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WRITTEN RECIPE AND NOTES HERE: 🤍 quick & Easy homemade lasagna recipe without ricotta or parmesan cheese. But The taste is unbeatable. guaranteed. I've seen this 100-hour lasagna recipe. but who can wait 100 hours to eat lasagna? I can't even wait until it cools down Lol. lasagna/lazanya is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù (ground meats and tomato sauce) and other vegetables, cheese, and seasonings and spices such as garlic, oregano and basil. The dish may be topped with melted grated mozzarella cheese. Typically, the cooked or oven-ready pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions. You might like my channel 🤍 VISIT WEBSITE FOR MORE: 🤍 CONTRIBUTE TO SUBTITLE: 🤍 Products I use on my channel: AMAZON US: 🤍 AMAZON UK: 🤍 FOR INDIA: 🤍 when you make it send me a photo on Facebook: 🤍 Instagram: 🤍 Twitter: 🤍 Pinterest: 🤍 Visit the website for more: 🤍 Email: cookingadream.com🤍gmail.com MORE VIDEOS: breakfast cake in 15 minutes 🤍
If you’re looking for a delicious recipe guaranteed to bring all the family together, look no further than Gennaro’s classic Italian lasagne. A rich Ragu sauce layered between sheets of fresh lasagne, a creamy bechamel sauce, mozzarella and parmesan. Serve with a crisp garden salad and oomph! Homely, authentic cuisine from the one and only Gennaro Contaldo. Enjoy! Links from the video: Perfect Ragu: 🤍 Gnocchi with Squash | 🤍 More Food Tube videos | 🤍 Find the recipe here: 🤍 Gennaro's Channel: 🤍 For more nutrition info, click here: 🤍 Jamie Oliver's Food Tube | 🤍 Subscribe to Food Tube | 🤍 Twitter: 🤍 Jamie's Recipes App | 🤍 Tumblr: 🤍 Facebook | 🤍 More great recipes | 🤍 #FOODTUBE x
There are loads of variations of lasagne out there, and Jamie's not claiming this is the most authentic, but it is absolutely delicious, reliable and a great way to feed a bunch of people! The ragu is a winner, made with beef, pork and loads of veg, plus there's a twist on the white sauce with a curveball cheese too! Give this a try, or just try some of the little tips Jamie has, and you'll be on your way to baked layers of joy! Thanks for subscribing! : 🤍 Links from the video: How to Make Classic Carbonara | Jamie Oliver 🤍 3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall 🤍 For more information on any Jamie Oliver products featured on the channel click here: 🤍 For more nutrition info, click here: 🤍 x
Beef lasagna is a well-loved family meal all over the world and my version with a trio of cheeses, béchamel and homemade tomato passata in a word is: SUBLIME. Between each moist layer of fresh egg pasta sheets is a mixture of veal and pork mince, smothered in sweet tomato sauce. There are two key things to make yours as good as mine – you need patience and quality ingredients, no shredded mozzarella or cheap passata here. No need to thank me, just make it, eat it and share it. 💯 Follow this link to read and print the written recipe: 🤍 #beeflasagna #italianlasagna #lasagna = 📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) 🤍 📖Share it with your FOODIE friends on FACEBOOK 🍝Check out my website to get more recipes 🤍 🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) 🤍 📖LIKE Vincenzo’s Plate ON FACEBOOK 🤍 📷FOLLOW ME ON INSTAGRAM 🤍vincenzosplate 🤍 ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. = ⏱️⏱️TIMECODES⏱️⏱️ 0:00 Introduction to Beef Lasagna with My Son Sebastian 0:20 Look at the layers 0:40 Welcome to Sebastian's Plate Beef Lasagna 1:11 Beef Lasagna ingredients 3:49 How to Make the sauce for lasagna 6:29 How to Make Bechamel Sauce 9:23 Look at that lasagna sauce 9:43 How to assemble Lasagna 12:10 What to put on the lasagna top layer 12:25 How to Cook Beef Lasagna 14:11 How to Eat the Lasagna...E ora si Mangia, Vincenzo's Plate! = Check out these PLAYLISTS: 👪COOKING WITH MY FAMILY: 🤍 🍝PASTA RECIPES: 🤍 🍕PIZZA RECIPES: 🤍 🍗MAIN COURSE RECIPES: 🤍 🍰DESSERT RECIPES: 🤍 ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. = 🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ _ PRINTABLE RECIPE: 🖨️🤍 🖨️ 🍴🍴🍴🍴🍴🍴🍴🍴🍴 ✅Ingredients • 1 pound sweet Italian sausage • 1 pound lean ground beef • 1 large white onion, minced • 5 cloves garlic, crushed • 1 (28 ounce can) crushed tomatoes • 2 (6 ounce can) tomato paste • 1 (15 oz can) tomato sauce • 1/2 cup chicken broth • 2 tablespoons white sugar • 1/2 cup chopped fresh basil • 1 teaspoon fennel seeds • 1 teaspoon ground oregano • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 1/4 cup + 2 tablespoons chopped fresh parsley (divided) • 1 pound lasagna noodles • 30 ounces ricotta cheese • 1 large egg • 1/2 teaspoon salt • 1/8 teaspoon ground nutmeg • 1 pound deli sliced mozzarella cheese • 1 cup freshly grated Parmesan cheese ✅Instructions 00:03:17 - Why it's important to simmer bolognese sauce for lasagna 00:03:57 - A hack to prepare lasagna noodles without boiling 00:07:42 - How to make and store lasagna ahead of time 1️⃣ 00:00:23 - In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally. 2️⃣ 00:03:57 - Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water. 3️⃣ 00:04:51 - In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna. 4️⃣ Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan. 5️⃣ 00:05:21 - To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil. 6️⃣ 00:07:24 - Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot. 🍴🍴🍴🍴🍴🍴🍴🍴🍴 Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too. SUBSCRIBE to my channel: 🤍 FACEBOOK: The Stay At Home Chef INSTAGRAM: TheStayAtHomeChef PINTEREST: The Stay At Home Chef TWITTER: TheStayHomeChef CONTACT ME: rach🤍thestayathomechef.com ⭐⭐⭐⭐⭐ The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more! ⭐⭐⭐⭐⭐ Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (🤍 Source: 🤍 Artist: 🤍
