How to Make a Great Lasagne | or is it Lasagna...?
Вставка
- Опубліковано 19 кві 2024
- Lasagne is one of the best pasta dishes, and you can’t change my mind. In this video, learn how to make a delicious Lasagne from scratch. Enjoy!
Also, just a little note - you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
Get a copy of my book at the link below
cookdinehost.com/products/and...
RECIPE: www.andy-cooks.com/blogs/reci...
Ingredients:
- 2 sticks celery, diced
- 1 large carrot, diced
- 1 brown onion, diced
- 4 cloves garlic, finely diced
- 500g pork mince
- 500g beef mince
- 700g tomato passata
- 250ml red wine
- 50ml olive oil, plus extra for frying
- salt, to taste
- 250g baby spinach
- 3 large eggs
- 320g Tipo 00 flour, plus extra for dusting
- 50g butter
- 50g flour
- 600ml milk, plus an extra 100ml
- 1/4 tsp ground fresh nutmeg
- 350g mozzarella, grated
- 100g Parmesan, grated, plus rind
- small bunch basil
Method:
1. To prepare the Sofrito, in a large pan, heat about 50ml of olive oil until hot. Add onions, carrots, and celery with a big pinch of salt, and sauté for 4-5 minutes. Add garlic, stir through, and cook for 1 more minute. Remove the sofrito from the pan and set aside.
2. To cook the meat sauce, place the pan back on the heat and add a little more olive oil. Add pork and beef mince, season with salt, and cook for 3-4 minutes to get some colour on the underside. Break up the meat with a wooden spoon, add red wine, and reduce by at least 80%. Add the sofrito back to the pan with the remaining tomato passata and Parmesan rind. Mix well, bring to a simmer, then lower the heat and cook covered for 2-3 hours, stirring occasionally to prevent sticking.
3. To make the spinach pasta, blanch baby spinach in boiling salted water for 20 seconds, then plunge into ice water to stop cooking. Drain well, squeeze out excess water, and blend with eggs until smooth. Pour flour onto a work surface, make a well in the centre, add the spinach mixture and a pinch of salt. Work the mixture into dough, knead until smooth (about 8-10 minutes), and let rest for at least 45 minutes. Roll out dough to about 2mm thick, cut into sheets, blanch in boiling water for 2 minutes, then cool in water. Place onto an oiled tray until ready to layer.
4. For the béchamel sauce, melt butter in a pot over medium heat, stir in flour, and cook for 2 minutes. Gradually add 600ml of cold milk in stages, whisking until smooth. Simmer for 10 minutes, season with salt, pepper, and nutmeg.
5. To assemble the lasagne, in a 23 x 30 cm oven dish, layer meat sauce, pasta sheets, mozzarella, and Parmesan, repeating until all ingredients are used, finishing with a layer of pasta. Spread remaining passata over the top layer of pasta, cover with foil, and bake at 180°C for 30 minutes. Remove from the oven, discard foil, top with basil leaves, more mozzarella, and Parmesan, then return to the oven for 15 minutes. Finish under the grill until golden brown.
6. Let the lasagne cool slightly for 10-15 minutes, then slice and serve.
FOLLOW ME:
Instagram: / andyhearnden
TikTok: / andy_cooks
Facebook: / andy.h.cooks
Snapchat: / 1534118165082112
Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
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
But I need my foot pounds. 😭
@@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. :)
@ryanm2 you mean freedom units?🤔
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!
@@richosull 1 cup - chopped spinach? Or 1 cup - spinach, chopped lmao. weight would be much more simple
That look after the egg shell went into the blender was the best! Thanks for leaving that in!
glad you enjoyed that 😆
Would have preferred he blended the shells 😂then realising his mistake.
It was hilarious and I can certainly relate. Holding 2 things and the wrong one goes in.
@@tzTalesandtailslike straining a sauce but forgetting to catch the sauce in something
Seriously that was an epic moment 😍
The egg shell going into the blender after explaining using something else to crack your egg into 😂 absolutely brilliant
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.
It's just how my brain works sometimes. I think it's good to leave the errors in, we all make them
Andy doesn't drink, but he is a bit goofy and people make mistakes :)
@@andy_cooks Exactly my point ... Just don't mix up sugar and salt when making donuts, I did that once. Not recommended!
😆 😅😂
@@andy_cookstrue 🥹
I'm an italian from the region ragù and lasagne are from, and I'm super impressed, great job
io ci metto la mozzarella contro il consiglio di tutti ma mi piace molto 😂
Thank you!
@@glucas71 anch'io ci metto la mozzarella e la preferisco di gran lunga alla besciamella
Pressure Cooker 😊
Wow
7:24 this is what I like about andy, he is a master of his skill but he’s still one of us ahahah
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.
Thanks mate!
I have no clue how you appeared this late in my youtube - cooking journey.
Your content is absolutely brillitant!
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.
Andy making my favorite dish is something I would cancel my plans on a Saturday just to watch.
He even brings out a goddamn flagpole to roll out the pasta dough. What a genius Andy is.
the timing 😆 glad it turned out well!
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.
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!!!!
I have enjoyed so many UA-cam '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.
I am so glad i am not the only one who uses pork and beef together. It makes it so much more flavourful.
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.
@@Mav_Fdepends which region you are from in Italy. In the north, it is common to use just beef.
@@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.
@@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
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 😂😂😂
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!!
I just appreciate this crew so much. I love that you keep some of the mistakes in! So relatable!
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
Never seen someone do single sheets. That’s genius my guy!
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!
"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)
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 👏🏻
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
I literally snorted when Junior popped up on the screen 😂😂😂great recipe man, thank you! 🤘
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.
