Very Good Lasagna | Home Movies with Alison Roman
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- Опубліковано 14 чер 2024
- Lasagna is one of the world’s greatest foods, and this one is a true classic. It’s simple, delicious, has the crispiest edges, a deeply flavorful sauce, and 4 types of dairy. It’s celebratory and special, and I hope you love it.
RECIPE & INGREDIENTS:
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VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman
0:18 It's Lasagna Day!
2:23 Chopping and sautéing the onions for the tomato sauce
4:40 Special thank you to State Farm
6:00 Preparing the cheese mixture
7:26 Adding tomato paste, crushed tomatoes, and whole tomatoes to the onions
9:28 Making the cheese mixture
11:36 Preparing the lasagna noodles
15:54 Checking in on the sauce
16:08 Building the lasagna in the baking tray
21:18 Cooking and resting the lasagna
23:20 Tasting the lasagna
#Lasagna #LasagnaRecipe #howtomakelasagna
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
Thank you for watching! Do you think it’s unhinged to eat lasagna layer by layer Y/N?
Definitely not unhinged to eat layer by layer. But why not just break up the noodles into the sauce and call it a day. I often wonder why I don’t instead of layering but call me old fashioned or ocd.
Absolutely DARKSIDED. But you do you x
Ilysm but yeah my guy, a lil unhinged xoxo
My kind of rebellion!
No, that is how I eat it.
Alison Roman…the light of my life
…..Fire of my loins??
This is the only channel I care about. You’ve made me realize that most deepest passion is food and cooking. I sold my first pie today and that is a direct result of your inspiration and realistic attitude. Thanks Alison!!!!
Commenting to congratulate you - and to hopefully cancel out that annoying spam comment… 🤣👏🏼🎉
@@maymayrays lol I reported it too
Congratulations! To many more pies!
Not Jacques spawn, I presume. 😊
The ONLY channel you care about? Wow
Through decades of catering and thousands of pans of lasagna, my policy is to withhold the cheese from the top until I have removed the foil and am ready for the second bake. That eliminated the task of peeling cheese off of the foil. Great recipe Alison, I need to run to the market in search of red flowers. I have everything else needed for lasagna night this evening and think of how great that will all look with my Christmas plaid tablecloth I am currently using. Merry Christmas everyone!! 😘🎄🍾🥂🎁🎉
Me too..... I add cheese on the 2nd bake. :)
I spray my foil w nonstick spray before putting it on the lasagna. Works like a charm!
Makes sense. Where were you the last 10 years I have been making and spraying tin foil with canola with cheese already on top
There is a non stick aluminum foil
Thank you Peg - great tip
Can I JUST say my excitement at hearing Alison Roman SAY Louisville!! And the iconic yellow bowl is from KY? This is the uplifting content this state needs right now!
Alison is like the Adele of cooks. I absolutely admire her way of cooking, the quality of those videos and her personality in general. Without a doubt, this is my favourite channel on UA-cam and I am already looking forward to a new video. Thank you Alison for great entertainment and insanely delicious recipes.
Andre - agree totally. The videos are always great & I really enjoy her presentation style. I also like all the little editing bits & comments from the crew
I'm a 71 year old retired chef. I've been making lasagna in so many ways my whole life. My earliest memories of cooking come from my Grandmother whom I lived with. She was Sicilian and a remarkable baker and cook. Her skills even now were impressive. Her lasagna? She made giant meatballs in a loaf shape and fried them. She let them cool and broke them up with her hands. The ricotta was always mixed with a finely chopped of fresh parsley, good parm and eggs beaten in. I always loved the sliced hardboiled eggs that she put on top after the cheese. It was a beautiful thing and always served with sauce on the side. This recipe looks wonderfully easy and I'm going to make it for Christmas Day.
