Lasagna is like the ultimate comfort food for me. Making it with my grandma every winter was definitely a staple in my childhood. Love that you guys are taking on the challenge 💛
I struggled for months to get the perfect lasagna. But when I finally nailed it...man, my family was pushing me to make a batch every week! Felt good for someone with not-so-great cooking skills! :)
@@DarkKnight-cy2tx I always go by the recipe of this lady's channel called 'Natasha's Kitchen'. I reduce the amount of cheese and make it spicier. But otherwise her recipe is perfect for me. :)
I absolutely hate how many recipes are boasted up because they are easy, quick, simple, etc. It’s like 95% of the ones I come across. I have time in my day probably unlike most people and I love to cook so when I find recipes that take all day and a lot of love I’m so on board!!🥰
Absolutely love your take on a truly comforting dish. I learned to make lasagne by trial and error and find that I didn't even have to cook the noodles in order to make the dish. I would first use oven ready noodles. But then I learned to cut corners and just put them in like that. For my sauce I make a chili first and build on it to make my lasagne sauce. As a tip keep it semi-homemade by using canned beef broth, canned tomatoes if you can't find fresh ones that are sweet and ripe. Sneaking more vegetables into the finished dish is a way that I can feel ok having seconds. Keep up the great work Tasty!!
Same! I add finely diced carrots to my sauce (as I've seen in many italian recipes) and I add chopped broccoli between the layers to sneak in a few more veggies as well 😉
Umm ok but how on earth there's no celery and carrot in the sauce of ULTIMATE lasagne? I mean it's like the first thing u have to add to a "real" lasagne lol I mean I shouldn't remove that whole ass carrot instead we add shredded or little cubes of carrot and celery.
Lasagna was bomb. Came back to express my gratitude 🙏 the recipe was good although i skipped the béchamel and went with ricotta instead. Would probably do it next time if i have time since it would be more moist
I MADE THIS LAST WEEK AND I AM MAKING IT AGAIN FOR NEW YEARS EVE. 🎉🎉😍😍😍I received so many compliments and the whole tray was finished in 13 minutes. Not joking. Best recipe ever. I handmade the pasta sheets too
We made this with fresh pasta, but also cut down the cook time in half, not mushy at all, best lasagna I've ever eaten and it looked almost identical to the one in the video. Thanks for the recipe.
I grew up always using the Béchamel method so really intrigued with the American style I.e ricotta, eggs, herbs. Love the idea of having the meat sauce the final layer. Will give both a try
Sitting here, mouth watering, and making out my grocery list. I’m pretty sure the prosciutto is what I’ve been missing to make this perfection. Thank you!
Ok I'm all for this recipe. Now let me tell you some of my secrets for my lasagna (anyway, no one will read this): in the ragu, I add a couple of Anchovies. No, anchovies will not give you a fishy taste. See Anchovies as a rich umami condiment. Also, I don't do just onions, I do a mirpoix (2 parts onions, 1 part celery sticks and 1 part carrots). In my bechamel, I add truffle powder of course, and before anything, I prepare a leek fondue that I mix and add to the bechamel. Also, in the assembly of the lasagna, don't be shy with basil, after so so many tries, I can tell you there's no such thing as too much basil. Add a layer of basil leaves over the layer of bechamel. The freshness it brings is the cherry on the cake
Same i never pre soak , the only thing presoaking is good for is if you want to cut the sheet to fit in some area a full sheet does not cover , bug i honestly dont bother
I hate to be that guy but searing meat does not lock in moisture. The purpose of searing meats is simply to get that delicious roasty flavor from the aforementioned maillard reaction and also build some great fond on the bottom of the pot/pan
yeah i was a bit confused by that part too. Also even if it did, what’s the point of locking in moisture if they break the meatball at the end anyway? In my book it would be better to sear of the meat by breaking it into small bits, so that you get more meat that has these delicious brown spots
That and the carrot thing. Carrots don't "absorb the acid", the sweetness from the carrots simply balance out the acidity from the tomatoes- making the sauce to appear "less acidic" when it's actually not.
I'm sorry, but as a chef I can confirm, cooking beef, pork, and lamb proteins (especially ground) at high temps to sear the outside, will lessen moisture loss during the cooking process, and add flavor to finished dish. Measure volume loss of ground beef patties. One cooked high, one cooked low. To medium well. Tell me I'm wrong
This is an amazing recipe. Everyone absolutely loved it!!! PLEASE PLEASE can the two of you pair up for a meatloaf recipe that blows are taste buds like this recipe?
