The Best Lasagna You'll Ever Make (Restaurant-Quality) | Epicurious 101
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- เผยแพร่เมื่อ 22 พ.ค. 2024
- In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to restaurant-quality lasagne at home.
00:00 Intro
00:15 Sauce
07:51 Assemble and bake
11:56 Plating
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Featuring: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Parisa Kosari
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Associate Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Aaron Snell
Sound Recordist: Z Jadwick
Production Assistant: Albie Smith
Research Director: Ryan Harrington
Culinary Researcher & Recipe Editor: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Fynn Lithgow
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"Put it in front of the people you Love and they will love you back" ; i like those words
Food is love.
Frank is love.
My vegetarian girlfriend would leave me if I put it in front of her
@@jonjohnson2844 oh nooooooo 😅
Consider it a bribe.
love frank because not only does he explain what to do he tells you WHY YOURE DOING IT which is so important
but he does not tell how much of this or how much of that
Did he cook the pasta ?
Yes, it is helpful how he instructs.
@@ellenbertke no
I’ve made every one of Franks “Best you ever had” recipes and they never disappoint! I always learn a new skill I can use later and end up with great food. Thanks Frank and Epicurious! 😊😊😊
I love it the next day after sitting in the fridge. I slice, heat up a pan and fry the edges until they're crispy and the slice is warmed through. Delicious! 🍽🤌
I'd bet that helps it hold together a bit better as well
I always enjoy Frank's videos... Clear, informative, and entertaining.
Frank, you’re my favourite chef here bro!
Ronzoni? Really?
The teaching and explanations here were incredible. I won’t skip the water in recipes anymore.
You guys find the best chefs for this, love these videos so much.
I'm not a big lasagna guy, but that sauce he made I could just drink that and be happy.
I love this guy. So enjoyable to watch.
I see great recipes all the time, but rarely are they accompanied by a great teacher. This is one of the best videos I've watched. You have a new subscriber!
Always...making me hungry Frank! Thank you! Your videos are the best!!!
Excellent video Chef Proto. Thank you for sharing.
Solid tutorial. As always, zero fluff or bs. All actionable kindness. Chef you’re awesome. Thank you
Love how you teach paying close attention to what all of your senses are telling you as you cook. Great!
Nice to see frank again!
Really needed to hear that about the 30 minute rest. That explains a lot about every frozen lasagna I've ever baked.
This is a very cool recipe, I’m planning on making it while my grandma is here. Thanks Chef Frank! I haven’t made lasagna since I was a kid, probably 8. It’s always nice to watch a video that inspires me enough to do it again!
Your comment made my heart smile!!! 🤗 It really is a wonderful thing to see something that makes our childhood come back alive. I frequently see these recipes and then make them with my granddaughter (she's 11).
This is a beautiful tutorial, so perfect that I feel that I dont even need a defined recipe! Having watched this and pinning it for reference I will be able to make a perfect pan of Lasagna every time, albeit it perhaps just a little different each time, but perfectly so! Thank you, Chef!
Frank Thank you!!! All your videos are so easy to follow and your recipes are the best!
Chef Frank I think you were a La Nona in a previous life! Great recipe thanks for sharing!
LOL. "Snap, crackle, pop" onions. Great description, and a delightful one, too. Nice sauce; I rarely use pork but this could change my mind. Since I am older than the hills, it means a lot!
I use it in my spaghetti and goulash sauces and It’s a game changer. My husband and family didn’t know what was different but it had more depth and richness, was the consensus.
Excellent and to the point! Great vid.
It is definitely worth learning to make your own pasta. The last two times I made lasagna with homemade pasta the flavor was noticeably better. And most important, I could size the pasta to fit my dishes so I didn't have to deal with standard-size strips that I had to cut to fit and get random pieces that fell apart when serving.
I need to start doing that. I have had fresh pasta exactly once in my life and I noticed that it isn't just a better product .. its an entirely new thing in of itself.
If it is fresh pasta how much time should it stay in the oven?
Thank you frank. Your cooking gives me hope for a better life.
The end product is focking amazing looking!!!
People dont want restaurant quality, they want grandma quality
That looks absolutely delicious!!
This is my next lasagna cook.
Thank you for sharing👌🏻😊
Omg. I made this using your directions and it turned out amazing. It did take some time but well worth it.
Thank you! I made this today, and it was the best I've ever had.😋
This is for sure the best recipe for Lasagna I've seen and tasted
I’m guessing it’s an Italian-American thing to use cheese; I’ve always known lasagne to have béchamel instead.
I love lasagna with béchamel, but can't stand it with ricotta. I told a couple of Northern Italians that it's made with ricotta in America. Their look of combined shock and disgust was interesting to say the least.
I usually make a béchamel as well. It makes it lovely and rich. I then either turn it into cheese sauce or sprinkle a load of cheese on top. But I don't like mozzarella or ricotta and just use a strong cheddar. Probably not authentic, but I love the flavour.