Hi miss zinalee, my name is actually Joey lee... lol... I have always made a very traditional Southern Georgia Christmas mealeo. However, verkama I am really the only one in the family who ever cooks. We have lost all the matriarchs who each had their own specialty. It has become just overwhelming and such a production for me to recreate all of their dishes for the family.. I have tried so hard to keep their memories alive but I have have medical issues and It has become very difficult to make so many dishes. This year I have decided to A meat lasagna and a roasted vegetable lasagna.. I am an experience cook , however, comma do to time and a wish to actually spend time with my family on Christmas, I would like to assemble an and prepare the lasagna as the day before before and then cook them just just before dinner. I was wondering if you thought this would be OK and if you had any advice as to the best way to do this . I have made these dishes many times and I have frozen these dishes many times. However I have never made them One day and baked them the next.
I Just don't want them to turn out badly. I think this will work fine I just wanted somebody else's opinion who was a cook 2 to tell Me what they thought about my idea. I hope you have a blessed holiday season. Thank you so much
I followed your recipe with a few small modification and the lasagna is absolutely delicious. 1) I used the no boil lasagna noodles from Trader Joes and they taste great. They're thick and don't have any fancy edges which means they fit in the pan a lot more easily. This also saves you time. 2) I did not have crushed tomatoes so I used 2x the whole peeled San Marzano tomatoes and crushed them all in a bowl. 3) I used 3 tbsp of tomato paste, 4) I used an extra cup of shredded mozzarella and 3x the amount of heavy cream to the ricotta mixture and 5) I used about 8-10 total anchovies and poured the oil from the tin can into the sauce. TONS OF FLAVOR!!!!
As a vegetarian I really appreciate a meatless recipe, specially if its from Allison! I am very eager to make this lasagna.
I’m a mother of 4 children who love Italian dishes. I tried this recipe. It’s the first time I’ve not used ground Turkey in my lasagna. I’m never going back!!! Thanks, Allison. You’re the only one who could have gotten me to try it! Who knew?! 🥰
I always appreciate how your baking sheets look used.. like mine! Thank you
shows they are loved!
@@alisoneroman yes when I watch cooking shows where they look brand new I am always suspect. Thank you! Love your content and recipes
@@deloresd7500 ä ps
@@alisoneroman what kind of material is your countertop??
Not to be dramatic but I really aspire to be like Alison. She’s so witty, well-travelled, fun, great chef and she really values food and the way we use ingredients. Amazing woman in general!
Made this today. After years of béchamel sauce and plenty of spices. No more!! This was, as all of your recipes beyond! I'm stunned by the taste. Even that garlic in the cheese sauce is somehow independent, yet in harmony. So good!!!
My husband and I made lasagna for thanksgiving last year and the game changer for me was using homemade ricotta. It's a lot cheaper and is a really simple process if you can plan for it. We also pan fried squares of the leftover lasagna so it got extra crispy on all sides which was so so good.
Try lasagne squares in your waffle iron.
I'm totally making this for our Christmas Eve dinner. I'm going to follow the recipe exactly, except add Italian sausage and a few basil leaves. It's truly a joy watching you cook. Beautiful woman, beautiful food.
My motto when making lasagna is. It's just as easy to make two as it is to make one!
I LOVE YOU ALISON ROMAN!!
The fact that I made lasagna without veggies, bechamel sauce and meat a few days ago is astounding. Love you Alison, you brighten my day with your cooking and amazing vocabulary.
Made this recipe over the weekend. It was a hit! Thanks Alison!
The editing is honestly *chefs kiss*
My mother is a great baker. But cooking anything the least bit complicated she lost her way. I remember her unpacking a paper bag [yes that long ago] of ingredients to make lasagna and laying my eyes on a container of ricotta cheese for the first time in life and thinking -- this isn't happening. But it did. Man oh man, I think took something like two days, a load of swearing and the biggest mess on God's green earth, but it went in the oven. Tasted not bad -- but nowhere near an Italian restaurant version. On that recommendation, I swore I'd never make one [even though I'm a crap baker and a great cook] and I never have. As usual, Alison, you sold me. Gotta give it a go. IT'S LASAGNA WEEK!
My mom always puts a layer of parchment paper between the aluminum foil and the lasagna to prevent the cheese sticking as you see here. Also - unpopular opinion but: I think al dente is a sham. Eat pasta the way you like it. My grandfather was from Modugno,BA and loved his pasta soft. I inherited that preference and I love a soft lasagna noodle with a couple layers of fried eggplant and parma ham! ❤❤😁
Thank you! Thank you! I love lasagna and this brings it to another level!!!!
