For anyone watching and worrying it's too much work to make pasta, don't worry. Most store-bought pasta doesn't have eggs. Just check the ingredients. I've made tons of lasagnas since going vegan, and they're delicious and easy to make. And so many possible variations!
I love making home made pasta...especially ravioli, stuffed with my own soy grits. Making the soy bean chunks or grits is more work, but what a difference it makes. Also you can add homemade cooked "food processed" soybeans (no dehydration) to gluten flour, it makes a nice vegan meat with nutritional yeast and a bit of mushroom broth. Delicious. Thank you for this video, you always inspire me to try new things. 😘
Oh, and by the way, to make a lasagna without pre-cooking the pasta, we need to add a bit more than x2 the water requirements of the recipe. See Adam Ragusea's video for more info.
Looks amazing, Sauce! I often make my own pasta. It's quick and easy. I never boil it before building the lasagna though. In fact even when using store bought (most are plant based) dried pasta, I use them dry, no pre-boil. Using them dry, they absorb the moisture and the flavor in the lasagna.
I’m not vegetarian or vegan but I’ve been interested for a while. You make this more accessible. This reminds me of the Emeril Lagasse lasagna I used to make years ago. Looks really great.
I'm sure the taste is good. I'm Italian and I'm not here to say "weeeeeh it's not lasagnaaaaah" but I can tell you the difference between this and Italian lasagna. In Italia lasagna in the North is made with a lot less of tomato sauce, it's almost dry and a lot of besciamella that is made simply with flour and milk so I guess it's easily veganizable with a plant milk. The sheet are WAY thicker and have spinach in it to make the pasta qreen. Try to use also semola di grano duro (durum wheat I think in English) You can try to do another style. Just Google lasagna Emilia Romagna. That is the region where lasagna is born
Hey man, lasagna freezes really well. So when you spend multiple days making a delicious lasagna, you might as well make a couple and freeze up some to throw in the oven later!
A few tips from Italy: you don't need to put the lasagna sheets in hot water first, especially if it's a thin sheet, that makes it harder to maneuver. If you do however, you should also stop the cooking with an ice bath
@@carollen5601 I just like to make a simple rough with plain flour and vegan butter, then I slowly add unflavoured soy milk, making sure it's warm and adding a little bit at a time. If you add too much milk all at once it will clump, especially if it's cold! Then I season it with salt, pepper and freshly grated nutmeg, that's the base for any white sauce
I am not vegan or vegetarian but I really enjoy your videos! The way you recreate meat products is super interesting and oddly satisfying. Lasagna looks amazing!
Been away from your Chanel by algorithmic mistake. I am just stoping into the comments to just tell you how much your style of cooking is fun to watch. I may have a different way to make the ragu sauce as an Italian lol, but I can see how full flavor this turned out to be. Great work man. You seam to be doing well and taking care of yourself witch is also inspiring. Keep them coming . Bravo
@@SauceStache Holy crap. I just put it in the oven and the QC taste spoons blew me away. I've made Marcella Hazan's and was underwhelmed (note: do NOT post that on the NYT Cooking site. They will Lose. Their. Minds.) But this... Now I did sub half lentils and eyeballed some things but if this improves even the slightest in the oven it's going from outstanding to phenomenal. I'm already kicking myself for doing half a batch. I will post a real review as a separate comment so people see it. Thank you so much.
Pasta is NOT supposed to have eggs. It is only supposed to be flour (durum wheat semolina) and water. Nothing else. People started adding eggs to their homemade recipes to make it easier, a lot of people don't know how to kneed
I’ve been watching ya for a few years now and I went to watch an old video and WOW you have become much slimmer and healthier looking. You’re doing great man!
For the first time I used the lasagna pasta that you don’t cook first and used mushrooms,onion,carrott,eggplant and no cheese or fake cheese,olive oil !! I gave some of mine away .It was good but too much to eat or fit in freezer !! ❤❤❤
You have lost soooooo much weight!!! Wow. Looking great! This recipe looks good. I'd have to make this on a day that I'm not working. Thank you so much for sharing. I live for your facial expressions and excitement lolol!!
