I gotta say, I think you're really coming into your own, Adam. The amount of useful and applicable information in this video is astonishing. While most cooking youtubers try and cook more complex dishes to impress new audiences as they grow, you're simplifying proven practices to empower newbies and busy hobbyists. You are the bridge to home cooking, my friend.
@@KarmasAB123 I said that I noticed a lot of cooking youtubers to gravitate towards more complex dishes when they grow in popularity, but Adam has simplified his recipes as he's grown.
just wanna say that I super appreciate how you'll explicitly mention places where you can use vegetarian alternatives in your recipes! As a vegetarian, it's so nice to finally not have to do all the work myself, and have an alternative already built in to the recipe.
Yeah it's so nice, especially when one doesn't have the money for real meat, or just hates supermarket meat. (Supermarket mince can go burn, butcher meat all the way)
Jamie Oliver also has a great veggie bolognese recipe which pretty much replaces the meat with lentils which replaces the protein, the bulk, the flavour absorption, and the texture from the meat, and some dried porcini mushrooms steeped in hot water to replace the savoury element from the meat, and it works fantastic: th-cam.com/video/CkwflddQShk/w-d-xo.html I figure you could do something similar in this recipe, or even use that sauce as a meatsauce replacement in a lasagna
It would've been 1000 IQ to make this an April fools video and make the most complex lasagna ever while spouting complete bullshit since you alluded to this video in the last one
One thing i would chance in the simple recipe: add the spices to the tomatoes in the can! That way you can mix and taste it (though cold it will taste different, but you'll have a rough idea), and you'll Save time by not needing to sprinkle each seasoning On every layer. Also by mixing it in the can you won't dirty another dish
He doesn't use the whole can tho. And in think he would prefer the heterogeneity from separate seasonings. Also what other dish? He only uses one dish no matter what
Yes! Tried this tonight, definitely see what you mean about "tastes like pizza", but only 1 dirty dish and 5 minutes of assembly and this is a winner for me. Love these weeknight meals.
“I am too Italian to have Italian seasoning blend”....Adam you are a genius with these scripts. Been here since day one and still blown away with your writing oftentimes. Keep up the great work!!
This is easily one of the most useful recipes I have come across. I make my own chicken breast sausage, and low fat cottage cheese, and I think the final product is actually quite healthy. Perfect for weeknight meals or meal prepping, and quite delicious.
@@goribiopardo5465 oh come on, replying to nonexplicit comments isn't going to do shit. how about you address some real problems, like racism perpetuated by capitalism?
I did something VERY similar, Adam. Only difference was that, as a diabetic, I swapped the pasta for these thin tofu skin sheets from my Chinese supermarket. They work surprisingly well. Less structurally solid, but basically carb-free.
How refreshing to see italian food, without the wine in it. As a former alcoholic, that is an absolutely no-go ingredient. Looking forward to try the lasagnas!
@@henrymarks2237 oh i almost forgot it- it was hilarious coz i wanted to get the comment done quickly but realized that he’d be asking the kids in his basement to eat his literal kids
I made the cheese lasagna and it was really good, I did find that if you use one of those premade precooked pasta sauces that it tastes more like lasagna if you prefer that. I also thought of a new name for it the "Lazagna" it's a combination of the words lazy and lasagna. Edit: I also found that it pairs really nicely with an acidic glass of cold lemonade. It helps cut all that richness
How are you the only person I've seen online making lasagna au gratin? I've never thought of making lasagna with cream instead of ricotta but it's genuinely the only good lasagna I've eaten. I modify the recipe from how you make it by adding a splash of cream every layer alongside some cheese on all the layers (fresh mozzarella and real parmesan 50/50 cubed), and I also shred the carrot instead of dicing, plus I add the cheese on top from the start to get the top crispy (it hasn't burned on me yet)
Trick for dry pasta. 1) Create a wet line on the pasta where you want it to break. You can use your finger. 2) Wait ~5 seconds. 3) Break over your finger like Adam showed in the previous Video. The pasta is weekend by the water allowing a straighter line.