This recipe came out great! I had extra bèchemal sauce Next time ill use all of it. I really liked the bèchemal sauce over a ricotta mixture. I panicked because i forgot to remove the carrot before mashing the meatballs into the sauce but it still came out great the carrot was tender and made a delicious addition to the sauce. I couldn't find strained tomatoes, so i blended some peeled san marzana tomatos and strained the seeds out to make a smooth skinless seedless sauce. I also used ground pork instead of italian sausage.
You should have diced the carrot with some celery and added with the onion. That would make the hybrid bolognese/marinara even better. Overall this is the best looking lasagna on UA-cam!
I make this once every 6 months or so. I assemble my lasagna in a stainless steel half length 8 inch deep commercial steamer and I truly get 12 layers and it takes 2 hours to bake it. But oh my goodness is it good.
Thankyou sooooooooooooo much for this recipe! I first tried it about a year ago before Christmas and had a great time making it. I’m gearing up to make it again next week. Last time, it took me a very enjoyable day to put together, labouring over every step-but it was absolutely worth it. The lasagne turned out to be one of the tastiest dishes I’ve ever made. The texture was incredible, and the depth of flavour was on par with (if not better than) restaurant-quality lasagne. I made a double portion to feed a crew of about 16. I sourced Fontina and Parmesan cheese from a guy with a yellow cheese caravan at Newark-on-Trent market (UK) - good section of cheeses! The meats came from a butcher in nearby Bottesford. If you know, you know. For the mince, I ended up using a cheaper cut of steak. When I asked my butcher for minced sirloin steak, he raised an eyebrow and said, “You do know how much that will cost, right?” 😂 By that point, I’d already spent about £25 on ingredients like premium cheeses, San Marzano tomatoes, and additional meats. The total came to around £35 since it was a double portion, plus aside from the steak, I spared no expense on ingredients. Still, I’d love to try it with minced sirloin someday just to see the difference. Things I’m tweaking this year: 1 - Cheaper lasagne sheets - Last year, I used premium Waitrose sheets soaked in water, but they stuck together and were tricky to separate. The less expensive ones worked better and held their shape. 2 - Deeper lasagne tray - At least 3 inches deep to get a nice, sturdy square portion when serving. It also freezes really well for later. 3 - Longer cook time - For a double portion in a deep dish, the recommended 1 hour wasn’t enough to hit the right internal temp. Mine needed closer to 2.5 hours. That said, the extended cooking time gave me an amazing cheese crust on top! This recipe is a labour of love, but the results are beyond worth it. Can’t wait to dive in again next weekend.
The entire recipe is amazing; however, the sauce is the star!! I made a couple small adjustments to suit our tastes and it is literally the best sauce I have ever made (or eaten, for that matter). It is my go-to sauce now not just to make lasagna, but for spaghetti, meatball subs, anything you need a red sauce for, this is the one.
Thyme? Instead of carrot,1 or 2 tsp of sugar,it knocks down the acidity! This is the best Lasagna I’ve seen! I add oregano,and yes,fennel is a must. Thanks!
Muchisimas gracias. I never thought about butter😮 i use butter in 90 percent of my food😮 Who woulda thunk😊 otherwise your recipe is pretty much the same as what my father made. Except for all the exotic cheeses and prosciutto. I dont think i knew what prosciutto was until i was an adult. Mozzarella and ricotta😊 Fresh tomatoes...nothing from a can. The carrot. Nothing strange about that😊 fresh herbs, you got it babe😊can i say that? Thats one mouth watering lasagna😊
@@SeegalMasterPlayz I feel bad for you. You just randomly were born somewhere and know you're applied with some random ass rules and you cannot make your own decisions. Have you ever questioned the religion that you were brainwashed into? Makes me sad.
Made the sauce today and baking tomorrow. I was concerned about a couple things…especially the butter. All I can say is trust the process. The sauce is done simmering and is beyond delicious. I did order the pasta, tomatoes and the paste which greatly enhanced the taste. Baking tomorrow.
Thanks for an awesome video. This is why I love this channel yall break down everything from scratch. I'd skip out on the fennel cuz it smells like black licorice root.
