That’s what I was thinking too like Ho did that plastic wrap not melt also ima need the yo put some mozzarella on dat thang and throw it back in the oven 😂
That's NOT what the finished dish looks like. that's only a prep. this is served in individual servings made to order in a red sauce with lots of cheese.
@user-ed2yu8ke4i I'm a confectionary student. I have oven safe plastic film at home, mine can stand around 200°C (390°f). I'm not saying it's the same as in the video, but it exists
My in-law is from Italy and this is how he made lasagna for us one night. He used authentic Italian ingredients and rested the bolognese for days but the number of ingredients and assembly was this simple. Mind blowingly good!!
In Italy we put the sauce with besciamella as well on top and we want it to be dry and crispy. That’s the best part of lasagna. Another thing is we would put more besciamella per layer… “Manca un po’ di bianco”
I looked up the info about cooking with plastic wrap. From Prudent Reviews: "The key is to cover the plastic wrap completely in aluminum foil, keep the temperatures low (ideally below 250°F), and use commercial-grade wrap (household plastic wraps like Saran Wrap and Glad Cling Wrap are too thin and will melt)." This info is from professional chefs. I'm from the medical world. I wouldn't take a chance at chemicals leaking in my food. I hear oven bags are safer, but I don't use those either.
I'D use a wet towel but if they care about moisture that much they should use sealable lids for their baking trays rather than produce such absurd amounts of garbage
As an italian, we don't wrap our lasagna. I read some comments that said "if you don't wrap it, it gets dry or burnt in the corners"... if you do it the right way, it doesn't get dry, AND the burnt corners ARE THE BEST PARTS TO EAT 🤪.
You don’t put fkn plastic wrap on it and put it in the oven. It goes in the freezer like that! My Italian club makes it like that over the summer & freezes it for our festival every August. (We don’t use that same cheese mixture but still) 😊
So the plastic wrap that you and I might buy should not go in the oven when you get to restaurant standard and food industry standard plastic wrap a lot of it actually able to be put into an oven
I think nowday it s really easy to see if people like a restaurant or not just by checking on google. And honestly the lasagna in the video is good really well made so i think people will like it
@@cchisolm92cc yea we know you Americans like always "a lot" but lasagna and pizza are healthy and light dishes because it gives you a reasonable quantity of nutritional values without exaggerate. I am not suprised that America has 40% obesity rate in comparison to italy 20% if you always use a lot of butter, a lot of meat, a lot cheese, a lot of everything
I think the plastic sheet are used to prevent moisture escape. And when the commentators say bake, the real tem is keep it warm enough to serve 😂 And yes you are right if turn above gas mark 3 you get food poison
Exactly.. these people are insane. Literally risking their customers lives to make it "tasty" i dont even know... Most stupid thing i have ever seen. Aluminium foil or baking paper would have done the job just as well if not even better. You can even re-use the aluminium foil over and over..
@@roj30001bruh..even if it was said it's a food grade plastic foil, but it doesn't mean that it was ment to be into the oven with high heat like that 😂
The ragu looks really dry and you are not supposed to cover it with more pasta at the end you are supposed to add mozzarella, besciamella and more ragu for the last layer and it's not cooked.😅
there isn't only one "correct" method for cooking something. it's better to have variety, and It wouldn't be fun if there was only one standardized method for preparing lasagna 😂
@@ho11owbone I'm telling you the Italian way to cook it this ain't near the " REAL ITALIAN" way that's cap this it the American way nobody eating that over here. You sound slow
The ragu is actually just properly reduced. They finish the lasagna in part 2. Why did it seem to you it was finished? They plate food in a restaurant mate
@Veronica_Boer hello and thank you for the blessing! I wish you best of luck. I was just joking about the plastic being the crispy part on top. That would be gross.
I have worked in a fine dining restaurant which used french and Italian cooking methods and techniques. And the foils and plastic is something we did at our restaurant, the reason the plastic is used along with the foil is to trap in the moisture, if not the lasagna would be stiff and dry (most likely on the top and corners), also the other reason is bring everything up to temperature and cook the sauce and cheese a little further without overcooking the pasta. Also it's not your normal plastic wrap, it's industry grade plastic wrap which has a higher melting point. And it's completely safe to cook with on LOW temperatures between 110-120 Celcius. And also the foils is put to keep the plastic safe from any direct heat. I was confused myself when I saw this the first time, and when I asked my head chef about it, all he said was "it's completely safe, dude trust me" so that's that. But anyways, after some researching online, it is pretty safe to use with indirect heat on low temperatures (as everything has a melting point). Anyways thank you for reading, i will get back to peeling potatoes. Edit: i provide some research backing up my claim in the comments below. Not your "dude trust me" rant.
i'm from Bologna and if I could give you some advices: 1) the bottom layer should be ragù or beshamel 2) my grandma makes the upper layer with just some ragù and parmigiano (this way the parmigiano gets crispy while cooking and the ragù loses some of its water content, becoming more tasty) 3) I think you should try covering the lasagna until it's half done, then get it back to the oven uncovered to make the crispy layer on top. It's ready when it starts smelling like heaven.
For those wondering: Food wrap film will melt at about 220-240F. The foil protects the film from melting from the top, the steam and condensation cycle from the food keeps the wrap from going higher than 212F at sea level. This also saves the cooks from having to put plastic wrap on, minimum, boiling water temp hot pans. So the foil can be removed and the lasagna goes straight to cooling with minimal moisture loss; this keeps the pasta soft and the sauce creamy and silky. Remember, everything is already cooked BEFORE it goes into the oven.
It's very traditional, there is no doubt about it. Here in Italy we use topping with sauce and cheese and we make the top crispy! A little trivia: if you make 7 layers of pasta instead of 5, you have now a vincisgrassi! Vincisgrassi is a typical recipe from Marche, an Italian region south of Emilia Romagna. Basically vincisgrassi are simply a little much bigger lasagna. Saluti da Jesi.
