You are not lazy and honestly I would have chopped everything in the processor and saved my arm the workout as my fingers are getting older and we need somebody to help the older folk out with ideas to get the same result with less effort. I’m sure we are linked as I bought lasagne sheets this week and told Charlie it was going to happen this week👍🏼❤️
While the 'Authentic Police' have their attention on you, I shall admit that I have made Cheese Sause for a Lasagne as you did but since then I use the packet mix 🙂. Lasagne is one of those dishes which improves when reheated the next day, which is handy cos I have let it sort of solidify in the Fridge and then cut it up into portion sizes to Freeze. Having said that it is ages since I made one, 'bout time I did.
The basics with wine is if you like to drink it you can cook with it regardless of the price, the reason being for people that don't understand why is you food will take on the flavor of the wine so if you use a wine you don't like to drink you won't really want to eat the food with that wine in
My mom was English and made an amazing lasagna. The best I've ever had growing up in the US. She passed away about 15 years ago and to this day the people she made it for ask me, "Did you ever find her lasagna recipe?" Some of these people were even Italians! I never did find it. I think it was all committed to memory and she never wrote it down. But like here, she basically used a Bolognese meat sauce (using half beef and half pork) with a Bechamel sauce for the cheese layer. Never did she use ricotta, nor did she use Italian sausage. (I once suggested Italian sausage and she refused to alter her recipe.) Everyone I know loved it.
Mmmm! Excellent.......Said in a Mr Burns voice 😁 Bootiful Keith. I've got to try this with red wine, There's two bottles of red wine in the cupboard, My daughter is coeliac & has to have gluten free stuff, I've seen gluten free lasagne sheets in ASDA so will give this a try. Thanks for the video. 🙂
That looks absolutely delicious! It's a very different technique than I usually use, but I would like to try it for comparison. I would happily save that gorgeous chunk of toasty mozzarella for a last bite of cheesy heaven. But that's me. Well done on the video, especially the wine segment, which I quite enjoyed. Please give my best to Mrs KC.
I know that you said that you were adding a few bells and whistles, but, if this is anything like a standard British take on the dish, then I’m rather impressed with how you folks do it. Most American lasagn(a)(e) has way too much tomato and ricotta for me. Mind you, I’ve got huge respect for British cuisine, but, when it comes to British interpretations of foreign foods from cultures that you’ve never conquered and subjugated in the past, I tend to be bit leery. Beyond that, I like the new camera angles!
I was told by several older Italian American women that they did not use ricotta because the brand available to them was not that fresh, and was priced dearly. In its place, they used cottage cheese.
Hmm, not had lasagne for years!...might have to give this a go. One thing though, i wont add salt as when them stock cubes reduce, the salt is concentrated. Done some beef mince the other day and it was salty as fuck. All the beef stocks are WAY too salty.
I don't think 'cookie boys' are to blame - it's French, Italian, Spanish folks with access to extremely cheap wine! I'm sure if Oxo cubes grew on trees they'd use those instead.
Tell em to fire up the ol' coal plants, Keef! China is going to anyway, they have thousands of 'em! I think Britain can have a few dozen so you can turn your oven on!
IT LOOKS FABULOUS......SEND US SOME NEXT TIME.....I will try todo this and I hope Iget it right...Whether it is English or Italian....LASAGNE is always a great meal...THANK YOU !!!!!!!!
That looks the business, Keef. Much better than the ones I cook.I can only get two layers in my pan. But then I'm a cheapskate. I just broke up when you said the topping was "well fired".I do love your videos. Keep em coming.
One of my big regrets in life is that I cannot eat cheese. There are just so many lovely looking dishes and recipes that have cheese at their main ingredient and I know what would happen if I tried to eat them! Instead I try them without the cheese, but it always seems that there is something really important missing and they don't taste as good as the chef would have you believe. Never mind, it could be worse. Take care and stay safe, Joe
Fantastic! Im sure theres a work around to keep mozzarella atop. Some type of cover thats able to go on and come off just last few mins for "slight" browning. TY for another great video, and Happy Holiday season Mr & Ms Keef Cooks.
Never really thought lasagna had a British style! I've never put bacon in mine but that is an idea. ( and why i watch these sorts of things on youtube, like i never thought to soak the pastas sheets so you can cut them excellent!) I'm wondering if in these expensive energy times if i should get a pressure cooker, back in the 1980's before we had a microwave we had a pressure cooker and mum used to do savory mince ( which is basically your meaty tomato sauce every friday) I'm not sure in the pressure cooker you would get the same rich flavor of your sauce but you get the breakdown of the collagen in the mince.
When you said you were going to make a British version of lasanga, I thought you were going to put a can of baked beans in it. I had a lassange at a pub in London. They served it with baked beans and chips. Yours looked really good. Like to gave that with the wine that's left in the bottle and maybe a little salad. Cheers
Italian sausage is any sausage you buy in Italy, I’ve half a mind to send myself some Richmond sausages when I go to Italy and call them Italian sausage
@@Keefcooks American Italian sausage is basically ground pork, or sometimes ground turkey for a cheaper and healthier alternative, with Italian (or maybe it’s “Italian”) seasonings added. You cook it by breaking it up in a pan like ground beef and then use the cooked meat as a pizza topping or an ingredient in American “Italian” recipes.
