How to Make the Best Cheese and Tomato (Meatless) Lasagna and Really Good Homemade Garlic Bread
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- เผยแพร่เมื่อ 4 ต.ค. 2024
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Host Bridget Lancaster shows host Julia Collin Davison how to make perfect Cheese and Tomato Lasagna. Next, tasting expert Jack Bishop challenges Julia to a tasting of jarred anchovies. Finally, test cook Keith Dresser uncovers the secrets to Really Good Garlic Bread.
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I've made similar sauces, but I cook for a vegetarian (who is allergic to fish anyway). Instead of anchovies, I'd add some finely diced mushrooms. After you add the tomatoes, add a little soy sauce (a couple tablespoons, I'd say). It works really well, and is a good way to make it fully vegetarian.
That is a cool trick I will have to remember that thank you very much
When I saw that golden brown crust, I fully burst into tears
I am so happy to find this show on TH-cam. I haven't paid for TV for 4 years and don't regret saving that money; I regret not seeing this show. Life is good.
This show is free on PBS.
Wish PBS was part of the broadcast lineup in my area of Texas, but it's not. Very grateful for the chance to watch these talented folks here on TH-cam.
I didn't know you guys posted full episodes on youtube!! ATK has been my favorite show for years now and now that I'm at college, I don't have a TV to watch it on... but now I can watch it again! You guys are awesome!!! Always educational and always entertaining. :)
Thanks for being a fan, we're glad you can still continue to watch the show! We also have episodes on our website, www.americastestkitchen.com.
I just found them a couple of months ago.
Loving the new full episodes
My grandmother and mother always used cottage cheese in their lasagna! I love the method of soaking noodles in hot water. So much easier than boiling in a massive pot. I use a sheet pan covered with foil in my RV.
Love Bridget, Julia, Erin, Elle and all the crew! Always learning such great tips and comprehensive recipes. Thanks ATK!
Thanks so much for being a fan!
A great show...or should I say 2 shows. Both ATK And Cook's Country are top notch!!. Well thought out, well managed. Ever since both shows started airing. Great job to both shows!!. It is TV worth watching!!.
Loving the new format, and loving seeing longer videos on TH-cam. I enjoyed the taste test much more than... in the past. Keep up the great work Bridget and Julia!
Thanks for being a fan and for watching!
Enjoy your recipes. My Mother always substituted cottage cheese for ricotta because it was less expensive!
I love America’s Test Kitchen. No celebrity chef nonsense. Just facts.
Anchovies=UMAMI. It's surprising how just a little adds a lot of flavor. I buy anchovies paste in olive oil, comes in a tube, and add it to tomato sauce, pasta, etc. Just a little, a teaspoon or less, goes a long way.
There's also fish sauce -- the juice of the anchovies without the bones.
Love that you are posting episodes to TH-cam!! Keep them coming and great job!
That garlic bread recipe is awesome.
Hey, I appreciate you guys putting the episodes here. I can't catch you guys on TV due to schedule so this is appreciated.
Thanks for being a fan and for watching!
Thank you guys for all the years of hard work! I appreciate how you're able to make recipes simple and easy, and keeping things humble. I really like you modifying ethnic dishes to compensate when to use alternatives ingredients if something is too exotic to easily find. Not everybody in America lives near an Asian or Italian market. To me, this really makes you represent "America" with its diversity.
That lasagna sounds killer. Thanks ladies.
I thought I'd miss Chris. I was flummoxed when the new season started without him. Turns out I don't miss him. I liked him, but I've always thought he was a bit of a culinary snob. He seems to be doing well with "Milk Street." I wish him well, but I really enjoy the new format of ATK. Bridgette and Julia work well together.
+Paula Johnson
To each her own. I still watch and very much enjoy the show. It's still my favorite cooking show on TV. I also watch "Milk Street," Chris' new show, although I've been known to change the channel if they're making things too far afield from what I might be willing to eat or serve my guests. Or things that contain ingredients that I might have a difficult time finding. I never watch either show (ATK or MS) if they're doing sweets since I don't bake, nor do I have a sweet tooth.
I hope your PBS channel carries his show so you can enjoy him there. There is a "Milk Street" TH-cam channel that you might be interested in. It looks like mostly snippets at this point, but perhaps they'll be uploading shows at a later time.