GOOD EVENING SAUCYMAN! You know, I looked at the lasagna and I WONDERED if you were gonna used oatmilk with blended tofu to make a Ricotta lol. I figured it would work, the slight sweetness of the oatmilk and the slight graininess of the tofu working together to make a pretty close substitute to whole milk Ricotta. Didn't think you'd do it to make Mozz though lol.
Italian vegetarian here this recipe is awesome! I still eat lasagna it's just pesto lasagna it's soooo good you can't even imagine I challenge you to do a recipe of pesto lasagna!
Absolutely delicious. I liked it more than Marcella Hazan's classic recipe. It had more depth of flavor and the baking only made it better. As I am WFPB for health reasons I cut the oil to 2t for the batch and swapped in red lentils for half the TVP. This is absolutely becoming a regular at our house and I'm making a double batch soon to freeze. I only made the sauce since no lasagna noodles for me but I'm wondering about veg strips or just a topping for roasted veg or baked potato or cottage fries as a T2D semi cheat.
I think that's the most work you've spent on any dish-- but it looks like it was totally worth it! Maybe you could even incorporate the tofu cheese into the layers.
I have not seen your videos in a while and man!!! You have lost some weight and look better slimmer. I just want to say congrats and you are an inspiration.
I used Lion Mane mushrooms as my meat replacement. I found the LM texture worked for me as the chopped up onion, celery and carrots complemented the dish.
Suggestion on the bechamel (just a suggestion!) keep it simple, butter, flour, milk, salt, pepper and maybe a pinch of nutmeg or parsley. If you're adding stuff add it after you've made the sauce from the roux it makes it easier to keep it from going lumpy (especially if you've never made one before). But amazing job on the lasagne. I haven't tried it with lactic acid before or nutritional yeast in the dough I'll have to give that a go.
When you’re feeling lazy make it with impossible beef and sausage! I also add canned fire roasted tomatoes, a stick of butter, 2 bay leaves, and red pepper flakes. Also instead of oat milk use coconut milk! Very rich and velvety sauce! My non vegan friends and family always asks for 2nds or pack some to take home!
I'm not vegan but I watch your channel every time you come out with a new video but I didn't catch this 1 and it looks really good btw I could be vegan if I could eat like that lol fr tho 😂! I'm just surprised at how you make it so close to meat it kinda amazes me!!!
Hi I am not a vegan, but I do not eat mammal meat, but I really find vegan recipes, very fascinating and have you ever gone to a Asian grocery store and seen dehydrated or dried tofu I have been using that as a protein addition to many of my recipes
I would really appreciate if some of the measurements was edited in using international units, so that non US watchers can understand what you're saying too. Looks great btw!
Jeebus i only make Lasagna maybe twice a year because it usually takes 4 hours to make, 2 to 3 days is a no go. I can come dangerously close to this in my 4 hour version
lasagna is really easy to veganize. But, don't use lentils or another bean as a meat replacement if you want to make something close to the traditional. TVP is great for this. Also, with that sauce you can make a sheppard's pie as well
Hey @SauceStash. Thanks for all the hard work you put into your awesome videos, I really enjoy watching them! Every time I watch your videos I begin wondering why you chose to be vegan? Was it a choice due to ethical concerns, was it health reasons, etc? Thanks again!
As a non-vegan who loves vegan food and is eating vegan more than not. I can tell you based off the first frame of this video, even if i didn't know the title, that was a vegan lasagna. If anything, I mighta confused it for a very cheap frozen one.
I really love your recipes, you use a lot of ingredient (like this lactic acid) that I am not used to use, I learn a lot from you. Is there anything that I can use to substitute Maple Syrup? It's REALLY expensive here in Brazil. Thanks!
