@@ryanm2 Then you can buy a kitchen scale or use Google to convert. After all, the rest of the world has to do that too if we want to cook US-American recipes. :)
Man the worst is when they say a cup of an ingredient like broccoli which is totally different depending on how it is cut up to fit in the cup. Weight is the only way!
I love how un-polished this is. The weird small "mistakes" or when you mix up words etc. just adds more to it all, makes it feel more genuine. Not sure if on purpose, or if you had one drink too many beforehand ;) Either way, I love it.
So I made this yesterday. 6.5 hrs front to back. I canned my tomatoes last year, made the pasta noodles by hand, and garlic knots from pizza dough. This is the best lasagna I've ever eaten, my family of 3 and 7 guests claimed it the best ever! Did one with no meat, same exact process, it to was outstanding. 2 large 13x9 pans, zero leftovers. I'm still in disbelief that I used only salt to season, nothing more, no pepper, Italian seasoning, nothing. Well, the nutmeg with the rue. I have some leftover sauce, going to use zucchini instead of noodles next try. Incredible flavor, thanks Andy!
Love how you didn’t cut out your egg mistake. This is how you look relatable AND likable folks. Great recipe and content brother. Nobody is perfect. Love it!
Loved this recipe. My younger son is vegetarian so I use Quorn mince (soya) and layer it with roasted aubergines, peppers 🫑, courgettes and spinach leaves slightly sautéed with garlic. My kids love it. 😊
I made lasagna last week and I finally did bechamel only instead of ricotta or ricotta/bechamel combo and let me say I'll never go back to ricotta. So much better with straight bechamel.
Italians actually do that too. That's why in areas with a lot of Italians, stores have mixed mince packs already done with Port and Beef. It's becoming more common these days because a lot of people are eating more pasta too.
@@soullessnight6539 Yes, I was just saying that to someone else. It all depends on what was available in their village / town at the time. My mother calls her town a village.
@@soullessnight6539 Plus I was referring to Italians in Australia, not in Italy. Sorry should have stated that before. Areas with a lot of Italians you will also find Continental Shops
As a new viewer (hate that word but you know what I mean), I knew I would continue watching your videos when you were genuine enough to leave your eggshell moment in the final cut. Thank you for reminding us that cooking is for everyone and even the pros make mistakes. Lots of newbie appreciation for you, Andy!!
In my town, in Italy, we put garlic and onion in with the tomato sauce. We never put celery and carrots in the pan. We sear the meat, add salt, not too much. Then put the tomato sauce, add 250 ml of water, medium heat. Close lid, you can leave it partially open. Let cook for 2 1/2 to 3 hours. Be careful to stir often and add more water so the sauce will not burn or become too thick. While the sauce is cooking add the salt and fresh basil, you can chop the basol if you want. When cooked, the meat should be tender that it falls from the bone. It's simple and soooo delicious! That is our way from Italy. Whether you're North or South of Italy, it is called "lasagna". I love your version as well Andy. Love your instructions also.
Handmade pasta makes such a huge difference. I personally only use the dried stuff because I don't plan what I'm going to make until a few hours beforehand. Looks delicious. Thanks for sharing your recipe.
Haha, I love that reference to crispy fish video :) In order to continue the engagement: Pigment does not dissolve in water when the particles are large enough. By mixing it you are not making them smaller or breaking them down - you are making a suspension and as a cook you should already know what that means. Similar thing happens when making mayonnaise, it is a color that neither product has when put in. Edit: Forces required to break down cellular walls are several magnitudes stronger - you need a grinder or a ultrasonic to develop such forces.
I'm starting the 4th hour for the sauce simmering. At the end of 4 hours, I'll put in the fridge overnight. Planning to build and bake in the AM. let cool and refrigerate for about 4 hours then reheat. I'll let you know how it comes out, but I can tell you now from my tasting of the sauce, EPIC!
Loved the video, mistakes included, you're just a super charismatic easy person to follow. I did want to say one thing: at some point you talk about using vodka in a crispy batter. I'm not 100% on it just evaporating quicker than water, but I do know that alcohol usage in a dough will lower the amount of gluten produced. I learned this from Alton Brown on the show Good Eats when he used Applejack (apple brandy) as part of the wet ingredient for his apple pie crust. Less gluten forms because of the alcohol and you are left with a flaky crust instead of doughy. Plus Applejack tastes amazing.
Unbelievable Andy! I actually made your lasagne yesterday afternoon following the short video, I would have played it about 10 times over the 4 hours it took, then saw this pop up this morning 😂😂 It was delicious and well worth the effort. I really enjoy your work so thank you.
I have enjoyed so many TH-cam 'chefs' but you are easily the best. A real chef that doesn't chat shit and dress things up. You are a hero brother but you and your great team around you aren't the start of the show, the food is. Never forget it. That's why I have binned off all the others.