I know that it might makes Italian cry, but I think that a tiny bit of dark soy sauce to add some umami to the red sauce is the move to make your lasagna even better
Anything extra to some Italian food always makes them cry for some reason 🙄🙄 Hell, even not following the recipe down to the letter makes them cry They have a stroke and start wailing anytime Italian food doesn't taste exactly like grandma's/mom's recipe 😂😂
@@Phoenixyy2k you are right, we are very sensitive to that. But its just because when you try the original recipe for something, you Stick to it because its Simply the BEST! And the same goes for (example) american pancakes. Why would i make them in my italian way?? If i can follow the authentic recipe i will, and i will stick to that!
@@Phoenixyy2k You're absolutely right and we even complain about who has the better recipe depending on what region they are from. Traditional Italian food is one of the best but adding ingredients that you like is a good thing if you enjoy it. I have witnessed a lot of these arguments being half Napolitana and half Calabrese. Changing things up helps create new dishes your family will love to eat and that is all that matters.
my small studio apartment would make it a bit hard to cook that, but i did learn the trick of spaying the foil to prevent cheese from sticking to it.....good tip.
Wow, what a good video! My family came from southern Italy, so I've always used ricotta, but after seeing this, I'll try it with bechamel sauce. Looks delicious. Well done.😊
Tip: don’t soak the noodles in olive oil. Oil and water don’t mix and will make the oil stick to your pasta, which will make it greasy and the sauce won’t stick to it as well.
Guys...apart from the low cuality pasta...I think you guys did it...yeap pretty sure this is it... with all the explanations and work behind... excellent job. This could quite esealy be proclaimed as the ultimate lasagna 🥂real good job guys!!
Nona always told us to tear basil as well (also if you only had dried seasonings just sort of crush it between your fingers as you add it) she had always said it helps make the oils and flavor pop (with the fresh) and with the dried it helps more of the flavor come out. Idk if it true or not but you right, always do what Nona said 😂
This better be worth the $90 I spent to buy all these ingredients lol. I saw this yesterday and wanted to make it. Just got back from the grocery store with these ingredients.
I'm not sure why, but 'we always do what Betty says ' As a guy with Italian heritage, I can confirm this to be true. Great video. Thank you for sharing.
Pro tip: Don't cook your noodles all the way before baking. Cooking them all the way will make them mushy and give them a gummy texture. If using store bought that's what I do (undercook by 2-3 minutes then bake). I still prefer homemade though🤤 and my lasagne is still a fan favorite by those who love and know me ❤️ Edit: Also carrots don't "absorb acid". The sweetness from the carrots balance out the acidity from the tomatoes, making the sauce appear to be "less acidic", but it isn't.
i never cook them at all.. just put them inside the lasagna and it has ALWAYS worked. they're perfectly cooked since there is so much liquidy goods and heat where they can cook inside the oven
@@wm1573 That works too! I just cook them a bit to make them more flexible, and easier to work with. We all have different techniques and that's okay- as long as you like it!
This is a lasagne bolognese because it has a lot of different meats and is a northern Italian dish because of the Béchamel sauce . In Sicily we do not use prosciutto or Béchamel. Just a meat sauce and lots of ricotta mixed with eggs reggiano and lots of mozzarella cheese.
@@julia_newsome.t no one in Italy would put ricotta in a lasagna. we only use besciamella, because it hugs the ingredients, ricotta is a serum, not ideal for a sauce for something to put in a oven.
@@rigonkallaba3881 porelli, la ricotta nella lasagna diventa una brodaglia grumosa rivoltante! comunque gli Americani pensano che sia così la ricetta originale... contenti loro!
This really is a good recipe, and you can see options to make it less heavy or more healthy if you wish (don't use sausages, use ricotta instead of bechamel, etc). Grazie)
IMO making it from scratch tastes infinitely better than store bought and 100% worth the time and effort. It's honestly not even that hard to do (just flour and eggs and knead until smooth, put in fridge to cool and roll it out). Don't be lazy. Everything homemade is so much better.
This is the best lasagna I've ever had! I doubled the red pepper flakes and added 1 tsp Aleppo pepper flakes and used a rotisserie chicken instead of the beef & pork. It turned out AMAZING. I also had leftover bechamel, but I have a feeling it will make some great Mac and cheese.
WHOA, I cursed like the dickens when you revealed final lasagna as it was just pulled from the oven, all bronzed and beautiful! Looks spectacular, I will try this!
I like leaving the cheese off the top layer for the for the first 20 mins. Remove foil add cheese then bake for 10 and broil for last 5 mins or so until brown.