I like that you include how much mushroom to use if subbing mushroom for ground meat to make it vegetarian. Thanks for alternatives! (I’m not vegetarian but a lot of my friends and family are and it helps to have vegetarian versions of recipes)
I appreciate the "rushed domestic weekday meal" mood that this video oozes. Sometimes you just gotta get food on the table and god damn it I don't have 2 days to slow cook a Bolognese!
We've pretty much converted from ground beef to ground turkey and it works great in meat sauces.. It's a tasty substitute, it browns really well, and has a much smaller environmental impact. That being said, make sure you buy the 85/15 and not the extra lean 97/3. The lean stuff is just too dry.
That is a BEAUTIFUL recipe! I shall attempt to replicate your awesomeness this weekend! I LOVE your creme "hack" to avoid the tedium of alternating layers of sauce/pasta/creamy filling. This is a definite "mid-week" recipie.
I wanna say that this is my favorite video from Mr. Ragusea, but I also wanna be clear it has NOTHING to do with the simplicity of the dish, but I really feel like he had fun making this video on a few levels.. and that made me happy:))
Just made your first recipe and it came out great! Instead of crushed tomatoes I used some san marzano whole tomatoes and blended them up a little. Came out a little too watery like you said. Very fresh tasting!
Adam: "Any recipe that leaves you with this *shakes almost empty box of pasta* is a bad recipe." Also Adam: "I used about 80% of this can of tomatoes."
@@cinemaocd1752 While I was like, 90% memeing, is it? Is it really easier to find a use for one fifth of a can of tomatoes that has to be used in a week than it is for a portion of pasta that lasts indefinitely in the pantry that could be easily just dumped into your next late night stovetop mac? Edit: Of course you can't find a use for two lasagna noodles. I'm talking about typical pasta shapes.
@@wright96d For sure! You can throw canned tomatoes in a soup/stew. Cook with lentils or beans. Or just cook it with some random meat. Compared to pasta, I'd say that's relatively easy.
Normal grocery stores usually have a type of lasagna noodle specifically for baking in the oven without boiling it first. They're called oven-bake noodles and they cook faster with less liquid than normal lasagna noodles. I haven't used normal noodles in years
That second lasagna is basically what I grew up eating. Swedish lasagna usually use a bechamel sauce, but when you're working a full time job and have three hungry kids to feed is just so much easier to use the cream. I think she often actually just used whole milk, even - not the same as a proper full-effort lasagna of course, but more than good enough for a weeknight family dinner.
Wow, I literally already basically make this. My family have had a tradition of throwing stuff into a large pan lasagna since forever. It's delicious btw.
8:00 thanks for the advice of how to make a simmilar lasagna which is kosher for people like me as you used both meat and dary but gave an alternative for the meat
Excellent timing. Was wondering if there was a go-to for something like this. Slow 8-hour cooker version might even be better. Best texture is 100% proper gelatinization, which means sufficient moisture.
Made this yesterday and it turned out great! The only thing I changed was mixing the tomatoes with a quart of canned ground beef, a splash of colatura fish sauce and a splash of red wine. Not bad for one pan and one bowl to clean!
Hey Adam! Could you perhaps make a video on refined cooking oils vs unrefined ones? I’ve been getting into learning about how to make home made cold pressed oils, but have hit a roadblock of sorts when reaching what to about refinement.
honestly, in my kitchen I find it more satisfying to put the extra work in whatever i cook. Call me old school but i don't care if you put love in your food then folks can taste it!
Amazing content fast paced and packed with information and good advice even the sponsor fragment fit in great. I'm gonna try your recipes next week. I hope my girlfriend approves, she's a lasagna lover so I think she will. Thank you Adam for all of your effort!
For multiple applications of dry seasonings I tend to measure everything out by eye into a small bowl, then get out a few pinches out each time instead of grabbing every bottle every time
I just wanted to comment because I tried this dish and it turned out pretty well. I added some ground beef and mushrooms which made this dish taste better than it is. When I cut into the lasagna after it cooled, I was able to get nearly perfect pieces out of the tray, without even needing to chill it and cut it up the next day. Dinner was great and I would definitely make this dish again.