Love how you talk about why you like to do things a certain way, like with why you prefer to roll lasagna sheets as one whole piece. It's super interesting to hear your insight and point of view on stuff!!
I love your cooking. When I come home after 14 hrs feeling like shit, which I’d most if the time, I eat some crap from the floor, and your vids feed me all the comfort I crave.❤
Me and my Filipina wife love to make lasagna together. I'm her prep boy, cutting all the veggies, shes in charge of the flavors! I love that you put celery, becomes like a mirepoix, we will do that next time.
Gracias por la pista de audio en español Andy, entiendo bien el inglés pero es maravjlloso saber que más gente de acá puede disfrutar estas recetas saludos desde Chile
While watching this video I felt relaxed and comforted in thinking I too could make this delicious lasagna - because you were calm and relaxed. You were confidently enjoying what you were doing. This is how we learn to love cooking for ourselves and others. Thank you!
i love lasagne, pretty good recipe, I'll be giving it a go. i always stud a bay leaf to an onion, and put it in the milk, and gently heat till the sugars in the milk start popping
I learned a long time ago to make the "Sheets" of pasta but I roll each sheet separately as it is easier for me than one giant sheet and cut. I have a template for my deep dish 9x13. I love the bechamel sauce and I make more than you and instead of the milk added to the ragu, I add some bechamel sauce to the ragu.) Lovely recipe.
I made this today, or over two days really as I started the Ragu yesterday. The only thing I did different was to add a tablespoon of fish sauce and a tablespoon of soy sauce into the ragiu for extra umami. Turned out pretty delicious even if I do say myself 😁 It's very similar to what I'd normally do, except for the mozzarella in the middle and on top, not sure about that, and the pasta basil final topping which I do think adds a lot.
If you've got a pot that can go in the oven. Once you've got it going set it to ~140Cish and just chuck it in there for the entire afternoon. Makes the long cook portion a touch easier.
I don't know if Italy is more proud or glad for your videos I guess both! your are a proper " Cuoco" always a big pleasure watch your videos even when I know everything about . Bravo!
Perfect! And I love you did it with authentic béchamel and none of that riccotta nonsense! Not a fan of spinach pasta, but it still look delicious! I often do batches of Bolognese sauce that I portion and freeze, I always try to keep one fresgh batch for some lasagna!
Love the last comment! We make lasagne at home (using purchased pasta though) and cook it in the morning and then reheat at night. It tastes so much better then straight out of the oven I think i might have a go at making pasta next time after watching this
I regularly make something that I like to call a Lajaña - same process as lasagne, but instead of the ragu I make chili con carne, I mix chipotle paste into the beschemel, layer it up & cook as per usual and then, shortly before it's done, take it out to add tortilla chips, sliced jalapeños & loads of cheese on top, then whack it back in the oven til it's got a lovely nachos lid. Delicious and (the way I make it) about 6.3 on the Richter scale.
I’ve been making the same lasagne for years and it’s one of the few things I’m confident on. I mixed it up today and followed your instructions on the sauce (previously I didn’t take out the soffrito when adding the meat and I usually add a splash Worcestershire sauce ) - it’s in the oven now and smells lush so I’m excited to try!
Thank you for this recipe. I never considered making my own pasta because of the time involved and the mess in the kitchen. This looks like it would justify both😊
Dear Chef, as always, everything is spot on. if i may, just couple of corrections: 1 red wine is by tradition. nobody will die if you use white wine, but i am telling what tradition wants; 2 the hours of cooking are minimum two. the longer the better, but should never go below 2, and for the rest, just as you said, the longer the better spinach pasta is not traditional, but i am still sure you made it delicious. parmesan zest scrap in the sauce? you know some things that only italians would do. you never stop surprising me. what inspiration. you are simply great
Hi Andy, I'm Pablo from Argentina who lives in Switzerland, again. Your Lasagna recipe is very good, I congratulate you; My father was born in Cosenza, Calabria. Greetings and may the success continue (some Argentine recipe)
Thank you very much for your return Andy. Congratulations again on your cooking, your very clear and educating teachings, and congratulations to your entire team and family. I encourage you to cook an Argentine dish, whatever you want, it would make me very happy
@@pablopatitucci5065 My father was born about an hour away from Cosenza. Calabria is a lovely part of Italy. I visited Argentina about 8 years ago. Had a great time.
An episode exploring the various types of empanadas across the country would be a really cool watch. from empanadas arabes (sfijas), tucumanas, saltenas.
I love the single sheet of pasta. I make pasta with a pasta maker and layer it in the lasagna pan without boiling it first. I seal the foil tight and cook for 1 hour. It works every time, for homemade pasta or store bought dryed lasagna noodles. Otherwise, I would follow the rest of Andy’s recipe.