This lasangna is so cool and is the ultimate food even in garfield we see him do a dance about the lasangna and its just like the perfect ultima Go-To food especially what we saw in this video
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Lasagna is like the ultimate comfort food for me. Making it with my grandma every winter was definitely a staple in my childhood. Love that you guys are taking on the challenge 💛
lucky you who diesnt feel sick after eating it
i think we watch literally all the same channels, you're the top comment wherever i am :)
.m
m
@@zoebecker1847 same
@@zoebecker1847 you guys should like meet or smthn.
I struggled for months to get the perfect lasagna. But when I finally nailed it...man, my family was pushing me to make a batch every week! Felt good for someone with not-so-great cooking skills! :)
YAY!! lol
That’s awesome! What do you use for your recipe? Mines just a really simple one
What’s ur recipe?
@@DarkKnight-cy2tx I always go by the recipe of this lady's channel called 'Natasha's Kitchen'. I reduce the amount of cheese and make it spicier. But otherwise her recipe is perfect for me. :)
@@BakaKageyamaBaka Natasha's one of my faves. I often enjoy her recipes as well
I absolutely hate how many recipes are boasted up because they are easy, quick, simple, etc. It’s like 95% of the ones I come across. I have time in my day probably unlike most people and I love to cook so when I find recipes that take all day and a lot of love I’m so on board!!🥰
Well most people don't have the time of day you have lol
Absolutely love your take on a truly comforting dish. I learned to make lasagne by trial and error and find that I didn't even have to cook the noodles in order to make the dish. I would first use oven ready noodles. But then I learned to cut corners and just put them in like that. For my sauce I make a chili first and build on it to make my lasagne sauce. As a tip keep it semi-homemade by using canned beef broth, canned tomatoes if you can't find fresh ones that are sweet and ripe. Sneaking more vegetables into the finished dish is a way that I can feel ok having seconds.
Keep up the great work Tasty!!
Same! I add finely diced carrots to my sauce (as I've seen in many italian recipes) and I add chopped broccoli between the layers to sneak in a few more veggies as well 😉
*I pray that everyone who is watching this masterpiece becomes really happy and successful in making good Lasagna!*
I’m going to cry. I typed in easy lasagna. I’ve never made it before
Amen
Umm ok but how on earth there's no celery and carrot in the sauce of ULTIMATE lasagne? I mean it's like the first thing u have to add to a "real" lasagne lol I mean I shouldn't remove that whole ass carrot instead we add shredded or little cubes of carrot and celery.
Aww Thank you so much! 😊
Lasagna was bomb. Came back to express my gratitude 🙏
the recipe was good although i skipped the béchamel and went with ricotta instead. Would probably do it next time if i have time since it would be more moist
Made this today following your guidance, I don’t normally comment on things but had to say thanks , it was banging, thank you.
I MADE THIS LAST WEEK AND I AM MAKING IT AGAIN FOR NEW YEARS EVE. 🎉🎉😍😍😍I received so many compliments and the whole tray was finished in 13 minutes. Not joking. Best recipe ever. I handmade the pasta sheets too
We made this with fresh pasta, but also cut down the cook time in half, not mushy at all, best lasagna I've ever eaten and it looked almost identical to the one in the video. Thanks for the recipe.
My mother in law makes a beautiful lasagna and adds cinnamon to her red sauce. It is the chef's kiss on top of the whole thing
Cinnamon? Really? I put some ketchup on my apple pie
@@rigonkallaba3881 You do not! 🤣🤣🤣
@@andriab8517 obviously! No one could ever think to put ketchup on apple pie as well no one could think to put cinnamon on lasagna
@@rigonkallaba3881 It's in the sauce, I promise it works! 🤣
My mom also does that, and it’s delicious!!!
I grew up always using the Béchamel method so really intrigued with the American style I.e ricotta, eggs, herbs. Love the idea of having the meat sauce the final layer. Will give both a try
Sitting here, mouth watering, and making out my grocery list. I’m pretty sure the prosciutto is what I’ve been missing to make this perfection. Thank you!
No one wants pancetta in their lasagna
do you mean prosciutto?
@@lipuz6026 Yesssss!! Lol thank you. I fixed it.
Lol,how are doing?