I have been making vegan lasagna on every big holiday for 7 years, I follow my mother's recipe (I live in northern Italy but my mother has origins in the center) and I can say: Sauce Stache I love you but this lasagna is overcomplicated, some things are right but others are not, certainly too complex, I can make a lasagna from scratch in two hours total (with dry pasta). and it happened! returning from work at 8pm I had a craving for lasagna and was eating one made from scratch at 10pm. remember to keep it simple and follow the original recipes! (Please no tofu on lasagna and no fresh mozzarella for that matter). Andrá meglio la prossima volta!
@@RP-uu7oq I'm sorry if I offended you. I wanted to share my opinion from a level 27 Italian. I just wanted to help people discouraged from the fact that it takes two days to make a dish by letting them know it can only take hours. I'm sure this lasagna is delicious!
@@sebastiaankuipers9121 I don't have the recipe written down, I always make it from memory (I've been making ragu since I was 10 and I wasn't vegan yet). one thing I can suggest you, however, is to translate the recipes from the Italian site Giallo Zafferano. in general, if I were you, I would refer to recipes from Italian sites if you want the original experience. (Many of the recipes that foreigners think are Italian don't even exist in Italy like fettuccine alfredo or spaghetti and meatballs). then swap the missing ingredients with vegan alternatives, for meat, I recommend Chef Davide Maffioli's recipe for vegan meatballs and for the Besciamella I recommend the recipe from Cucina Botanica. In general, start following these Italian vegan cooking channels with subtitles if you want to reach the next level of cooking. (I also recommend Italia Squisita for god tier recipes). Buona fortuna!
I will comment on all of your videos not only to boost your channel, but also to get what I want: I'm begging you please make a video recreating Meati. Its so damn good and I cant get it in my area. They are always sold out online so.... I've come to you. Please help me!
Nice recipe, great ingredients, but I feel like it's overcooked. 2-3 hours of cookies bolognese then 1.5 hours in the oven... Any nutrients that were in there are probably gone. You can also hit the right flavours with less processing and cooking as well. 🤷
Lovely..didnt have anywhere near access to your ingredients here in Alberta Canada 🇨🇦 without paying stupid amount of $$ ..however..can you please consider a fab recipe for a sheet pan lasagna?? I CHALLENGE YOU TO FIND RECIPES FOR US VEGANS!!!! 😢 Easily I found 1 recipe she's amazing for posting.....its Veganuary and looking for something easier especially to share with a carnivore partner... please 🙏 consider
For anyone watching and worrying it's too much work to make pasta, don't worry. Most store-bought pasta doesn't have eggs. Just check the ingredients. I've made tons of lasagnas since going vegan, and they're delicious and easy to make. And so many possible variations!
Sooooo many possibilities with this!!!
I love making home made pasta...especially ravioli, stuffed with my own soy grits.
Making the soy bean chunks or grits is more work, but what a difference it makes.
Also you can add homemade cooked "food processed" soybeans (no dehydration)
to gluten flour, it makes a nice vegan meat with nutritional yeast and a bit of
mushroom broth. Delicious. Thank you for this video, you always inspire me to try
new things.
😘
Bow, I agree. The pasta that I buy is 100% wheat, and I am always or almost always satisfied.
Oh, and by the way, to make a lasagna without pre-cooking the pasta, we need to add a bit more than x2 the water requirements of the recipe. See Adam Ragusea's video for more info.
@@VintageVegans 😂😂😂😂
Looks amazing, Sauce! I often make my own pasta. It's quick and easy. I never boil it before building the lasagna though. In fact even when using store bought (most are plant based) dried pasta, I use them dry, no pre-boil. Using them dry, they absorb the moisture and the flavor in the lasagna.
Looks delish!!! Ya, a lot of work! Glad it came out so good for you.
I’m not vegetarian or vegan but I’ve been interested for a while. You make this more accessible.
This reminds me of the Emeril Lagasse lasagna I used to make years ago.
Looks really great.