Thats almost how we do it here in Europe, I often cook on italian recipies doing those kind of dishes, so we mix the cheese with bechamel sauce but I guess you get the same result in the end, also for those hardcore, add a bit of chicken liver to the ragu. Also we always use a table spoon or two of tomato paste (which should fry a bit to get the bitternes out). Great Vid!
"the engagement helps" this man is social media professional for sure hahaha! also Andy if you wanna make pasta sauce from scratch more than welcome to come join my family on our farm each year when we do it in in SA. family owns a fruit & veg shop so we do up a lot (this year was about 400kg of tomatoes)
because of you being so good and interested in what things really are, i would like to tell you, that Lasagna is also known as "Pasta al forno" kind of a home way of calling it = "baked pasta" so cooking it in water prior to bake is ok, nothing wrong, but many nonnas and mammas like to put raw pasta, build the layers of pasta and sauces and cheese etcetera, and straight in the oven. you can try, you ll see there s little to no difference, you ll like the pasta cooked in the sauce by baking 😊😉
Thanks for the recipe Andy. I made this, and it was definitely the best lasagna I’ve laid. The basil on top is genius. Bechamel sauce delicious. Noodles really elevated the dish, but it’s definitely the thing I’d cut out next time as it’s a lot of labor for an already laborious dish.
That looks like an insane amount of work. Something I'd generally put in the too hard basket and forget about but after watching that I'm going to give it a go. Wish me luck.
You could definitely make a few of these at a time and freeze them. Totally worth the effort especially knowing exactly what ingredients you’ve put into it. Unlike store bought stuff
It's quite similar to the bolgonese sauce I'm used to make for pasta. I use the slowcooker for the long part of the cooking, making the sauce in the morning, tossing it in the slowcooker and leaving it during the day to get really good flavour. Thansk about the tip of the wine needing to reduce, I'll try that next time.
I like to wilt the spinach in a pan instead of boiling it, I also add a tiny bit of fresh basil and some grated garlic also. Don't really know if this makes any difference tho, wifey seems to like it. Great work Andy, love your videos!
My grandmother was from Naples. Spelled it with an A. And never ever did she use a vegemel. Her sauce was to die for. I would give anything to have just one more bite of her lasagna.😊
As Tina Turner once sang "simply the best, better than all the rest" Your videos are simple to follow and taste delicious. I made your Smoked Paprika casserole yesterday and it was amazing. Keep up the gr8 work Andy....Oh and I made your Parmi also. My wife loved it. I did a mix, Panko with a shallow fry. She said it was better than a Pub Parmi
Personally, I like caramelizing veggies when making bolognese (although I'm not making lasagna at home, just pasta). At least 3 hours of cooking, always. Sometimes even more, if I want really thick sauce ;)
I just love watching your videos! You explain everything so good that I feel confident trying out your recipies. Especially the way you cook is so calm and natural (like when you threw the shells into the blender 😂). I just love watching your videos. Also your language is easy to understand for me (as a german, whose english might not be the best ;))
I like the addition of the spinach in the pasta. Something I do myself if try to hide veggies in dishes (from the kids and myself) and would love to see videos on how to sneakily incorporate more veggies into dishes. Personally when I make lasagne, I grate the carrot, and a zucchini, and super fine dice a capsicum in, as well as the finely chopped spinach.
I put basically the same vegetables you mentioned ( a mix of several or all of these : squash , carrots , onion, bell pepper , parsnip, cabbage, cauliflowers , broccoli , leek and spinach) in with pasta sauces and other tomato based sauces with minced/ ground meat . in other dishes I mix them in things like meatballs and meat loaf or in the ground meat for tacos. I add them to savory breakfast muffins and savory waffles. I actually use a blender to make them like large bread crumbs .. as my daughter might react if things have the wrong texture . I cook it down or rather “fry” the crumbles in a frying pan with a little bit of oil until soft and the water has evaporated , so it won’t make the dish you add it to, too wet. I them let it cool and divide in small portion bags that are easy to thaw and use in most dinners😊 I also add 3 or 4 sheredded carrots to my homemade loaf of bread . The carrots makes the bread less dry and a little bit sweeter, it also feeds the yeast so you don’t need to add sugar to the dough. if your kid don’t like the texture of grain bread, you can blend things like sesame seeds, pumpkin seeds, sunflower seeds,oats, flax seeds and chia seed until it is like flour and add up to 1/4 cup of that in your bread. It adds a wonderful taste to the bread in addition to important nutrients😊 The seed flour is also nice to add to waffle and pancake mix. The texture will be a little denser, but you don’t have to add much to make the food much more healthy😉
I like to chill mine all the way down, then cut into portions, and to serve, 'sear' them cut side down in a hot pan and warm in the oven for 10 minutes, that way, you get a new texture in the lasagna, the gooey-ness everyone loves about lasagne, but with a delicious crispy edge.
