the brown gravy that went over meat, we called that brown gravy.
Anything that didn't have meat, for example, marinara...that would be called a sauce. Just offered as an informational tidbit!.
That's how my nonna makes her lasagna as well. I love it that way.
Honestly, the same applies to chili, stew, soup and most sauces. The flavors really infuse over time. Well worth the wait. 👌
I love this guy. So enjoyable to watch.
I’m guessing it’s an Italian-American thing to use cheese; I’ve always known lasagne to have béchamel instead.
I love lasagna with béchamel, but can't stand it with ricotta. I told a couple of Northern Italians that it's made with ricotta in America. Their look of combined shock and disgust was interesting to say the least.
I usually make a béchamel as well. It makes it lovely and rich. I then either turn it into cheese sauce or sprinkle a load of cheese on top. But I don't like mozzarella or ricotta and just use a strong cheddar. Probably not authentic, but I love the flavour.
@@AlasdairMacKinnongood to know I’m not alone
@@AlasdairMacKinnonI remember that , I came in laughing , great to think about that scenario and I thought it was hilarious to see that one guy when...... Nevermind I thought you were FRANCO 😘
@@AlasdairMacKinnon It's because ricotta was cheaper to obtain for Italian Americans, who introduced Americans to lasagna, albeit, their version.
LOL. "Snap, crackle, pop" onions. Great description, and a delightful one, too. Nice sauce; I rarely use pork but this could change my mind. Since I am older than the hills, it means a lot!
I use it in my spaghetti and goulash sauces and It’s a game changer. My husband and family didn’t know what was different but it had more depth and richness, was the consensus.
This is a very cool recipe, I’m planning on making it while my grandma is here. Thanks Chef Frank! I haven’t made lasagna since I was a kid, probably 8. It’s always nice to watch a video that inspires me enough to do it again!
Your comment made my heart smile!!! 🤗 It really is a wonderful thing to see something that makes our childhood come back alive. I frequently see these recipes and then make them with my granddaughter (she's 11).
Omg. I made this using your directions and it turned out amazing. It did take some time but well worth it.
🎯 Key Takeaways for quick navigation:
00:00 *🍝 Sauce Preparation Process*
- Making the sauce is a foundational step in crafting lasagna.
- Layering flavors by browning meat, adding sausage, and incorporating aromatic vegetables.
- Cooking down ingredients with wine, herbs, and tomatoes to develop a rich and balanced sauce.
06:21 *🌿 Finalizing the Sauce and Meat Preparation*
- Adjusting sauce consistency and seasoning.
- Allowing the sauce to simmer and the meat to tenderize for optimal flavor.
- Removing bouquet garni and shredding pork for even distribution in the lasagna.
07:47 *🧀 Assembling the Lasagna*
- Layering the lasagna with sauce, pasta, and a variety of cheeses.
- Ensuring even distribution of ingredients for consistent flavor in each bite.
- Strategically assembling the layers to achieve the desired texture and consistency.
12:05 *🍽️ Serving and Enjoying*
- Allowing the lasagna to rest before slicing for optimal presentation.
- Describing the sensory experience of enjoying a well-prepared lasagna.
- Emphasizing the value of time and technique in creating a memorable dish.
Made with HARPA AI
Solid tutorial. As always, zero fluff or bs. All actionable kindness. Chef you’re awesome. Thank you
Purposefully posted at lunch time? 🤔
where are u at? it is 9:am😂
Depends on where in the World you are😅 dinner time here
And here we are watching the video at midnight😊
For me it would have come out around 5pm (UK time )
Well ist 6:00 PM here
People dont want restaurant quality, they want grandma quality
Fanstastic instructional video WITH NO MEASUREMENTS PROVIDED
this drives me INSANE with all his videos. I usually figure them out though, and it's worth it!
@@caspin22 Hello, I'm at a loss here. Is it possible you could post the measurements that worked for you? That's obviously a big ask for a stranger but I'm yelling in the dark
I have been craving lasagna for weeks but have never made it myself. Might need to make this one
Takes a while to make though, I don't have the patience for this 😭
Lasagna is amazing and easy to make. It’s just a lot of effort. But the effort is so worth it!
Update: I made it. It was in fact delicious.
@@ZBixbyhow long did it take you to do it?
Sorry but not a traditional Italian lasagne
This is for sure the best recipe for Lasagna I've seen and tasted
I used my own homemade sauce without meat. Never thought to bake lasagna without boiling. It was fantastic.