No better time than right now to make that switch ^^
TIP: If you use a can-opener on both the top and bottom lids, you can cleanly push the tomato paste out.
Thank you!
I'm sure the taste is good. I'm Italian and I'm not here to say "weeeeeh it's not lasagnaaaaah" but I can tell you the difference between this and Italian lasagna. In Italia lasagna in the North is made with a lot less of tomato sauce, it's almost dry and a lot of besciamella that is made simply with flour and milk so I guess it's easily veganizable with a plant milk. The sheet are WAY thicker and have spinach in it to make the pasta qreen. Try to use also semola di grano duro (durum wheat I think in English) You can try to do another style. Just Google lasagna Emilia Romagna. That is the region where lasagna is born
you're seriously making all of my favorites lately 🤤
hahahah I have been trying!!
Wow, the amount of love and work that goes into it. You slayed, sir.
If you dont have lactic acid, I season my ragu with balsamic vinegar and I add dijon mustard to my bechamel
Hey man, lasagna freezes really well. So when you spend multiple days making a delicious lasagna, you might as well make a couple and freeze up some to throw in the oven later!
Yeah!! Totally should have froze the extra! Monica and I just ate lasagna for 4 days hahah... I did use the leftover Bolognese over some pasta though!
@@SauceStache Good idea! It's hard to get sick of lasagna 😊
YES! I always make 3 or 4 at once because making lasagna is such a chore but such a great dish.
My besties mom made 4 day lasagna you could smell it cooking for blocks. I try to recreate her sauce recipe and make it vegan.
Would love to have the actual recipe to this absolutely divine piece of work for Lasagna.
A few tips from Italy: you don't need to put the lasagna sheets in hot water first, especially if it's a thin sheet, that makes it harder to maneuver.
If you do however, you should also stop the cooking with an ice bath
Bald Polnareff/// very true. Do you have your own recipe for Lasagna white sauce, vegan of course?
Thank you and take care.
@@carollen5601 I just like to make a simple rough with plain flour and vegan butter, then I slowly add unflavoured soy milk, making sure it's warm and adding a little bit at a time. If you add too much milk all at once it will clump, especially if it's cold! Then I season it with salt, pepper and freshly grated nutmeg, that's the base for any white sauce
@@baldpolnareff7224 /// thank you, like a roux they are the best. I will remember the nutmeg. Take care. from Vancouver BC
@@carollen5601 Just noticed I wrote rough, instead of roux
We were poorer than church mice and my mom made noodles from scratch. Love that you showed how to do it without eggs.
😮I'm here for it Chef🥳
YES!! This one is worth it!!
I am not vegan or vegetarian but I really enjoy your videos! The way you recreate meat products is super interesting and oddly satisfying. Lasagna looks amazing!
More like a vegan fan!
Try vegan recipes you will find them more digestible. Also I find vegan more economical.
this looks absolutely delicious... i'd just add a pinch of nutmeg in the béchamel sauce :)
That's a great idea!!
Love you, Sauce Stache Mark. Seriously. 👍🏻👍🏻😊🧡
Yay!! Never enough recipes.
Been away from your Chanel by algorithmic mistake. I am just stoping into the comments to just tell you how much your style of cooking is fun to watch. I may have a different way to make the ragu sauce as an Italian lol, but I can see how full flavor this turned out to be. Great work man. You seam to be doing well and taking care of yourself witch is also inspiring. Keep them coming . Bravo
I'm here for the Bolognese, so thank you for that. I can't have most vegan cheese so the tofu idea looks interesting. Will try that next.
Hope you enjoy!
@@SauceStache Holy crap. I just put it in the oven and the QC taste spoons blew me away. I've made Marcella Hazan's and was underwhelmed (note: do NOT post that on the NYT Cooking site. They will Lose. Their. Minds.) But this... Now I did sub half lentils and eyeballed some things but if this improves even the slightest in the oven it's going from outstanding to phenomenal. I'm already kicking myself for doing half a batch.