Can you make the greatest homemade lasagna for 1 dollar per serving… I say yes.. and this is the easiest way you can do it. Get My Cookbook: 🤍 Additional Cookbook Options (other stores, international, etc.): 🤍 Recipe: 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 -
I'm talking homemade lasagna with fresh pasta, fresh ground meat (ground at home), homemade sauce that will make you cry (in a good way).This is the only recipe you need.It's lasagna, you just can't go wrong with it. Oh I also added prosciutto too. Recipe: 🤍 THANK YOU GUYS AGAIN FOR 300K, I have some surprises coming soon!!!! Meat Grinder Attachment: 🤍 My Pasta Roller: 🤍 More Affordable Pasta Roller: 🤍 FOLLOW ME: Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 -
The ultimate comfort food lasagna, with layers of rich homemade meat sauce, creamy béchamel sauce , noodles , cheese and fresh mozzarella . INGREDIENTS:- For meat sauce: Ground meat 1200g onion 2 (medium size) garlic 5 - 7 cloves olive oil 2-3 tbsp chopped tomatoes 400g x 3 cans salt to taste Red chili powder 1 tsp black pepper crushed 1 tsp dried basil 2 tsp dried oregano 2 tsp water 4 cup ingredients for béchamel sauce: butter 70g All-purpose flour 4 tbsp milk 800ml salt 1 tsp nutmeg 1/2 tsp for layers you need: Chopped tomatoes 1 can (400g) olive oil 3 tsp No-boil lasagna noodles 600g (approximately) fresh mozzarella 700g Fresh herbs parsley or basil leaves parmigiano reggiano edam cheese if you liked this video and want to see more easy recipes, please do SUBSCRIBE! Its FREE! إذا كنت تحب هذا الفيديووترغب في رؤية وصفات سهلة أكثر، يرجى الاشتراك! Si te gustó este video y quieres ver más recetas fáciles, ¡SUSCRÍBETE! ¡Es gratis! subscribe here 🤍 plus join us on our facebook page 🤍 dailymotion 🤍 instagram 🤍 google+ 🤍 twitter 🤍 YUMMYYYYY! Recipes combinations to help you level up your cooking skills. Flavours from some of world's tastiest cuisines. Watch " Yummyyyy!" tips and techniques for quicker, easier and better cooking. We'll help you to become a pro cook... Eating is necessity but cooking is an art....food should be fun. Music credit: 1: Italian Music, Kevin MacLeod - Bushwick Tarantella from YouTube Audio Library 🤍 Title: Bushwick Tarantella Artist: Kevin MacLeod Genre: Pop Mood: Happy Download: 🤍 2: Charms - 02 Train by Sergey Cheremisinov 🤍 Creative Commons — Attribution 3.0 Unported — CC BY 3.0 🤍 Music promoted by Audio Library 🤍 #secretingredientisalwayslove #yummyyyy #italienrecipe #scrumptiouslydelicious #scrumptiouslydelicious #fusionrecipe
It's cheesy, comforting, and indulgent. A truly great lasagna can turn a bad day into a really good one! Check out how we made The Ultimate Lasagna with not one, not two, but FOUR secret ingredients! See and shop the recipe: 🤍 00:00 Intro 00:22 The Red Sauce 03:56 The Béchamel Sauce 04:55 Noodles 05:32 Assemble 06:42 Bake 06:52 Outro Subscribe to Tasty: 🤍 Tasty The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty Newsletters: 🤍 Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Find our recipes and buy the ingredients all in one place. Download the Tasty app today: 🤍 Shop the Tasty Kitchenware line: 🤍 Credits: 🤍 MUSIC Licensed via Audio Network STILLS Marcella Hazan Posing With Her Books Santi Visalli/Getty Images 🤍
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of lasagna. And then we brought in a food scientist to review their work. Which Lasagna was the best? Check out the professional's recipe here on the ICE blog: 🤍 Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 4 Levels of Lasagna: Amateur to Food Scientist | Epicurious
This EASY Lasagna recipe is beefy, saucy and supremely flavorful. Homemade lasagna is better than any restaurant version and it feeds a crowd at dinner for way less than going out to eat. ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ Ingredients for Italian Lasagna: ►1 lb ground beef (15-20% fat content) ►1 small onion finely diced ►2 large garlic cloves minced ►1/4 cup red wine (any kind), or beef broth ►1 Tbsp olive oil ►24 oz Marinara Sauce (3 cups) ►1/2 tsp sea salt ►1/4 tsp black pepper ground ►1/4 tsp dried thyme ►1/2 tsp granulated sugar ►2 Tbsp parsley finely chopped ►9 lasagna noodles cooked al dente Ingredients for Cheese Sauce: ►16 oz low-fat cottage cheese ►15 oz reduced-fat ricotta cheese ►1 large egg ►2 Tbsp parsley finely chopped, plus more to garnish ►4 cups mozzarella cheese shredded, divided 🖨PRINT THIS RECIPE: 🤍 💇🏻♀️HAIR STYLE BY: 🤍 🎉For more Holiday Recipes click here: 🤍 ALWAYS IN MY KITCHEN (affiliate): ►My Favorite Cutting Board: 🤍 ►Hand Mixer: 🤍 ►Favorite Blender: 🤍 ►Food Processor: 🤍 ►Glass Bowls: 🤍 ►Kitchen Scale: 🤍 ►Glass Storage Containers: 🤍 ►Knife Block Set: 🤍 ►Our Dinnerware Set: 🤍 ►My White Apron: 🤍 FOLLOW ME: ►INSTAGRAM: 🤍 ►FACEBOOK: 🤍 ►PINTEREST: 🤍 CONNECT: ►WEBSITE: 🤍 ►ALL MY RECIPES: 🤍 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA #lasagna #casserole #Natashaskitchen