Chris was intelligent and brought smarts to the kitchen. It was different and refreshing. I always felt I was learning more than how to do a recipe. The ladies are cheerleaders and don't bring the brainy. I agree with you, Paula Johnson.
@@xtusvincit5230 Chris acted surprised as if he was just educated on something when he already knew. His new show talks to you as if you don't get how to do basic things. I never liked him and I am glad he is gone. Like the show so much better now.
@@51Saffron This show is just a cooking show with some sciency sounding words thrown in on the rare occasion. Its an ordinary cooking show with some reviews thrown in and some girliness to get women to watch. It's nothing special or unique. Nice that it appeals to you, But it has lost everything that brought original viewers to it.
Can't wait to try the garlic bread! You made me want to try anchovies! And the lasagne! How yummy! Love the bows on the front of the aprons!
So glad to hear it! Thanks for watching!
Happy you guys are back in full throttle!
Capers can be used in place of anchovies.
I am new to this channel. I am enjoying each and every show that I have watched so far. Very educational. Thank you! From Alberta Canada
I love these ladies. They have an easy going chemistry and confidence that makes them a delight to watch.
They killed Allison!! 😂
imagine poor Brad's reaction!
I know they're talking about allicin, but the instant they say the word my mental jukebox plays the Elvis Costello song 😂
It’s a fun show, very informative. I have one request, would you please publish your recipes in a more print friendly format? Thanks
I'm really glad the show is on TH-cam because I really like watching it on TV 👍
Love this show! KEEP them coming.
Gonna have to try the Lasagna and Garlic bread recipe. Enjoying the new season.
Terry Bradford I had lasagna today for mothers day. I made it different from this recipe but it was just perfectly yummy. 😋
Oh, the soaking the noodles method is SO MUCH easier.
Martin Daynorowicz ...I don't even bother boiling the noodles, because I just add a 1/4 to 1/3 cup more water/juice to the tomato sauce, and cook the dry noodles in the oven. I've never had uncooked noodles with this method.
@@jbhann I do this too. I don't even add any extra liquid. It just makes the lasagna a little stiffer and cuts into gorgeous cubes so easily. Not pre cooking the noodles is the hardest thing for trained chefs to accept. It's just goes against everything they have been taught. But I've had two different chefs both admit to me after tasting that it really tastes just as good either way.
Couple of comments:
-- I use whole milk, locally made ricotta cheese. I have a hard time imagining that what they used here was whole milk ricotta based on the comments that were made. I also add 2 eggs, nutmeg, white pepper, fresh grated parmigiana cheese, and fresh parsley and / or basil. Occasionally I'll add a small amount of crumbled blue cheese to add some funk and mix that all together. I'll then use a zip-seal bag as a piping bag by filling the bag and snipping a corner. (This is where adding the eggs helps with the piping.)
-- I think the fontina cheese decision is awesome and I can't wait to try that.
-- The viewers who say that it can't be called meatless when it includes anchovies are confusing the terms "meat" and "flesh." If you look in the table of contents of any classic cookbook, you will see the flesh of animals is categorized into three categories (possibly four if you include "charcuterie"). These are Meat (Beef, Veal, Pork, Lamb, venison, etc.), Poultry (Chicken, Goose, Turkey, Duck, and quail, etc.), and Fish (fish and shellfish). So this sauce has no beef, pork, veal, or lamb, etc. Thus it is "meatless" but it is not "seafood-less."
-- It's hard to appreciate that grocery store "italian bread," with its dense crumb, is better than a more traditionally crusty italian bread with a varied crumb.
I have a request (if you haven't already done this): Fried Calamari and Fried Ipswich (belly) Clams.
I like to add fish sauce to my italian tomato sauce I make for Eggplant Parmesan ..... it's delicious and I suspect accomplishes similar results to anchovies
My mother has always used cottage cheese in lasagna. I do the same since I hate ricotta cheese. Can’t wait to try your recipes!
I grew up eating lasagna made by an Italian grandmother, aunts and my mother and it all was delicious. I can do gruyere instead of mozzarella but cottage cheese?? I don’t think so. And a good whole milk ricotta is delicious. And you can order really good Italian anchovies on Amazon. No big deal.
I can't believe I am so lucky to find my two favorite blondes on TV, on TH-cam! Love the show, more please.
Although I'm not a big meatless lasagna eater I know people who are, and this recipe will definitely have a place in my repertoire.
