Hey, I just want us all to be here in this moment as I, a 42 year old human, just got tears in my eyes because I think I might actually have all the ingredients in my pantry for once.
@@harlandted Yes, she is my favorite as well. Good energy. I watch BA extremely rarely now myself, when previously I was a religious watcher. I really like Inés out of the new crew at BA but she barely is featured in videos, so I check and if it's not her then I pass.
My supermarket carries bagged frozen artichoke hearts and they're quite good. I put them in a skillet with olive oil and butter over a low heat, and they taste pretty close to fresh. Also, I think they're less expensive than canned.
Oh my, you are a beautiful god send person. My parents are coming to visit me after 4 years, and my mom cannot eat red meat. This recipe is perfect for her! Thanks a lot!. P.S: I’m from Venezuela, and we love is the pastiche, my mom makes an amazing eggplant pastiche where she change the pasta with eggplants slices.
Thank you for showing how (and encouraging us) to split it up over two days. Literally every time I make lasagna, I go into it thinking, "It's just a few steps, I can bang this out, I don't know why I don't make lasagna more often!" And mid-way through, as I'm realizing I still haven't even begun assembly and regret is starting to seep in, I remember why I don't make lasagna more than once a year. If someone makes you lasagna, just know that they care about you. Dear friends dropped off a big pan of homemade vegetarian lasagna recently after we got some really bad news about a family member's health, and I got a little verklempt because I know just how much work goes into it.
I do the same thing!! I make my own pasta and all, and yet I always go "Oh this doesn't take that long" and then, like you said, halfway through, go "Ohhh yeah. This takes way long." 😅 It's definitely a labor of love for sure!!
@@hannahcollins1816 the first time I made lasagna I thought my boyfriend was going to pass out from hanger... the resting of it really almost killed him.
Spinach, artichokes, & good cheese!!!!! I'm making this one! Thank you for not guilt tripping peasants like me who can only afford canned or frozen artichokes.
Thank you, not only for genius single flavor layers, but for being REAL and breaking it up into 2 days! Lasagna is hard work, with a huge payoff. Out of necessity, I work on the 2 day schedule for lots of recipes and many benefit from flavor melding time. And SO glad you put a noodle down first. People who sauce first - what's the logic? The nood is obviously needed to hold those layers in. This looks fantastic, will be making is soon!
Absolutely stunning and perfect for my vegetarian gang coming for Easter! Thanks so much, Carla, for sharing this fantastic version of lasagne, it is definitely a keeper! Happy Easter to your sweet family! 😘🐰🐣
Carla, Thanks for this great recipie! some things i learned, cut my chokes smaller and remove the tougher leaves. Buy better Mozerella. And the big success, never buy jar red sauce again!!! that simple red sauce is now our go to for everything!!!
Truly outstanding recipe. You don't need six layers of pasta. These are healthy sized flavorful layers. While I am missing the ricotta in this recipe I love the, (what the French call), BIG bechamel sauce. I make a five-cheese spinach lasagne but now I want to incorporate the artichokes. Add a salad, garlic knots, and a bottle of Fruscatti to create the perfect meal.
Great minds think alike. About 2 wks ago, I was craving a spin/ artichoke lasagna that was a riff on the popular dip, so my recipe is very similar only no red sauce and no bay leaf or anise in my bechamel, only fresh nutmeg. I used artichokes drained but in oil and frozen spinach drained real well. Mine was gluten free pasta and amazing. Yours looks outstanding!
Carla I made it!! I made it (yesterday and) today for Mother’s Day and it was a huge hit! My mom even took home the leftovers! Thanks for another SUPERB recipe!!
My mouth is watering! I would do ANYTHING (short of actually making it myself - I love to cook, but lasagna is way too labor intensive for me) to have that on my plate right now! Looks so dang yummy!
I am sooo making this!!! Need to watch it again to get the layers correct. Thank you so much for sharing this recipe. Glad I found you!!! New subscriber with the bell!!😊
Oooh! Love the nails! What a stunning spring(ish) colour. Thanks for sharing this recipe, I can’t wait to try it. Have a nice Easter with your family :)
LOVE this recipe and your techniques.... Love the fact that I can precook and process the ingredients ahead of time and then put it together later for the oven....I will be making this recipe for sure... I have decided that I am going to buy your cookbook as a Spring Holiday present....