Da ma in Abruzzo facciamo il timballo casereccio. Personalmente a me sia la lasagna che il timballo piacciono con l'ultimo strato di sfoglia croccante. Facendo troppi strati è sempre molto difficile cucinare bene tutti "i piani". Nwl video l'unica cosa che noto è la carne macinata troppo fina e quel colore del sugo non è invitante. Sicuramente aggiungere anche la mozzarella a pezzettini sarebbe meglio ma la ricetta originale antica non penso prevede la mozzarella ma solo besciamella e parmigiano
I think they prepare the Lasagna in these big trays and then cut them to order, top them with sauce/cheese and just throw them under the broiler to get the top crispy. That way you have the Lasagna already baked and just need 10 Minutes to finish it.
They're using cheese from a container where they store it. If they stored it in a 20qt bin, would you expect them to use all 20qts of cheese in one tray?
@@tastycocoa1real lasagna doesn't use ricotta or mozzarella. They are making it right here. You forgot there's a part 2 where they cut them into serving sizes and then cover them with more bechamel and ragu before going in the oven again and then it looks like proper lasgat
@@jorgeya2036You keep repeating your ignorant comment like a parrot about "real lasagna", not knowing Italy literally makes one version with ricotta and the other with bechamel. It's literally a North vs South thing, but they're both "real lasagna"
In Italia, sull'ultimo strato della lasagna si mette il ragù e il parmigiano e si copre con carta alluminio,si mette in forno a 180 gradi per 20 minuti,poi si scopre la lasagna e si lascia in forno ancora per 10 minuti,quando si forma la crosticina rossa la lasagna è pronta per essere tolta dal forno e servita ❤
Here in Brazil we make it that way too. Even Lasanha is an Italian dish, we appreciate it very much here, actually, Italian food in general is really appreciated here. Even if sometimes we just make it more Brazilian-like hahaha
I think this is how people do it everywhere, because nobody exept Americans would disrespect italian cuisine so much. At least I hope so (German here).
Okay, hi. A chef here, just gonna point this out cause i see a lot of people complaining. Most commercially available plastic wraps are oven safe. Maybe not the ones you buy from the supermarket, but at least in australia, plastic wrap can be put into the oven without the risk of it melting. This is a lot more common than you think in restaurant settings.
That’s insane. It doesn’t matter what the marketing around it says, there’s literally no plastic that should ever be put in an oven. I mean even without heat *all* plastic is going to break apart to some degree and result in micro plastics in your food, let alone when you expose it to direct heat
Guess I'll never eat out again. That's not safe, I don't care what you say. The plastic wrap might not melt, but all plastic produces toxins and carcinogens when heated.
@quinntrbl So...let's just eat the toxins and carcinogens being released into the food from heated plastics and not worry that we're increasing our risk factors for cancer. Thanks, but I think I will pass.
@@DeusGladiorumwhilst I understand the sentiment, I don't think you know what you're talking about... Look up microplastics as well as types of plastics, their properties and how they are made. Again I understand the concerns but unnecessary panic due to confusion is just counter productive. Let the chefs cook.
Have you seen pasta sheets like that in Italy? I never have… Where are the best canolis in Italy? I’m obsessed and hoping to come to Italy this summer for the Tour de France. Can’t wait!
@@mimithemermaid3860cannoli are from Sicily originally. You can still find great ones at some other places in the south or even at Sicilian bakeries in Rome, but you have to avoid touristy places to get the real thing. The important thing is to find ones that are filled to order so the shell is crispy and the filling is super fresh, that's the only way to have them. If they're filled sitting on display already, don't bother if you want the best experience.
I actually looked it up after watching this and it’s perfectly safe at lower temps. The plastic makes steam to keep it moist and the foil actually protects the plastic from getting too hot.
They sure look good. but since I discovered that lasagna was originally not made with béchamel but with mozzarella (or ricotta in certain corners of Italy) I prefer without béchamel. Moreover, for the record, it was the French who brought béchamel back to Italy in the 19th century, while lasagna can be found in history a few centuries before. but it is true that both recipes are still good. in the south of Italy they really do it with mozzarella mainly.
It's a legit technique used for forever. It's safe with the foil on top, it won't melt. It's used to make a water tight seal, 100% locking in all the moisture so the top layer of pasta won't dry out at all, while allowing all the filling to fully cook.
@@aidensnow5017you want moisture to go out and nobody makes lasagna covered and is already a problem with cutting fresh lasagna because it's too wet and falls apart and the last thing you want is to contain even more moisture inside
Hello, what my friend here @@LeftCoastDrones is trying to say is the plastic wrap doesn’t melt if it’s covered with aluminum foil. It is common practice in a lot of restaurants. This helps keep the steam sealed inside of the pan, and yes it is 100 percent safe and non toxic.
Please do not rinse the pasta after you cooked it, you will lose all the starch that helps linking together all the different layers of the lasagna. And this also applies to normal pasta dishes: boil the pasta, drain the water with a colander and put the pasta in the pan where you prepared your sauce, keep cooking for a minute and that's how you get a creamy sauce that perfectly blends with the pasta, the starch is the secret. The only time you should rinse your pasta after cooking it is when you want to prepare a cold pasta salad.
I always reserve a serving spoonful of the starchy water to add to my sauce. Often I don't use sauce, just toss my pasta in some olive oil with sautéed garlic and a few chill flakes. Add some chopped parsley and parmesan and its perfect. Quick, easy and tasty.
When I first met my wife, we had a few dates where we cooked for each other. She cooked pasta for me one night, and I saw her rinsing her pasta from the living room and I about had a heart attack lmao I still tease her about it, but only out of love. Her parents are NOT good cooks, bless ‘em.
Silly me, but I have NEVER heard of putting something in an oven that has regular plastic wrap on it, which is what that wrap looks like. Melt City and all over the food!