I think spek is the last thing that u can put in a lasagna. Believe me there is no Italian is gonna put prosciutto
Ok I'm all for this recipe. Now let me tell you some of my secrets for my lasagna (anyway, no one will read this): in the ragu, I add a couple of Anchovies. No, anchovies will not give you a fishy taste. See Anchovies as a rich umami condiment. Also, I don't do just onions, I do a mirpoix (2 parts onions, 1 part celery sticks and 1 part carrots). In my bechamel, I add truffle powder of course, and before anything, I prepare a leek fondue that I mix and add to the bechamel. Also, in the assembly of the lasagna, don't be shy with basil, after so so many tries, I can tell you there's no such thing as too much basil. Add a layer of basil leaves over the layer of bechamel. The freshness it brings is the cherry on the cake
I followed this recipe for the first time ever making my own lasagna. Easily the best I've had!
With all that oil???
Olive oil is really good for you, and so is butter (in moderation)
As an Italian, I am thoroughly impressed. It is pretty authentic and similar to the lasagna that my nonna (grandmother) makes...
I hope u are a troll ahahaha
Well your gran couldn't cook then
I’ve never used anything BUT oven ready pasta. I don’t even pre-soak because it’s not worth the time. It always comes out perfectly
Same i never pre soak , the only thing presoaking is good for is if you want to cut the sheet to fit in some area a full sheet does not cover , bug i honestly dont bother
@@quack437 I pre-soaked today, and I was glad of it. The texture of the sheets was consistent and they were delicious.
@@GMGM95 i must give it a try to see
Basil and some other leaves are better if teared by hand, because the steel from the knife can make them oxidize, wich cause a bitter taste
I hate to be that guy but searing meat does not lock in moisture. The purpose of searing meats is simply to get that delicious roasty flavor from the aforementioned maillard reaction and also build some great fond on the bottom of the pot/pan
yeah i was a bit confused by that part too. Also even if it did, what’s the point of locking in moisture if they break the meatball at the end anyway? In my book it would be better to sear of the meat by breaking it into small bits, so that you get more meat that has these delicious brown spots
That and the carrot thing. Carrots don't "absorb the acid", the sweetness from the carrots simply balance out the acidity from the tomatoes- making the sauce to appear "less acidic" when it's actually not.
@@naiadollingThe carrot did nothing for the lasagna trust me.
Personally I just sear the bottom a bit when it's cooked, high heat and shift it when you hear the right sounds. Much like searing chicken.
I'm sorry, but as a chef I can confirm, cooking beef, pork, and lamb proteins (especially ground) at high temps to sear the outside, will lessen moisture loss during the cooking process, and add flavor to finished dish. Measure volume loss of ground beef patties. One cooked high, one cooked low. To medium well. Tell me I'm wrong
I love the idea of the meatball technique for the meat sauce; such a good way to combine the flavor from browning without too much loss of tenderness!
It looks nice lol😊, hello
I’m making this right now for the fourth time and can 100% say this is the best lasagne recipe ever.
This is an amazing recipe. Everyone absolutely loved it!!!
PLEASE PLEASE can the two of you pair up for a meatloaf recipe that blows are taste buds like this recipe?
Great recipe, one of the best I have ever seen online. Thanks
This recipe came out great! I had extra bèchemal sauce Next time ill use all of it. I really liked the bèchemal sauce over a ricotta mixture. I panicked because i forgot to remove the carrot before mashing the meatballs into the sauce but it still came out great the carrot was tender and made a delicious addition to the sauce. I couldn't find strained tomatoes, so i blended some peeled san marzana tomatos and strained the seeds out to make a smooth skinless seedless sauce. I also used ground pork instead of italian sausage.
béchamel*
You should have diced the carrot with some celery and added with the onion. That would make the hybrid bolognese/marinara even better. Overall this is the best looking lasagna on UA-cam!
That would make it bolognese territory. The celery will also not mix well with the fennel.
Tasty 101 is the best series this channel has ever made
yes!
You cannot save a bad day with a great lasagne. You need a whole day to prepare that lasagne, so such a day can never be bad.
I am making this right this moment. The aroma is just sooo good! I feel like a pro! First time to make lasagna. Thank you, Tasty!!
I make this once every 6 months or so. I assemble my lasagna in a stainless steel half length 8 inch deep commercial steamer and I truly get 12 layers and it takes 2 hours to bake it. But oh my goodness is it good.
Thankyou sooooooooooooo much for this recipe!
I first tried it about a year ago before Christmas and had a great time making it. I’m gearing up to make it again next week. Last time, it took me a very enjoyable day to put together, labouring over every step-but it was absolutely worth it. The lasagne turned out to be one of the tastiest dishes I’ve ever made. The texture was incredible, and the depth of flavour was on par with (if not better than) restaurant-quality lasagne.