Brilliant and love the logic behind the construction. I feel like zucchini would play well. Or kale/chard (spinach not my favorite green for long cooking).
I love how this is almost a meta-recipe. You could pull out any of the layers to use as the basis for a simpler lasagna, depending on the style you like.
Made this tonight. Really tasty, wife loved it. We had to go gluten-free so we didn't have lasagna that was blanchable. Could have used another 15-20 minutes because of this.
I’m in the middle of prep.. burned my garlic before the artichokes had a chance to brown.. also what brand of lasagne is best? Dr Ecco is a different size than other brands.. heading out to store for another can of artichokes… I got her cookbook.. That sounds so Good.. made the Cauliflower sauce… delicious.. please reply regarding the browning of artichokes and brand of pasta you recommend…
I doubled the red sauce and added a layer in the middle. It also works with Barilla no boil noodles, if anyone is interested in skipping a step like I was.
Made this for a group of 5 people and uh, it’s all gone. So maaay not fully feed 8 😆 It was so delicious and unexpectedly light. We used frozen artichokes which worked perfectly - boiled them, dried them out a bit, then sautéed. Served with a green lemony herby salad and put out some of the leftover tomato sauce for those who wanted it. A truly great meal.
Carla, is there a reason you warm the milk before adding to the roux? I guess other than infusing the state and bayleaf. Does it help to obtain a smoother sauce?
Former pro here - hot liquids will “melt” the roux rather than break it up into bits. So rather than having a liquid full of lumps of roux, you have a homogenous paste that is gradually being made thinner as you add liquid, until it looks like a sauce! :)
I would've traded out bechamel for more red sauce mixed in with the spinach layer. Having the red sauce only on top isn't enough for me and seems like a missed opportunity when making lasagna, but I also tend to avoid cream sauces.
It was pretty clear that this was a lasagna featuring bechamel with a hint of tomato on top. 🙄 Missed opportunity? She wasn’t making a classic lasagna.
@@IceAintNice Cream sauces are fattening. Nothing says clogged arteries, a thick torso, gallstones, gout, and kidney stones quite like a diet with too much animal fat, dairy, and meat. All I was saying is that the dish could use a bit more red sauce to balance out so much dairy. Two layers of red instead of just a paltry amount on top is not an absurd adjustment to the recipe. Chill.
Carla, how do you feel about frozen artichokes instead of canned? I LOVE artichokes, but I have no clue how to trim a fresh one into an edible yummy one, so I have used canned, jarred, and frozen. I think the thawed frozen ones seem closest to fresh.
I have those EXACT pans, from that EXACT store in orange. Just five minutes before seeing this video I logged on and put more in my cart! So there will be a third reference coming. I can vouch - they are thick and amazing and I use them for everything; in and out of the oven. Baked two cookies on them this week. Hey @webstaurantstore - how about some free shipping? 😉
Based on every casserole video on TH-cam, I might be the only person on here who doesn't like the burnt noodle ends. It's just that you have the crispy end, then the hard to chew layer next to it that was too moist to actually burn, so it just dries out and solidifies, and then finally the soft/al dente noodles that every other pasta recipe in the world strives for.
Yeah, I don't get the appeal of lasagna with too many layers -- like 100. Like, why? It's not interesting. It's just repetitive. Have a 3 or a few more layers is fine, and especially when the layers are different. That's perfect!
Carla, we have a tiny problem--I would absolutely make this for Easter, but I'd end up eating the whole thing myself and not sharing. (But seriously, I can't wait to try this one!)
Hey, I just want us all to be here in this moment as I, a 42 year old human, just got tears in my eyes because I think I might actually have all the ingredients in my pantry for once.
It is an Easter miracle! 😄
🎶Kumbaya my lord, kumbayaaa🎶
Happy for you, friend
i believe in you!