I will post a real review as a separate comment so people see it. Thank you so much.
@@dianeladico1769 How did you make the tofu thing (I mean what measurements) and did you like it? I can only get tofu that is quite beany in taste :(
Pasta is NOT supposed to have eggs. It is only supposed to be flour (durum wheat semolina) and water. Nothing else. People started adding eggs to their homemade recipes to make it easier, a lot of people don't know how to kneed
Seriously good watching you make all that from scratch. Glad it passes the Monica test.
I’ve been watching ya for a few years now and I went to watch an old video and WOW you have become much slimmer and healthier looking. You’re doing great man!
For the first time I used the lasagna pasta that you don’t cook first and used mushrooms,onion,carrott,eggplant and no cheese or fake cheese,olive oil !! I gave some of mine away .It was good but too much to eat or fit in freezer !! ❤❤❤
FYI, You don't have to buy special no-cook pasta. You don't have to pre-cook any pasta. 😊
You have lost soooooo much weight!!! Wow. Looking great! This recipe looks good. I'd have to make this on a day that I'm not working. Thank you so much for sharing. I live for your facial expressions and excitement lolol!!
You're in great shape! Hope you feel as good as you look ^^
Made it yesterday, it was insanely good!
Thats awesome!!!! Thanks for sharing!!!
Alright - that's it, I'm going to finally make pasta. Been putting off too long and this looks too good.
DO IT!!! You would kill it! I would love to see what you come up with! Maybe a seitan based Bolognese??
Bold Flavor Vegan/// Hi bro!! Yes make some pasta, ravioli please?
Great video! I would have loved to try it. My cooking has become dull with all of these kids taking up my time😅
I love using tvp totally
Now I know what's for dinner this Sunday! Looks so great.
GOOD EVENING SAUCYMAN!
You know, I looked at the lasagna and I WONDERED if you were gonna used oatmilk with blended tofu to make a Ricotta lol. I figured it would work, the slight sweetness of the oatmilk and the slight graininess of the tofu working together to make a pretty close substitute to whole milk Ricotta.
Didn't think you'd do it to make Mozz though lol.
I love to watch Steve and you! So grateful you veganize his recipes!
Italian vegetarian here this recipe is awesome! I still eat lasagna it's just pesto lasagna it's soooo good you can't even imagine I challenge you to do a recipe of pesto lasagna!
This looks amazing!!!!!!!!!!!!!!!!!!!!!!!
It was soooooo good!!
I cannot wait to try this!
Absolutely delicious. I liked it more than Marcella Hazan's classic recipe. It had more depth of flavor and the baking only made it better. As I am WFPB for health reasons I cut the oil to 2t for the batch and swapped in red lentils for half the TVP. This is absolutely becoming a regular at our house and I'm making a double batch soon to freeze.
I only made the sauce since no lasagna noodles for me but I'm wondering about veg strips or just a topping for roasted veg or baked potato or cottage fries as a T2D semi cheat.
I think that's the most work you've spent on any dish-- but it looks like it was totally worth it! Maybe you could even incorporate the tofu cheese into the layers.
I have not seen your videos in a while and man!!! You have lost some weight and look better slimmer. I just want to say congrats and you are an inspiration.
I used Lion Mane mushrooms as my meat replacement. I found the LM texture worked for me as the chopped up onion, celery and carrots complemented the dish.
I'm so impressed 👏!
It was delicious!!! Thank You!!
You’ve outdone yourself sir!
Thank you soooo much!!! It was REALLY good!
Suggestion on the bechamel (just a suggestion!) keep it simple, butter, flour, milk, salt, pepper and maybe a pinch of nutmeg or parsley. If you're adding stuff add it after you've made the sauce from the roux it makes it easier to keep it from going lumpy (especially if you've never made one before). But amazing job on the lasagne. I haven't tried it with lactic acid before or nutritional yeast in the dough I'll have to give that a go.
Awesome style here!