BTW, I've been using cottage cheese in my lasagna for decades. I'm glad I'm not alone.
SeikiBrian I don’t understand why, all you have to do is season your ricotta with herbs and pepper.
@@Appaddict01 She said the cottage cheese was creamier, which you can’t replicate by adding seasonings.
Lorem Ipsum It’s not though. Especially, if you are using whole milk ricotta.
@@Appaddict01 Well, the one woman (don’t remember her name) was a doubter that cottage cheese was better than ricotta, but she became a believer after tasting them side-by-side and eating the finished lasagna. Maybe doing the same will change your opinion, too. I haven’t done a taste test, but I like cottage cheese, so if I get around to making this recipe, that’s what I’ll use. If you want to use ricotta instead, the Recipe Police won’t arrest you. 😄
When they revealed the finished garlic bread I literally got goosebumps. That looked so great.
Dang its 10pm and I want lasagna. Except with ricotta. Whole milk ricotta is one of my favorite cheeses.
Didn't pick up on the meatless vs anchovy thing. I tend to ignore stuff like that. And as a young Catholic, eating meat on Fridays was among the least of my, umm, transgressions...
The garlic bread was my favorite. Very simple and not much time input. I hope to try it out soon.
The folks at ATK can be counted on to come up with tricks for making delicious food that I would have never thought of. It keeps me coming back for more.
Good show
Thank you, the best in Cook make easier to learn. and welcome enjoy. You did good.
If I put that small amount of butter in the microwave uncovered for one minute I’d be cleaning up the mess for an hour. Do you use reduced power?
I don't have a microwave and will plan on just doing this on the stovetop on low.
They stir it on the 30 seconds mark.
Yes, I'd appreciate a power level for this, or do it the old school way -- low heat on the stovetop.
Fabulous recipe!!
Love love love this show it is by far the BEST cooking show out there!! I've made sooo many of your recipes & THEY'RE ALL EXCELLENT!! I love to cook, so for me all your episodes lay out a full proof method so you're able to recreate each one to perfection, if you're a seasoned chef or a beginner. The ingredients used & technics that are tested takes all the guess work out for every cook plus I love how each step is made simple. I REALLY enjoy hearing about how each recipe came about & the science behind. Product & food testing is amazing & has saved me SO much money!! It has completely taken the guess work out in both aspects. Btw the Portuguese beef stew is TO DIE FOR, OMG IT'S AMAZING & SO SIMPLE TO MAKE!!! I seriously can't thank you enough for ALL EVERYONE does to bring excellent recipes, fantastic ingredients, perfectly executed end results for all. ALL the time & money saving info shared on different gadgets, kitchen equipment & food products. It all helps beyond "measure"!!!
I strongly requesting 😆 if you can do meals on a very small budget
I love the texture of ricotta cheese, favorite part of lasagna.
The starch from the par cooked noodles will help thicken the sauce and gives structure as this dish bakes. Don’t rinse your pasta. Love, an Italian momma.
Mix the sun-dried tomato with the tomato sauce ending in the stage when the tomato sauce gets a new level of flavors😊😊
The secret ingredient to this meatless lasagna?
Tiny fish.
🤣🤣🤣 I’m not sure the concept of “meatless” has quite hit home... chances are the cheese won’t be vegetarian either...
Thank you. This is not meatless!
They never said it was vegan! ☺
I need a kitchen like this.
Have to try this bread. Mine is always so bland. Thanks for sharing as always.
We love you and the show
great lasagna !
Im doing this lasagna soon, but with zucchini noodles. I'll slice them on a mandolin and dry them out in the oven for a while
That's my favorite episode 😍😍😍
I will certainly try the garlic bread!
Always enjoyable and informative 👍🍷
I've made this garlic bread before, and I thought MY garlic bread was good. This was DELICIOUS!!!!!!
The garlic bread looks delicious and can be veganized, yesssss!!!!!! Thank you!!!!
So good. Thanks
That garlic bread looks amazing
My mother's lasagna has always Incorporated cottage cheese with meat or meatless. 😁
So HAPPY you're on here..got rid of our tv in 1972 yes 1972
I much prefer Pecorino, for me its less salty than Parmesan and it stays soft and easy to grate for far longer than Parmesan which I always finds goes rock hard really quickly.