Regarding vodka making fried batter crispy, it's partly because the alcohol evaporates faster than water, but I understand it also tends to denature the gluten. When making pastry and other crispy wheat things, too much gluten development gives you a tougher product, so just like you might use cake flour for pastry, using alcohol to denature the proteins helps inhibit gluten development and give a crispier product.
i love it so much, wenn he briefly smells the eggshells when he pulls them out of the blender. Instinctively checking, if the eggs are still fresh. Proof of his cheffiness. I wonder, if he even noticed... :D Great video by the way
In the ragú… put some old dry cheese leftover… best way to add the cheesy flavour!! 😊 the pasta layers, you can wet them with some beef/veggy stock . Is 10 times better, the day after , if you have time also a day in the fridge. Warmed up is ….delicious!!! 🎉
I think the reason why it looks more vibrant green with the blender is simply because the spinach leaves get broken down so fine that it becomes almost a paste, and this allows it to mix well with the eggs. If you chop it by hand, you will inevitably end up with bigger pieces, and and once mixed with the eggs you will see bits of spinach floating in the egg liquid
I have said this before and I'll say it again: I love your recipes, even more because you say everything in grams. Thanks again
But I need my foot pounds. 😭
@@ryanm2 Then you can buy a kitchen scale or use Google to convert. After all, the rest of the world has to do that too if we want to cook US-American recipes. :)
@ryanm2 you mean freedom units?🤔
Man the worst is when they say a cup of an ingredient like broccoli which is totally different depending on how it is cut up to fit in the cup. Weight is the only way!
@@richosull 1 cup - chopped spinach? Or 1 cup - spinach, chopped lmao. weight would be much more simple
That look after the egg shell went into the blender was the best! Thanks for leaving that in!
glad you enjoyed that 😆
Would have preferred he blended the shells 😂then realising his mistake.
It was hilarious and I can certainly relate. Holding 2 things and the wrong one goes in.
@@tzTalesandtailslike straining a sauce but forgetting to catch the sauce in something
Seriously that was an epic moment 😍
I love how un-polished this is. The weird small "mistakes" or when you mix up words etc. just adds more to it all, makes it feel more genuine. Not sure if on purpose, or if you had one drink too many beforehand ;) Either way, I love it.
It's just how my brain works sometimes. I think it's good to leave the errors in, we all make them
Andy doesn't drink, but he is a bit goofy and people make mistakes :)
@@andy_cooks Exactly my point ... Just don't mix up sugar and salt when making donuts, I did that once. Not recommended!
😆 😅😂
@@andy_cookstrue 🥹
So I made this yesterday. 6.5 hrs front to back. I canned my tomatoes last year, made the pasta noodles by hand, and garlic knots from pizza dough.
This is the best lasagna I've ever eaten, my family of 3 and 7 guests claimed it the best ever! Did one with no meat, same exact process, it to was outstanding. 2 large 13x9 pans, zero leftovers.
I'm still in disbelief that I used only salt to season, nothing more, no pepper, Italian seasoning, nothing.
Well, the nutmeg with the rue.
I have some leftover sauce, going to use zucchini instead of noodles next try.
Incredible flavor, thanks Andy!
I made the tomato minced meat in the instant pot, saves time. Love the recipe and the metric. ❤
The egg shell going into the blender after explaining using something else to crack your egg into 😂 absolutely brilliant
Love how you didn’t cut out your egg mistake. This is how you look relatable AND likable folks. Great recipe and content brother. Nobody is perfect. Love it!
I'm an italian from the region ragù and lasagne are from, and I'm super impressed, great job
io ci metto la mozzarella contro il consiglio di tutti ma mi piace molto 😂
Thank you!
@@glucas71 anch'io ci metto la mozzarella e la preferisco di gran lunga alla besciamella
Pressure Cooker 😊
@@glucas71 Ci ha messo dentro la mozzarella
I've been watching cooking shows for 20 plus years. I've seen it all but for some reason you are my favorite. Just seem original. Keep going strong.
Thanks mate!
Loved this recipe. My younger son is vegetarian so I use Quorn mince (soya) and layer it with roasted aubergines, peppers 🫑, courgettes and spinach leaves slightly sautéed with garlic. My kids love it. 😊
Sorry to be annoying, but Quorn isn’t soya!
Lovely video. Really enjoyed it.
I made lasagna last week and I finally did bechamel only instead of ricotta or ricotta/bechamel combo and let me say I'll never go back to ricotta. So much better with straight bechamel.
I am so glad i am not the only one who uses pork and beef together. It makes it so much more flavourful.
Italians actually do that too. That's why in areas with a lot of Italians, stores have mixed mince packs already done with Port and Beef. It's becoming more common these days because a lot of people are eating more pasta too.
@@Mav_Fdepends which region you are from in Italy. In the north, it is common to use just beef.
@@soullessnight6539 Yes, I was just saying that to someone else. It all depends on what was available in their village / town at the time. My mother calls her town a village.