Lasagna is an Italian-American Christmas tradition, and this is my favorite version! Visit 🤍 for more info and over 1,500 more original video recipes! I hope you like this
It's been rainy and cold lately, so I spent the week making lasagna. A better cook could probably do this faster, but I enjoy taking my time when I make food for my friends. Instagram: 🤍 music by City Girl Ji-Eun's Sunset Palette Winter Fields (ft. mklachu) soundlessly like lost souls Twitter ► 🤍 Bandcamp ► 🤍 Spotify ► 🤍 My video style is heavily inspired by Asian vlog channels I admire, such as Zoe, Cat's Kitchen, haegreendal, HidaMari Cooking, EMOJOIE Cuisine, Nino's Home, Cooking Tree, Wife's Cuisine, and more. Please check them out! I don't really have a recipe since I usually cook this by feel, but here are some wonderful lasagna recipes from people who are a lot more knowledgeable in the kitchen than I am: Gennaro Contaldo: 🤍 Jess Pryles: 🤍 Serious Eats: 🤍 Babish: 🤍 NYT Cooking: 🤍 (The pasta dough I made is a 1:1 ratio of flour to egg yolks, in grams, taught to me by Chef Michael White) Also, I made a 100-Layer Lasagna for work a while back that was pretty fun: 🤍 Thank you for watching!
In this video I show you how to assemble and bake an Italian-American lasagna similar to this one: 🤍 I'm using a meat ragù made with Italian sausage and beef, homemade ricotta, and a besciamella. You can find the ragù recipe here: 🤍 And you can get the stoneware Le Creuset lasagna pan I used in this video here: 🤍
Torna il concorso #Acquadichef, una competizione riservata ai professionisti che continua a ispirare tantissimi chef e amanti della cucina italiana. Protagoniste assolute dell'edizione #2021 saranno le lasagne, in tutte le forme possibili, senza preclusioni o limiti alla sperimentazione. Per lanciare il concorso non potevamo che partire dall’Emilia: Massimo Spigaroli, uno dei giurati, presenta la versione classica all’interno dell’Antica Corte Pallavicina, ristorante tra i più storici e scenografici d’Italia. Echi verdiani, storie di zie emiliane, materie prime autoprodotte, e tantissimo amore per l’ennesimo piatto cosmopolita che ha preso vita dal Bel Paese. Tutte le informazioni per partecipare qui: 🤍 In collaborazione con Ferrarelle 🤍 INGREDIENTI Pasta fresca/Fresh pasta: Farina 00/00 flour 300 g Uova/Eggs 3 Sale qb Ragù/Bolognese sauce; Carne bovina/beef 500 g Salsiccia/Pork sausage 200 g Passata pomodoro/Tomato paste 400 g Acqua/Water 100 g Vino rosso/Red wine 1/2 bicchiere Carote/Carrots 3 Cipolle/Onions 2 Sedano/Celery 1 Olio EVO/EVO oil qb Sale/Salt qb Besciamella/Bechamel: Latte intero/Whole milk 1 l Farina 00/00 flour 70 g Burro/Butter 70 g Sale/Salt qb Noce moscata/nutmeg qb Per la guarnizione/for the garnish: Parmigiano 24 mesi qb Burro/Butter qb Visita: 🤍 Shop: 🤍 Seguici su: 🤍 🤍 🤍 Contattaci: info🤍italiasquisita.net
Today I'll show you how to make lasagna, including my recipe the best bolognese sauce! 🔴 SUBSCRIBE: 🤍 🔴 WATCH NEXT ➔ Popular Videos: 🤍 🔴 LASAGNA RECIPE: ➔🤍 🔴 BOLOGNESE RECIPE: ➔🤍 🔴 SHOP: ⭕️ STCG KNIVES ➔ 🤍 ⭕️ STCG MERCH ➔ 🤍 ⭕️ STCG KITCHEN MUST-HAVES ➔ 🤍 🔴 JOIN THE COMMUNITY: ⭕️ REDDIT ➔ 🤍 ⭕️ DISCORD SERVER ➔ 🤍 🔴 CONNECT: ⭕️ INSTAGRAM ➔ 🤍 ⭕️ TIKTOK ➔ 🤍 ⭕️ TWITTER ➔ 🤍 ⭕️ FACEBOOK ➔ 🤍 🔴 MORE SAM: ⭕️ MY WEBSITE ➔ 🤍 ⭕️ MY COOKBOOK ➔ 🤍 ⭕️ MY RECIPES ➔ 🤍 🔴 FOR BUSINESS INQUIRIES: ⭕️ reach out to ➔ info🤍thecookingguy.com — Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️ — New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️ — We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then. If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place. Cooking doesn’t have to be hard, it just has to be delicious. — THANK YOU ❗️
Maria passed away on 12 December 2021 aged 92; this video was made in 2020. She made this lasagna for her customers to take away. Over the years she adapted the recipe and the result is a green lasagna, layered with a pork ragù and béchamel sauce. This is Maria's second appearance for Pasta Grannies! The following makes two dishes, around 25 x 35 cms in dimension. For the pasta: 10 eggs 1 kilo 00 flour 100g fresh spinach, leaves only For the ragù: 2 garlic cloves, 2 to 3 sage leaves (wrapped in muslin) 50g unsmoked pancetta, diced 1kg minced pork (Maria uses loin) 1 litre meat stock (Maria uses beef) 1 x 400g tin of tomato paste salt For the béchamel : 100g butter 100g flour 1 litre whole milk 1/2 a nutmeg, grated For sprinkling: 50g Parmigiano (or more, if you feel like it)
Get the recipe 🤍 🤍 Watch how to make a comfort food classic. This American take on traditional lasagna features three kinds of cheese and layers of saucy beef. Let the casserole sit in the refrigerator overnight, and it's even better! Facebook 🤍 Twitter 🤍Allrecipesvideo Pinterest 🤍
