Mastering the Art of Homemade Lasagna with Everyday Ingredients
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2024
- This lasagna recipe is easy to make and uses cheap everyday ingredients to create a delicious dish. I'm not going to lie to you and say this is quick because it isn't, but it's worth every minute when you taste the final product. This lasagna recipe does contain alcohol, and substitutes are included making this recipe accessible to everyone.
My Recipes - chefjackovens.com
Instagram - / chefjackovens
Facebook - / chefjackovens
TikTok - www.tiktok.com...
Luvele Containers - www.luvele.com...
My Knives - www.koiknives....
Patreon - / chefjackovens
Special Thanks To All Patreon Members
CJE
David Taylor
Trip
Michael
Bent Ed
Brett
George Crossman
Featheredindian
Gricelda Gomez
Tucker Lutz
Scorpion Zevs
Bozo
Will Stanton
Aljo Cammo
Ken Ontko
Angelo D
Alpha Leonis
Saul Pineda
Ohmachi
Mark McLane
Al Philp
Adrian Keevill
Jonathan Sanchez
Naz
Cat
Taliferrue
Teisininkas Modestas Barauskas
Thorsten
Zoke Miyama
Andrew Durham
Daniel Byrne
Dimmy
Jessica Hoernemann
Laurence Doherty
M Odeh
Ethan Naluz
Dennis Houghton
Coco Tan
Oquelius
Team Aelskling
Tom Billman
Become A Channel Member - / @chefjackovens
Shout Out To TH-cam Members -
Patricia Treslove
Steed Chedgey
Aljo Cammo
Kris P
Andrew Petri
Francesca Jellison
Lina Kanj
Hien Nguyen
Markus
Lina Kanj
Ingredients -
Meat Sauce
2 Tbsp (40ml) - Olive Oil
1 1/2 - Brown (Yellow) Onions, Diced
1 - Celery Rib, Diced
2 - Carrots, Diced
500g (1.1lb) - Beef Mince
500g (1.1lb) - Pork Mince
1 Cup (250ml) - Red Wine
1.2kg (2.1lb) - Canned Diced Tomato or Passata
1 Cup (250ml) - Beef Stock or Water
Provolone Cheese, Freshly Grated To Taste
Mozzarella
Pecorino Romano or Parmigiana Reggiano , Freshly Grated To Taste
Fresh Lasagne Sheets
Bechamel Sauce (White Sauce)
800ml (800g) - Full Fat Milk
90g (3.1oz) - Unsalted Butter, Cubed
90g (3.1oz) - Plain All-Purpose Flour, Sifted
1/2 - Brown Onion
2 - Bay Leaves (Dried)
3 - Whole Cloves
1/4 tsp (0.2g) - Ground Nutmeg
50g (1.5oz) - Parmigiana Reggiano, Freshly Grated
Recipe Notes -
If you're using store-bought dried lasagna sheets, follow the instructions to prepare them before assembling the lasagna. Some sheets don't require prior blanching, so check the instructions carefully; otherwise, you could end up with uncooked lasagna.
If you can't consume alcohol, beef, vegetable or chicken stock can be used.
You're welcome if you wish to finish the top layer with the ragu. Each to their own.
#lasagna #howtomakelasagna #pasta
Never saw the trick of the onion with the leaves and the cloves in the milk, loved it! And thank you thank you thank you for including the exact quantities in the recipe
It’s a pleasure. The onion pique is a great infuser
I just made lasagna for the first time in my life and followed this recipe. It's in the oven right now, hopefully it turns out well!
Fantastic video mate! A classic, beautifully presented 🔥
Thank you 🙏
Omg! Another one of my favourites. Ty Jack for sharing . I now have idea for dinner tonight.
It’s always a pleasure 🙏
Congratulations on hitting 1m subs. Been following for a while and keep up the good work!
Thank you so much 😊
With all the time cutting and simple lasagna recipes our there today it's nice to see someone make a good old fashioned traditional lasagna. It looks great!😀
Can’t go wrong with a traditional recipe
nice touch too with the mozzarella in the layers ! Thanks Jack!
Once again, a great video that is pretty much the exact reason why I really enjoy your channel. Easy to do delish dishes you can do after work without using 4 different pans, taste great and doesn't cost a fortune, is healthy, and looks very pleasing and something you look forward to eat.