Everyone I know from NYC always tells me how superior the food is and how what I like is not as good. So good on them if they like it but I’ll take what I was raised with over that all day long 😂
Skimping on actual cheese along with cheese sauce and the most important step for me. When you think you are adding enough sauce tomato sauce ADD MORE!! 🤭especially for the leftover meals for the following days no matter how much you add I’m always surprised how it all disappears after cooking lol
I just made lasagna for dinner on Christmas Eve. Used ground sausage and venison for the meat. Ricotta cheese in the layers and mozzarella on top . Seasoned with Adam's reserve Italian seasoning. Lord was it good.
@@MikeB3542 Yes! Since lasagna really can't be made to individual order-- takes too long-- they make a large tray, then re-heat to order. All the more reason to baked it covered, so that it doesn't dry out. Fortunately, it reheats as well or even better than when made fresh.
That is how you make it!!! And I am Mediterranean and hard to pleased Bechamel, Ragu, parmesan cheese,fresh pasta....Iam flying to NY to see you 😋😋😋😋👏👏👏😉💕
The Italians I worked for made the final layer of meat sauce , cheese and olives to keep the foil from dissolving in the acidic sauce. Plastic is not appropriate in this process. Fresh cheese was served at the table to top it to your satisfaction. It is plenty wet.
Yeah, this lasagna is naked. I can only imagine they add hot ingredients on top for the final layer before refrigerating it. This is such an odd video. Just basic lasagna stuff, until they miss the last step.
"They aren't shy with any of the ingredients" My grandma uses thrice the besciamella... and she makes the best version, which adds ham. Not everyone here in italy makes it, but damn it is SO MUCH better
@@gaia7240 maybe she uses those thick ham slices? My grandma buys the freshly sliced ones, they make very fine slices. It's just amazing, if that is the problem you should definitely try this way
@@gaia7240 oh yeah lol, those are pretty disgusting hehe In brazil we call it "apresuntado" instead of "presunto" (ham), apresuntado is like "ham-like", because for us it can't even be considered ham lol
A home chef could skip the plastic and put some loose sauce (mix with warer) on the top to create extra moisture. Still use the foil, but that should be enough to keep it moist
Lower oven temp + foil insulation keeps the plastic from melting. It's actually a super-effective way of trapping moisture if you're cooking a big lasagna.
Anyone else add vegetables to there lasagna? I add broccoli, cauliflower, carrots, etc. just make sure you cut them up nice and small. You can barely taste the vegetables + it helps to hold the lasagna together + its a good filler if you dont have lots of meat/sauce
After 20 mins drying out and heating through in the over I put a thin layer of white sauce and cheese on top and put it under the grill for a crispy top
“Until it looks.. like.. this..” *looks the same as it did when it went in*
Hahah facts
Cant put too much heat due to the plastic foil
😂😂😂😂😂
“Until it looks like this” is the most descriptive thing this guy can think of. He says it in every video!
😂😂😂 some people should not have a cooking show
"Bake into the oven until it looks just like nothing happened"
A bit skimpy on the bechamel
@@XPRT10R on second look
Exactly looks the same!! I don't get this!!😮😮
The plastic wrap was baked in the oven?? 😯
That’s what I was thinking too like Ho did that plastic wrap not melt also ima need the yo put some mozzarella on dat thang and throw it back in the oven 😂
I'm sorry but there's no way that's a finished dish. If it is, that's the saddest lasagna I've ever seen
There's a part 2. 😅
@@PoisonVibe666 Yup just saw it, it got better but then it's drawned in sauce...
It’s different. Let’s be optimistic. Give it a chance. 🤷🏻♀️ like a giant dumpling.
That's NOT what the finished dish looks like. that's only a prep. this is served in individual servings made to order in a red sauce with lots of cheese.
@@dellytancyl524 Read my other comment
"i could watch them make this lasagna all day long"
I feel like i did
NO MOZZARELLA ,NO BASIL OR PARSLEY AND ALSO HE COOKED IT WITH PLASTIC ON TOP THAT GOES INTO THE FOOD
(Guys I think I was wrong to be so negative)
Fr bro 🤢
Watch Pt 2
@@slanderbob415 theres a 2nd part? Hell naw 😂
Lmao
Facts, like where is the rest of the ingredients? And plastic wrap in the oven! 😮
"until it looks like this"
"Raw"
💀
And I don't think you should put the plastic wrap on the oven. That's probably why they didn't cook it. And obviously for the internet interaction
@@m.s.rashidkcould be or they didn’t feel like cooking it for some reason maybe they need it to sit sometime idk
You realize all of the ingredients there have been cooked..
Preheating for service most likely
Don’t forget the added polymers from the plastic wrap. So good.
That's the secret😅
It's probably oven safe plastic film
@@Psukhe_katharos no such thing.
@user-ed2yu8ke4i I'm a confectionary student. I have oven safe plastic film at home, mine can stand around 200°C (390°f).
I'm not saying it's the same as in the video, but it exists
You probably mean silicone sheet. Also SAME. WHY WOULD YOU PUT PLASTIC IN THE OVEN. TRUE PSYCHO BEHAVIOR.
My in-law is from Italy and this is how he made lasagna for us one night. He used authentic Italian ingredients and rested the bolognese for days but the number of ingredients and assembly was this simple. Mind blowingly good!!
Bolognese sauce definitely does not need to rest for days. Just needs to cook for a few hours.
@@raffaelediomaiuti111 are you from northern Italy with a family recipe for lasagna? No? Pipe down then 😂
@@CaptainSkyHigh95 i am from Naples.
@@raffaelediomaiuti111 hm. Got me there
@@CaptainSkyHigh95 you gonna add Bolognese to the list of American food?