@@robotjunkie3764 Basically yeah. We call most pre-seasoned ground meat “sausage” regardless of whether it’s in a casing, and Italian sausage is one of the main generic types. (The other main one is breakfast sausage.)
looks like how my mum makes it. havent watched your channel in years but love the good vibes
You are not lazy and honestly I would have chopped everything in the processor and saved my arm the workout as my fingers are getting older and we need somebody to help the older folk out with ideas to get the same result with less effort. I’m sure we are linked as I bought lasagne sheets this week and told Charlie it was going to happen this week👍🏼❤️
Yes, I can read your mind!
@@Keefcooks oh bugger 😂😂
While the 'Authentic Police' have their attention on you, I shall admit that I have made Cheese Sause for a Lasagne as you did but since then I use the packet mix 🙂.
Lasagne is one of those dishes which improves when reheated the next day, which is handy cos I have let it sort of solidify in the Fridge and then cut it up into portion sizes to Freeze. Having said that it is ages since I made one, 'bout time I did.
The basics with wine is if you like to drink it you can cook with it regardless of the price, the reason being for people that don't understand why is you food will take on the flavor of the wine so if you use a wine you don't like to drink you won't really want to eat the food with that wine in
Hmmm - you can't actually taste it anyway after 3 hours...
If you get the fresh lasagne sheets Keef, they're really easy to cut to the exact size you need :) They're quite cheap too!
I see other kinds of fresh pasta for sale, but not lasagne sheets. Hmmm.
@@Keefcooks I usually get mine from Tesco :) it's £1.35 Keef. Do a quick Google search if you have a minute.
I am with the lazy crew……15 seconds in the food processor and the veg are cut finer than even Marco can do or is that cooking blasphemy?
4:16 -- All wine tastes like vinegar with alcohol added -- as far as my palate is concerned.
Nice recipe there. How about you bake a Blitz Torte someday Keef
If you use a bread knife, you can score the sheet and snap it to desired length. 😊
Now I'll have to travel to England just for the lasagne.😁
My mom was English and made an amazing lasagna. The best I've ever had growing up in the US. She passed away about 15 years ago and to this day the people she made it for ask me, "Did you ever find her lasagna recipe?" Some of these people were even Italians! I never did find it. I think it was all committed to memory and she never wrote it down. But like here, she basically used a Bolognese meat sauce (using half beef and half pork) with a Bechamel sauce for the cheese layer. Never did she use ricotta, nor did she use Italian sausage. (I once suggested Italian sausage and she refused to alter her recipe.) Everyone I know loved it.
Mmmm! Excellent.......Said in a Mr Burns voice 😁 Bootiful Keith. I've got to try this with red wine, There's two bottles of red wine in the cupboard, My daughter is coeliac & has to have gluten free stuff, I've seen gluten free lasagne sheets in ASDA so will give this a try. Thanks for the video. 🙂
Your face when you drank the wine, priceless mate, I'm glad you used your air fryer, I've just bought one and looking for things to do in it. 👍🏻
That looks absolutely delicious! It's a very different technique than I usually use, but I would like to try it for comparison. I would happily save that gorgeous chunk of toasty mozzarella for a last bite of cheesy heaven. But that's me. Well done on the video, especially the wine segment, which I quite enjoyed. Please give my best to Mrs KC.
Mozz might have worked better if it was grated.
Layers not laters, oops. Meat sauce for last layer.
That looks delicious. Maybe experiment in a pie. 😊😊
For a double carb hit!
So what happened to the rest of the wine?
I'm so hungry now 😭🤤🍝
I know that you said that you were adding a few bells and whistles, but, if this is anything like a standard British take on the dish, then I’m rather impressed with how you folks do it. Most American lasagn(a)(e) has way too much tomato and ricotta for me. Mind you, I’ve got huge respect for British cuisine, but, when it comes to British interpretations of foreign foods from cultures that you’ve never conquered and subjugated in the past, I tend to be bit leery.
Beyond that, I like the new camera angles!
When we layer our lasagne we use mozzarella, then ricotta, then parmesan with laters of meat sauce and pasta. Yours looks interesting too.
You could try adding the fresh mozzarella half way through cooking. My only issue with this is too many pans to wash after. Good though!
I was told by several older Italian American women that they did not use ricotta because the brand available to them was not that fresh, and was priced dearly. In its place, they used cottage cheese.
maybe put the mozzarella under the last layer of cheese sauce then it won't burn.
Looks yummy Keef. I have never made lasagne....I don't know why it scares me lol....worry about getting the sauce wrong!!!
No need to be scared!
I am with you on the wine and the cast iron. Awesome job Keef.The carrots and celery is just very Itallian.
God, that looked good.
A proper lasagna truly is a thing of beauty.
Hmm, not had lasagne for years!...might have to give this a go.
One thing though, i wont add salt as when them stock cubes reduce, the salt is concentrated.
Done some beef mince the other day and it was salty as fuck. All the beef stocks are WAY too salty.