@@soullessnight6539 Plus I was referring to Italians in Australia, not in Italy. Sorry should have stated that before. Areas with a lot of Italians you will also find Continental Shops
Evry one bas his on reculé. I like yours
As a new viewer (hate that word but you know what I mean), I knew I would continue watching your videos when you were genuine enough to leave your eggshell moment in the final cut. Thank you for reminding us that cooking is for everyone and even the pros make mistakes. Lots of newbie appreciation for you, Andy!!
In my town, in Italy, we put garlic and onion in with the tomato sauce. We never put celery and carrots in the pan. We sear the meat, add salt, not too much. Then put the tomato sauce, add 250 ml of water, medium heat. Close lid, you can leave it partially open. Let cook for 2 1/2 to 3 hours. Be careful to stir often and add more water so the sauce will not burn or become too thick. While the sauce is cooking add the salt and fresh basil, you can chop the basol if you want. When cooked, the meat should be tender that it falls from the bone. It's simple and soooo delicious! That is our way from Italy. Whether you're North or South of Italy, it is called "lasagna". I love your version as well Andy. Love your instructions also.
What meat are you using?
Handmade pasta makes such a huge difference. I personally only use the dried stuff because I don't plan what I'm going to make until a few hours beforehand. Looks delicious. Thanks for sharing your recipe.
I'm legit watching the sopranos and this at the same time. this guy has great taste in food and shows clearly
Haha, I love that reference to crispy fish video :) In order to continue the engagement: Pigment does not dissolve in water when the particles are large enough. By mixing it you are not making them smaller or breaking them down - you are making a suspension and as a cook you should already know what that means. Similar thing happens when making mayonnaise, it is a color that neither product has when put in. Edit: Forces required to break down cellular walls are several magnitudes stronger - you need a grinder or a ultrasonic to develop such forces.
Andy your making me gain courage to make my own lasagna sheets am from Kenya and cheese is quite expensive but am definitely trying these one
7:24 this is what I like about andy, he is a master of his skill but he’s still one of us ahahah
I'm starting the 4th hour for the sauce simmering. At the end of 4 hours, I'll put in the fridge overnight. Planning to build and bake in the AM. let cool and refrigerate for about 4 hours then reheat. I'll let you know how it comes out, but I can tell you now from my tasting of the sauce, EPIC!
I just appreciate this crew so much. I love that you keep some of the mistakes in! So relatable!
I love how every ingredient you use if well thought through and I know it because I've gone down some of the same paths, but not all. Amazing.
I have no clue how you appeared this late in my youtube - cooking journey.
Your content is absolutely brillitant!
Loved the video, mistakes included, you're just a super charismatic easy person to follow. I did want to say one thing: at some point you talk about using vodka in a crispy batter. I'm not 100% on it just evaporating quicker than water, but I do know that alcohol usage in a dough will lower the amount of gluten produced. I learned this from Alton Brown on the show Good Eats when he used Applejack (apple brandy) as part of the wet ingredient for his apple pie crust. Less gluten forms because of the alcohol and you are left with a flaky crust instead of doughy.
Plus Applejack tastes amazing.
Hi Andy I made this today I loved it and my 5year old loved it even more and he’s a fussy eater. Much love 👍
Unbelievable Andy! I actually made your lasagne yesterday afternoon following the short video, I would have played it about 10 times over the 4 hours it took, then saw this pop up this morning 😂😂
It was delicious and well worth the effort.
I really enjoy your work so thank you.
I love Andy Cooks! He is fun relaxed enthusiastic and helps inspire other people to cook! ❤😂😊
I have enjoyed so many TH-cam 'chefs' but you are easily the best. A real chef that doesn't chat shit and dress things up. You are a hero brother but you and your great team around you aren't the start of the show, the food is. Never forget it. That's why I have binned off all the others.
Love how you talk about why you like to do things a certain way, like with why you prefer to roll lasagna sheets as one whole piece. It's super interesting to hear your insight and point of view on stuff!!
I love your cooking. When I come home after 14 hrs feeling like shit, which I’d most if the time, I eat some crap from the floor, and your vids feed me all the comfort I crave.❤
Me and my Filipina wife love to make lasagna together. I'm her prep boy, cutting all the veggies, shes in charge of the flavors! I love that you put celery, becomes like a mirepoix, we will do that next time.
Gracias por la pista de audio en español Andy, entiendo bien el inglés pero es maravjlloso saber que más gente de acá puede disfrutar estas recetas
saludos desde Chile
While watching this video I felt relaxed and comforted in thinking I too could make this delicious lasagna - because you were calm and relaxed. You were confidently enjoying what you were doing. This is how we learn to love cooking for ourselves and others. Thank you!
i love lasagne, pretty good recipe, I'll be giving it a go. i always stud a bay leaf to an onion, and put it in the milk, and gently heat till the sugars in the milk start popping
The best dinner menu...my wife loves it!