“Then bake it into the oven until it looks like this”
**looks exactly the same as before he put it in the oven**
You never bake plastic . They store it in the fridge until the customer orders it
Tokyo Rain… you copied the comment right above yours. 🙄
@@StacyAlvar33z I didn’t even realize someone made a similar comment, two people can have the same idea you do realize that right?😭
Ain't no way there's no ragu, beschamel or parmigiano on the top layer. That's the best part 😭😭😭
Also like??? Where's the ricotta or some mozzarella or something??? I'm so boggled cause I've never had a lasagna with beschamel
@@DeathHalo00actually authentic Italian lasagna isn’t made with ricotta, it’s made with bechamel. I always add mozzarella to mine though!
There's a part 2. They do add stuff
@@DeathHalo00 I thought the most common way people eat lasagne IS with bechamel? 😭
Each serving gets cut to order, topped, and baked again. Don't worry lol.
In Italy we put the sauce with besciamella as well on top and we want it to be dry and crispy. That’s the best part of lasagna. Another thing is we would put more besciamella per layer… “Manca un po’ di bianco”
Thats my thoughts exactly. Thanks.
don’t have to be Italian to want your lasagna to be crispy on top, it just came out like a big sad dumpling
we do the same with mousaka in Greece, it is way better the way you and we do it!
We're not in italy
I think when they serve it to customers they plate it with a bunch of sauce over and then cheese on top and put it into the broiler.
I looked up the info about cooking with plastic wrap. From Prudent Reviews:
"The key is to cover the plastic wrap completely in aluminum foil, keep the temperatures low (ideally below 250°F), and use commercial-grade wrap (household plastic wraps like Saran Wrap and Glad Cling Wrap are too thin and will melt)."
This info is from professional chefs.
I'm from the medical world. I wouldn't take a chance at chemicals leaking in my food. I hear oven bags are safer, but I don't use those either.
We never use plastic wrap
Using plastic to cook just feels so sketchy. Only time I ever used an oven bag was when I wrapped a cheesecake in it to do a water bath.
@ameliaduncan3159
I agree. Best to stay away from cooking with plastics.
I'D use a wet towel but if they care about moisture that much they should use sealable lids for their baking trays rather than produce such absurd amounts of garbage
Whit out plastic is normal to make lasagna I work 8 years at a big Italian restaurant
As an italian, we don't wrap our lasagna. I read some comments that said "if you don't wrap it, it gets dry or burnt in the corners"... if you do it the right way, it doesn't get dry, AND the burnt corners ARE THE BEST PARTS TO EAT 🤪.
for real these guys don't know what they're talking about
My siblings and I would fight over those 😂😂
This
I was wondering about that, the corners and edges have always been my favorite pieces
as an italian 🤓
Baking with the plastic wrap is wild
for more flavour 😢
Because it didn't happen. Plastic film would have melted it on top of food and make it inedible.
@@anya9232 no shit Sherlock
@@BuzzNuttz001 triggered much? 😋😜🤣
@@anya9232 🤦🤣
You don’t put fkn plastic wrap on it and put it in the oven. It goes in the freezer like that! My Italian club makes it like that over the summer & freezes it for our festival every August. (We don’t use that same cheese mixture but still) 😊
I think it was a to go bake at home scenario
Possibly catering
So the plastic wrap that you and I might buy should not go in the oven when you get to restaurant standard and food industry standard plastic wrap a lot of it actually able to be put into an oven
Plastic wrap then foil over it, wrap won't melt or anything from the steam inside, it's gucci.
@@darkmatter226heated plastics release micro plastic particles into food. I’d go foil only.
Loving the transparent pasta. So delicate & light. Beautiful, thank you….
"A lot of people think that this is the best lasagna in New York City."
Me: You mean yourself right. 😂
I think nowday it s really easy to see if people like a restaurant or not just by checking on google. And honestly the lasagna in the video is good really well made so i think people will like it
@@Axel-jv8wb no offense but it doesn't look that appetizing. Not enough meat in my opinion.
@@cchisolm92ccNot enough meat? How much is enough for Americans?
@@cchisolm92cc yea we know you Americans like always "a lot" but lasagna and pizza are healthy and light dishes because it gives you a reasonable quantity of nutritional values without exaggerate. I am not suprised that America has 40% obesity rate in comparison to italy 20% if you always use a lot of butter, a lot of meat, a lot cheese, a lot of everything
Authentic Lasagna Bolognese from... you guessed it Bologna Italy
I think the plastic sheet are used to prevent moisture escape. And when the commentators say bake, the real tem is keep it warm enough to serve 😂 And yes you are right if turn above gas mark 3 you get food poison
I hate using tht better use a foil and paper
Exactly.. these people are insane.
Literally risking their customers lives to make it "tasty" i dont even know... Most stupid thing i have ever seen. Aluminium foil or baking paper would have done the job just as well if not even better. You can even re-use the aluminium foil over and over..
i was shocked about the plastic foil bit.....but okay..not baking it...but keeping it warm....
@@ithildiess8305 you know that high temp resistent plastic wrappers are a thing, right?
@@wolfsworkshop9095plastic reacts and goes into your food😟cancer
NO WAY in hell would I eat anything with plastic rap in an oven..
You just don’t know anything about cooking
@roj30001 if you put plastic in the oven you deserve to get sick so you do you
Yeap...that's what i think also 😂
@@roj30001bruh..even if it was said it's a food grade plastic foil, but it doesn't mean that it was ment to be into the oven with high heat like that 😂
That’s what I thought! Plastic sheet in the oven??!!
The ragu looks really dry and you are not supposed to cover it with more pasta at the end you are supposed to add mozzarella, besciamella and more ragu for the last layer and it's not cooked.😅
there isn't only one "correct" method for cooking something. it's better to have variety, and It wouldn't be fun if there was only one standardized method for preparing lasagna 😂
Also there is another part to this video where they add more on top and bake again 😊
@@ho11owboneshut up, he just said how to do it the "REAL ITALIAN" way
@@ho11owbone I'm telling you the Italian way to cook it this ain't near the " REAL ITALIAN" way that's cap this it the American way nobody eating that over here. You sound slow
The ragu is actually just properly reduced. They finish the lasagna in part 2. Why did it seem to you it was finished? They plate food in a restaurant mate
The top doesn’t need another lasagna sheet: it’s supposed to be crusty and crunchy from the last layer of ragù, bechamel and Parmigiano. Ciao
That's what the layer of plastic is for!😂
@@240t1rdidn't you know that everyone loves food that sweats?