I made a double portion to feed a crew of about 16. I sourced Fontina and Parmesan cheese from a guy with a yellow cheese caravan at Newark-on-Trent market (UK) - good section of cheeses! The meats came from a butcher in nearby Bottesford. If you know, you know.
For the mince, I ended up using a cheaper cut of steak. When I asked my butcher for minced sirloin steak, he raised an eyebrow and said, “You do know how much that will cost, right?” 😂 By that point, I’d already spent about £25 on ingredients like premium cheeses, San Marzano tomatoes, and additional meats. The total came to around £35 since it was a double portion, plus aside from the steak, I spared no expense on ingredients. Still, I’d love to try it with minced sirloin someday just to see the difference.
Things I’m tweaking this year:
1 - Cheaper lasagne sheets - Last year, I used premium Waitrose sheets soaked in water, but they stuck together and were tricky to separate. The less expensive ones worked better and held their shape.
2 - Deeper lasagne tray - At least 3 inches deep to get a nice, sturdy square portion when serving. It also freezes really well for later.
3 - Longer cook time - For a double portion in a deep dish, the recommended 1 hour wasn’t enough to hit the right internal temp. Mine needed closer to 2.5 hours. That said, the extended cooking time gave me an amazing cheese crust on top!
This recipe is a labour of love, but the results are beyond worth it. Can’t wait to dive in again next weekend.
The entire recipe is amazing; however, the sauce is the star!! I made a couple small adjustments to suit our tastes and it is literally the best sauce I have ever made (or eaten, for that matter). It is my go-to sauce now not just to make lasagna, but for spaghetti, meatball subs, anything you need a red sauce for, this is the one.
Ohhhh my! I got tears in my eyes at the end when I saw it being brought out of the oven.
same
Thyme? Instead of carrot,1 or 2 tsp of sugar,it knocks down the acidity! This is the best Lasagna I’ve seen! I add oregano,and yes,fennel is a must. Thanks!
Fantastic recipe!!! Thanks for sharing. That little meatball trick was especially wonderful - I'll never prepare a bolognese any other way.
Muchisimas gracias. I never thought about butter😮 i use butter in 90 percent of my food😮
Who woulda thunk😊 otherwise your recipe is pretty much the same as what my father made. Except for all the exotic cheeses and prosciutto. I dont think i knew what prosciutto was until i was an adult. Mozzarella and ricotta😊
Fresh tomatoes...nothing from a can. The carrot. Nothing strange about that😊 fresh herbs, you got it babe😊can i say that? Thats one mouth watering lasagna😊
Great recipe 👌🏽
Just done and it is the best lasagna I have ever taste 100/100
Apparently I heard that Tasty is going to get kicked out of Italy for saying that Homemade pasta isn't worth it.🤣😆
The Bechamel recipe is what my mom always makes for some pasta-like food.
Or ham 🍝 Alfredo sizzle. Sorry ❤️😐 butt I hafta ✔️ 🌍 ⛽ prizes duto ukranian
@@heidiscott3963 I shouldn't eat ham as of my religion.
@@SeegalMasterPlayz I feel bad for you. You just randomly were born somewhere and know you're applied with some random ass rules and you cannot make your own decisions. Have you ever questioned the religion that you were brainwashed into? Makes me sad.
Made the sauce today and baking tomorrow. I was concerned about a couple things…especially the butter. All I can say is trust the process. The sauce is done simmering and is beyond delicious. I did order the pasta, tomatoes and the paste which greatly enhanced the taste. Baking tomorrow.
But the finished product had so much oil on the top how did you do it
Thanks for an awesome video. This is why I love this channel yall break down everything from scratch. I'd skip out on the fennel cuz it smells like black licorice root.
I know that it might makes Italian cry, but I think that a tiny bit of dark soy sauce to add some umami to the red sauce is the move to make your lasagna even better
How dare you sir
Anything extra to some Italian food always makes them cry for some reason 🙄🙄 Hell, even not following the recipe down to the letter makes them cry
They have a stroke and start wailing anytime Italian food doesn't taste exactly like grandma's/mom's recipe 😂😂
@@Phoenixyy2k you are right, we are very sensitive to that. But its just because when you try the original recipe for something, you Stick to it because its Simply the BEST! And the same goes for (example) american pancakes. Why would i make them in my italian way?? If i can follow the authentic recipe i will, and i will stick to that!