That spinach pasta looked amazing, a brilliant touch. This is definately one to try out and hopefully add to my "Andy made me do it" collection!!!!
I learned a long time ago to make the "Sheets" of pasta but I roll each sheet separately as it is easier for me than one giant sheet and cut. I have a template for my deep dish 9x13. I love the bechamel sauce and I make more than you and instead of the milk added to the ragu, I add some bechamel sauce to the ragu.) Lovely recipe.
I made this today, or over two days really as I started the Ragu yesterday. The only thing I did different was to add a tablespoon of fish sauce and a tablespoon of soy sauce into the ragiu for extra umami. Turned out pretty delicious even if I do say myself 😁
It's very similar to what I'd normally do, except for the mozzarella in the middle and on top, not sure about that, and the pasta basil final topping which I do think adds a lot.
I love how you didn’t edit out your mistakes..,
Cooking is a journey and it’s honestly really good to see pros make a silly 😂😂😂
Lasagna. I think it serves better AND the flavours come out better if you let it rest overnight and reheat. Well done chef, looks delicious 👏🏻
. . . what an extraordinary interpretation of an absolute classic meal - I love it !
If you've got a pot that can go in the oven. Once you've got it going set it to ~140Cish and just chuck it in there for the entire afternoon. Makes the long cook portion a touch easier.
I don't know if Italy is more proud or glad for your videos I guess both! your are a proper " Cuoco" always a big pleasure watch your videos even when I know everything about . Bravo!
Perfect!
And I love you did it with authentic béchamel and none of that riccotta nonsense!
Not a fan of spinach pasta, but it still look delicious!
I often do batches of Bolognese sauce that I portion and freeze, I always try to keep one fresgh batch for some lasagna!
No one is doing this style, holy smokes you are spot on. Keep it up. Especially the pasta trick
Grande Andy bravissimo si dice Lasagne il resto perfetto 👌
Il basilico però non ci va! E poi allo strato finale quando all’inizio ha messo solo il pomodoro e poi dopo un po’ i formaggi mai vista sta roba
I made this for the wife and I this weekend and it was a tremendous success! Thanks Andy, awesome channel.
Love the last comment! We make lasagne at home (using purchased pasta though) and cook it in the morning and then reheat at night. It tastes so much better then straight out of the oven
I think i might have a go at making pasta next time after watching this
I regularly make something that I like to call a Lajaña - same process as lasagne, but instead of the ragu I make chili con carne, I mix chipotle paste into the beschemel, layer it up & cook as per usual and then, shortly before it's done, take it out to add tortilla chips, sliced jalapeños & loads of cheese on top, then whack it back in the oven til it's got a lovely nachos lid.
Delicious and (the way I make it) about 6.3 on the Richter scale.
Another winner of a recipe! Keeping it real for everyone..........
And now my mouth is watering. WOW is that a beautiful Lasagna. Thank you for sharing!
I’ve been making the same lasagne for years and it’s one of the few things I’m confident on. I mixed it up today and followed your instructions on the sauce (previously I didn’t take out the soffrito when adding the meat and I usually add a splash Worcestershire sauce ) - it’s in the oven now and smells lush so I’m excited to try!
Idk any Italian that takes out the sofffrito like Andy did. They just add the raw mince to the soffrito.
The spinach pasta is my go-to!! Love seeing it represented here when it's often overlooked
Thank you for this recipe. I never considered making my own pasta because of the time involved and the mess in the kitchen. This looks like it would justify both😊
Look at the colour of that soffritto. The supermarket veg in the UK is peely wally pish
Dear Chef,
as always, everything is spot on.
if i may, just couple of corrections:
1 red wine is by tradition. nobody will die if you use white wine, but i am telling what tradition wants;
2 the hours of cooking are minimum two. the longer the better, but should never go below 2, and for the rest, just as you said, the longer the better
spinach pasta is not traditional, but i am still sure you made it delicious.
parmesan zest scrap in the sauce? you know some things that only italians would do. you never stop surprising me. what inspiration. you are simply great
forgot:
garlic is not in the traditional Lasagna. but i put it too. cause i put garlic pretty much everywhere in my cooking😂
The north of Italy uses white wine. I wonder why?
While my go to lasagna recipe is from The Kitchn, the game changed when I saw Andy make his sofrito. Thank you @AndyCooks Hat tip.
Hi Andy, I'm Pablo from Argentina who lives in Switzerland, again. Your Lasagna recipe is very good, I congratulate you; My father was born in Cosenza, Calabria. Greetings and may the success continue (some Argentine recipe)
Thanks Pablo!