I always found lasagna easy to make. Its actually one of my top favorite to cook, but I never actually pre-cooked the pasta sheets, seem too flimsy to lay effectively and the moisture from the meat and sauce cook the noodles perfectly anyway. Its really interesting to see how other people make it, and it was really odd for me when people called it a 'difficult' dish. All in all really nice content, and the best part about cooking something for a video is that you get to enjoy a nice finished meal hehe. Keep it up!
4:52 you can just drain the pasta through a gap in the lid. Then you don't have to dirty a colander and it doesn't take up so much space in the dishwasher.
I do something very similar to the first lasagna, but mix the ricotta first with an egg, a handful of shredded mozzarella and grated Parmesan and Italian spices. For layering, my dad always said to have the pasta always touching liquid on both sides to “boil it” in the oven. So from bottom up it always goes: Sauce, pasta, sauce, cheese mix, sauce, pasta, sauce, cheese, etc etc ad infinitum
I actually ordered ingredients for semi-easy lasagna in my groceries. Fridge-fresh pasta, a jar a bechemel, beef mince, shredded carrot. I already have passata in the cupboard and onions in the fridge, I want to put the sauce together myself or I would have kept the canned bolognese on the shopping list.
That transition though lol love this guy. He shows the actual reality of food not the picture perfect stuff like on tv. Like his macaroons video. Someone at leaser doesnt make a stupid picture perfect macaroons definatly recomend subscribing:)
Hey Adam, was wondering if you could do a video on the science behind fizzy drinks, e.g how they become carbonated and how/why they lose their bubbles and become flat
My third round of experimenting with this recipe is baking as we speak. The first two came out great, so I feel good about how this this variation will be. Thanks for a great recipe to get things rolling! Science and history never tasted so great together 👨🍳
@@jamescollier3 actually I’m in college right now for STEM, a carbon footprint is the amount of carbon one burns doing a certain action. Incredibly simple really, but I wouldn’t expect you to understand basic science of combustion
You've no idea how happy I am after finding out that the Tuesday version of this lasagna is something right up my alley! I love using pre cut and canned stuff. Lol
Hey this recipe looks really good! Excited to try it. Heads up, in the first recipe you have a second "grated pecorino" in place of (probably) "grated mozzarella", I think.
I made something very similar to the second version a few months ago as a quick weeknight meal for the fam. Instead of cream I mixed cream + ricotta, but the idea was pretty much the same. Glad we came to the same conclusion!
This is something I'm going to actually try. The first two times I tried lasagna it looked like a burned down battleground but this looks simple and doable so I will try it!
Hey Adam , my family has a really simple and cheapest recipe ever. It’s just ham and northern white beans and boil them together for like 8-16 hours. It’s like a first recipe type of simple
Hey Adam, I was wondering if you would consider doing a video about popcorn? More specifically what exactly it is, why it pops the way it does, and how it's cultivated
Popcorn isn't cultivated any different than any other kind of corn grown for food production... All it is is partially dried kernels (dried enough to be hard, but not enough to get rid of their internal water) of any kind of corn that are then highly heated (making the remaining internal water turn to steam & thus "pop" the corn's internal starch outwards).
so I made this. but the 2nd time I did. I took elements from the 1st lasagna and put it in the 2nd as in the ricotta mottz and Parmesean layer of cheese and I alternated the cheese layer with the meat sauce and the cream. it was quite nice. 10 outta 10 do recommend
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I gotta say, I think you're really coming into your own, Adam. The amount of useful and applicable information in this video is astonishing. While most cooking youtubers try and cook more complex dishes to impress new audiences as they grow, you're simplifying proven practices to empower newbies and busy hobbyists. You are the bridge to home cooking, my friend.
"As they grow?" He's got over a million subs.