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes BA's best lasagna. Why in the world would we tell you to make meatballs, brown them, and then break them into pieces—for a ragù? Sounds crazy, but it’s the best way we found to sear a big batch of meat without overcooking it. This MeatballMethod™ yields deep color (a.k.a. flavor) along with tender meat. If you want to use fresh pasta, go for it, you overachiever you. We also tested the recipe with no-boil noodles, but found they soak up a lot more sauce and the lasagna loses its wonderful ooziness; instead, we recommend the regular dried stuff.heck out the recipe here: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. Chris Makes BA's Best Lasagna | From the Test Kitchen | Bon Appétit
BESTE ITALIAANSE COMFORT FOOD EVER! Vandaag mijn versie van lasagna! Kijk dan hoe lekker.....kijk dan...... Heb je al gekeken hoe lekker? Lekker man. Lasagna saus: Ingrediënten: - 3 winterpenen - 3 stronken bleekselderij - 2 uien - 4 teentjes knoflook - 3 takjes tijm - 2 blikken gehakte tomaten - 1/2 blikje water (leeg blik tomaten) - 250 ml rode wijn - 500 gram rundergehakt - zout en peper op smaak - 10 blaadjes basilicum (gesneden) Bereiding lasagna-saus: 1. Snij je wortelen en bleekselderij in schijfjes. 2. Snipper 2 uien en 4 teentje knoflook fijn. 3. Pleur je uien en knoflook in de pan met wat olie en bak deze een klein beetje. 4. Gooi je wortelen en bleekselderij erbij en bak 2 minuten. 5. Gooi er 3 takjes tijm bij. 6. Flikker er nu 2 blikken gehakte tomaat bij en gebruik een leeg blikje en vul deze voor de helft met water en pleur het water in de pan. 7. 250 ml wijn erbij gooien. 8. Kruimel je rauwe gehakt over de saus heen, Ja, je leest het goed, gewoon rauw erdoorheen pleuren. 9. Je gehakt kook je dan gaar en zo krijg je een mooie verdeling van de gehakt door je saus. 10. Nu kook je je saus op een heel laag vuur in, dit duurt 1 1/2 a 2 uur, zodat er een dikke saus ontstaat. 11. Zorg nou dat je saus niet te dik is want dan pleurt je lasagna uit elkaar en dat mot je niet hebben. 12. Af en toe even roeren. 13. Is je saus genoeg ingekookt? 14. Klaar! en wel proeven op smaak. Bechamelsaus: Ingrediënten: - 1 ui - 1 teentje knoflook - 4 laurierblaadjes - 250 ml kookroom - 250 ml volle melk - 40 gram bloem - 40 gram boter - zout en peper op smaak - paar snufjes nootmuskaat Bereiding bechamelsaus: 1. Hak je ui en knoflook grof. 2. Pleur in een pan met wat boter en bak dit een klein beetje. 3. Gooi er 4 blaadjes laurier bij. 4. Gooi nu je melk en room erbij en vlak voordat het kookt zet je het vuur uit. 5. Nu 10 minuten laten rusten. 6. Afgieten in een zeef en vang je vocht op. 7. Gooi 40 gram boter in een pan en wacht tot het gesmolten is. 8. Nu pleur je je bloem erbij en mengen maar. 9. Bak dit mengsel gaar! Als je dit niet doet krijgt je saus een bloemige smaak. 10. Zodra je mengsel een klein beetje naar gebakken koekjes ruikt is het klaar. 11. Gooi nu beetje bij beetje je melkmengsel erbij en goed roeren, desnoods met een garde. 12. Issie dik? Niets meer aan doen. 13. Gooi er nog wat peper en zout in en een paar snufjes nootmuskaat. 14. Klaar! De sauzen zijn klaar! Nu de lasagna opbouwen! Ingrediënten: - 2 bolletjes mozzarella - Pak lasagna bladen - Versie basilicum (1 plantje) Bereiding lasagna: 1. Pak een diepe oven schaal. 2. Begin met een laagje gehakt saus. 3. Dan aan drukken met de lasagne-bladen. 4. Nu een laagje bechamelsaus. 5. Laagje gehaktsaus. 6. Pleur er wat stukken mozzarella op en wat basilicumblaadjes. 7. Dan weer wat lasagne-bladen. 8. Bouw op deze manier je hele lasagne op en eindig met een laag bechamelsaus. 9. Op de laatste laag bechamelsaus flikker je nu een hoop kaas, wat je zelf lekker vindt. 10. Gooi je overige stukken mozzarella erop met wat basilicumblaadjes. 11. Oven op crematie standje 180 graden Celsius voorverwarmen. 12. En nu gooi je hem voor 30 a 40 minuten in de oven. 13. Klaar? Haal hem uit de oven en laat 10 minuten rusten zodat je lasagne wat steviger wordt. 14. Snij er een mooi groot stuk uit. 15. Vreten maar! Ohja en subscribe! 🤍
*RECIPE, MAKES 12-15 PORTIONS* For the bolognese, see ingredients here: 🤍 For the pasta: 4 cups all-purpose flour 7 eggs 8 oz spinach salt For the cheese sauce: 1 stick of butter 3/4-1 cup flour 1 whole head of garlic half-gallon of milk 7 oz grated pecorino cheese For topping: 1 lb mozzarella cheese, grated fresh basil For the tomato sauce: olive oil a few cloves of garlic 1/2 an onion or a few shallots 2 tablespoons tomato paste 2 28-oz cans crushed tomatoes glug of white wine pepper salt DAY ONE: Make the bolognese, full video and recipe: 🤍 That recipe makes about twice as much sauce as is needed for the lasagna. When it's done, cool it down and put the whole batch in the fridge. Whatever you don't use in the lasagna, you can freeze later. DAY TWO: Make the pasta, make the cheese sauce, assemble and pre-bake the lasagna In boiling water, cook the spinach for about two minutes or until just wilted. Remove it to a bowl of ice water to stop the cooking and set the green color. In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. Remove and wrap in plastic wrap. Squeeze as much water as possible out of the spinach. Mix it in the food processor with three eggs, a teaspoon of salt and two cups of flour until a single ball forms. Remove and wrap in plastic wrap. Chill both dough balls in the fridge while you make the cheese sauce. Take the bolognese out of the fridge to let it warm up a bit. Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. While it's melting, peel and chop a whole head of garlic. Whisk just enough flour into the butter to make a thick, smooth roux (no more than a cup), then add the garlic. Whisk in the milk, little by little, until smooth. Remove the sauce from the heat and let it come off the boil. Grate in all of the pecorino cheese and stir until reasonably smooth. Taste for seasoning, and add salt until it tastes a little too salty. With a standard, 6-inch-wide pasta roller, roll out the yellow dough ball on the widest setting. Dust it with flour, fold it back up again, and roll it through again. Repeat the process until it rolls out smooth. Reduce the thickness by one or two notches, then roll it through again. Repeat until you've run it through on the second-to-thinnest setting. Cut the pasta sheets so they are 1-2 inches shorter than the pan in which you plan to bake the lasagna (they will expand when boiled). I recommend a disposable 11x19 inch aluminum baking pan, available in most U.S. supermarkets. Cut each sheet up the middle, lengthwise, to make two long ribbons. Boil the ribbons in a large pot of salted water until they puff up and float aggressively, about two minutes. Remove them to a large bowl of ice water to stop the cooking process. Clear a table, and cover it with clean kitchen towels. Lay out each ribbon of pasta onto the towels and wipe their top-sides with another towel to get them all reasonably dry. Repeat the entire process with the green pasta dough. Rub the baking dish with olive oil, lay in the first layer of pasta, followed by a thin layer of one of the sauces. Alternate the sauces and the two pasta colors until you run out of pasta to make additional layers. (I get seven layers.) On the final layer, just dab little blobs of both sauces across the top. Bake at 400 F for 20 minutes. Cool, cover, then refrigerate overnight. DAY THREE: Make tomato sauce, assemble the final dish, eat (finally) To make the tomato sauce, peel and chop the garlic and onion/shallots. Fry in olive oil until just soft. Put in the tomato paste and fry a bit more, then dump in the crushed tomatoes and a splash of wine. Simmer for a half hour, stirring frequently. Add salt and pepper to taste. Roughly grate the pound of mozzarella. Take the lasagna out of the fridge and cut it into 12-18 slices, depending on the desired portion size. Oil three baking sheets, and lift the slices onto the sheets, keeping them as far apart from each other as possible. Top each slice with mozzarella. Bake at 400 F for 20 minutes (ideally on convection setting). If the cheese is not brown enough by the end, finish each pan under the broiler. Coat plates with a thin layer of tomato sauce, place the slices onto the the sauce, garnish with fresh basil.
In the latest How-To, Matty Matheson shows us how to make a Garfield-approved, guaranteed-to-get-you-laid beef lasagna. This recipe is so good, Matty thinks it should be adapted as the standard lasagna recipe for Italians worldwide. (Shots fired!) Don’t waste your time with goopy tomato sauce—instead, focus on making the perfect meat sludge to layer between the noodles and massive amounts of mozzarella cheese. Add in a surprise parsley layer for some variety and some Parmesan on top, and in 30 minutes, you’ll have a perfect ten-pound grease pie. Bon appétit, trolls! Check out the recipe here: 🤍 Up Next: Matty Matheson's Cheeto Mac 'n' Cheese - 🤍 Subscribe to Munchies here: 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 More videos from the VICE network: 🤍
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA12 to get up to 12 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box: 🤍 *TOMATO & RICOTTA RECIPE* This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people. 1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan) 1 28 oz (800g) can of crushed tomatoes (you might not need all of it; I use Pastene Kitchen Ready or Muir Glen) 1 pound (454g) ricotta cheese 1 pound (454g) grated mozzarella (you might not need all of it) 1/2 cup (50g) grated parmesan or pecorino olive oil salt seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper) fresh herb for garnish (I use basil) Heat oven to 350ºF (180ºC). Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Lay in the first layer of lasagna noodles (don't parboil them first), and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve tome mozzarella for melting on the top later. Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler (grill) to brown the cheese to your liking — this should only take a couple minutes, so watch it closely. Let cool at least 15 minutes before cutting and serving with fresh herbs. If you want a tidier presentation, chill the lasagna whole in the fridge. When it's firm, you'll get cleaner edges when you cut. Reheat the cut pieces on top of a little splash of water in a covered baking dish in the oven for 15 minutes. Uncover and broil on a little more mozzarella, to make the top look nicer. *MEAT SAUCE & CREAM RECIPE* This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people — NOTE this is half the size of the lasagna I baked in the video. I'm giving the meat sauce recipe from the video below, but you could make it with about two pounds (a kilo) of frozen meat sauce from my old recipe here: 🤍 1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan) 1 cup (half pint, 236mL) cream 1/2 cup (50g) grated parmesan or pecorino a little grated mozzarella, just for the top 2-3 garlic cloves, peeled and chopped salt fresh herb for garnish (I use basil) For the meat sauce: 1 pound (454g) ground beef 1 28 oz (800g) can whole peeled tomatoes (I use Muir Glen) a squeeze of tomato paste (about a tablespoon) 1 large onion 1 large carrot olive oil salt seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper) balsamic vinegar To make the meat sauce, peel and dice the onion and carrot, and cook them in a little olive oil in a wide pan over high heat until soft and starting to brown, 4-5 minutes. Push the veg to the edges of the pan and smash the meat into the center, making a wide, flat disk. When you can smell the meat browning, start scraping the bottom of the pan and stirring, using the moisture of the remaining raw meat to deglaze (you might want to turn the heat down a bit at this point). When all the meat has turned color, stir in a squeeze of tomato paste and let it brown for a moment. Before it burns, deglaze with the juice from your can of tomatoes. Squish the tomatoes with your hand and stir them in, along with a pinch of salt and whatever other seasonings you have. Reduce the heat to a simmer and cook for at least an hour, stirring occasionally. Taste for seasoning and stir in a little splash of the vinegar. NOTE: This will give you as much as twice the meat sauce you will need for an 8x8 inch lasagna. Freeze the rest. To make the lasagna, heat oven to 350ºF (180ºC). Cover the bottom of the pan in a layer of cream, then lay in the first layer of lasagna noodles (don't parboil them first). Sprinkle the noodles with a little salt and chopped garlic, then lay in a layer of the meat sauce. Sprinkle the meat sauce with parmesan, lay in another pasta layer and repeat until you have at least four layers, with at least a little meat sauce on top. Drizzle the rest of the cream on top. Bake according to the directions I gave for the previous lasagna — I would copy and paste those here, but YouTube won't allow me enough characters in the description box.
THE SECRET TO MAKE MY SUPER CHEESY SUPER YUMMY BAKED LASAGNA RECIPE THAT IS BETTER THAN TAKE OUT!!! INGREDIENTS -14cups water -4Tbsp salt -500g lasagna pasta -2pcs chopped onions -6cloves chopped garlic -1pc small finely chopped red bell pepper -1Kg ground beef -1Tbsp salt and ground black pepper -500g tomato sauce -165g grated cheese -1/2cup light brown sugar -tomato paste 4Tbsp -100g butter -2pcs 250ml all purpose cream -370ml cold evaporated milk -1/2tsp salt -ground black pepper -165g grated cheese -200g grated mozzarella cheese -about 325g grated mozzarella cheese for toppings For business inquiries, please contact me at kuyafernscooking🤍yahoo.com NO BAKE MACARONI VERSION = 🤍 Subscribe here 🤍 Like my facebook page here 🤍 Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (🤍 Artist: 🤍 #PinoyStyleLasagna #KuyaFernsCooking #CheesyLasagna
To get this complete recipe with instructions and measurements, check out my website: 🤍 Official Facebook Page: 🤍 Twitter: 🤍Lauraskitchen
Ayo (🤍chefayocherry) shows us how to make lasagna using 3 different cooking times! Get the recipes here: 6-Minute Microwave Lasagna: 🤍 60-Minute Lasagna: 🤍 6-Hour Lasagna: 🤍 Subscribe to Tasty: 🤍 Tasty The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty Newsletters: 🤍 Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Check out our website: 🤍 Shop the Tasty Kitchenware line: 🤍 Credits: 🤍 MUSIC Licensed via Audio Network SFX Provided By AudioBlocks (🤍) Jackpot_Full.aif Licensed via Warner Chappell Production Music Inc. Chasing Fortune_Full.aif Licensed via Warner Chappell Production Music Inc. Con Man_Full.aif Licensed via Warner Chappell Production Music Inc. Her Secret_Full.aif Licensed via Warner Chappell Production Music Inc. Bango Django_Main.aif Licensed via Warner Chappell Production Music Inc. Double Shuffle_Main.aif Licensed via Warner Chappell Production Music Inc. Let Your Body Rock_Main.aif Licensed via Warner Chappell Production Music Inc. Shorty_Full Mix.aif Licensed via Warner Chappell Production Music Inc. Ten Finger Boogie_Full Mix.aif Licensed via Warner Chappell Production Music Inc. 80's Wawe_Main.aif Licensed via Warner Chappell Production Music Inc. Step Clap_Full version.aif Licensed via Warner Chappell Production Music Inc. 60s Holidays_Full Mix.aif Licensed via Warner Chappell Production Music Inc. Funny Kitchen_Full Mix.aif Licensed via Warner Chappell Production Music Inc. Waiting For The Cake_Full Mix.aif Licensed via Warner Chappell Production Music Inc. Meat And Greet_Full Mix.aif Licensed via Warner Chappell Production Music Inc. Soul Cooking_Full Mix.aif Licensed via Warner Chappell Production Music Inc. Fresh Milk_Full Mix.aif Licensed via Warner Chappell Production Music Inc. Driving Gypsy Jam_Main.aif Licensed via Warner Chappell Production Music Inc. 🤍