Thank you very much for your return Andy. Congratulations again on your cooking, your very clear and educating teachings, and congratulations to your entire team and family. I encourage you to cook an Argentine dish, whatever you want, it would make me very happy
@@pablopatitucci5065 My father was born about an hour away from Cosenza. Calabria is a lovely part of Italy. I visited Argentina about 8 years ago. Had a great time.
An episode exploring the various types of empanadas across the country would be a really cool watch. from empanadas arabes (sfijas), tucumanas, saltenas.
Try butter instead of olive oil and some kind of parma ham rind -the last chunk of the ham-
or pancetta...😊
Good try overall...
I love the single sheet of pasta. I make pasta with a pasta maker and layer it in the lasagna pan without boiling it first. I seal the foil tight and cook for 1 hour. It works every time, for homemade pasta or store bought dryed lasagna noodles. Otherwise, I would follow the rest of Andy’s recipe.
Try also adding pinch of cinnamon to ragú. My friend was told to do this, when he was in Milano and it adds nice depth to ragú.
Yep. We do this also.
Just wanted to say, I'm learning a lot from you, and I love your naturalness. Nuka from Whanganui
Thats almost how we do it here in Europe, I often cook on italian recipies doing those kind of dishes, so we mix the cheese with bechamel sauce but I guess you get the same result in the end, also for those hardcore, add a bit of chicken liver to the ragu. Also we always use a table spoon or two of tomato paste (which should fry a bit to get the bitternes out). Great Vid!
"the engagement helps"
this man is social media professional for sure hahaha! also Andy if you wanna make pasta sauce from scratch more than welcome to come join my family on our farm each year when we do it in in SA. family owns a fruit & veg shop so we do up a lot (this year was about 400kg of tomatoes)
because of you being so good and interested in what things really are, i would like to tell you, that Lasagna is also known as "Pasta al forno" kind of a home way of calling it = "baked pasta"
so cooking it in water prior to bake is ok, nothing wrong, but many nonnas and mammas like to put raw pasta, build the layers of pasta and sauces and cheese etcetera, and straight in the oven.
you can try, you ll see there s little to no difference, you ll like the pasta cooked in the sauce by baking 😊😉
One is lasagnA, two are lasagnE, I have to Say you did a very good job with the ragù. Love from Italy 😊😊😊😊
Thanks for the recipe Andy. I made this, and it was definitely the best lasagna I’ve laid. The basil on top is genius. Bechamel sauce delicious. Noodles really elevated the dish, but it’s definitely the thing I’d cut out next time as it’s a lot of labor for an already laborious dish.
That looks like an insane amount of work. Something I'd generally put in the too hard basket and forget about but after watching that I'm going to give it a go. Wish me luck.
It is a bit of work but I definitely think it's worth it, even just to try once. And i'm sure it will turn out great
You could definitely make a few of these at a time and freeze them. Totally worth the effort especially knowing exactly what ingredients you’ve put into it. Unlike store bought stuff
@@andy_cooksThis looks delicious!😊
Andy, simply MAGNIFICO! Bravissimo, you made me dream of my mom's lasagnA! (Yes, I'm from Sicily) 😜
I mix drywall mud and thinset alot so I can roll out some pasta right lol👍 Thanks for the great video🔥
not sure which is better, watching you cook after a hard days graft or falling asleep to the soothing music😴
Not the recipe of my Italian grandmother but close, congrats for the result, worth trying it, keep on with your way of cooking!
Andy making my favorite dish is something I would cancel my plans on a Saturday just to watch.
He even brings out a goddamn flagpole to roll out the pasta dough. What a genius Andy is.
the timing 😆 glad it turned out well!
It's quite similar to the bolgonese sauce I'm used to make for pasta. I use the slowcooker for the long part of the cooking, making the sauce in the morning, tossing it in the slowcooker and leaving it during the day to get really good flavour. Thansk about the tip of the wine needing to reduce, I'll try that next time.
Never seen someone do single sheets. That’s genius my guy!
I like to wilt the spinach in a pan instead of boiling it, I also add a tiny bit of fresh basil and some grated garlic also. Don't really know if this makes any difference tho, wifey seems to like it. Great work Andy, love your videos!
The fun and passion in your videos is equal to me (I'm an engine tuning mechanic) watching a rally race.😂❤
My grandmother was from Naples. Spelled it with an A. And never ever did she use a vegemel. Her sauce was to die for. I would give anything to have just one more bite of her lasagna.😊
Love most of your recipes. I'm not as worldly as you are. I will be trying a few recipes out of my wheelhouse or foreign. Dohna from Wisconsin USA
For a long time my favourite chef was Jamie Oliver. But now it's you Andy! 😊
I know I’ve had too much Uncle Rodger exposure because this made me clutch my pearls 😂
@@isagrace4260 No such thing as too much Uncle Roger!
Delicious! I always use red wine in my ragu. It adds so much depth to it. I deglaze with it and then rinse my tomato jars with it!
just made this for the family, they all said it was absolutely fantastic. another stunning recipe, chef!