@@AlasdairMacKinnongood to know I’m not alone
@@AlasdairMacKinnonI remember that , I came in laughing , great to think about that scenario and I thought it was hilarious to see that one guy when...... Nevermind I thought you were FRANCO 😘
@@AlasdairMacKinnon It's because ricotta was cheaper to obtain for Italian Americans, who introduced Americans to lasagna, albeit, their version.
Fabulous step by step. Ive been making my own pasta in sheets - next time I'll do it your way. Looks delicious ...
Chef Frank is one of best.
Also now I can really perfect my lasagna recipe.
When I've got the time, I look forward to trying this. It's so drastically different than my sicilian great grandmother's recipe that I'm curious how it compares.
I would have never guessed a professional chef would recommend making lasagna with uncooked noodles. Pretty cool.
I saw your choice of Pastene...I was hooked. It's by far the Best!
I made this and it turned out great. I'd never skipped cooking the pasta, but it came out perfect.
The lasagne I make is the favourite thing I cook for my wife, so I am DEFINITELY trying this version now!
I did learn a couple of new things.. thank you :)
I’ll give you 100% perfection for this delicious Lasagna . Thank you
My favorite chef
I'd eat anything made "Frank Style". He just has such a passion for food and teaching others
I have been craving lasagna for weeks but have never made it myself. Might need to make this one
Takes a while to make though, I don't have the patience for this 😭
Lasagna is amazing and easy to make. It’s just a lot of effort. But the effort is so worth it!
Update: I made it. It was in fact delicious.
@@ZBixbyhow long did it take you to do it?
Sorry but not a traditional Italian lasagne
ive always used dry pasta I love the texture , excellent video
I really wish these included written recipes - even if they're just something to start with and expand - so I didn't have to keep rewatching the video to write it all down
The problem with this TH-cam channel is they aren't posting these videos to educate us, they are posting them to sell us a paid membership to their website where they keep the written recipes behind a paywall.
@@NlivingY Americas Test Kitchen is the same. They say you can find the recipe on their web site, but when you go there you'll find you must sign up for digital access (free for 14 days).
A basic list of ingredients, oven temp and time would be great. I watch the video so know the process ... At any rate, I now know that none of the channel recipes have the recipe so I make the notes I want. Sometimes I need to re-watch but typically between memory and notes I can make and write the recipe if something I want to remake. Still annoying, though!
I agree! wish it had the written recipe.
In addition the video does not even mention the amounts. "I am going to put in the pork", gee wiz, mind telling me how much pork I need? I guess I won't be making this lasagna after all, and I won't watch another Epicurious 101 video ever again, screw you
I used my own homemade sauce without meat. Never thought to bake lasagna without boiling. It was fantastic.
I have a taller 13x9.. works great! I also use sliced Mozz! Thanks Frank! Nice recipe!
Thanks Frank!!!
La ricetta per preparare la lasagna tradizionale è differente, ma d'altronde la cucina è fantasia ed innovazione. Ottima esecuzione
Purposefully posted at lunch time? 🤔
where are u at? it is 9:am😂
Depends on where in the World you are😅 dinner time here
And here we are watching the video at midnight😊
For me it would have come out around 5pm (UK time )
Well ist 6:00 PM here
Alright! I'm a convert. I've never done Lasagna without par cooking my Noodles, but now, I/m excited to try! Thank you!
I've seen people dry out and end up with noodle crisps! But, steaming will solve the issue and his pasta is submerged in sauce
Same!! Now i want to try it to see if there is a difference.
In Anthony Bourdain's book 'Appetites' he recommends cooking the lasagne in the oven the day before you intend on serving, to then reheat it through on the day - how I'll always do my lasagnes now
And how does it taste after?
i think day before recipes are great but honestly i like that franks recipes pretty much always occur the day you cook it. i honestly hate cooking in advance even marinating. just me tho
I can easily agree with making the gravy a day ahead before making the lasagna, but the entire lasagna itself. I would be concerned that the different textures would reheat unevenly
I am of Italian descent ... my ancestors settled in NYC, PA, and NJ. We grew up saying "gravy" for the tomato and meat mixture (Sunday gravy). For the brown gravy that went over meat, we called that brown gravy.
Anything that didn't have meat, for example, marinara...that would be called a sauce. Just offered as an informational tidbit!.
That's how my nonna makes her lasagna as well. I love it that way.
I love the idea of ricotta to keep it creamy but dense. Definitely will try!
Great notes, Chef! My lasagna tends to be so watery, but I think I may have found why. Also, I layer my sauce and cheese on too thick so I don't get as many layers. Now I know how to fix it!
"Wait to cut" is the only tip i needed. Ive eff up and threw away many lasgana's lol
I guess ill try again this weekend
Fanstastic instructional video WITH NO MEASUREMENTS PROVIDED
this drives me INSANE with all his videos. I usually figure them out though, and it's worth it!
@@christineaspin3250 Hello, I'm at a loss here. Is it possible you could post the measurements that worked for you? That's obviously a big ask for a stranger but I'm yelling in the dark
I made this and it was awesome. This is number 2... your French toast is number 1
looks yummy, I'm going to try it soon.