@@KarmasAB123 Lmao
@@KarmasAB123 I said that I noticed a lot of cooking youtubers to gravitate towards more complex dishes when they grow in popularity, but Adam has simplified his recipes as he's grown.
@@connormcgrath1765 Oh, I misunderstood; sorry.
@@KarmasAB123 A million subs really isn't a lot anymore
just wanna say that I super appreciate how you'll explicitly mention places where you can use vegetarian alternatives in your recipes! As a vegetarian, it's so nice to finally not have to do all the work myself, and have an alternative already built in to the recipe.
same
Yeah it's so nice, especially when one doesn't have the money for real meat, or just hates supermarket meat. (Supermarket mince can go burn, butcher meat all the way)
Jamie Oliver also has a great veggie bolognese recipe which pretty much replaces the meat with lentils which replaces the protein, the bulk, the flavour absorption, and the texture from the meat, and some dried porcini mushrooms steeped in hot water to replace the savoury element from the meat, and it works fantastic: th-cam.com/video/CkwflddQShk/w-d-xo.html
I figure you could do something similar in this recipe, or even use that sauce as a meatsauce replacement in a lasagna
@@ButterflyBandit88 i wish butchers actually existed still tho😭
@@nienke7713 not that guy
It would've been 1000 IQ to make this an April fools video and make the most complex lasagna ever while spouting complete bullshit since you alluded to this video in the last one
long live the empire
@@isaacs8783 this is the way.
I don’t get it? Pls explain
with the screaming NO liek the veggie soup vid
it's tuesday, nonna, he doesn't have time for that
"reserved mozzarella" is gonna be the name of my next band and no one can stop me
Wilted Placenta is better
Dibs on preliminary squish
no offense i’m not listening to any of your bands
I s e e
Madlad
6:48 Deglaze with… *he’s gonna say the line!!* tomato water *sad noises*
Vicious April Fool’s joke Adam.
😆
at least there was a "brits would call it a grill"
And there’s “heterogeneity”
I was convinced this was April fools just by the thought of "easy" lasagna 😳Pleasantly surprised!
Same!
that WAS the prank 😉
Every tried them? There's a reason you haven't. They suck. They are hard and lack flavor. Not like noodles at all
@@jamescollier3 false, its good if done well, I was surprised that Adam knew about this super quick lasagna. But absolutely try them out.
the april fools joke is that theres no white wine in any of the recipes
The lacking white wine and no thin "lasagna skin" shows its just an aprils fools joke. You almost got me there Adam
Same here
come to think of it, I haven't seen much white wine lately. He didn't even deglaze with it like he did before
@@OrangeCreamsicle Adams brother killed him
One thing i would chance in the simple recipe: add the spices to the tomatoes in the can! That way you can mix and taste it (though cold it will taste different, but you'll have a rough idea), and you'll Save time by not needing to sprinkle each seasoning On every layer. Also by mixing it in the can you won't dirty another dish
No, he prefers to eyeball how much he would like to eat on his lasagna anyway. Also, it provides some nice heterogeneity.
I like this idea
That’s what I was thinking. So much easier to mix the seasonings straight into the can
Really good tip!
He doesn't use the whole can tho. And in think he would prefer the heterogeneity from separate seasonings. Also what other dish? He only uses one dish no matter what
Yes! Tried this tonight, definitely see what you mean about "tastes like pizza", but only 1 dirty dish and 5 minutes of assembly and this is a winner for me. Love these weeknight meals.
“I am too Italian to have Italian seasoning blend”....Adam you are a genius with these scripts. Been here since day one and still blown away with your writing oftentimes. Keep up the great work!!
his background in journalism makes for incredible scripts.
Uses pre-grated cheese: "Who's got time for that?"
Carefully places 37.5 grains of salt on each lasagna noodle.
Ain't notbody got time for this.
Lol it wasn’t that carefully done he was just sprinkling a bit of salt by eye
@David Souza you've never had to deal with sarcasm have you
@@ianmcdonald2249 you're taking the joke way too seriously
@David Souza get one of those food processor cheese graders they aren't expensive and really easy to use
This is easily one of the most useful recipes I have come across. I make my own chicken breast sausage, and low fat cottage cheese, and I think the final product is actually quite healthy. Perfect for weeknight meals or meal prepping, and quite delicious.