@@240t1r Dear fella, not your fault for not knowing how real lasagna is made. But carry on and be blessed 😂😂😂
@Veronica_Boer hello and thank you for the blessing! I wish you best of luck. I was just joking about the plastic being the crispy part on top. That would be gross.
@@Veronica_Boer and you're right, I don't know how Lasagna is made.
I have worked in a fine dining restaurant which used french and Italian cooking methods and techniques. And the foils and plastic is something we did at our restaurant, the reason the plastic is used along with the foil is to trap in the moisture, if not the lasagna would be stiff and dry (most likely on the top and corners), also the other reason is bring everything up to temperature and cook the sauce and cheese a little further without overcooking the pasta.
Also it's not your normal plastic wrap, it's industry grade plastic wrap which has a higher melting point. And it's completely safe to cook with on LOW temperatures between 110-120 Celcius. And also the foils is put to keep the plastic safe from any direct heat.
I was confused myself when I saw this the first time, and when I asked my head chef about it, all he said was "it's completely safe, dude trust me" so that's that. But anyways, after some researching online, it is pretty safe to use with indirect heat on low temperatures (as everything has a melting point).
Anyways thank you for reading, i will get back to peeling potatoes.
Edit: i provide some research backing up my claim in the comments below. Not your "dude trust me" rant.
Underrated comment
Good luck with those potatoes
Watch out for those soft ones, they'll sneak up on ya. 😂😂
It's not an underrated comment.
It's a long comment.
So people won't read. 😅
Great info thank you very much from a foodie...
i'm from Bologna and if I could give you some advices: 1) the bottom layer should be ragù or beshamel 2) my grandma makes the upper layer with just some ragù and parmigiano (this way the parmigiano gets crispy while cooking and the ragù loses some of its water content, becoming more tasty) 3) I think you should try covering the lasagna until it's half done, then get it back to the oven uncovered to make the crispy layer on top. It's ready when it starts smelling like heaven.
Si ma tesoro non mi scrivere parmigiano con due g perché altrimenti sembri di bari e non si bolo
@@zhabo3963 mea culpa
Inutile perdere tempo 😂 non impareranno mai! Poi vengono in Italia e si strafogano 😂
I was just in Bologna for a trip and it was a beautiful city! Tortellini en brudo was my favorite dish, but the lasagna was a close second.
Just wanna say the same thing. Your grandma is a saint
This Looks Oh So Very Very Delicious
For those wondering: Food wrap film will melt at about 220-240F. The foil protects the film from melting from the top, the steam and condensation cycle from the food keeps the wrap from going higher than 212F at sea level.
This also saves the cooks from having to put plastic wrap on, minimum, boiling water temp hot pans. So the foil can be removed and the lasagna goes straight to cooling with minimal moisture loss; this keeps the pasta soft and the sauce creamy and silky. Remember, everything is already cooked BEFORE it goes into the oven.
Ok but the food film wrap is a plastic which when heated seeps into the food....yuck
@@melanieoakley6160bp in my lasagna… mmmm
I was wondering about that, thank you!
@melanieoakley6160 the type of plastic was never mentioned, so how do you know it will leach any flavours at all???
@@johneagle2100 common sense and knowledge tells me so.
condom wrappers as the noodles is absolutely insane Homeboy 😂😂😂
☠️
💀😭😭
Pause
💀
😂 Exactly 😊
You could waterproof a basement with those lasagna sheets
OMG ..that comment was Funny😂
@alecbest5236 definitely seals the windows from cold air, getting through 💨🪟 😂😂😂😂
It makes Flex Tape look like a joke
No seasoning, no ricotta?
Goodness. Make me want fly in for it. Unspoken words 🎉🎉❤❤
It's very traditional, there is no doubt about it. Here in Italy we use topping with sauce and cheese and we make the top crispy!
A little trivia: if you make 7 layers of pasta instead of 5, you have now a vincisgrassi! Vincisgrassi is a typical recipe from Marche, an Italian region south of Emilia Romagna. Basically vincisgrassi are simply a little much bigger lasagna.
Saluti da Jesi.
I would LOVE to eat my way through ALL of Italy and Sicily. ( My grandmother on my Mother's side is from Plarmo Sicily )
Da ma in Abruzzo facciamo il timballo casereccio. Personalmente a me sia la lasagna che il timballo piacciono con l'ultimo strato di sfoglia croccante. Facendo troppi strati è sempre molto difficile cucinare bene tutti "i piani". Nwl video l'unica cosa che noto è la carne macinata troppo fina e quel colore del sugo non è invitante. Sicuramente aggiungere anche la mozzarella a pezzettini sarebbe meglio ma la ricetta originale antica non penso prevede la mozzarella ma solo besciamella e parmigiano
5 layer in Bologna and ragù e parmigiano on Top.....
I think they prepare the Lasagna in these big trays and then cut them to order, top them with sauce/cheese and just throw them under the broiler to get the top crispy. That way you have the Lasagna already baked and just need 10 Minutes to finish it.
@@davidbreier84 yes but they use a lot of sauce and cheese, the lasagna is swimming in the plate. Not the crispy we are used to.
“Notice how they are not shy with any of the ingredients what so ever” simultaneously leaving out like 95% of the cheese
They're using cheese from a container where they store it. If they stored it in a 20qt bin, would you expect them to use all 20qts of cheese in one tray?
People who can't cook would think that. That's not the best where's the ricotta cheese and the mozzarella cheese looks weird at the end.