@@Phoenixyy2k You're absolutely right and we even complain about who has the better recipe depending on what region they are from. Traditional Italian food is one of the best but adding ingredients that you like is a good thing if you enjoy it. I have witnessed a lot of these arguments being half Napolitana and half Calabrese. Changing things up helps create new dishes your family will love to eat and that is all that matters.
my small studio apartment would make it a bit hard to cook that, but i did learn the trick of spaying the foil to prevent cheese from sticking to it.....good tip.
I think you tear the basil because it has a lot of moisture and if you cut it, the flavor ”drains” on the cutting board somewhat.
Yes!
We love how this recipe combines unique flavors to create something truly special. Can't wait to try it!
Wow, what a good video! My family came from southern Italy, so I've always used ricotta, but after seeing this, I'll try it with bechamel sauce. Looks delicious. Well done.😊
no but this is actually how we make it!! love to know that we're doing good lol
Gorgeous. I love how extra it is.
I love your videos..post more..🌹❤️😜
Tip: don’t soak the noodles in olive oil. Oil and water don’t mix and will make the oil stick to your pasta, which will make it greasy and the sauce won’t stick to it as well.
i suggest the oliv oil simply to avoid the sheets from sticking to each other. a good rinse afterwards can solve the problem.
I honestly ABSOLUTELY LOVE LASAGNE!!! Thank you for this recipe!!
I making this recipe tomorrow for Easter Sunday.❤❤
Guys...apart from the low cuality pasta...I think you guys did it...yeap pretty sure this is it... with all the explanations and work behind... excellent job. This could quite esealy be proclaimed as the ultimate lasagna 🥂real good job guys!!
Really good recipe!! 👍🏼👍🏼 they hit all the elements 100%
Meu prato preferido!! Essa mulher é muito talentosa na cozinha!!
Nona always told us to tear basil as well (also if you only had dried seasonings just sort of crush it between your fingers as you add it) she had always said it helps make the oils and flavor pop (with the fresh) and with the dried it helps more of the flavor come out. Idk if it true or not but you right, always do what Nona said 😂
Ur italian nona?
Bro I don’t even like lasagna and this looks and sounds amazing wth
What???? How could you.... 😫 It's so good
This better be worth the $90 I spent to buy all these ingredients lol. I saw this yesterday and wanted to make it. Just got back from the grocery store with these ingredients.
Lmao
Def feels like a once a year type of recipe. There’s def easier but still very tasty recipes
I spent $60 bucks and I'm making it for Easter. The cheese is most of my money I didnt do Fontina Cheese.
This recipe had more secrets than Victoria. I completely love it.
I'm not sure why, but 'we always do what Betty says '
As a guy with Italian heritage, I can confirm this to be true.
Great video. Thank you for sharing.
You do not "confirm" anything. The Italians did not originally invent lasagna.
@@kopiovastaava4648 is that right?
@@Luke_wait_for_it_marengo Yes. Also, the Italians did not invent pizza and pasta.
@@kopiovastaava4648 then do tell.
i've never had lasagna in my life bc in my country they dont really know about it, ill add it to my wishlist
Garfield would love to have this recipe!
Not without ricotta 😂
Pro tip: Don't cook your noodles all the way before baking. Cooking them all the way will make them mushy and give them a gummy texture. If using store bought that's what I do (undercook by 2-3 minutes then bake). I still prefer homemade though🤤 and my lasagne is still a fan favorite by those who love and know me ❤️
Edit: Also carrots don't "absorb acid". The sweetness from the carrots balance out the acidity from the tomatoes, making the sauce appear to be "less acidic", but it isn't.
i never cook them at all.. just put them inside the lasagna and it has ALWAYS worked. they're perfectly cooked since there is so much liquidy goods and heat where they can cook inside the oven
@@wm1573 That works too! I just cook them a bit to make them more flexible, and easier to work with. We all have different techniques and that's okay- as long as you like it!
This is a lasagne bolognese because it has a lot of different meats and is a northern Italian dish because of the Béchamel sauce . In Sicily we do not use prosciutto or Béchamel. Just a meat sauce and lots of ricotta mixed with eggs reggiano and lots of mozzarella cheese.
Southern Italian food is the best
I just tried it, and it is heaven ❤😊
My mom from Italy made her sauce exactly the same way cooking the tomato paste, adding red wine, etc. minus the thyme and oregano.