Made this last night and it was sooooooo good. My fiancé insisted on meat, so I added ground beef but opted for 90/10 lean since there’s so much delicious fat already coming from the cheese. Added the meat after the tomato paste and before the crushed tomatoes. Everything was perfectly cooked. Thank you for another hit recipe Alison!! ❤️
the editing in this is just beautiful
Your explanations for each ingredient choice (or lack of) is so cute! Like, at this point, I trust you completely Alison!!
😂❤️🙏 thank you megan!!!
6:46 I genuinely lol'd
You are the most fun, natural cook! Thank you Alison and boys!
This is indeed a very good lasagna. Other than adding anchovies to the tomato sauce, using no-boil lasagna noods (sorry, Alison, but that was all the store carried!), I followed the recipe exactly. It was spectacular. My family ooh’d and ahh’d. Honestly, every recipe of Alison’s I’ve tried is delicious so no surprise this one rocked.
I only have pre boiled lasagne sheets too. How did you adapt the two baking periods, if i may ask?
@@numsidumsragitsch I followed the recipe’s cook time exactly. The only thing I did was soak the noodles in hot water for 15 minutes to jumpstart the cooking. That seemed to help.
I feel like it's so intimidating to do a great lasagna and am making one for a christmas dinner party soon, so thanks so much for making this.
Thrilled you persisted and are here! Great New Yorker piece. Soooo look forward to Tuesdays...and all of it. Happy Holidays.
Even more delicious than i had hoped! Thank you, new favorite!
Ooops. This was meant for the video NOT lasagne layers! ...but I am sure it is delicious to eat it layer by layer as long as each layer is created by YOU! ;)
I made this tonight for my husband! It’s Valentine’s Day today (Monday) and on Saturday night he gave me a collectors hand blown glass vase, a Tom Petty, special edition vinyl album, plus a Miles Davis vinyl album! I totally forgot to buy him anything!!! So tonight I will serve him his favorite dish! Thank you Alison! This will help my marriage ❤️❤️❤️
Love! Love! Love! Your approach and direction that if you want “X” in there then add it. You forgot to put sausage in the sauce? Use it as a layer. It's doesn't have to be in the sauce. You do a DAMN good job explaining to the novelist. It's a recipe, a guideline, have fun. Happy Holidays to y'all!!!
You probably got autocorrected, but: novice*
There are very few youtubers that I don't skip the ads for because I actually enjoy listening to them talk. Alison is one of them. Btw..I'm veg, so thanks for doing this meatless.
She had me at its lasagna day♥️
Alison is Love ❤️
Your videos are so fun and you're so cheeky!
This was so, so good! I went out and bought myself a beautiful red lasagna pan for the next one!
This is exactly how I like my lasagna. It’s how my mother made it and it’s how I make it.
Obsessed like always
Made this tonight for friendsmas and it was such a hit and also soooo easy.
Oh and the fish spatula makes its appearance. Yay!
Love how her videos have my sense of humor 😁🤣❤️🇺🇲
AMAZING!
No herbs, no meat, little spice, 3 veg lasagna may be my new fave thing. This looks perfect!
I grew up eating lasagna like this. My aunt makes for me every time I visit her. It’s one of my favorite dishes. Your yellow bowl looks like Rachel Rays “garbage bowl” I have a red one
I like the way you explain 👍🏻
My Dad is in love with you and your videos. I jyst read about you in The New Yorker..... You go girl!
YAAASSS Queen. Classic you.
This is exactly how my Italian grandmother from Naples makes lasagna. The only way IMO lol.
This sound fabulous. Also, congrats on The New Yorker profile!
I didn't read it but is it nice or a "hit piece"? I kinda assumed the latter...
@@BreadedRedhead no, I think it was very balanced and laid out the Tiegen bullshit appropriately. It’s The New Yorker so there is always a bit of snark-but it showed Alison for the funny, straight-shooter she is.