Just in time for the weekend meal prep 😈
Nice!!!! Yeah this would be great for meal preps!!!
the pasta rolling shot>>> never knew sauce stache had them plant based guns 👀
Looks great!
When you’re feeling lazy make it with impossible beef and sausage! I also add canned fire roasted tomatoes, a stick of butter, 2 bay leaves, and red pepper flakes. Also instead of oat milk use coconut milk! Very rich and velvety sauce! My non vegan friends and family always asks for 2nds or pack some to take home!
If it’s very close, I’m happy, then happier that my stomach won’t be angry at me for 4 days!!! 🤷🏽♀️
Lovely recipe
Garfield Approved!!
YES!!! that was one of my favorite cartoons growing up on Saturday mornings
I'm just here for the "that's not bolognese" comments
Im just waiting!!! It's going to happen!! Know it
@@SauceStache I love scrolling thru for hate comments almost as much as I love your videos😅
Wow! That lasagna is next level! O_O
It really was!!!
I'm not vegan but I watch your channel every time you come out with a new video but I didn't catch this 1 and it looks really good btw I could be vegan if I could eat like that lol fr tho 😂! I'm just surprised at how you make it so close to meat it kinda amazes me!!!
If you would freeze this and ship this to me I would definitely be a happy camper. This looked great!
Hi I am not a vegan, but I do not eat mammal meat, but I really find vegan recipes, very fascinating and have you ever gone to a Asian grocery store and seen dehydrated or dried tofu I have been using that as a protein addition to many of my recipes
Oh nooo you left so much fond in the pan!
I would really appreciate if some of the measurements was edited in using international units, so that non US watchers can understand what you're saying too. Looks great btw!
Mark, Can a different acid be used for the cheese you made with tofu?
Looks amazing
oh my god i shouldn't have watched this when i was hungry... i am dyin' ova hereee!! i neeeeed!!
Truly inspiring 😊❤❤
Thank you!!!
tvp has always been a game changer :)
It really can be!! Its wild
Would love to see you try to make a quiche
Looking good man 👍🏾
On top of the original Italian lasagna there’s usually only some Parmesan cheese. I use cashew Parmesan.
How did you get so thin eating all of this delicious vegan food? I can’t seem to ever lose weight.
Yummy for my tummy. ❤❤❤
I will have to eat lot's of that before a decision can be made. 🎉
Of course!! hahah
Dude, that looks amazing. *high-fives*
Jeebus i only make Lasagna maybe twice a year because it usually takes 4 hours to make, 2 to 3 days is a no go.
I can come dangerously close to this in my 4 hour version
Does anybody know where these recipes are posted? I love the videos and would love to just reference a printed version.
Why not add the tofuzerella to the layers?
MY MAN!!!
MY MAN!!!!
I was TODAY years old when I found out Manage a Trois was a VEGAN wine 🍷 thanks to Sauce Stache!
Cashew milk can be good in cheese recipes as well if people don’t mind the cashews.
lasagna is really easy to veganize. But, don't use lentils or another bean as a meat replacement if you want to make something close to the traditional. TVP is great for this. Also, with that sauce you can make a sheppard's pie as well
I love me a vegan lasagna!
You gotta try this one!!! its wild!!
Hey @SauceStash. Thanks for all the hard work you put into your awesome videos, I really enjoy watching them! Every time I watch your videos I begin wondering why you chose to be vegan? Was it a choice due to ethical concerns, was it health reasons, etc? Thanks again!
Looks delicious!!!
It was! It was really good!!
Would love to eat this, would hate making it 😂
I've fooled people with lasagne as well. Friends brought their friends over without telling them I was vegan. I'm VERY proud of my lasagne.
are most wines not vegan? I'm just curious not trying to pick.
loved the video, but are you sure you use ANY acid?👀
hahaha any food based acid hahahah
Oooh yummy 😋😋😋
Not traditional, I don't think, but I like mushrooms and bell peppers in my lasagna.
