Easy lasagna recipes | tomato & ricotta | meat sauce & cream
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- เผยแพร่เมื่อ 31 มี.ค. 2021
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**TOMATO & RICOTTA RECIPE**
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people.
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 28 oz (800g) can of crushed tomatoes (you might not need all of it; I use Pastene Kitchen Ready or Muir Glen)
1 pound (454g) ricotta cheese
1 pound (454g) grated mozzarella (you might not need all of it)
1/2 cup (50g) grated parmesan or pecorino
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
fresh herb for garnish (I use basil)
Heat oven to 350ºF (180ºC).
Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Lay in the first layer of lasagna noodles (don't parboil them first), and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve tome mozzarella for melting on the top later.
Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler (grill) to brown the cheese to your liking - this should only take a couple minutes, so watch it closely.
Let cool at least 15 minutes before cutting and serving with fresh herbs. If you want a tidier presentation, chill the lasagna whole in the fridge. When it's firm, you'll get cleaner edges when you cut. Reheat the cut pieces on top of a little splash of water in a covered baking dish in the oven for 15 minutes. Uncover and broil on a little more mozzarella, to make the top look nicer.
**MEAT SAUCE & CREAM RECIPE**
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people - NOTE this is half the size of the lasagna I baked in the video. I'm giving the meat sauce recipe from the video below, but you could make it with about two pounds (a kilo) of frozen meat sauce from my old recipe here: • Bolognese Sauce
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 cup (half pint, 236mL) cream
1/2 cup (50g) grated parmesan or pecorino
a little grated mozzarella, just for the top
2-3 garlic cloves, peeled and chopped
salt
fresh herb for garnish (I use basil)
For the meat sauce:
1 pound (454g) ground beef
1 28 oz (800g) can whole peeled tomatoes (I use Muir Glen)
a squeeze of tomato paste (about a tablespoon)
1 large onion
1 large carrot
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
balsamic vinegar
To make the meat sauce, peel and dice the onion and carrot, and cook them in a little olive oil in a wide pan over high heat until soft and starting to brown, 4-5 minutes. Push the veg to the edges of the pan and smash the meat into the center, making a wide, flat disk. When you can smell the meat browning, start scraping the bottom of the pan and stirring, using the moisture of the remaining raw meat to deglaze (you might want to turn the heat down a bit at this point).
When all the meat has turned color, stir in a squeeze of tomato paste and let it brown for a moment. Before it burns, deglaze with the juice from your can of tomatoes. Squish the tomatoes with your hand and stir them in, along with a pinch of salt and whatever other seasonings you have. Reduce the heat to a simmer and cook for at least an hour, stirring occasionally. Taste for seasoning and stir in a little splash of the vinegar. NOTE: This will give you as much as twice the meat sauce you will need for an 8x8 inch lasagna. Freeze the rest.
To make the lasagna, heat oven to 350ºF (180ºC). Cover the bottom of the pan in a layer of cream, then lay in the first layer of lasagna noodles (don't parboil them first). Sprinkle the noodles with a little salt and chopped garlic, then lay in a layer of the meat sauce. Sprinkle the meat sauce with parmesan, lay in another pasta layer and repeat until you have at least four layers, with at least a little meat sauce on top. Drizzle the rest of the cream on top.
Bake according to the directions I gave for the previous lasagna - I would copy and paste those here, but TH-cam won't allow me enough characters in the description box. - แนวปฏิบัติและการใช้ชีวิต
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
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
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
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”
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 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 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.
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
“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.
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
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?
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 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
"Chef, there's a fly in my soup"
Chef Adam: "HETEROGINEITY!"
chef*
the tribe leader cooks
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
"Lasagna au Tuesday."
Ah, I see the Italians have their own version of taco Tuesday
6:47 “We’ve been tricked we’ve been fooled and quite possibly bamboozled!”
Indeed
Unoriginal buddy u copied this comment
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.
It’s a good thing you made this because your previous lasagna is hard as hell
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.
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 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 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
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 world needs "this" right now. Both of those recipes.
3:12
Everyone say it with me!!! BRITS CALL IT A GRILL!
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.
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.