How wonderful! Love the added pasta lesson! Kudos Chef!
As Tina Turner once sang "simply the best, better than all the rest" Your videos are simple to follow and taste delicious. I made your Smoked Paprika casserole yesterday and it was amazing. Keep up the gr8 work Andy....Oh and I made your Parmi also. My wife loved it. I did a mix, Panko with a shallow fry. She said it was better than a Pub Parmi
Thanks mate, love that you're trying these out at home. Keep at it!
Love your recipes and you explain everything so simple I’m glade I found you ❤
“He discovered Good recipes is what he did. He was a brave cook from New Zealand. And in this house, Andy Cooks is a hero. End of story.”
Personally, I like caramelizing veggies when making bolognese (although I'm not making lasagna at home, just pasta).
At least 3 hours of cooking, always. Sometimes even more, if I want really thick sauce ;)
I just love watching your videos!
You explain everything so good that I feel confident trying out your recipies. Especially the way you cook is so calm and natural (like when you threw the shells into the blender 😂). I just love watching your videos.
Also your language is easy to understand for me (as a german, whose english might not be the best ;))
I really appreciate that, thanks for watching
I like the addition of the spinach in the pasta. Something I do myself if try to hide veggies in dishes (from the kids and myself) and would love to see videos on how to sneakily incorporate more veggies into dishes.
Personally when I make lasagne, I grate the carrot, and a zucchini, and super fine dice a capsicum in, as well as the finely chopped spinach.
I put basically the same vegetables you mentioned
( a mix of several or all of these : squash , carrots , onion, bell pepper , parsnip, cabbage, cauliflowers , broccoli , leek and spinach) in with pasta sauces and other tomato based sauces with minced/ ground meat .
in other dishes I mix them in things like meatballs and meat loaf or in the ground meat for tacos.
I add them to savory breakfast muffins and savory waffles.
I actually use a blender to make them like large bread crumbs .. as my daughter might react if things have the wrong texture .
I cook it down or rather “fry” the crumbles in a frying pan with a little bit of oil until soft and the water has evaporated , so it won’t make the dish you add it to, too wet.
I them let it cool and divide in small portion bags that are easy to thaw and use in most dinners😊
I also add 3 or 4 sheredded carrots to my homemade loaf of bread . The carrots makes the bread less dry and a little bit sweeter, it also feeds the yeast so you don’t need to add sugar to the dough.
if your kid don’t like the texture of grain bread, you can blend things like sesame seeds, pumpkin seeds, sunflower seeds,oats, flax seeds and chia seed until it is like flour and add up to 1/4 cup of that in your bread.
It adds a wonderful taste to the bread in addition to important nutrients😊
The seed flour is also nice to add to waffle and pancake mix.
The texture will be a little denser, but you don’t have to add much to make the food much more healthy😉
What a joy to watch Chef
You love your family way more than I do. This is one super involved recipe! Cool learning all of this though
I like to chill mine all the way down, then cut into portions, and to serve, 'sear' them cut side down in a hot pan and warm in the oven for 10 minutes, that way, you get a new texture in the lasagna, the gooey-ness everyone loves about lasagne, but with a delicious crispy edge.
That looks delicious! Was wondering how to make spinach pasta, thanks for the demonstration. Can almost taste it!
Regarding vodka making fried batter crispy, it's partly because the alcohol evaporates faster than water, but I understand it also tends to denature the gluten. When making pastry and other crispy wheat things, too much gluten development gives you a tougher product, so just like you might use cake flour for pastry, using alcohol to denature the proteins helps inhibit gluten development and give a crispier product.
i love it so much, wenn he briefly smells the eggshells when he pulls them out of the blender. Instinctively checking, if the eggs are still fresh. Proof of his cheffiness. I wonder, if he even noticed... :D
Great video by the way
Finally one that doesn't have a bunch of spices I probably cant get/am only going to use for one dish
Excellent dishes chef. Made it today for a few friends and let's say, I'm still trying to figure out how my dish got out the door. Yummy job!!😊
Splendid recipe! You definitely have taken lasagn* to the next level! This nutritious dish can easily replace Sunday roast. 👍😋
Awesome recipe, and I loved the extra quips in this video.
In the ragú… put some old dry cheese leftover… best way to add the cheesy flavour!! 😊 the pasta layers, you can wet them with some beef/veggy stock . Is 10 times better, the day after , if you have time also a day in the fridge. Warmed up is ….delicious!!! 🎉
I think the reason why it looks more vibrant green with the blender is simply because the spinach leaves get broken down so fine that it becomes almost a paste, and this allows it to mix well with the eggs. If you chop it by hand, you will inevitably end up with bigger pieces, and and once mixed with the eggs you will see bits of spinach floating in the egg liquid
Dude, that looks so frickin’ tasty! And that pasta rolling was cool.