I would have agrred with you about the saltiness a few years ago but I wouldn't say ALL stock cubes are too salty now.
There must be a substitute for wine in cooking. Cookie boys of the 70's started a trend that needs to stop now.
I don't think 'cookie boys' are to blame - it's French, Italian, Spanish folks with access to extremely cheap wine! I'm sure if Oxo cubes grew on trees they'd use those instead.
Looks extra scrummy, Keef! 👍🏻😋
BTW, is *"Lasagne al horno"* the traditional name for *"Traditional British-Style Lasagne?"* 😉😂
Of course!
@@Keefcooks 😂
Good meat substitute? Quorn? Do I need to do anything different?
Quorn doesn't have the collagen content of real meat so it wouldn't benefit from very long cooking - I'd probably only give it half an hour.
Tell em to fire up the ol' coal plants, Keef! China is going to anyway, they have thousands of 'em! I think Britain can have a few dozen so you can turn your oven on!
All our coal plants got converted to gas - so we're REALLY stuffed!
@@Keefcooks There's always coal gassification.
IT LOOKS FABULOUS......SEND US SOME NEXT TIME.....I will try todo this and I hope Iget it right...Whether it is English or Italian....LASAGNE is always a great meal...THANK YOU !!!!!!!!
Looks great Keef just how I like it nice and sloppy. But where was your famous taste tester? Mrs Keef :)
Mrs KC hasn't been doing taste tests for about 6 months Elaine
I do hope she is ok. Thanks again for another great recipe Keef :)
Will have to try this! Thanx!
My god that does look good .
Bring back Kevin
That looks the business, Keef. Much better than the ones I cook.I can only get two layers in my pan. But then I'm a cheapskate. I just broke up when you said the topping was "well fired".I do love your videos. Keep em coming.
One of my big regrets in life is that I cannot eat cheese. There are just so many lovely looking dishes and recipes that have cheese at their main ingredient and I know what would happen if I tried to eat them! Instead I try them without the cheese, but it always seems that there is something really important missing and they don't taste as good as the chef would have you believe. Never mind, it could be worse.
Take care and stay safe,
Joe
Even if you take lactase tablets with cheese?
@@isyt1To be honest, I have never heard of these tablets, where do you get them from? They could be the answer to my prayers!!
Beautiful.
Where is Mrs Keith cooks? Does anyone know?
_Sigh_ People who regularly watch the channel know what's happened. No drama, but it has been about 6 months now since she stopped doing taste tests.
That's some pretty tasty looking lasagna. Lasagna is truly one of the great comfort foods. Cheers, Keef! 👍👍✌️
60% beef, 35% pork and 5& chix livers all minced
That sounds very precise!
@@Keefcooks or there abouts Keef, love your vids , I’m a pro chef of 35 years but you are still teaching me things or jogging my memory , keep it up !
My motto with wine, ‘if it good enough to drink then it’s good enough to cook with’.
Fantastic! Im sure theres a work around to keep mozzarella atop. Some type of cover thats able to go on and come off just last few mins for "slight" browning. TY for another great video, and Happy Holiday season Mr & Ms Keef Cooks.
I should have grated the mozz
Never really thought lasagna had a British style! I've never put bacon in mine but that is an idea. ( and why i watch these sorts of things on youtube, like i never thought to soak the pastas sheets so you can cut them excellent!) I'm wondering if in these expensive energy times if i should get a pressure cooker, back in the 1980's before we had a microwave we had a pressure cooker and mum used to do savory mince ( which is basically your meaty tomato sauce every friday) I'm not sure in the pressure cooker you would get the same rich flavor of your sauce but you get the breakdown of the collagen in the mince.
If you regularly cook things for hours n hours then a pressure cooker is probably worth it.
When you said you were going to make a British version of lasanga, I thought you were going to put a can of baked beans in it.
I had a lassange at a pub in London. They served it with baked beans and chips. Yours looked really good. Like to gave that with the wine that's left in the bottle and maybe a little salad. Cheers
Beans in lasagna - now you're talking!
Canned tomatoes... = Satan's Lasagna
Your comment = absolute tosh
@@Keefcooks 😆
Looking so delicious 🤤
Great recipe Keef, thanks 👍
Yummy ❤
Well done, Chef!
Masterpiece
Thank you!
Italian sausage is any sausage you buy in Italy, I’ve half a mind to send myself some Richmond sausages when I go to Italy and call them Italian sausage
Ah no but it's only ever Americans who talk about Italian sausage...
@@Keefcooks what even is it then keef? It sounds like it annoys you as much as it does me
@@Keefcooks American Italian sausage is basically ground pork, or sometimes ground turkey for a cheaper and healthier alternative, with Italian (or maybe it’s “Italian”) seasonings added. You cook it by breaking it up in a pan like ground beef and then use the cooked meat as a pizza topping or an ingredient in American “Italian” recipes.
@@amykathleen2 so it’s not a groundbreaking sausage, just a generic mish mash of meat
@@robotjunkie3764 Basically yeah. We call most pre-seasoned ground meat “sausage” regardless of whether it’s in a casing, and Italian sausage is one of the main generic types. (The other main one is breakfast sausage.)