“Might could”
Adam has reached a specific phase in the northerner who moved to the south timeline
This was really good, and if anyone is unable to find the noodle Adam recommended, Skinner Oven Ready also fits in a 8x8 pan.
Wow I really want to try both of these
@@creativeapparatus1111 haven't tried them yet
"I am apparently too Italian to own an Italian seasoning blend" I felt that in my SOUL lmao
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
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.
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
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.
I love how you go from haute cuisine to quick recipes between videos...and the science-based episodes are also excellent!
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
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 love how adam can smoothly transition from the main topic to the sponsor of the video.
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
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
Adam is the only TH-camr whose sponsor breaks I look forward to, mostly from the transitions he makes into them
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!
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!
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.
"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've made the Tuesday lasagna a few times and my family loves it. Thanks for the recipes!
The recipe for tomato and ricotta lasagana is great! I made it today for easter for my family and they love it!
lol i was just watching a YTP of ur lasagna vid then this came up
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)
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!
Appreciate the recipe, just did it for my family and this will definitely be my new one going forward!
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 wish you did an entire video as Alternate Timeline "Long live the empire" Adam for April fool's day but I'm not disappointed
Adams videos are packed with info, have personality and are very professional as well
Keep it up Adam!!
NJ sends you the best for your and yours. Cheers!! Happy Easter. Happy Spring. go go go !!!
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!
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.
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
This videos a classic, love the mushroom substitute tip!
I wonder what the Brits call the broiler. We will never know
Update: he said it in the second lasagna making
"This is chuck."
Hi, Chuck.
I am really loving these no nonsense recipes!
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!
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!
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 👨🍳
I love Adam and his wonderful recipes. Always showing us something cool and new
Adam, you are my favorite TH-cam cook. I love your channel and I always learn something new to add to my recipes. Thank you.
Linguistics is neat! Adam says "ruh
-kaa-tuh" and is an Italian American, My family says "ruh-gaw-tuh" as Italian American. Neat!
I am drunk as hell
Adding water when reheating stuff is such an essential trick that so many people are missing out on. It works great with microwave reheating too - I like to place a shot glass or espresso cup of water next to any pizza slices I reheat - they get gently steamed rather than dried to a crisp!
That cream lasagne is definitely a winner on looks, I'll have to give it a try.
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
Its 2:03 here and just got the notification, i have school tomorrow
Sleep its not worth it.
Omg thanks so much, lasagne is something I love but I never have time for the long version
I made the first one today.
It was really nice.
The smell defiantly reminded me of Pizza.
This is the most believable April fools video today
Hehehehehe he calls himself “Ragusea”, I love it!
I don’t get it. That’s not his real name? I know it’s got Ragu in it, but thought that was a coincidence.
@@mustafam956 I just assumed he’d refer to himself as “Adam”, not his surname! His name is ragusea yeah
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:)
Yep, gotta have the meats in my sauce. But I use Italian sausage mixed with beef. Comes out perfect every time.
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
I like how he brags about only getting one dish dirty, while glossing over the fact that he had to wash his hands six hundred times in between each layer.
Thank you and as always you are the chef cook what you love
The meat sauce and cream recipe is a regular dinner for us, SO good
I feel like "Im blasting my veg" will be used in youtube poops.
I'm whole grain Italian
This hurt my soul
And also i wanna try the first megafast recipe so hard
Oh god i hate needing 4 hours to make lasagne
E provala la ricetta alloraa
"Whole grain Italian"
I'm wheezing
Show us! Show us how you doing it! I want to see film of making true, 4-hour long, autentic recipe by normal guy, not italian chef.
Wow. This probably your most useful and information dense film yet. I will probability try the mushroom bolognese soon.
I make the second one but with a cheese sauce and spinach, it's amazing
As soon as he took out the packaged mozzarella I knew that this was an April fools joke.
“Lasagna au gratin, and lasagna au tuesday” -Adam Ragusea 2021
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.
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.
This and the previous video I feel are some of the most helpful he's made, it really helped knowing that I dont have to par boil the noodles to eat them
dfgh
Wow you cant even have seen a minute and The vid is 9 minutes ling so How can it look good
I just finished making your long ass recipe you posted ages ago 👁👄👁
Wow I made this today and it turned out great. Another recipe of yours Im adding to my collection.
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!