Did your mum use ricotta? Or make a bechemal? I always thought ricotta was more authentic? Interested to know 😊
@@julia_newsome.t no one in Italy would put ricotta in a lasagna. we only use besciamella, because it hugs the ingredients, ricotta is a serum, not ideal for a sauce for something to put in a oven.
@@silviasuppo6450 olllllllaaaaaa finalmente qualcuno con più di un neurone. La ricotta più autentica della besciamella? Ma dove vive sta gente?!?!?
@@silviasuppo6450 poi sta qua con la mamma "italiana" che mette l'origano e non mi fa il soffitto sedano, carote e cipolla!
@@rigonkallaba3881 porelli, la ricotta nella lasagna diventa una brodaglia grumosa rivoltante! comunque gli Americani pensano che sia così la ricetta originale... contenti loro!
This really is a good recipe, and you can see options to make it less heavy or more healthy if you wish (don't use sausages, use ricotta instead of bechamel, etc). Grazie)
U had me at ur thumbnail 💕 wow just wow 💕
Thank you for providing subtitles for most of your videos. Really appreciate it.
Thanks for sharing this amazing recipe! I've been craving lasagna and this looks like the ultimate version indeed.
You guys are literally the best
Thank you for sharing this recipe ☺️☺️☺️
IMO making it from scratch tastes infinitely better than store bought and 100% worth the time and effort. It's honestly not even that hard to do (just flour and eggs and knead until smooth, put in fridge to cool and roll it out). Don't be lazy. Everything homemade is so much better.
The recipe is awesome. I didn’t know meat is supposed to be cooked so long. My first tasty lasagna.
Waw. Well done guys! That’s a lot of work
The making and searing meatballs and crush them later was so satisfying!
Garfield would definitely approved of this... masterpiece! 👍👍👍
Not without ricotta 😛
I've made this twice now, each time following the recipe to the letter. It turned out amazing.
This is the best lasagna I've ever had! I doubled the red pepper flakes and added 1 tsp Aleppo pepper flakes and used a rotisserie chicken instead of the beef & pork. It turned out AMAZING. I also had leftover bechamel, but I have a feeling it will make some great Mac and cheese.
WHOA, I cursed like the dickens when you revealed final lasagna as it was just pulled from the oven, all bronzed and beautiful! Looks spectacular, I will try this!
TASTY is not just youtube channel. It's a laboratory of perfectionist scientists😍
looks tasty, the best part for me growing up was and is the crispy mozza on the top.
i like lasagna too.. thanks for sharing great recipes 😍😍😋😋
That Lasagna looks REALLY DELICIOUS AND AMAZING TO EAT AND I REALLY DO WANT TO EAT LOTS OF IT SO BADLY!!!😛😋❤️😍
YESS ME TOOOO
This Lasagna looks so good
For an Italian, seeing this is like putting salt in the eye
Yeah? I hope the salt tears your eye apart then, you obnoxious little prick. It's just food. Move on.
What you don't like about it? I wish it was a videos on Italian trying the recipes and giving an honest review.
I just made this and it was incredible!!
Wow😋😋🔥🔥 I love this recipe. Making this lasagna THIS WEEKEND. The carrot idea was awesome
Hello
What are the chances that this video gets uploaded on the night that I plan to try making lasagna for the first time
I am watching this video while waiting for my mum's lasagna
Oh my god 🤤🤤 it looks so good and delicious, is a really pleasure to see this video recipe! Thanks for sharing your cook art with us! ❤❤
My favourite food ever is lasagna. I really love the one they sell Lidil and I can never leave the store without asking my mum for some
Is the béchamel sauce using 6 cups of milk or 1/4 litre? The recipe says both, which one is right?
Love this recipe. only thing I dont agree with it the oil in the pasta. if your lasanga turns out dry you dont have enough tomatoey liquid goodness. 😊
Hello
"Enjoy leftovers for the rest of the week".. that was a good one
This is amazing video, should be first when looking for lasagna recipe.
I like leaving the cheese off the top layer for the for the first 20 mins. Remove foil add cheese then bake for 10 and broil for last 5 mins or so until brown.
Hand tear herbs brings out the flavors and fragrances more than if you sliced them with knife.
That’s true for us here in Asia.
I didn't know I needed this until I saw this
now THAT is a lasagna
This lasangna is so cool and is the ultimate food even in garfield we see him do a dance about the lasangna and its just like the perfect ultima Go-To food especially what we saw in this video
I put a layer of whole basil leaves in mine and it turned out pretty good.
Fennel is a dealbreaker. So many people hate it.