Next he'll teach us how to cook minute rice in 58 seconds
@@goribiopardo5465 oh come on, replying to nonexplicit comments isn't going to do shit. how about you address some real problems, like racism perpetuated by capitalism?
Actually listed on my resume as a special skill right
@@ingwerschorle_ ???
@@goribiopardo5465 what was your comment about
I laughed at this for an unacceptable duration of time
I did something VERY similar, Adam. Only difference was that, as a diabetic, I swapped the pasta for these thin tofu skin sheets from my Chinese supermarket. They work surprisingly well. Less structurally solid, but basically carb-free.
How refreshing to see italian food, without the wine in it. As a former alcoholic, that is an absolutely no-go ingredient. Looking forward to try the lasagnas!
The kids in Adam's basement: "Please... no more lasagna... I can't... take it anymore..."
Adam: E A T, M Y C H I L D R E N
Commas save lives
@@henrymarks2237 EAT MY CHILDREN
@@yahiahassan7899 ok
@@henrymarks2237 oh i almost forgot it- it was hilarious coz i wanted to get the comment done quickly but realized that he’d be asking the kids in his basement to eat his literal kids
@@yahiahassan7899 dont mind if i do.
I made the cheese lasagna and it was really good, I did find that if you use one of those premade precooked pasta sauces that it tastes more like lasagna if you prefer that. I also thought of a new name for it the "Lazagna" it's a combination of the words lazy and lasagna.
Edit: I also found that it pairs really nicely with an acidic glass of cold lemonade. It helps cut all that richness
Have you tried putting some DN sauce on it?
@@randomguy9202 stop it
How are you the only person I've seen online making lasagna au gratin? I've never thought of making lasagna with cream instead of ricotta but it's genuinely the only good lasagna I've eaten. I modify the recipe from how you make it by adding a splash of cream every layer alongside some cheese on all the layers (fresh mozzarella and real parmesan 50/50 cubed), and I also shred the carrot instead of dicing, plus I add the cheese on top from the start to get the top crispy (it hasn't burned on me yet)
Trick for dry pasta.
1) Create a wet line on the pasta where you want it to break. You can use your finger.
2) Wait ~5 seconds.
3) Break over your finger like Adam showed in the previous Video.
The pasta is weekend by the water allowing a straighter line.
This was really good, and if anyone is unable to find the noodle Adam recommended, Skinner Oven Ready also fits in a 8x8 pan.
I'll never get over how good the transitions to the ads are with Adam, like most channels just say it at the start but Adam puts in proper effort
I like that you include how much mushroom to use if subbing mushroom for ground meat to make it vegetarian. Thanks for alternatives! (I’m not vegetarian but a lot of my friends and family are and it helps to have vegetarian versions of recipes)
6:48
Me: White wine?
Adam: *TOMATO WATER*
Pain. Agony, even.
Suffering, if you are so inclined
“We’ve been tricked we’ve been fooled and quite possibly bamboozled”
@@GeneralNuisance00 torment perhaps
What's next? Chef John NOT adding cayenne?
Dare I say...malfeasance?
“Lasagna o’ Tuesday” this is why I subscribed.
I can't wait to try this. You have made me[single father of 3] from not a cook to a really good cook. My kids and I sincerely thank you!
The world needs "this" right now. Both of those recipes.
That ground beef smash trick is genius -- the idea of the liquid from the rest of it deglazing what you got in the first step blew my mind
Adam is the only TH-camr whose sponsor breaks I look forward to, mostly from the transitions he makes into them
I appreciate the "rushed domestic weekday meal" mood that this video oozes. Sometimes you just gotta get food on the table and god damn it I don't have 2 days to slow cook a Bolognese!
For the greater good
I love how you go from haute cuisine to quick recipes between videos...and the science-based episodes are also excellent!