I love how its super realistic for people who wants to cook easy with easy market ingredients
Alright! I'm a convert. I've never done Lasagna without par cooking my Noodles, but now, I/m excited to try! Thank you!
I've seen people dry out and end up with noodle crisps! But, steaming will solve the issue and his pasta is submerged in sauce
Same!! Now i want to try it to see if there is a difference.
Why can't you give me the ingredients list. I have to watch this thing with a notepad to make it useful
I'm watching it again ! I lost my notepad with notes to it... It's worthwhile 😊 Take Note.. yummo !!
It's not enough that he made a video?
Ask gemini/chatgpt to make a grocery list
I volunteered to make some lasagna for our friend group's game night. I always thought my lasagna was pretty solid but these tips are going to elevate it to the next level! Adding water to force the sauce to cook longer so those flavors really marry together is brilliant!
I made this and it turned out great. I'd never skipped cooking the pasta, but it came out perfect.
Nice to see frank again!
Frank*
I made this and it was delicious and easy to make. Thanks for the tips and tricks. You make cooking fun.
Chef Frank I think you were a La Nona in a previous life! Great recipe thanks for sharing!
Really needed to hear that about the 30 minute rest. That explains a lot about every frozen lasagna I've ever baked.
I was wondering what to do for my midnight snack......OMG!!!! YOU ARE THE BEST!!!! Thanks for that, chef.😊❤
Frank Thank you!!! All your videos are so easy to follow and your recipes are the best!
Of all the recipes , I think this one has that secret ingredient! Pork! Tony Soprano style! 👏🏽 Bravo!! Going to try it, can’t go wrong ❤💚🤍
Great teacher. I won't serve this recipe unless I've made a batch first because there was little instruction of how much of ingredients to buy or place. I'll eyeball it and fill that in. But it will be a keeper. Thank you, Chef Frank.
Oh, and I like the vegatables in it. That's not usual.
I made this and it was awesome. This is number 2... your French toast is number 1
Where can I find the recipe? Looks delicious!
Chef frank always teaching me new stuff.
thank you sir!!!!
The lasagne I make is the favourite thing I cook for my wife, so I am DEFINITELY trying this version now!
My noni and my mom used to give frozen lasagnas out as Christmas gifts
wow that is an absolutely incredible gift!
What's a noni? It's either Nonna or Nonno
The end product is focking amazing looking!!!
I'd eat anything made "Frank Style". He just has such a passion for food and teaching others
what's the best way to freeze the leftovers? fridge first then freezer? straight into the freezer? (also, if freezing: thaw before reheat? or straight into the microwave or toaster oven?)
I would wait for it to really cool off in the container outside of the fridge. Cut it into serving pieces, everything should be solid enough to be put in separate little containers so you dont reheat everything when you want a portion. Then put in the freezer :)
thanks! @@Conkyyy
Blend and freeze in ice cube trays for easy access
Wow... What a AWESOME looking Lasagna! Cool!
This is a beautiful tutorial, so perfect that I feel that I dont even need a defined recipe! Having watched this and pinning it for reference I will be able to make a perfect pan of Lasagna every time, albeit it perhaps just a little different each time, but perfectly so! Thank you, Chef!
I’ll give you 100% perfection for this delicious Lasagna . Thank you
solid recipe, really enjoyed seeing Chef's sauce variation. I would only add that I never put the cheese on top. Although it presents well...all that browned up cheese looks tasty however, cut into it and the whole pieced fall apart. I layer my meat sauce on top and then sprinkle grated romano and parmesan
Thank you so much. Is there a way to get the recipe? It looks amazing.
Our mother sent 4 lasagnas with us for our post high school graduation trip (Disney World…Space Mountain hung over bad idea) we ate those lasagnas happily and Chef Frank’s lasagna certainly looked delicious as mother’s lasagna
When I've got the time, I look forward to trying this. It's so drastically different than my sicilian great grandmother's recipe that I'm curious how it compares.
learning to make this for my girlfriend when she comes to my place thanks frank!
Question for Frank: I always cook my meat in the wine after sautéing my sofrito (meat has been browned first of course). I thought it helped it stay moist, add flavor and break up the protein making it more tender. Here, you advise to put it in after adding tomatoes. Was I wrong this whole time? Any advantages/disadvantages to each method?
Always...making me hungry Frank! Thank you! Your videos are the best!!!
What would you substitute the wine with in this recipe ?
I'm not a fan of any pork in my lasagna but I construct mine similar to yours (including using regular dry noodles). The only difference in construction is I do different cheeses on each layer (some with a little mozzarella). Ricotta on one layer, cream cheese and mozza on another layer, mozza and parmesan reggiano on another layer, and finally mozza and cheddar on top. it's amazing!