As a former alcoholic, I also really appreciate you finding alternatives to fx wine, since that's a huge no no for me and alot of other people in the world, who are trying to change their lifestyle for the healther and better. :)
Looking forward to the next video!
Another great dish Jack. Looks TOPS many thanks for sharing hope you have a great weekend mate.
Cheers mate
Thank you Chef. I love playing with the bechamel sauce by adding several different cheeses, spinach, cayenne pepper and ricotta. I've never made/used an onion pique before but will definitely try it next time. There is nothing worse than a bland bechamel sauce. Thank you for the time put into creating, filming, editing and posting the video for all of us.
It’s a pleasure! Thank you for watching. You’re not wrong about the bechamel
Wonderful chef with a beautiful accent. It's a great pleasure watching you cook and listening to your voice. It's like music to the ears.
I love Lasagna homemade, can't stand the ready-meal stuff, thank you, Chef, every one of your dishes is a winner.
Thank you 🙏
Just want to say you’re my favorite food channel you make it so easy to follow.
Extremely well presented, and as I was watching, I thought, this is heating the house up so so much. Well of course, you are in Australia! This Texas subscriber is filing this excellent recipe away for January when I can use my oven again!
Your knives always look like they're in great shape! would love to see a video on how to sharpen and take care of knives
I’m trying to think of a video that can be suitable. It’s really easy to maintain a knife just make sure you clean and dry it thoroughly after use and never put knives in the dishwasher. I’ll create a sharpening video
A great recipe for the home cook here Jack. Thanks for including an alcohol free alternative too. Cheers, and once again congratulations for reaching the 1M subs, well deserved IMHO. Best wishes from AKL, NZL.
No worries mate! Thank you so much for all your support
Hi Chef Jack! First time watching your videos. I love your style. I like that you give an explanation as you go as to why youre doing something, and the alternative option. Otherwise, im forever experimenting (unsuccessfully) as i wonder what if i change this what will happen. But its so nice yo be taught, as i don't have time or energy to experiment. With your explanations im not left wondering. Thank you
Love the presentation can't wait to make it this way. What cookware are you using?
Jack, loving this chanel and using loads of the dishes... How would you make a luxury garlic bread to go with some of your other dishes? Thank you and keep it coming. Rick
Hey Jack. Awesome videos you make there. Love the way you summerize everything. Could you create a link for the pans you are using ? I'm still wondering what to get to start my kitchen journey. Thanks and keep up the great work. Peace
Thank you 🙏 the pans are hexclad
What a shock!! I am about to attempt this dish in a few days for family! Thank you!
Please enjoy
Glad you are revisiting old recipes, to improve them! Also with such improved video editing and filming it is such a pleasure to watch! Small question, why you are not grating vegetables like in old recipe? And what is size of your baking dish?
Always trying to improve in every way. Glad you’re noticing the difference. It’s great to hear. The size is roughly 35cm by 20cm
Not that we didn’t know how to make a lasagna, but there’s always something to learn from Jack. His training shows.
shii i had no idea how to make a lasagna lmao
@@BluntBlowinn I’m happy that you’re one of us now!
🙏🙏
@@ChefJackOvens I think you did an amazing job with this lasagne, the only thing I would consider is to warm up the tomato sauce before adding it to the meat simply to check for acidity, most canned tomato sauces have some degree of acidity, in that case it would be suggested to add a bit of salt and sugar to balance it out.
So many ways to make lasagna. This recipe looks amazing. I will try this. Subscribed 👍🏼
Thank you! Great to have you here
Does this , taste ok kept in fridge? for a few days? Does it freeze well?
Can confirm this was the best lasagna I've ever eaten!!
Great to hear you enjoyed it
That’s pretty much how I make mine except we like grated a cheddar/Parma mix on the top. 👍
My mouth is literally watering. I've never made a lasagna with bechamel sauce. Can't wait to try this.
It’s so good 😊
Great recipe Jack, thanks … bit of garlic bread, glass of red, job done 😊
Definitely 👍
I love lasagna it’s one of my absolute favourites I like a side dish of salad and fresh made garlic bread umhum lol. Thanks Chef great recipe. Thank you.😊
Haha that’s exactly what I had with it
Hi Jack I love all your recipes as they are concise and easy to follow. Do you have a cookbook or are you considering doing one. It would be well received I am sure. Many thanks.