We've pretty much converted from ground beef to ground turkey and it works great in meat sauces.. It's a tasty substitute, it browns really well, and has a much smaller environmental impact. That being said, make sure you buy the 85/15 and not the extra lean 97/3. The lean stuff is just too dry.
I love how adam can smoothly transition from the main topic to the sponsor of the video.
That is a BEAUTIFUL recipe! I shall attempt to replicate your awesomeness this weekend! I LOVE your creme "hack" to avoid the tedium of alternating layers of sauce/pasta/creamy filling. This is a definite "mid-week" recipie.
I wanna say that this is my favorite video from Mr. Ragusea, but I also wanna be clear it has NOTHING to do with the simplicity of the dish, but I really feel like he had fun making this video on a few levels.. and that made me happy:))
1:46 I love how even though Adam does not seem especially Southern most of the time, it comes out sometimes. (might could)
It makes sense he doesn't since he's from New York, I figure he's only just started to pick up the accent from living in the south
Just made your first recipe and it came out great! Instead of crushed tomatoes I used some san marzano whole tomatoes and blended them up a little. Came out a little too watery like you said. Very fresh tasting!
Adam: "Any recipe that leaves you with this *shakes almost empty box of pasta* is a bad recipe."
Also Adam: "I used about 80% of this can of tomatoes."
It's a heck of a lot easier to find a use for canned tomatoes than it is for like two sheets of dried lasagna noodle.
@@cinemaocd1752 While I was like, 90% memeing, is it? Is it really easier to find a use for one fifth of a can of tomatoes that has to be used in a week than it is for a portion of pasta that lasts indefinitely in the pantry that could be easily just dumped into your next late night stovetop mac?
Edit: Of course you can't find a use for two lasagna noodles. I'm talking about typical pasta shapes.
@@wright96d For sure! You can throw canned tomatoes in a soup/stew. Cook with lentils or beans. Or just cook it with some random meat. Compared to pasta, I'd say that's relatively easy.
@@wright96d whenevr im left with some extra tomatoes, i usually make pizza sauce and use it for a ton of things
@@wright96d a lot of indian dishes use small amounts of tomatoes for the sauce, you could put them in there.
Normal grocery stores usually have a type of lasagna noodle specifically for baking in the oven without boiling it first. They're called oven-bake noodles and they cook faster with less liquid than normal lasagna noodles. I haven't used normal noodles in years
That second lasagna is basically what I grew up eating. Swedish lasagna usually use a bechamel sauce, but when you're working a full time job and have three hungry kids to feed is just so much easier to use the cream. I think she often actually just used whole milk, even - not the same as a proper full-effort lasagna of course, but more than good enough for a weeknight family dinner.
Wow, I literally already basically make this. My family have had a tradition of throwing stuff into a large pan lasagna since forever. It's delicious btw.
This video is going to be amazing for YTPS.
And out of Contexts Lol
all of them are, that's why it's a thing
"white on white" oh no
I made the first one today.
It was really nice.
The smell defiantly reminded me of Pizza.
"Lasagna au Tuesday."
Ah, I see the Italians have their own version of taco Tuesday
just what we need for busy days!
8:00 thanks for the advice of how to make a simmilar lasagna which is kosher for people like me as you used both meat and dary but gave an alternative for the meat
thank you adam. i don't care what anyone else says, your videos are informative and entertaining.
I really like how you've been mentioning more vegetarian / vegan alternatives recently! Like the mushroom option for the 2nd sauce :)
I never would have thought of that myself! Definitely going to try that out sometime
Excellent timing. Was wondering if there was a go-to for something like this. Slow 8-hour cooker version might even be better. Best texture is 100% proper gelatinization, which means sufficient moisture.
Wow I really want to try both of these
@@creativeapparatus1111 haven't tried them yet
Made this yesterday and it turned out great! The only thing I changed was mixing the tomatoes with a quart of canned ground beef, a splash of colatura fish sauce and a splash of red wine. Not bad for one pan and one bowl to clean!