@@tastycocoa1real lasagna doesn't use ricotta or mozzarella. They are making it right here. You forgot there's a part 2 where they cut them into serving sizes and then cover them with more bechamel and ragu before going in the oven again and then it looks like proper lasgat
@@jorgeya2036You keep repeating your ignorant comment like a parrot about "real lasagna", not knowing Italy literally makes one version with ricotta and the other with bechamel. It's literally a North vs South thing, but they're both "real lasagna"
@@IAmTheGlovenor I know there's such thing as a Neapolitan lasagna but that's not real as far as I'm concerned. The only real lasagna is Bolognese one
In Italia, sull'ultimo strato della lasagna si mette il ragù e il parmigiano e si copre con carta alluminio,si mette in forno a 180 gradi per 20 minuti,poi si scopre la lasagna e si lascia in forno ancora per 10 minuti,quando si forma la crosticina rossa la lasagna è pronta per essere tolta dal forno e servita ❤
DEFINITELY a far better way to do it!! Who wants boiled mushy lasagna with hardly any cheese on top.
Here in Brazil we make it that way too. Even Lasanha is an Italian dish, we appreciate it very much here, actually, Italian food in general is really appreciated here. Even if sometimes we just make it more Brazilian-like hahaha
In Italia la pasta non si tratta neanche come strofinacci bagnati. Quella scena è stata raccapricciante.
I'll try this method next time. Grazie!
I think this is how people do it everywhere, because nobody exept Americans would disrespect italian cuisine so much. At least I hope so (German here).
i watched this at least 20 times and its still so satisfying to see this process
My ACTUAL ITALIAN brother in law just said that they already messed up the first step 😂
Yeah....butter😂
Yep should have.put a layer of sauce first.
Me personally I HATE red sauce so this is perfect but I guess pleasing people like you should be the only purpose of others 😂😂
Swear Italian people are the only people on earth that think they can gatekeep food it’s so corny
@@CouncilEstateRach yes!
“Healthy” will be having me on the toilet lol😂😂😂
Okay, hi. A chef here, just gonna point this out cause i see a lot of people complaining. Most commercially available plastic wraps are oven safe. Maybe not the ones you buy from the supermarket, but at least in australia, plastic wrap can be put into the oven without the risk of it melting. This is a lot more common than you think in restaurant settings.
That’s insane. It doesn’t matter what the marketing around it says, there’s literally no plastic that should ever be put in an oven. I mean even without heat *all* plastic is going to break apart to some degree and result in micro plastics in your food, let alone when you expose it to direct heat
@@DeusGladiorum bro. We drink out of plastic. We WEAR plastic. This is industry standard.
Guess I'll never eat out again. That's not safe, I don't care what you say. The plastic wrap might not melt, but all plastic produces toxins and carcinogens when heated.
@quinntrbl So...let's just eat the toxins and carcinogens being released into the food from heated plastics and not worry that we're increasing our risk factors for cancer. Thanks, but I think I will pass.
@@DeusGladiorumwhilst I understand the sentiment, I don't think you know what you're talking about... Look up microplastics as well as types of plastics, their properties and how they are made.
Again I understand the concerns but unnecessary panic due to confusion is just counter productive. Let the chefs cook.
I have a layer with garlic tomato sauce as well, otherwise similar.
I live in Italy, I eat lasagna weekly... I have no idea WTF they're doing but I can assure you this is not lasagna 😂
Nvm they forgot tomato sauce
Thank you 🙏
Have you seen pasta sheets like that in Italy? I never have…
Where are the best canolis in Italy? I’m obsessed and hoping to come to Italy this summer for the Tour de France. Can’t wait!
@@mimithemermaid3860cannoli are from Sicily originally. You can still find great ones at some other places in the south or even at Sicilian bakeries in Rome, but you have to avoid touristy places to get the real thing. The important thing is to find ones that are filled to order so the shell is crispy and the filling is super fresh, that's the only way to have them. If they're filled sitting on display already, don't bother if you want the best experience.
American Pizza is better than Italian pizza. Also nobody gives af about the semantics we just want good food
They aren't shy with the price either😂😂😂
That's soooo funny there not shy with the price too
Are we really going to pretend that the plastic wrap went in a hot oven?
I actually looked it up after watching this and it’s perfectly safe at lower temps. The plastic makes steam to keep it moist and the foil actually protects the plastic from getting too hot.
Yep, I can confirm...this is absolutely a way to bake. Used it at a restaurant I worked at to steam-bake ribs.
I've never heard of that technique.
I was always under the assumption that the plaster crab. Should most definitely not be put in the oven
@@baldcupcake3354why not use just the foil?
Most commercial plastic wrap is oven safe and wont melt at those temperatures.
They sure look good. but since I discovered that lasagna was originally not made with béchamel but with mozzarella (or ricotta in certain corners of Italy) I prefer without béchamel. Moreover, for the record, it was the French who brought béchamel back to Italy in the 19th century, while lasagna can be found in history a few centuries before. but it is true that both recipes are still good. in the south of Italy they really do it with mozzarella mainly.
Bechamel ruins lasagna. My Italian grandma would flip!
This Is the right recipe of lasagna
Bake with plastic wrap is new to me but go on 😂
It's a legit technique used for forever. It's safe with the foil on top, it won't melt.
It's used to make a water tight seal, 100% locking in all the moisture so the top layer of pasta won't dry out at all, while allowing all the filling to fully cook.
It's cancer in tray
@@IceCube-zb5mm go protest
protest against cancer?@@Axel-jv8wb
@@aidensnow5017you want moisture to go out and nobody makes lasagna covered and is already a problem with cutting fresh lasagna because it's too wet and falls apart and the last thing you want is to contain even more moisture inside
That last clip must not have been the finished product cause you can’t put plastic wrap in the oven, it’ll melt
Tell me you've never worked im a professional kitchen without telling me you've never worked in a professional kitchen.
Hello, what my friend here @@LeftCoastDrones is trying to say is the plastic wrap doesn’t melt if it’s covered with aluminum foil. It is common practice in a lot of restaurants. This helps keep the steam sealed inside of the pan, and yes it is 100 percent safe and non toxic.