Only cheese that should be in lasagne is parmesan reggiano.
@@derekmcdougall9638 I couldn't disagree more. Ricotta is mandatory in my opinion! Everything else is optional! LOL
"Wait to cut" is the only tip i needed. Ive eff up and threw away many lasgana's lol
I guess ill try again this weekend
That was the bit I wanted to see and understand :-) now to try it - hope it isn't too cold after 30 mins, but it shouldn't be.
@@adam1gale it wont. But cool seeing a way less watery lasagna lol
Amazing recipe... I picked up so many tips. But, I have one question: if you let your lasagna rest for 30 mins after cooking, won't you end up eating cold lasagna?
Looks like I'm gonna try this. My friends and family have been asking me to try a lasagna for our holiday get-together. It will be my first, but I don't have time to experiment.
Hi, I don't cook meat and milk together for religious reasons. Is there an alternative to meat, or alternatively to milk?
I definitely prefer lasagna with bechamel (although I never enjoy making bechamel), and based on my experiences I prefer to pre-cook the pasta (maybe it's produced thicker in my country, I don't know), but nevertheless - it's always enjoyable and educating to watch Chef Frank :) I love all the little details - like "listen to my pot" :D
I've never understood why people have such an issue with bechamel. You literally just cook some butter and flour together and then chuck some milk on. It's so quick and easy?
Ohh, this turned out amazing! Thank you, Chef!
Should you reheat after letting it rest 30 min to serve warm? And if so what’s the best method?
It should still be warm after resting, no need to reheat.
Only let it sit for 10, your instincts are correct.
Chef Frank, I love this recipe. Please tell me if I can I make this I day ahead? I’ve never not cooked the noodles but want to try it. Tomorrow is Easter and I would love to put this together today.
Why wouldn't you add some ground chuck into the meat? What would it do to the flavor profile? Thank you
I like that you don't have to precook the pasta, never knew you could do it that way
Thank you frank. Your cooking gives me hope for a better life.
Is there a shopping list or recipe list?
Excellent and to the point! Great vid.
Is this receipt accessible to print?
I have a taller 13x9.. works great! I also use sliced Mozz! Thanks Frank! Nice recipe!
Hey Frank. Thanks for the tutorial. Made your lasagne version for the family last night. Huge success. This is now my favorite lasagne version. The tin-lids were initially stand-offish without the cheese-bechamel sauce, but when dinner began there was a lot of silence.
Thanks bloke. We appreciated your guidance.
5 stars
After 30 minutes of resting will it still retain its heat? Do you need to microwave it?
Great video! I’ve always cooked my noodles to just shy of al dente before I use em. Didn’t know that wasn’t necessary
His tip about putting a baking sheet under the lasagna pan is a common sense idea that I learned the hard way. 😂 I have a 3 inch pan that I cook my lasagna in and I tend to pile it up high to use all my lasagna noodles… Things tend to expand when they heat up and the juices will definitely flow over the sides. I don’t mind putting a cookie sheet in the dishwasher after the fact. 👍😜
Looks great! But I noticed that you don't add a bechamel sauce, any reason for that?
Thank you! I made this today, and it was the best I've ever had.😋
It is great recipe. Where to get a written recipe?
I come here after watching Frank's pancake video. He has such nice recipes for our family meals ❤
I could listen to Chef Frank and Chef Saul talk all day long. They could give me a recipe for pouring cereal in a bowl and I would listen with rapt attention. 🥰🤗👨🍳👨🏽🍳
Very well presented!! Love it
Do you guys let the Dutch oven do its thing covered or uncovered?
That looks absolutely delicious!!
This is my next lasagna cook.
Thank you for sharing👌🏻😊
I like to use low moisture, shredded mozzarella with ricotta cheese and béchamel in the middle… Fresh mozzarella on the top during the last bake… I like the way the fresh mozzarella looks when it’s slightly brown and melty.
Chef Frank is one of best.
Also now I can really perfect my lasagna recipe.
where can I find the recipe?
I wonder, what are your thoughts on bechamel vs ricotta/cheese in lasagna ?
Might be one of the most untraditional lasagnas I have ever seen in my life
In terms of what you get in America, seems pretty traditional, if you can even say we have a traditional one. He has the basic tomato and meat ragu.
I know for sure that you would see those types of noodles in the traditional Lasagna of Naples.
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My favorite chef