A Perfect Lasagna Recipe will teach you SO MUCH more than the lasagne alla bolognese recipe itself. Fresh Pasta, Mirepoix, Maillard, Deglazing... Some of many chef skills you'll get along the way. A few more pieces of information to help you make Lasagne : Meat : 2 parts beef, 1 part pork. Béchamel sauce is 1 part butter, 1 part flour and 1L milk. Hacked Oven dish 26 x 32 cm Lasagne cooked for 45 minutes, then 10 minutes uncovered. Pre-order my COOKBOOK ! 🤍 Support my work on : 🤍 Knife comes from 🤍 Submit subtitles here : 🤍 Music by DJ-Dontstop - old instrumental 🤍 Merch ! Get posters and t-shirts : 🤍 My other social accounts : 🤍 🤍 🤍 I am making an cookbook ! if you are interested, drop me a line there : 🤍 Salut, Alex
Giada shares her secrets for making traditional Italian lasagna 🍝 Subscribe ► 🤍 Get the recipe ► 🤍 Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 🤍 🤍 🤍 Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: 🤍 ► WEBSITE: 🤍 ► FULL EPISODES: 🤍 ► FACEBOOK: 🤍 ► INSTAGRAM: 🤍 ► TWITTER: 🤍 #EverydayItalian #GiadaDeLaurentiis #FoodNetwork #ClassicItalianLasagna How to Make Giada's Classic Italian Lasagna | Everyday Italian | Food Network 🤍
Test cook Christie Morrison makes host Julia Collin Davison the perfect Hearty Beef Lasagna. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of block mozzarella. And finally, test cook Lan Lam makes Bridget a new weeknight favorite—Chicken Scarpariello. Get the recipe for Hearty Beef Lasagna: 🤍 Buy our best buy Dutch oven: 🤍 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: 🤍 🤍 🤍 🤍 🤍
This recipe is for how to make Italian-American Lasagna. This is the one that many Americans know and love. There are a couple of tricks to making a perfect lasagna that's not runny and easy to assemble. This classic lasagna recipe with meat sauce is made with a hearty ragu, ricotta, mozzarella, and Pecorino Romano cheese. Make sure to let the lasagna rest for at least 30 minutes prior to eating. Enjoy! Use this MEAT SAUCE RECIPE: 🤍 MEAT SAUCE SERIES: 🤍 INGREDIENTS: -4-5 cups meat sauce -1 pound lasagna noodles - Dececco brand works well -1 pound mozzarella cheese - sliced -1 cup Pecorino Romano - grated For the ricotta mixture: -1 pound ricotta - drained overnight or for at least 2-3 hours -1/4 cup parsley - minced -1/4 cup basil - minced -2 eggs -1 teaspoon kosher salt -1/4 teaspoon black pepper INSTRUCTIONS: 1. Bring a large pot of water to a boil and add 2 tablespoons of kosher salt and a touch of olive oil to it. Boil the lasagna noodles (work in batches) to very al dente (about 4-5 minutes). Scoop out sheets with a mesh strainer or pasta spider and shock in cold water. Lay flat the lasagna noodles on parchment paper or clean dish towels. 2. In a 9 by 13 (or 10 by 15) baking dish place a drop of olive oil and wipe the bottom and sides. Next add a thick layer of meat sauce, completely coating the bottom of the baking dish. 3. Place 6 lasagna noodles on the first level (they should slightly overlap). Spread a thick layer of the ricotta mixture onto the noodles, then layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese. 4. Add 2 more layers to the lasagna. On the top layer just add the sauce, mozzarella, and Pecorino Romano. 5. Cover the lasagna with a lightly oiled tin foil cover. An even better way to cover the lasagna is to place parchment paper on top of it, then the foil. 6. Bake the lasagna covered at 375f for 45 minutes in the middle of the oven. Remove foil after 45 minutes and bake uncovered for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly. Enjoy! NOTE: Let the lasagna rest at least 30 minutes before eating. This will help it settle and not be runny. WEBSITE: 🤍 INSTAGRAM: 🤍
The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ _ PRINTABLE RECIPE: 🖨️🤍 🖨️ 🍴🍴🍴🍴🍴🍴🍴🍴🍴 ✅Ingredients • 1 pound sweet Italian sausage • 1 pound lean ground beef • 1 large white onion minced • 5 cloves garlic crushed • 1 (28 ounce) can crushed tomatoes • 2 (6 ounce) can tomato paste • 1 (15 ounce) can tomato sauce • 1/2 cup white or red wine (can substitute beef broth or chicken broth) • 2 tablespoons white sugar • 1/2 cup chopped fresh basil • 1 teaspoon fennel seeds • 1 teaspoon ground oregano • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 1/4 cup + 2 tablespoons chopped fresh parsley divided • 1 pound lasagna noodles • 30 ounces ricotta cheese • 1 large egg • 1/2 teaspoon salt • 1/8 teaspoon ground nutmeg • 1 pound deli sliced mozzarella cheese • 1 cup freshly grated Parmesan cheese ✅Instructions 1️⃣ 00:14 - In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally. 2️⃣ 02:48 - Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water. 3️⃣ 03:19 - In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna. 4️⃣ 03:52 - Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan or lasagna dish. 5️⃣ 04:00 - To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil. 6️⃣ 05:47 - Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot. 🍴🍴🍴🍴🍴🍴🍴🍴🍴 Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too. SUBSCRIBE to my channel: 🤍 FACEBOOK: The Stay At Home Chef INSTAGRAM: TheStayAtHomeChef PINTEREST: The Stay At Home Chef TWITTER: TheStayHomeChef CONTACT ME: rach🤍thestayathomechef.com ⭐⭐⭐⭐⭐ The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more! ⭐⭐⭐⭐⭐