One is lasagnA, two are lasagnE, I have to Say you did a very good job with the ragù. Love from Italy 😊😊😊😊
Love your content mate, such an enjoyable wind down at the end of a busy day. Appreciate you and your teams work.
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)
Thanks Pablo!
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
@@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.
An episode exploring the various types of empanadas across the country would be a really cool watch. from empanadas arabes (sfijas), tucumanas, saltenas.
just made this for the family, they all said it was absolutely fantastic. another stunning recipe, chef!
I made this for the wife and I this weekend and it was a tremendous success! Thanks Andy, awesome channel.
Spectacular recipe. Thank you so much.❤
Love your recipes and you explain everything so simple I’m glade I found you ❤
The spinach pasta is my go-to!! Love seeing it represented here when it's often overlooked
not sure which is better, watching you cook after a hard days graft or falling asleep to the soothing music😴
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.
For a long time my favourite chef was Jamie Oliver. But now it's you Andy! 😊
I know I’ve had too much Uncle Rodger exposure because this made me clutch my pearls 😂
@@isagrace4260 No such thing as too much Uncle Roger!
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!
Love most of your recipes. I'm not as worldly as you are. I will be trying a few recipes out of my wheelhouse or foreign. Dohna from Wisconsin USA
Salivating ❤❤❤. And I think you have even convinced me to make my own pasta sheets. Thanks so much 🎉
How wonderful! Love the added pasta lesson! Kudos Chef!
The best, one and only andy! Great cheff as always!
Another winner of a recipe! Keeping it real for everyone..........
thanks chef! as always a pleasure to watch 🙌🏻
Splendid recipe! You definitely have taken lasagn* to the next level! This nutritious dish can easily replace Sunday roast. 👍😋
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!
Not the recipe of my Italian grandmother but close, congrats for the result, worth trying it, keep on with your way of cooking!
Delicious! I always use red wine in my ragu. It adds so much depth to it. I deglaze with it and then rinse my tomato jars with it!
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 ;))
I really appreciate that, thanks for watching
Ultimate comfort food. Am salivating.
I definitely have to make this spinach pasta, thank you!!!
Always like your videos! Straightforward and you make it easy.
You are a master. Never be afraid. ❤
Great instructional video. A man of patience and experience 👍
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
love it!! I've been looking for a fresh pasta lasagna recipe.. definitely going to try this one!! Thanks Andy
Qué bien!! En español!!! Mil gracias
I mix drywall mud and thinset alot so I can roll out some pasta right lol👍 Thanks for the great video🔥
we need Vinchenzo's plate and Andy collab on these bottles of passata!
Oh dear god that’s looks amazing, love how intense the pasta sheets looks. Would happily sit down and eat a plateful of this.
That looks delicious! Was wondering how to make spinach pasta, thanks for the demonstration. Can almost taste it!
I like the way you maximize flavor in ur lasagna ❤❤❤
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
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.
Thanks for the recipe in the details
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.
That looked delish and love the spinach pasta, yum 😊
Dude, that looks so frickin’ tasty! And that pasta rolling was cool.
That was a beautiful lasagne...wanted so much to have a bite. Will need to make it. Thank you.
@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!
Looks so so good!
Looks absolutely delicious Andy top job sir 👍
Looks incredible
Thank you for this, great recipe :)
Awesome Andy just love it a great video Big Thanks
The pasta was amazing looking.
I know this dish will taste magnificent and I will try it here at the house. Thanks for this great video
Nice. Pretty authentic, beside garlic at the start and green color!
The self deprecating humour adds to your grounded personality.
Some of these other YT chefs you can feel the arrogance such as Johnn D F.. but maybe his been great for long enough to be seen as a villain?
I also watch Jean-Pierre B for french cooking, energy and sincerity.
I make mine, almost exactly like yours. That makes me feel good!
Omg that’s looks amazingly delicious!
The longer you cook ragù sauce the better, and it always tastes better the next day ! 👍❤️👍
There is a limit though.
Yes Chef! Thanks Andy and team. Peace and ❤ to you all 🙂😋
That looks amazing, that béchamel has always worried me, for some reason, but watching, & see how fast it came along, I think I’m gonna try & make it
I'll make it. Looks great, thanks
Thank you for sharing. Your video. Looks delicious.👍😊
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.
Excellent dishes chef. Made it today for a few friends and let's say, I'm still trying to figure out how my dish got out the door. Yummy job!!😊
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!
I just found this channel by happenstance via the algorithm. What a blessed day it is to witness such a masterfully assembled recipe.
Looks Amazing!!
Mate, you can really cook! Great vids to follow, thank you
That looks scrumptious 😋
I really like that rolling technique. I first saw it in your ravioli short and must have watched it six or seven times. Thanks for explaining it. Also your lasagna looks great
Thanks for watching!
I love the single sheet of pasta. I make pasta with a pasta maker and layer it in the lasagna pan without boiling it first. I seal the foil tight and cook for 1 hour. It works every time, for homemade pasta or store bought dryed lasagna noodles. Otherwise, I would follow the rest of Andy’s recipe.
Andy you are great, this way we learn some Australian as well.
I think Andy is Kiwi, but he has all our lingo mastered.
@darklin333 I was wondering about this. 99% of the time, Andy sounds like an Aussie, but the way he says stuff like "mince" gives it away!
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.
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
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
@@andy_cooksThis looks delicious!😊
love that oil can! you're a real one thanks for sharing your life and skills ❤❤❤
I appreciate that, thank you!
Will try this method. Seems great with some different techniques than i normally make lasagna with
Looks so good 😋
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!