You were the best part of BA. Now you have my favorite cooking channel on youtube. You rock.
I second that emotion.
BA is not the same at ALL. Thank goodness for the individual channels.
@@ajoseph2345 I meant it as a dual compliment. I don’t watch BA anymore thanks to her great individual channel. Please understand. Carla is the best.
@@harlandted Yes, she is my favorite as well. Good energy. I watch BA extremely rarely now myself, when previously I was a religious watcher. I really like Inés out of the new crew at BA but she barely is featured in videos, so I check and if it's not her then I pass.
You took the words right out of my mouth! This is the best cooking channel on TH-cam - I actually prefer Carla in her own kitchen as well!! 🥄
"the reason i'm not grating it is i hate grating mozzarella" RESPECT
My supermarket carries bagged frozen artichoke hearts and they're quite good. I put them in a skillet with olive oil and butter over a low heat, and they taste pretty close to fresh. Also, I think they're less expensive than canned.
Oh my, you are a beautiful god send person. My parents are coming to visit me after 4 years, and my mom cannot eat red meat. This recipe is perfect for her! Thanks a lot!.
P.S: I’m from Venezuela, and we love is the pastiche, my mom makes an amazing eggplant pastiche where she change the pasta with eggplants slices.
Thank you for showing how (and encouraging us) to split it up over two days. Literally every time I make lasagna, I go into it thinking, "It's just a few steps, I can bang this out, I don't know why I don't make lasagna more often!" And mid-way through, as I'm realizing I still haven't even begun assembly and regret is starting to seep in, I remember why I don't make lasagna more than once a year. If someone makes you lasagna, just know that they care about you. Dear friends dropped off a big pan of homemade vegetarian lasagna recently after we got some really bad news about a family member's health, and I got a little verklempt because I know just how much work goes into it.
I do the same thing!! I make my own pasta and all, and yet I always go "Oh this doesn't take that long" and then, like you said, halfway through, go "Ohhh yeah. This takes way long." 😅
It's definitely a labor of love for sure!!
@@hannahcollins1816 the first time I made lasagna I thought my boyfriend was going to pass out from hanger... the resting of it really almost killed him.
@@drakeface hanger is real for sure 😆
Aw I love this! Not the bad news about a family member, but how food brings us together. It shows we care. Well wishes, friend!
Man that looks yummy…love the way Carla honors her parents. Says a lot about all three of them.
Spinach, artichokes, & good cheese!!!!! I'm making this one! Thank you for not guilt tripping peasants like me who can only afford canned or frozen artichokes.
Thank you, not only for genius single flavor layers, but for being REAL and breaking it up into 2 days! Lasagna is hard work, with a huge payoff. Out of necessity, I work on the 2 day schedule for lots of recipes and many benefit from flavor melding time. And SO glad you put a noodle down first. People who sauce first - what's the logic? The nood is obviously needed to hold those layers in. This looks fantastic, will be making is soon!
Carla you are the best! I feel like it’s impossible to
Have a bad day around you ❤
that is very sweet, thank you!
😘
Absolutely stunning and perfect for my vegetarian gang coming for Easter! Thanks so much, Carla, for sharing this fantastic version of lasagne, it is definitely a keeper! Happy Easter to your sweet family! 😘🐰🐣
Carla, Thanks for this great recipie!
some things i learned, cut my chokes smaller and remove the tougher leaves.
Buy better Mozerella.
And the big success, never buy jar red sauce again!!! that simple red sauce is now our go to for everything!!!
Truly outstanding recipe. You don't need six layers of pasta. These are healthy sized flavorful layers. While I am missing the ricotta in this recipe I love the, (what the French call), BIG bechamel sauce. I make a five-cheese spinach lasagne but now I want to incorporate the artichokes. Add a salad, garlic knots, and a bottle of Fruscatti to create the perfect meal.
Yes the moisture barrier is key!! I'm always thinking of the aftermath of sitting in the fridge and what I don't want to be too wet later on .
Thanks Carla, what a good weekend project. Nothing better than bragging about a lasagna that took 2 days to make without two days of effort.