Wow! It's absolutely awesome.
.
So good
1,000,000 ❤ well deserved mate, 👍🇬🇧 Been around since a few 10’s of K’s
One of the best on YT. Congrats Jack.
You’re a legend! Thank you for all your support
4:07
Actual jumpscare, this damn sound makes my whole body tense up
Haha it’s a nightmare
@chefjackovens hey jack i was wondering would a slow cooker be any use for making this dish? Specifically the ragu part?
You can definitely do the Ragu in a slow cooker
I like your recipe, looks delicious.
Thank you 🙏
is there a red wine you prefer using for this recipe? Ive never used wine before but would love to try it your way! (:
Super thanks!! Can u tell the macro in the description chef ?!! :D
Leave it with me I’ll get them added tomorrow 🙏🙏
I am waiting brother. I don't know if it's healthy or not @@ChefJackOvens
@mamoudTV haven’t had a chance to get it done yet it’s roughly 600 calories per potion which is well below the average daily intake. Anything eaten below the daily deficit is fine
Send me a plate ,Chef Jack... This lasagne looks deliciooooouiuusss😋😋😋
This lasagna is delicious 🤤
Had us at "lasagna does not have to be complicated" 😂
Chef where did you get your portable gas burner, I've been looking for one?
I have a link for it on my website in the tools and equipment section
Thank you ! I can finally stop looking
Kudos to you chef. Gonna add this one to my arsenal, should impress the in-laws
🏴🔥Should not watch these when your hungry 🤤🤤
Haha
That looks delicious!!!!
Hey Jack, I recently got the same pots and pans as you. I have been following your recipes and doing some other cooking and I often end up with a black pan from burning. Making it really hard to clean. This usually happens with anything marinated. Any tips? I must be doing something wrong. Thank you!!!
I'm not gonna lie, that whispered "20 cracks worth" did something to me! 🥵
Haha
Looks delicious
It’s as good as it looks 😬🤤
That's a mirepoix. Sofrito has red bell pepper instead of carrot. Also bechamel is very thick. Why no fennel seed in the bolognese?
I bet it tastes pretty good though.
I chose not to add pepper. You’re right it’s also a mirepoix and it’s also a sofrito. Bechamel is supposed to be thick in this case. This isn’t bolognese it’s a Ragu.
There are two spellings - sofrito (Spanish) and soffritto (Italian).
I think that most people do not realise that and use the two spellings interchangeably.
While Sofrito may have tomatoes and peppers, Soffritto doesn't.
Then we come to the French version of Soffrito, Mirepoix, which, unlike Soffritto, is cooked in butter rather than olive oil or butter.
I am not sure and stand to be corrected, but I am guessing that butter is more Northern Italian, and olive oil is Southern.
This is perfect 😊
Isn't it necessary to add some brodo (stock) to be absorbed by the pasta? This would make the pasta expand or puff out a bit, and keep the whole dish from being too dry.
No need the pasta is fresh and rehydrates in the sauce. The stock is in the Ragu
@@ChefJackOvens brodo if using dry which has not been pre-cooked?
You will need to pre boil it before assembling
@@ChefJackOvens Thanks, but no brodo necessary with pre-boiled dry? The reason for my original question was that when I lived in Italy, the Italians I knew always added some brodo to be absorbed by the pasta.
TFW you do this and after hours and hours the 6 year old just goes "Nup" Send help, please. My mind is melted!
I wonder if Vincenzo will see this , looks good to me as a Scotsman
The bechamel I made was too liquid. I used bread flour, is that why?
That's one beautiful lasagna 😋!
Thank you 😋
I can hear Chef John yelling "Hot roux cold milk no lumps"
Just kidding looks great! Cool technique with the onion.
Always warm milk warm roux. Cold milk shocks the roux and it won’t cook properly
Mmmm, delicious. Thanks Jack. X
Always a pleasure
Got to have that cheesy top, it's the bit everyone always fights over when we have lasagne!
Would you please put the link to the high pan💐
I can’t link it sorry they’re from essteele
@@ChefJackOvens Thank you!
Where do I subscribe to the Chef Jack Ovens daily food delivery?