Wrong💀😭😆😂just say you can’t cook
No it won’t
@@LeftCoastDrones If someone is wrong, you just explain to them how they are wrong, you don't act like a jackass.
Cliffhanger ending. I'm still waiting for him to cut the lasagna 😂
th-cam.com/users/shortsJodchuOzCLo?si=b4F6Be78tzsznIAW
@ms.rabbit :: ... move over so I can wait with you !
Thats looks so good😊
Please do not rinse the pasta after you cooked it, you will lose all the starch that helps linking together all the different layers of the lasagna.
And this also applies to normal pasta dishes: boil the pasta, drain the water with a colander and put the pasta in the pan where you prepared your sauce, keep cooking for a minute and that's how you get a creamy sauce that perfectly blends with the pasta, the starch is the secret.
The only time you should rinse your pasta after cooking it is when you want to prepare a cold pasta salad.
This may be a controversial opinion, but I say the more starchiness the better 😊
I always reserve a serving spoonful of the starchy water to add to my sauce. Often I don't use sauce, just toss my pasta in some olive oil with sautéed garlic and a few chill flakes. Add some chopped parsley and parmesan and its perfect. Quick, easy and tasty.
@@littleboots9800I like butter and Parmesan. Or a bit of pesto
@@dovie2blue yep. Butter, black pepper and parmesan is nice too. I much prefer it this way instead of with sauces.
When I first met my wife, we had a few dates where we cooked for each other. She cooked pasta for me one night, and I saw her rinsing her pasta from the living room and I about had a heart attack lmao
I still tease her about it, but only out of love. Her parents are NOT good cooks, bless ‘em.
That actually looked like shit 😂😂
Mann😭💯
That’s Italian food for ya
@@robertbenitez3647 that dish is not italian
@@giuseppegiovani2748 damn my bad. Lasagna is Chinese
😂
Silly me, but I have NEVER heard of putting something in an oven that has regular plastic wrap on it, which is what that wrap looks like. Melt City and all over the food!
It will release chemicals like phthalates to the food at the very least
It doesnt melt
I took my thumbs up back when it came out of the oven lol
This made me want to open a lasagna restaurant in NYC. If this dog barf is the competition.... 😅😂
Ikr doesn’t really look like anything special at all 😅😂
Everyone I know from NYC always tells me how superior the food is and how what I like is not as good. So good on them if they like it but I’ll take what I was raised with over that all day long 😂
😂😂😂😂 dog barf lmao
There is a part 2. Don't forget these are shorts.
How in the world does that dough not stick together 😮
Skimping on actual cheese along with cheese sauce and the most important step for me. When you think you are adding enough sauce tomato sauce ADD MORE!! 🤭especially for the leftover meals for the following days no matter how much you add I’m always surprised how it all disappears after cooking lol
They’re making lasagna for restaurant not for leftovers
I don't think you know how real lasagna is made
I agree. They used powdered “Parmesan product” from a plastic bottle. Shame.
😂 my italian friends are all swearing at you 😂😂😂
They summon the Italian ghosts!
I’ve never met anybody that thinks it’s the best it’s good for what it is . We like our lasagna with sauce and mozzarella in new York
I just made lasagna for dinner on Christmas Eve. Used ground sausage and venison for the meat. Ricotta cheese in the layers and mozzarella on top . Seasoned with Adam's reserve Italian seasoning. Lord was it good.
🦌 😋
Please can someone of you 5 star chefs what Is italiano seasoning ?
Gross! Ricotta should be nowhere near a lasagne 🤌🏽
So? It's food. If they like it they like it. They arent making u eat it. Its just food. That probably isn't even made in Italy@@mshup8753
You can't call that stuff "lasagna" 🤢 saluti dall'italia 😁
I'll be honest, I had no idea you could put plastic in the oven lol
with foil yeah
You cant
@@Metroid24abd professional grade wrap
I would never.. 😢
*_That's because you can't._*
With the lasagna sheets all tucked into the pan, and then sealed in plastic and foil, it looks it comes out more steamed than baked. Looks very good.
In other words, it's like a big-ass baked ravioli. No complaints from me!
Just a guess, but I suspect that for service, they put a slice on an oven-safe plate, smother with ragu and cheese, and heat it up in a salamander.
@@MikeB3542 Yes! Since lasagna really can't be made to individual order-- takes too long-- they make a large tray, then re-heat to order. All the more reason to baked it covered, so that it doesn't dry out. Fortunately, it reheats as well or even better than when made fresh.
That is how you make it!!! And I am Mediterranean and hard to pleased
Bechamel, Ragu, parmesan cheese,fresh pasta....Iam flying to NY to see you 😋😋😋😋👏👏👏😉💕
The Italians I worked for made the final layer of meat sauce , cheese and olives to keep the foil from dissolving in the acidic sauce. Plastic is not appropriate in this process. Fresh cheese was served at the table to top it to your satisfaction. It is plenty wet.
Yeah, this lasagna is naked. I can only imagine they add hot ingredients on top for the final layer before refrigerating it. This is such an odd video. Just basic lasagna stuff, until they miss the last step.
Obviously people in nyc have no idea what good lasagna is
Just wait till you see their sad pizza
Nahh we do, this that hipster bullshit, real lasagna comes from places that don’t get any recognition
I bet you haven't even tried this lasagna to type this lol
" I could watch them make this lasagna all day" go work there then😂
Bake it in the oven until it looks the exact same
right like wtf
They aren't shy of pricing it at $149 either
Yea but 149 for what?
I agree, $149 for what? Are the pans included? Lol. But I guess those are just typical prices for the region?
@@YouKnowMeDuh i mena who write these type of criticism wont even reply, they just want some likes and attention
They gotta pay for that NASA grade plastic wrap
@@bp900😂🏆Beat Plastic Wrap Comment Today 🎄Merry Christmas 🎄
I swear, I have watched this over 100 times. I can watch this all day too. Looks so amazing!❤🥰
Anyone else waiting for the clip off 😭
lasagne is my soul food so watching this amazing video made me tear up 😭😭😭
Like, how did it not melt?