Alison!!! I've been making your NY Times version of lasagna for a number of years.. and the sausage sauce in that recipe is my forever sauce for everything Italian-esque. It is perfect and so quick. I'll definitely give this version a try.. with some anchovies sneaked in!
Looks really yummy.
Lasagna night is my favorite night!!
Thank you, Alison for another great recipe 😋 This is exactly Garfields' favorite lol
Ah finally you've uploaded! I've missed u
I always add freshly grated nutmeg to the cheese when making lasagna. I think it takes it to another level.
I like your whole sassy attitude.
Hi Alison, New Yorker sent me here. You're great to watch
Brilliant!! I love the idea of mixing the cheeses and adding cream. This is kind of like a version of the classic Italian lasagna where they use a béchamel. This one seems a good marriage between the classic we all grew up with and the Italian. Well done 👌
YAAAS IT'S FINALLY HERE
God bless you and your family members
Literally cancelled dinner reservations so I can make this on Saturday night.
Really? Just make it a different night? Weird
I love lasagna!
That Ganni pilgram top is chefs kiss
Can we talk about the orange pot on the stove 😍🦄, it's so cute
Living for the Louisville KY shoutout!!!
I just came home from grocery with lasagna fixings! Alison’s ESP.
This is going to be Christmas Dinner in my house.
Fresh semolina pasta is the way to go, way better than the dry option
I just read a piece in the New Yorker about you! Keep you’re spunky essence never change. Love you ❤️🩹🤘🏻😎
This has to be the perfect after-over-celebrating-the-holidays dish. (Maybe cold.)
YUMMY!😋😋😋
Congrats on NY profile. You are the best! Your vids are fun, clever, humorous, easy to follow, classic. Kinda like you. This is the lasagna I grew up with minus meat. I’m a vegetarian who would be vegan if they made decent vegan cheeses. Love you.
Looks good, I can feel the taste through my monitor.
;o)
GOOD!
Made this for Christmas Eve and it was a hit! My first lasagna I ever made and it was super simple and delicious- Thanks Alison! Also, I'm a Virgo and also had a mini meltdown about the noods lining up 😅
Delicious
Thank you for saying Louisville correctly 🙌🏻
Yummy 🤤
Thank you thank you ! Now please do stuffed shells ❤️
Try her baked ziti recipe. It's a marvel....and according to the New Yorker, one of Taylor Swift's faves!
YEAH!
Very good...
Your lasagna recipe looks so delicious! Eat lasagne any way you want! No judgement!
Hi Sylvia
@@andrewharald88 Hello
@@sylviametos8815 how are you doing, where are you from
She’s the best
YUM! Girl, you did it. Loved your New Yorker piece too!
Hi Sheri
How are you doing sheri
@@andrewh1737 It's Friday, so that's always good.
@@sherilynn yea so where are you from
@@andrewh1737 The wild west
tip for grating mozz: pop it in the freezer for like 10-15 mins beforehand
i like this
Lasagne is a delicious and special way to say "I love you"
I love all your recipes!!! Can you use half and half instead of heavy cream?
The edit at 16:53 is my second fav thing in the video after Alison.
love the denim shent a la ina
Huh?
I have 2 tricks I use which aren't tricks but things I do. Deglaze with dry vermouth after sautéing onions. I never have a left over bottle of white wine and vermouth doesn't have to be refrigerated after being opened and adds so much flavor "and" I spray or coat my foil with oil before covering anything before putting it into to oven to prevent sticking.
Nothing screams Christmas dinner like lasagna! (or gnocci). Yours looks scrumptious! I have never done the oiled noodle thing for fear of it sliding apart but, yours came out great.
That's so funny because christmas is the last thing I think of when I think about lasagna or gnocci, haha.
Bizarre, I’ve never seen a meatless lasagna before. I love it!
Me neither! 🤨🤨
Bing bong, baby!
Fellow Virgo here who uses kitchen shears to cut the cooked lasagna noodles at the layering stage!
Hey I was wondering what your Feelings were about me making and assembling the lasagna the day day before keeping it in the fridge and then baking it just before or the dinner??… are there any things that I need to know if I try to do this?
i request a home tour
also, a holiday breakfast idea.
Love the flowers and recipe looks good, but need meat in mine.