Hey Adam! Can you do a video on different methods on making donuts? 🍩
There is one th-cam.com/video/BsIa_LKojJI/w-d-xo.html
Yes please he is good at showing the actual side of cooking not the picture perfect one
Adam doesn't like deep-frying, so that's probably unlikely.
Hey Adam! Could you perhaps make a video on refined cooking oils vs unrefined ones? I’ve been getting into learning about how to make home made cold pressed oils, but have hit a roadblock of sorts when reaching what to about refinement.
"Chef, there's a fly in my soup"
Chef Adam: "HETEROGINEITY!"
chef*
the tribe leader cooks
honestly, in my kitchen I find it more satisfying to put the extra work in whatever i cook. Call me old school but i don't care if you put love in your food then folks can taste it!
Amazing content fast paced and packed with information and good advice even the sponsor fragment fit in great. I'm gonna try your recipes next week. I hope my girlfriend approves, she's a lasagna lover so I think she will. Thank you Adam for all of your effort!
For multiple applications of dry seasonings I tend to measure everything out by eye into a small bowl, then get out a few pinches out each time instead of grabbing every bottle every time
I just wanted to comment because I tried this dish and it turned out pretty well. I added some ground beef and mushrooms which made this dish taste better than it is. When I cut into the lasagna after it cooled, I was able to get nearly perfect pieces out of the tray, without even needing to chill it and cut it up the next day. Dinner was great and I would definitely make this dish again.
Was it dry? I mean was like just eating bolognese instead of proper lasagna?
I always found lasagna easy to make. Its actually one of my top favorite to cook, but I never actually pre-cooked the pasta sheets, seem too flimsy to lay effectively and the moisture from the meat and sauce cook the noodles perfectly anyway. Its really interesting to see how other people make it, and it was really odd for me when people called it a 'difficult' dish.
All in all really nice content, and the best part about cooking something for a video is that you get to enjoy a nice finished meal hehe. Keep it up!
6:47 “We’ve been tricked we’ve been fooled and quite possibly bamboozled!”
Indeed
Unoriginal buddy u copied this comment
I've made the Tuesday lasagna a few times and my family loves it. Thanks for the recipes!
5:36 I was anticipating him to say, “And this is going to take for f***ing forever, and I’m using my food processor!”
While I get the humor I believe its cuz it was just one
Yep, gotta have the meats in my sauce. But I use Italian sausage mixed with beef. Comes out perfect every time.
4:52 you can just drain the pasta through a gap in the lid. Then you don't have to dirty a colander and it doesn't take up so much space in the dishwasher.
I do something very similar to the first lasagna, but mix the ricotta first with an egg, a handful of shredded mozzarella and grated Parmesan and Italian spices.
For layering, my dad always said to have the pasta always touching liquid on both sides to “boil it” in the oven.
So from bottom up it always goes:
Sauce, pasta, sauce, cheese mix, sauce, pasta, sauce, cheese, etc etc ad infinitum
i love how adam isnt afraid of literally getting his hands dirty. if that were me, my mom would lecture me into next week lmaoo
Why tho lol, you can't cook with 100% clean hands.
The meat sauce and cream recipe is a regular dinner for us, SO good
I wonder what the Brits call the broiler. We will never know
Update: he said it in the second lasagna making
Made this based off of your previous video, great alternative to always eating lasagna with meat, didn't expect meatless lasagna to be so good!
"I am apparently too Italian to own an Italian seasoning blend" I felt that in my SOUL lmao
Appreciate the recipe, just did it for my family and this will definitely be my new one going forward!
“Might could”
Adam has reached a specific phase in the northerner who moved to the south timeline
I love how you're giving an alternative vegetarian recipe too!
"It may not look pretty. But this is why the universe invented melted cheese" Can I get that on a t-shirt or an apron?