I doubt ATK will respond to a Q on a 3yr old episode so I'm asking viewers: I don't use anchovies enough to justify having them in the fridge BUT I have a bottle of Red Boat Fish Sauce which seems to last forever. I read that 1/2 tsp fish sauce= 1 anchovy. Do you agree? Any suggestions? Thanks!
I have to make that garlic bread!
dang, that looks good!
7:42 Oooo she said "meltability." I like it.
Dang. I was just about to get into this...and then anchovies showed up.
garlic bread! can't wait to try this recipe
Happy cooking!
Hell-llo, indeed! Yumm on all of today's recipes.
It is all corn starch all the time. The last 7 or 8 videos I have watched have included CS as an ingredient for browning.
I always wake up Allison when making my Garlic Bread :D
It looks good i use cast cheese Italian cheese and I know that was delicious
love lasagnas. have you ever tried a white vegetable lasagna. Stoffers makes one but its small. and over priced.
The garlic bread guy is great!
It all looks delicious! I love meat; will this recipe work if I add Italian sausage to the sauce?
We probably made more lasagnas with cottage cheese than anything else, mainly cuz it was always cheaper than ricotta. And this is coming from an Italian so it's okay. My grandparents had to Stretch A Buck when feeding all us grandchildren. Typical holiday meal would be ham lasagna or layered polenta with salad and garlic bread
With her hair down Bridget looks like a kid! Such a natural beauty!
That's pretty much step by step how we make our lasagna now.
Y'all know you're supposed to season ricotta, right?
Cassio Conti
But didn't they use cottage cheese?
yeh. like wtf are you on abaht.
Chalky texture tho
Bill y, at the beginning of the video they used cottage cheese instead of ricotta cheese, because they said ricotta cheese was bland. Cassio was simply stating that if you season the ricotta, it would not be bland.
This is a midagoni recipe...LOL
Damn I love this show.
For the vegetarian option can I use soy sauce instead of anchovies in the tomato sauce?
Thank you!
Would love your recipe but why do we need to sign up for an account to get this?
So what about Browning the butter and garlic on the stove? If the microwave oven is used, it takes away from the "homemade" quotient for me... Am I wrong?
I can't eat anchovies
what can I use instead of anchovies ty love you show watch you all the time
I dont use anchovies or fish sauce. I feel like a dash of balsamic vinegar adds a nice level of flavor.
Thanks for all the great tips, I’ve never thought of using cottage cheese instead of ricotta, but it does make a lot of sense, I only use it for lasagna and it’s kind of expensive to make.
Just how large is a chopped onion? The onions I have seen vary between 2 Oz. and 20 Oz., so when you say "add a chopped onion" what exactly do you mean?
Can we use an egg instead of cornstarch?
What's the difference between Cook's Country and ATK?
I've always said assembling lasagna or other things with similar layers like tiramisu is like playing Tetris
Everything looks fantastic, to bad I can't actually smell this through the screen. :)
What kind of saucepan is that? I'm looking to get a new all 'rounder and like that it has high sides.
I agree that calling the lasagna "meatless" is a bit wrong, as it includes anchovies, and if I served it to my vegetarian friends they'd be quite upset! Instead of the anchovies, I'd probably add some mushrooms that have been run through a food processor and saute them with the onion, and add soy sauce with the tomatoes (probably a tablespoon - you'd have to adjust for salt). That should add the umami flavor you want without having to add fish.
You're confusing the word meatless with the word vegetarian. Anchovies are fish, not meat. So the term meatless is correct here.
Cremini and Shitake mushrooms have the best umami flavor.
Anything to substitute the anchovies?
I don't know why you would want to minimise the garlic flavour for garlic bread. My absolute garlic bread would be Garlic Naan or simply white toast that you toast quite well then rub a raw garlic clove on, the toast acts a bit like a grater and then top with extra virgin olive oil. YUM. However I think I will give this garlic butter a try when making Garlic Chicken Kiev's next time.
Traditional lasagna doesn't have any meat right? Just sauce and sometimes a cottage cheese?
Why didn’t they just season the ricotta. I always add egg, herbs, and a really good amount of freshly cracked pepper.
I wish I knew how long the anchovies I have access to were preserved. Jars of anchovies are better than cans in my opinion even if they are more expensive as you can take out just what you need and then close the lid again for use in another dish, you can't do that with a can.
Vegetarian here. What can I use instead of the anchovy?
I like a splash of balsamic vinegar for an extra layer of flavor.