Haha maybe one day
love your videos! just too bad that you always give replacements for alcohol to adhere to everyone but no replacements for people who are lactose intolerant. Would love to make this but wouldn't know what to replace the milk and butter with
Thank you 🙏 Lactose free milk and you can use a lactose free butter or lard. Even margarine or olive oil spread.
@@ChefJackOvens thank you for responding and the tips :D
i usually brown the beef in the pan (i shape them into patties for this) before adding the vegetables to it so that they absorb the flavour from the fond in the pan. then i add the browned beef in later and i feel like that gives off really good flavour to the veggies as well 😀
The sofrito is always traditionally cooked first to create flavour development within the vegetable. Add them after the meat won’t ever achieve the same flavour. In saying that everyone makes things differently and that’s what makes cooking so good.
How is it possible to make spaghetti sauce without Garlic???
Look at traditional recipes. Lots of Italians don’t use garlic in pasta
Gosh, I'm hungry!
😉😉
I saw one of your other videos the other day and you asked if there's anything we'd like you to cook
to leave a message down below.
I was gonna ask for lasagne.
Didn't get around to leaving a message, but you did it anyway. How did you read my mind😀
Haha there you go 😉
@@ChefJackOvens How about pulled pork?
Yum yum
🤤🤤
wow that bechamel sauce, i would be licking the pan
I love your videos/recipes but could u prlly make it for a singlehousehold too? xD
Wait so there is no Italian season in lasagna?
Nope, not traditionally. Everyone makes it differently though and it’s all about what you like
It looks to be great lasagna recipe, it's original recipe? 😮😮😮
Italiano's favorite :)
You're the boss Jimmy
Yummy.
Yummy
I guess if it has lasagna noodles it’s lasagna. Looks interesting.
"Hot roux cold milk no lumps" ---Food Wishes
Very tasty
Thank you for not contaminating the lasagna with spinach.
4:07 made me jump
Haha sorry about that
❤🤍💙 all your videos 👨🍳 #JACK👍
🔥🔥
Your Meal Prepping videos have helped me lose over 85LBS Thank you so much!
Wow! That’s absolutely incredible and a fantastic achievement. Congratulations 👏
I've never even tried lasagna in my life to be honest 🤭
Where’s the ricotta cheese & barely put any mozzarella in it?
Ricotta is not traditional and mozzarella isn’t supposed to be swarming. If you want to add ricotta and more mozzarella, go for it. Make it your own
Lasagne is mistaken for an Italian dish but in fact it originated in Ancient Greece.
im hungry
The annoying part of making lasagna is that bolognese sauce takes so much time.
Oh, wow!!! A *non-rice* vid... You okay, Jack...?? Heart palpitating a bit? Feeling a bit lightheaded...???
I guess you only watch the meal prep series 😉
1. no need to put tin foil. 2. no need for wine or beef stock. 3. no need for selery.
All 3 are needed
😎😎
Where meal prep :(
I’m not a meal prep channel. It’s only once a week I post those videos. All my recipes can be put into a container and used as meal prep. Definitely this one
He lost me at the carrots.
am I first?
You are
Interesting that there's no garlic.
Traditionally there’s no garlic in Ragu for lasagne
You actually made Chile. Forget the celery,carrot. Obviously you r not italian
You may need to do some research on lasagna because this is 100% not chilli and sofrito is one of the main foundations to a Ragu. Onion, carrot and celery…
@@ChefJackOvens sorry Jack, still don’t get the celery and carrots. Brought up in an Italian home and learned from my grandmother and mother. They never made a bechamel sauce, always ricotta and mozzarella. To each is own. I’ll stick to ancesters
Chef, let’s just agree to disagree. To each is own. I’m sure your lasagna is f e, I’ll stick to the old fashioned way.
Lost me at carrots
Good for you
Love your recipes. Please stop with the fast speed of your talking. Relax and speak at normal pace brother. If you speak like that normally, people would assume you're crazy. Relax bro. Relax.
That’s how I talk in person. What you see is what you get. I’m not trying to be something else. Also, this is an edit of my voice all pieced together to run with the flow of the video.
Nice recipe but u talk too much! Headache
That’s my channel
so complicated
I have to add garlic in mine!
I guess if it has lasagna noodles it’s lasagna. Looks interesting.