How can it be the best when my grandmas is the best😊
Who tf is your grandma
I need to see it after a cut
This is literally the same way we make our lasagna in my restaurant
the mfkin lasagna sheets looks like the latex gloves he got
"They aren't shy with any of the ingredients"
My grandma uses thrice the besciamella... and she makes the best version, which adds ham. Not everyone here in italy makes it, but damn it is SO MUCH better
My grandma also use ham but I personally can't stand it, more for the texture then the flavor
@@gaia7240 maybe she uses those thick ham slices? My grandma buys the freshly sliced ones, they make very fine slices. It's just amazing, if that is the problem you should definitely try this way
@@MaridoDoFelps Yes she uses the thick ones I don't know why she uses those
@@gaia7240 oh yeah lol, those are pretty disgusting hehe
In brazil we call it "apresuntado" instead of "presunto" (ham), apresuntado is like "ham-like", because for us it can't even be considered ham lol
Umm they are shy with the parm. They need more
Nope. A legit lasagna is not loaded with cheese and sauce. A real lasagna is actually a light dish.
@@35PHaatoni agree
You are right. More cheese is needed for it to be good.
@@SwampHodag yea more, like America obesity rate. You want that more then 40%
Probably not. Bechamel also has cheese in it.
I'm in... 🥰💯❤️
That is the nastiest looking lasagna I’ve ever seen
You know who else makes a nasty looking lasagna?
Concordo..pazzesco !!
@omgitzthunderlol4598 MY MOM
Put a plastic on the plate and then straight to the oven is quite terrific to see
I bet they aren't shy giving it a high price too 😅
Neither are you with complaining
How is the pasta so durable? My homemade pasta is so soft. Are they using some different type of flour?
No mozzarella? I gotta have mozzarella
In Italy they don't put mozzarella
@@ivanmihaelmatkovic2464 Oh wow what a shame that's my favorite part of lasagna that cheese pull. 😋
@@bellaapple2166you like cheese pull and mozarella for that reason? Awww what a brainless puppy you are.
Mozzarella and ricotta
@@ivanmihaelmatkovic2464 Except this isn't Italy. Here we put mozzarella in our lasagna. I would like to have some lasagna from Italy though
It would have been nice if we could have seen the end result.
@lynnmariedevito :: Yes ! I waited to see them cut the lasagna !
@cliffgaither absolutely right! And as someone who makes a really good lasagna I was offended to be honest!! LOL
I ain't ever been able to bake smth with plastic wrap and it not melt into the plastic, so props to them🤦🏻♀️🤦🏻♀️
No onions, bell peppers, ricotta cheese, just noodles and meat. 😭
A home chef could skip the plastic and put some loose sauce (mix with warer) on the top to create extra moisture. Still use the foil, but that should be enough to keep it moist
This just looks amazingly delicious and it hasn't even been cooked yet.
I was today years old when I found out you could bake with plastic wrap in the oven 😮
Do NOT
YOU MUSTN'T
No
Just fucking no
Make sure it's the right kind lol
Don’t
So I saw the Saran Wrap and tried it in the oven, it still melts. So is that part of the recipe or just for looks.
"Yo Garfield come look at this"
How does the plastic not melt?
Lower oven temp + foil insulation keeps the plastic from melting. It's actually a super-effective way of trapping moisture if you're cooking a big lasagna.
@@AchtungFreudyea they should mix the plastic in the lasagna to get ita full health benefits
It's industry grade
Lasagna at this place bathes more than some celebrities
@adamschneider :: especially rock celebrities !
I love the thinly sliced lasagna noodles! Too many lasagna dishes are too dry and have too much noodle. but this looks so saucy and creamy 🤩
They cook it with the plastic on?!
Its not cooking the food theyre torturing it 😂
Bro I thought the same shit
Cancer detected
Maybe it is oven plast
Yea that plastic is gonna kill you
The plastic wrap doesn't burn?
Yeah, seriously, what kind of plastic wrap survives the oven?
It’s designed for that purpose, every large kitchen does this.
Anyone else add vegetables to there lasagna? I add broccoli, cauliflower, carrots, etc. just make sure you cut them up nice and small. You can barely taste the vegetables + it helps to hold the lasagna together + its a good filler if you dont have lots of meat/sauce
So people in New York must really be messing up their lasagna if this basic version is the best 😂😂
This literally looks like the true life version of that lasagna that had Garfield in a chokehold!
After 20 mins drying out and heating through in the over I put a thin layer of white sauce and cheese on top and put it under the grill for a crispy top
There should've been at least 2 layers of mozzarella. Tho I can appreciate a lighter feel with pure flavor
Italians don't put mozzarella
@@ivanmihaelmatkovic2464 okay? Wth that matter. We ain't in no Italy
@@jakerojas4756 Don't bastardise Italian food
@@ivanmihaelmatkovic2464 dude. I'm in America. What you want from me
@nicolesymonds2349 well I guess it's just one more thing America got right/ fixed/ perfected
Looks fab!
I’ve never seen anyone put Saran Wrap in the oven….?
Plastic wrap in the oven... never in my 71 years have I heard or seen that
Me either and quite frankly I don't ever want to see it again
It's dangerous as well. But American food causes cancer anyway. So this wouldn't matter much for American's
This is an insult to lasagna, WTF IS THAT!!!
Better than that other lasagne video which was frozen 😂😂
No mozzarella or ricotta? That's a no for me, dawg.
bechamel lasagna is honestly the best thing I've ever had, this one could use some mozzarella but I'm not sure it needs the ricotta
It’s besciamella guys.. tf is bechmel?
@@Mr5percento bechamel is more common for english speakers
No dog meat or cat meat in my hamburger? Thats no for me
@@Axel-jv8wb ?