Great minds think alike. About 2 wks ago, I was craving a spin/ artichoke lasagna that was a riff on the popular dip, so my recipe is very similar only no red sauce and no bay leaf or anise in my bechamel, only fresh nutmeg. I used artichokes drained but in oil and frozen spinach drained real well. Mine was gluten free pasta and amazing. Yours looks outstanding!
Carla I made it!! I made it (yesterday and) today for Mother’s Day and it was a huge hit! My mom even took home the leftovers! Thanks for another SUPERB recipe!!
This is going STRAIGHT onto the table for my next dinner party, thank you Carla
My mouth is watering! I would do ANYTHING (short of actually making it myself - I love to cook, but lasagna is way too labor intensive for me) to have that on my plate right now! Looks so dang yummy!
I am sooo making this!!! Need to watch it again to get the layers correct.
Thank you so much for sharing this recipe.
Glad I found you!!! New subscriber with the bell!!😊
I just made this exactly as described and it was brilliant. Thanks for sharing this recipe
That is one beautiful casserole that even my eyes are devouring! Thank you for sharing!
This is one of my favorite go to recipes for meal prep!
you nail it every time carla
Oooh! Love the nails! What a stunning spring(ish) colour.
Thanks for sharing this recipe, I can’t wait to try it. Have a nice Easter with your family :)
Just got done making part one of the recipe and my house already smells so good! Having friends over tomorrow to help me devour this
OMG looks soooo good!
LOVE this recipe and your techniques.... Love the fact that I can precook and process the ingredients ahead of time and then put it together later for the oven....I will be making this recipe for sure... I have decided that I am going to buy your cookbook as a Spring Holiday present....
Thank you Carla Latti Music.... part two went very smoothly as well .... she’s being carved up as we speak! 😋😋
Oh my....can't wait to make this sublime and flavorful version of lasagna! Love your channel and how you make it seem so easy to create deliciousness!
Brilliant and love the logic behind the construction. I feel like zucchini would play well. Or kale/chard (spinach not my favorite green for long cooking).
I love how this is almost a meta-recipe. You could pull out any of the layers to use as the basis for a simpler lasagna, depending on the style you like.
This is a WORK OF ART 😍
all my life i've been wondering what's been missing and today i found the answer in baby sheet pan
the makeup is so pretty!
Drooling Right now ⭐️⭐️⭐️⭐️⭐️
Vegetarian lasagna is probably my favourite vegetarian dish! I have never made it myself though but order it if it's on the menu.
I don't even need to watch this to love it and save it....and make it later!❤
Made this tonight. Really tasty, wife loved it. We had to go gluten-free so we didn't have lasagna that was blanchable. Could have used another 15-20 minutes because of this.
Part one is now done! I’m ready for part two and tomorrows Easter Dinner!
I’m in the middle of prep.. burned my garlic before the artichokes had a chance to brown.. also what brand of lasagne is best? Dr Ecco is a different size than other brands.. heading out to store for another can of artichokes… I got her cookbook.. That sounds so Good.. made the Cauliflower sauce… delicious.. please reply regarding the browning of artichokes and brand of pasta you recommend…
I doubled the red sauce and added a layer in the middle. It also works with Barilla no boil noodles, if anyone is interested in skipping a step like I was.
Carla's Spinach and Artichoke Lasagna looks tender inside and crispy despite its amazing cooking skills 18:02
I roast canned artichokes pretty often, such an easy side and I always have them in the pantry
That sounds wonderful.
Made this for a group of 5 people and uh, it’s all gone. So maaay not fully feed 8 😆 It was so delicious and unexpectedly light. We used frozen artichokes which worked perfectly - boiled them, dried them out a bit, then sautéed. Served with a green lemony herby salad and put out some of the leftover tomato sauce for those who wanted it. A truly great meal.
