I made this recipe tonight for the in-laws. My mother-in-law LOVED it, my father-in-law ate 3 portions. When she asked for the recipe, it cross my mind to lie and say it was mine. But I gave Credit to you. She wouldn’t believe I came up with the recipe anyway. 😂
I dont make it often but I use Italian sausage in mine instead of ground beef. So yummmmmmmy. Think I can smell yours. Lol. Looks delish Kaleb. Yum yum
This Midwest lasagna really brought back memories for me. Growing up in Michigan, my mom always made lasagna like this with cottage cheese. LOL. I never even tasted Ricotta until I married my Italian husband. Needless to say, he was horrified by the cottage cheese lasagna. Now I’m obsessed with ricotta. No more cottage cheese in my lasagna. Haha
First of all, i already adore KIP the Frenchie!! ❤. Second, I'm so glad you use healthy natural ingredients. The Midwest knows good meat and cheese. Hardy wholesomeness. No CA vegan or no dairy weird stuff!! I escaped CA. I live in a better place now, although i miss the Coast!!!! The Beach!! I'm very grateful for you and your channel. So easy to follow and make! Cheers 🥂. It's just a yes! Love your style!!
I’m now in the mood for lasagna. Also, I tried your fig puff pastry with blue cheese and onions and it was a total hit. I made it for Super Bowl and it was different and delicious! Thanks.
Can’t wait to try this Lasagna recipe! FYI! Your pastry creme is my “Go-To”. It never fails to completely set up for everything I make! Perfect for filling Eclairs, and Napoleons!
I made your chicken pot pie last night, with mashed potato and cheese on top, because that's how we do in NZ, but oml, even my most fussiest fuss pot who hates everything absolutely loved it! I took some to a friend in hospital as well, they loved it! But there's none left now because we all finished it off for brunch today!
A couple of things I do with lasagna is alternate the noodles long way, short way. I find it gives it more structure. I also use mini bread pans, line them with plastic wrap and build in there. I pull the extra wrap over the top tightly and freeze in the pan. The next day when it is solid, I pull it out of the pan and shrink wrap it. A quick meal for one or more, pull one or more out, unwrap it and put it in the mini loaf pan while still frozen and let it thaw. Throw it in the oven and dinner is ready! Love your videos, Kaleb!
Appreciate your demo! I se half ground beef and half Italian mild ground sausage. IF my store is out of riccota, I'll substitute small curd cottage cheese, drained of its liquid, then I mash or whisk it up to break up the clumps, go ahead with the egg, parmesan cheese, and add just a little bread crumbs to give the cheese layer some body. I think there are 100 ways to make lasagna!
I've never added egg to my ricotta cheese before. I just heated it up a little to make it soft to spread it out. I also layer it differently. I'll have to try this recipe. Also, I'll be adding oregano and marjoram to my sauce as well. I also make homemade garlic bread or garlic knots to eat with it.
Looks delicious! And so simple. Love your dog's cameo too. Would love to see a white lasagna if your family has a recipe for that as well! Thx for sharing!!
Omg Kaleb I just finished French onion soup and I could still eat a piece of that lasagna! It’s been a while since I made lasagna. Guess it’s time to make one.
Have you ever tried dehydrating tomatoes until there’s no moisture left, then grind them to powder. When you need tomato paste add water to make your tomato paste. It’s the richest paste, adds a ton of flavor. After trying it a couple of years ago I now grow extra tomatoes just to grind for paste.
I love watching you (and your Mom), love your decorating videos, love that you make "Mid-West lasagna!" Thank you for all of your videos, I've not been a commenter but I'll try to do that now.. Merry Christmas to you Kaleb and to yours!
You are so relaxing to watch cooking lol I'm going to try your recipe the next time I make lasagne. The last time I made it, the recipe I followed was way under seasoned and I couldn't fix it so it was like tomato sauce from a can. Moving on though🙃
I made the lasagna tonight for dinner and both my husband and I enjoyed it a lot. I am going to freeze leftovers for later. Thanks for the recipe. Peggy 👩🍳
My 'Grandmother used to do the same thing with spaghetti, hamburgers, and other foods she made. When I got there, she always offered me something good to eat! Yummy! I miss her so much!