Pro chef Rawlston Williams from The Food Sermon and home cook Gabrielle are swapping ingredients and hoping for the best! We set Gabrielle up with all of the supplies she’d need to conjure up Chef Rawlston’s extremely pricey $264 lasagna, while sending her more modest $16 worth of ingredients back the other direction. While Rawlston was using his skills and experience to elevate Gabi’s lasagna recipe, food scientist Rose dialed in to assist our home cook along her way. Watch and find out whose lasagna comes out on top. Chef Rawlston is raising money to feed people displaced by volcanic eruptions on the islands of St. Vincent. Consider donating at 🤍 Keep up with chef Rawlston at 🤍rawlstonwilliams and 🤍TheFoodSermon Follow Gabrielle at 🤍gabchappel Rose is on Instagram at 🤍rosemarytrout_foodscience Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. $264 vs $16 Lasagna: Pro Chef & Home Cook Swap Ingredients | Epicurious
Hey folks! Level-up with this Meat Lovers Lasagna! This easy and delicious lasagna is the perfect weeknight dinner you and your love ones will enjoy! Level of Difficulty: 2/5 Ingredients: 1 lb Ground Beef 1 lb Ground Pork 2 tsp dried Basil 2 tsp dried Oregano 1/2 tsp Fennel Seeds 1/2 tsp crushed Red Pepper Flakes 6 cups Marinara Sauce or your favorite Pasta Sauce Fresh Parsley, for garnish 1 box Lasagna Noodles 16 oz Ricotta Cheese 1 Egg 1/2 lb Provolone Cheese 1/2 lb Mozzarella Cheese 1 cup grated Parmesan Cheese Salt and Pepper, to taste Signature Series Cutting Board Collection: 🤍 Best of Both Worlds Cookbook: 🤍 Smokin' and Grillin' with AB Signature Damascus Steel Knives - Set of 3 - 🤍 Smokin' and Grillin' with AB Signature Damascus Steel Chef Knife - 🤍 Smokin' and Grillin' with AB Signature Damascus Steel 10" Meat Slicing Knife - 🤍 Smokin' and Grillin' with AB Signature Damascus Steel Petty Utility Knife - 🤍 Subscribe to my channel and press the bell button to get notifications every time I post a new recipes Online YouTube Store - 🤍 SUBSCRIBE FOR MORE ►► Click this link to become a member of Smokin and Grillin wit AB 🤍 PERKS for YOUTUBE MEMBERS 💲5 Gets you Bi-Weekly written recipes, Access to private live streams, Access to the Exclusive Smokin and Grillin wit AB (TBD), Your name at the end of the video (credits). Become a YouTube member and Thank you in advance! If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video. My Amazon Store 🤍 Video Gear and Links My Gear Camera 1: Panasonic GH5 - 🤍 Camera 2: Canon EOS R6 Full-Frame Mirrorless Camera with 4K Video - 🤍 Camera 3: Panasonic LUMIX GH5S - 🤍 Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM - 🤍 Favorite Zoom Lens: Favorite Mic: Rode Microphones Wireless GO II Dual Channel Wireless Microphone System - 🤍 Production Tech Desk Mic: 🤍 Wireless Rode Mic: Lighting Kit: 🤍 Neewer 4x 160 LED Lighting Kit: 🤍 Manfroto Mini Tripod w/universal Cell mount: 🤍 Echo Dot (2nd Generation): Black - 🤍 Social Media Twitter: 🤍 Instagram: 🤍 Google+: 🤍 Facebook: 🤍 Pintrest: 🤍 Tik Tok: For business inquiries: Smokin' and Grillin' with AB 9980 Indiana Ave Ste 8 Riverside, CA 92503 Websites 🤍SmokinandGrillinwitAB.com Email: SmokinandGrillinwitAB🤍gmail.com #SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithAB DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
Lasagna bolognese este o mancare extrem de delicioasa care se pregateste in straturi de paste, sos Bolognese si sos Bechamel. Am pregatit impreuna aceste sosuri retetele trecute, asa ca le aveti deja la indemana. Pentru un preparat reusit trebuie in primul rand sa folositi ingrediente de calitate, stiu ca am tot spus asta, insa este extrem de important. Lasagna Bolognese 🤍 Mai multe retete interesante: Sos Bolognese 🤍 Sos Bechamel 🤍 Suc de rosii 🤍 Ketchup de casa 🤍 Musaca de cartofi 🤍 Pentru mai multe retete video urmareste-ne pe: Blog: 🤍 Twitter: 🤍 YouTube: 🤍 Goolge+: 🤍 Facebook: 🤍 Pinteres: 🤍
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: 🤍 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 Subscribe to A Newsletter: 🤍 Find Nothing Fancy online: 🤍 Find Dining In online: 🤍 Website: 🤍 Instagram: 🤍 Twitter: 🤍 VIDEO CREDITS: Director: Daniel Hurwitz Editor: Grace Palmer Director of Photography: Dennis Thomas B-Cam: Christiana Lopez Sound: Yves Albaret
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CHEESY, MEATY, EASY LASAGNA Red sauce (meat sauce): 2 tablespoons minced garlic 1 large white or red onion chopped 1 kg ground beef (lean with some fat) 1-2 tablespoons tomato paste 3 cups chopped tomatoes or tomato sauce 1 can mushroom sliced 1/2 c parmesan cheese or any cheese of your choice Season with salt, pepper, white sugar, pepper flakes Mornay: 1/4 cup all-purpose flour 1/4 cup salted butter 1 liter fresh milk Salt and nutmeg, to season 1 cup cheese of your choice (mozzarella, parmesan, processed) To assemble: 7X10 aluminum pan, or any size and type of baking dish of your choice Grated cheeses— you may use parmesan, cheddar, mozzarella, quickmelt, or any melting cheese