Hashtags salmon recipe and crispy skin! Love it! 😂
soooo satisfying
Carla, is there a reason you warm the milk before adding to the roux? I guess other than infusing the state and bayleaf. Does it help to obtain a smoother sauce?
no lumps, and the bechamel is done quicker, because nothing has to go up to temperature each time before adding more milk
Former pro here - hot liquids will “melt” the roux rather than break it up into bits. So rather than having a liquid full of lumps of roux, you have a homogenous paste that is gradually being made thinner as you add liquid, until it looks like a sauce! :)
Chef John (Food Wishes) says it all the time: adding hot liquid to your roux means no lumps!
I would've traded out bechamel for more red sauce mixed in with the spinach layer. Having the red sauce only on top isn't enough for me and seems like a missed opportunity when making lasagna, but I also tend to avoid cream sauces.
It was pretty clear that this was a lasagna featuring bechamel with a hint of tomato on top. 🙄 Missed opportunity? She wasn’t making a classic lasagna.
@@IceAintNice Cream sauces are fattening. Nothing says clogged arteries, a thick torso, gallstones, gout, and kidney stones quite like a diet with too much animal fat, dairy, and meat. All I was saying is that the dish could use a bit more red sauce to balance out so much dairy. Two layers of red instead of just a paltry amount on top is not an absurd adjustment to the recipe. Chill.
Hi Carla! Could I assemble the lasagna in the morning and leave in the fridge until im ready to bake later that night?
It's look s yummy 😋🍰🍤
Question: could you use frozen chopped spinach for this?? Making this! Love you CLM!
Carla, how do you feel about frozen artichokes instead of canned? I LOVE artichokes, but I have no clue how to trim a fresh one into an edible yummy one, so I have used canned, jarred, and frozen. I think the thawed frozen ones seem closest to fresh.
LOVE !!!
Omg I love that wooden….stick item you’re using haha. Anyone know the name or have a link?
commiserations to the two lasagne sheets that never got chosen @15:00
Looks delicious
Can I use frozen artichokes hearts? There are no canned ones in my country and this time of the year it's not easy to find fresh ones.
Carla please get the og ba crew and do one more making perfect i neeeeed that vibe one more time
This looks amazing I'm super keen to try it. You talk about your mums original recipe with such love I'd love to know how she makes that one too!
I love Cento products.
Dang that life lesson at the end
Omg is that béchamel bowl a sister to Alison’s yellow trash bowl😂
I have those EXACT pans, from that EXACT store in orange. Just five minutes before seeing this video I logged on and put more in my cart! So there will be a third reference coming. I can vouch - they are thick and amazing and I use them for everything; in and out of the oven. Baked two cookies on them this week. Hey @webstaurantstore - how about some free shipping? 😉
Is their shipping expensive?
....but how long to rest?!
damn this looks good!
Just think how good this will be with a sausage or Bolognese layer. That's what is coming outta my kitchen.
Did anyone catch the oven temp?
Little note on screen said 350F
the nails tho 💗
Is it just me or was the audio just slightly out of sync on this one ?
Nope. The audio is synced just fine. Maybe check your internet connection or whatever else could cause slower buffering (low battery, full memory).
17:40 tru
Based on every casserole video on TH-cam, I might be the only person on here who doesn't like the burnt noodle ends. It's just that you have the crispy end, then the hard to chew layer next to it that was too moist to actually burn, so it just dries out and solidifies, and then finally the soft/al dente noodles that every other pasta recipe in the world strives for.
Not the only one. I will die on this hill.
no Garfield reference?
Right? Your father-in-law is Garfield himself and no mention?
First. Looks great
Bublaaaaage
I have mixed... fillings about this
Ciao Carly
Carla's saute spatula is really interesting.., kinda looks like a spanking paddle
Yeah, I don't get the appeal of lasagna with too many layers -- like 100. Like, why? It's not interesting. It's just repetitive. Have a 3 or a few more layers is fine, and especially when the layers are different. That's perfect!
🌅☘️
This looks delicious, but also like a lot of work 😭
Comment 🥰
go easy on the plastic!
very nice
Carla, we have a tiny problem--I would absolutely make this for Easter, but I'd end up eating the whole thing myself and not sharing. (But seriously, I can't wait to try this one!)
It's look s yummy 😋🍰🍤
It's look s yummy 😋🍰🍤