Oh that sounds awesome though!!
As a non-vegan who loves vegan food and is eating vegan more than not. I can tell you based off the first frame of this video, even if i didn't know the title, that was a vegan lasagna. If anything, I mighta confused it for a very cheap frozen one.
I really love your recipes, you use a lot of ingredient (like this lactic acid) that I am not used to use, I learn a lot from you. Is there anything that I can use to substitute Maple Syrup? It's REALLY expensive here in Brazil. Thanks!
Thank you!!! So you can add any sweetener to it! It's only a small amount needed!!!
What makes a wine non vegan
@@tarahh.3921 it’s clear I have no idea how wine is made
How does Monica maintain her figure with all that fabulous food being churned out?
Wow you lost so much weight! Nice! 😃
Yes! Thank you! so much!!
I have been making vegan lasagna on every big holiday for 7 years, I follow my mother's recipe (I live in northern Italy but my mother has origins in the center) and I can say: Sauce Stache I love you but this lasagna is overcomplicated, some things are right but others are not, certainly too complex, I can make a lasagna from scratch in two hours total (with dry pasta). and it happened! returning from work at 8pm I had a craving for lasagna and was eating one made from scratch at 10pm. remember to keep it simple and follow the original recipes! (Please no tofu on lasagna and no fresh mozzarella for that matter).
Andrá meglio la prossima volta!
Could you share your recipe?
@@RP-uu7oq I'm sorry if I offended you. I wanted to share my opinion from a level 27 Italian. I just wanted to help people discouraged from the fact that it takes two days to make a dish by letting them know it can only take hours. I'm sure this lasagna is delicious!
@@sebastiaankuipers9121 I don't have the recipe written down, I always make it from memory (I've been making ragu since I was 10 and I wasn't vegan yet). one thing I can suggest you, however, is to translate the recipes from the Italian site Giallo Zafferano. in general, if I were you, I would refer to recipes from Italian sites if you want the original experience. (Many of the recipes that foreigners think are Italian don't even exist in Italy like fettuccine alfredo or spaghetti and meatballs). then swap the missing ingredients with vegan alternatives, for meat, I recommend Chef Davide Maffioli's recipe for vegan meatballs and for the Besciamella I recommend the recipe from Cucina Botanica. In general, start following these Italian vegan cooking channels with subtitles if you want to reach the next level of cooking. (I also recommend Italia Squisita for god tier recipes). Buona fortuna!
What surprised me the most was the time the poor lasagna was in the oven! 90 minutes! Colla praticamente!
I will comment on all of your videos not only to boost your channel, but also to get what I want: I'm begging you please make a video recreating Meati. Its so damn good and I cant get it in my area. They are always sold out online so.... I've come to you. Please help me!
Losing weight Mark? If so congrats!
Im down quite a bit!! Thank you!! This is the thinest I've ever been in my life (beyond being a child)
@@SauceStache that's amazing! 🤩
Nice recipe, great ingredients, but I feel like it's overcooked. 2-3 hours of cookies bolognese then 1.5 hours in the oven... Any nutrients that were in there are probably gone. You can also hit the right flavours with less processing and cooking as well. 🤷
Lovely..didnt have anywhere near access to your ingredients here in Alberta Canada 🇨🇦 without paying stupid amount of $$ ..however..can you please consider a fab recipe for a sheet pan lasagna?? I CHALLENGE YOU TO FIND RECIPES FOR US VEGANS!!!! 😢 Easily I found 1 recipe she's amazing for posting.....its Veganuary and looking for something easier especially to share with a carnivore partner... please 🙏 consider
Im not vegan but I dont do dairy and have been experimenting with dairy free lasagnas so this rules. Cannot wait to try this out!
What the fork? Biggest forks ever-
what lasagna doesn't have layers?
This many layers?
How the F did you loose weight so fast!!! Tips PLEASE!
@@tarahh.3921 How hot is that yoga...damn!