I would eat this by myself in maybe two sittings. I would add olives. This looks so amazing.
Mushrooms too.
Our mother sent 4 lasagnas with us for our post high school graduation trip (Disney World…Space Mountain hung over bad idea) we ate those lasagnas happily and Chef Frank’s lasagna certainly looked delicious as mother’s lasagna
I could listen to Chef Frank and Chef Saul talk all day long. They could give me a recipe for pouring cereal in a bowl and I would listen with rapt attention. 🥰🤗👨🍳👨🏽🍳
Mouth watering especially for someone on a diet😋
I LOVE my lasagna pans designed to perfectly fit dry lasagna noodles. Can’t recommend those enough.
I like that you don't have to precook the pasta, never knew you could do it that way
Yummy Lasagna Thank you so much
solid recipe, really enjoyed seeing Chef's sauce variation. I would only add that I never put the cheese on top. Although it presents well...all that browned up cheese looks tasty however, cut into it and the whole pieced fall apart. I layer my meat sauce on top and then sprinkle grated romano and parmesan
I have always used cottage cheese instead of ricotta. I do this, since cottage cheese isn't dry as ricotta.
way to go Frank!
Chef Frank, I love this recipe. Please tell me if I can I make this I day ahead? I’ve never not cooked the noodles but want to try it. Tomorrow is Easter and I would love to put this together today.
Looks like heaven on a plate
Go Frank 🎉
That looks delicious 😋
When my friend brought her homemade lasagna to her church's pot lucks it was always gone in 5 minutes. Yummy goodness..so popular
My noni and my mom used to give frozen lasagnas out as Christmas gifts
wow that is an absolutely incredible gift!
What's a noni? It's either Nonna or Nonno
Thanks Frank...I'm on it!
Frank is so flipping likeable. Uncle Frank!
Beautiful
I just realized I’m watching this on a Monday.
Very tasty, thanks
I'll be trying that one that took lasagne up a notch
Yum viva Italia!
I definitely prefer lasagna with bechamel (although I never enjoy making bechamel), and based on my experiences I prefer to pre-cook the pasta (maybe it's produced thicker in my country, I don't know), but nevertheless - it's always enjoyable and educating to watch Chef Frank :) I love all the little details - like "listen to my pot" :D
I've never understood why people have such an issue with bechamel. You literally just cook some butter and flour together and then chuck some milk on. It's so quick and easy?
Wow super duper recipe❤❤❤❤❤❤❤❤❤❤❤
Thank you sharing . Will do with pork next time.
I'm not a fan of any pork in my lasagna but I construct mine similar to yours (including using regular dry noodles). The only difference in construction is I do different cheeses on each layer (some with a little mozzarella). Ricotta on one layer, cream cheese and mozza on another layer, mozza and parmesan reggiano on another layer, and finally mozza and cheddar on top. it's amazing!
Only cheese that should be in lasagne is parmesan reggiano.
@@derekmcdougall9638 I couldn't disagree more. Ricotta is mandatory in my opinion! Everything else is optional! LOL
I actually literally made some lasagna today with "oven-ready" pasta. It works great and doesn't taste different to me, personally. I kinda like it better because, at least the one I bought, comes in flat sheets that fit my lasagna pan better than the other stuff that's longer and has the wavy edge.
always alot of informations on your videos . ty sir ! Editing this msg to mention i was drooling till the end of the video till i realised i dont have that in my kitchen hahahah
Nice!
Question for Frank: I always cook my meat in the wine after sautéing my sofrito (meat has been browned first of course). I thought it helped it stay moist, add flavor and break up the protein making it more tender. Here, you advise to put it in after adding tomatoes. Was I wrong this whole time? Any advantages/disadvantages to each method?
That looks like a fantastic lasagna. I've always boiled the noodles first, so this will be a new method for me. If you wanted to portion this out and freeze it, what is the best way to reheat it for service? Thank you. Do you ever have to add sugar?
Frank Lasagna, I'm ready!
When you're letting it rest: can you let it rest in the oven? Does it have to rest on stove top? Rest covered or uncovered? Better on a cake rack? Do you heat again after resting or is it still hot enough? Thanks for any info!
You let it rest outside the oven. At 30 minutes. there's no need to reheat.
Ehh I hate letting things rest. I want my food hot. Not just above warm.
@@Ionsniper If you don’t let it rest, it becomes a soupy mess when you cut into it to serve.
Amazing recipe... I picked up so many tips. But, I have one question: if you let your lasagna rest for 30 mins after cooking, won't you end up eating cold lasagna?
Frank usually jokes around but so serious on this one. Lasagna is serious business
This was so satisfying to watch
I know...
I can skip breakfast now. 😊
Minus the celery and carrots, this is how my Italian nauna made her pasta sauce.
Looks great! I have been making lasagna for 3 months as a cook, i can say that this looks better compared to what i was doing tbh, although its the standard recipe of the restaurant im working. You forgot to metion what temperature you used in your oven
I will give this video an A +++++++++++.
"TIME TO TASTE!!!" Great vid frank.
amazing