I actually ordered ingredients for semi-easy lasagna in my groceries. Fridge-fresh pasta, a jar a bechemel, beef mince, shredded carrot. I already have passata in the cupboard and onions in the fridge, I want to put the sauce together myself or I would have kept the canned bolognese on the shopping list.
lol i was just watching a YTP of ur lasagna vid then this came up
That transition though lol love this guy. He shows the actual reality of food not the picture perfect stuff like on tv. Like his macaroons video. Someone at leaser doesnt make a stupid picture perfect macaroons definatly recomend subscribing:)
Hey Adam, was wondering if you could do a video on the science behind fizzy drinks, e.g how they become carbonated and how/why they lose their bubbles and become flat
My Italian mom has been doing this for years. She taught me to do this as well. Try a one pot baked ziti.
My third round of experimenting with this recipe is baking as we speak. The first two came out great, so I feel good about how this this variation will be. Thanks for a great recipe to get things rolling! Science and history never tasted so great together 👨🍳
That cream lasagne is definitely a winner on looks, I'll have to give it a try.
Last time I was this early, the empire was still alive.
Why do you mean "still"? 😜
Last time i was this early, the emperor still have 20 dutiful sons
@@ntlespino Long Live the Empire!
Literally the only channel I where I actually use the recipes.
6:47 The April fools joke was making us think he was using white wine.
U-U
Or when he said carbon footprint like that's a scientific thing
@@jamescollier3 it is
@@finnklip7927 lol. Not in a real science college education. Lol.
@@jamescollier3 actually I’m in college right now for STEM, a carbon footprint is the amount of carbon one burns doing a certain action. Incredibly simple really, but I wouldn’t expect you to understand basic science of combustion
I make the second one but with a cheese sauce and spinach, it's amazing
You've no idea how happy I am after finding out that the Tuesday version of this lasagna is something right up my alley! I love using pre cut and canned stuff. Lol
Wow. This probably your most useful and information dense film yet. I will probability try the mushroom bolognese soon.
I wish you did an entire video as Alternate Timeline "Long live the empire" Adam for April fool's day but I'm not disappointed
Hey this recipe looks really good! Excited to try it.
Heads up, in the first recipe you have a second "grated pecorino" in place of (probably) "grated mozzarella", I think.
Its 2:03 here and just got the notification, i have school tomorrow
Sleep its not worth it.
I made something very similar to the second version a few months ago as a quick weeknight meal for the fam. Instead of cream I mixed cream + ricotta, but the idea was pretty much the same. Glad we came to the same conclusion!
3:12
Everyone say it with me!!! BRITS CALL IT A GRILL!
Thanks Adam. Dinner is gonna be great.
Linguistics is neat! Adam says "ruh
-kaa-tuh" and is an Italian American, My family says "ruh-gaw-tuh" as Italian American. Neat!
This is something I'm going to actually try. The first two times I tried lasagna it looked like a burned down battleground but this looks simple and doable so I will try it!
I am drunk as hell
@RealDJB sure am
@@guillermo907still drunk?
me too wtf
@@guillermo907what about now
@@christiancirone7847 yes. Drinking andechs weissbier. Not bad
Hey Adam , my family has a really simple and cheapest recipe ever. It’s just ham and northern white beans and boil them together for like 8-16 hours. It’s like a first recipe type of simple
"This is chuck."
Hi, Chuck.
Hey Adam, I was wondering if you would consider doing a video about popcorn? More specifically what exactly it is, why it pops the way it does, and how it's cultivated
Popcorn isn't cultivated any different than any other kind of corn grown for food production... All it is is partially dried kernels (dried enough to be hard, but not enough to get rid of their internal water) of any kind of corn that are then highly heated (making the remaining internal water turn to steam & thus "pop" the corn's internal starch outwards).
At 00:31 I definitely hear 20 METER square pan...holy crap that's alotta lasagna !!!
Enough to feed a whole country lol
i heard 27 meters lol
so I made this. but the 2nd time I did. I took elements from the 1st lasagna and put it in the 2nd as in the ricotta mottz and Parmesean layer of cheese and I alternated the cheese layer with the meat sauce and the cream. it was quite nice. 10 outta 10 do recommend