WOW! I have NEVER MADE REAL lasagna before! My mom always made the "all day" lasagna. So she would have kicked us out of the kitchen before it was all done🤣 This came out AMAZING! THANKS 😊 ❤️
Oh kaleb. I love you, but really. Leave the italian food to the italians. Noodles? Really? You want flavor? I got flavor. Here are a few tips. SAUCE 1. Swirch out italian sausage meat for the ground beef. Brown it with the onions and put it aside. 2. Drain all but 2-3 tablesplons of the rendered fat. Cool the rest down. 3. Add your dried herbs to the oil. Poach them over very low heat for ten minutes. They are bloomed and ready when you smell them. 4. To this mix, add 3 anchovy folets and mash them into the herbs. Turn up the heat to medium. Cook until the anchovies melt. 5. Add your tomato paste and caramelize it. 6. Cook your lasagna pasta in *salted* water Toward the end, add about a cup of the pasta water to the tomato paste mixture. Stir and cook until a beautiful sauce forms. 7. Add back your meat and stir until combined and heated through. CHEESE 1. Never ever mention "cottage cheese" and "lasagna" in the same sentence ever again. 2. Place your ricotta in a strainer and bowl and let it drain for about a half hour. Your cheese will set firmer xand the lasagna will be a lot less runny. Then mix the eggs and other ingredients. PASTA 1. It's *pasta*. You're not making noodles and beef...lol 2. Your pasta is way overcooked. You must remember that it will continue to cook in the ovencook the pasta until about 2 minutes before the box rrcommends...extra al dente. Then it will absorb the sauce as it finishes cooking and transfer extra flavor into the pasta. Those oven ready lasagne are an abomination. They cook up like moosh. Yuck. Leave some of the top layer pasta edges uncovered for baking. The crispy edges are delightful. Buon appetito...
Thank you. I've been looking for a good americanized lasagna for a while. I've made the traditional italian one that Alex French guy cooking my family loves it but its takes all day. I have a great seafood one that I make for holidays. Your red sauce is so simple to makr but so beautiful to taste.
Reminds me of growing up and asking for my mom to cook her lasagna for my birthday. The only thing I didn't like about it was she put green bell peppers in it. That woman put green bell peppers in everything. It was almost dinner wasn't complete unless it had green bell peppers in it. I now HATE green bell peppers but I would gladly eat them all if it meant I could have her back.
Oh dear...no no no. Don't fully cook the pasta. You want your sheets about 2/3 done, so that they're still a bit al dente. If you cook them all the way, they're just going to get mushy in the bake, it'll be sad and disappointing and the lasagne won't hold it's shape as well. Also, personal preference, but country sausage gives a better flavour than ground beef in Italian sauces. Also for lasagne, I usually add diced aubergine (eggplant) and minced carrot to the sauce. That's probably too much work for a quick one, but you could still get some _grated_ carrot in there with the onions for a bit more body and depth of flavour. That said, major _major_ credit to you for the ricotta layer. A good cheese layer, in my opinion, is essential for a good lasagne. Bechemel is an abomination and should _never_ be added to a lasagne. There are fights in Italy about this, and let me tell you, the bechamel people are strange, and wrong, and I think they need new tongues. You want the cheese. You want the _flavour._ Bechamel is for people too poor to afford cheese, so they have to resort to flour-butter filler to trick their stomach into thinking they're getting a proper meal. Personally, I even mash a bit of feta and parmesan into the ricotta, just for a bit more flavour, because it's all about the flavour (and bechamel has none). I'm a harsh critic of lasagne, but I would give this a passing score. Like a C+ or so.
Are all dried spices the same are some companies better then others? How long should you keep them for? More information on herbs and spices would be helpful.
No Sugar, you use sausage, not burger, hehehehehe, you'll never go back, looks fab! I'm sure you enjoyed it, stay warm, cause these below temps are being disrespectful weather wise.
I like a meaty lasagna no cottage cheese/ritatia cheese...I just don't like them. Im sorry 😞! But I do love a meaty lasagna. Hamburger meat/steak/sauage onion/garlic herbs 🌿 seasonings then cheddar & mozzarella yes please im down. I like a twist on dishes to fit my taste buds and my family. We are a picky family especially when you have teenagers & a small child who is still discovering what foods he/she likes and does not like. Anyways back on topic sorry. I do like the a good meaty mixture with the tomato pasta/sauce. Im good 👍 with those. Gotta have some garlic butter 🧈 bread 🍞 😆 Idk if I'm the only one who loves toast or garlic bread with casseroles like lasagna or Spaghetti 🍝 😋 to wrap you dinner 🍽!
I made this recipe tonight for the in-laws. My mother-in-law LOVED it, my father-in-law ate 3 portions. When she asked for the recipe, it cross my mind to lie and say it was mine. But I gave Credit to you. She wouldn’t believe I came up with the recipe anyway. 😂
I love how you are in the kitchen cooking in your house shoes, lol
My favorite meal any time..
Kip is absolutely adorable ♥️♥️♥️
Okay, now I'm hungry for lasagna.
Looks wonderful. I'll definitely put it on our menu for next week.
I dont make it often but I use Italian sausage in mine instead of ground beef. So yummmmmmmy. Think I can smell yours. Lol. Looks delish Kaleb. Yum yum
I LOVE lasagna😋❤😍🤗!
This Midwest lasagna really brought back memories for me. Growing up in Michigan, my mom always made lasagna like this with cottage cheese. LOL. I never even tasted Ricotta until I married my Italian husband. Needless to say, he was horrified by the cottage cheese lasagna. Now I’m obsessed with ricotta. No more cottage cheese in my lasagna. Haha
Ricotta was not always easy to find in Midwest grocery stores.
First of all, i already adore KIP the Frenchie!! ❤. Second, I'm so glad you use healthy natural ingredients. The Midwest knows good meat and cheese. Hardy wholesomeness. No CA vegan or no dairy weird stuff!! I escaped CA. I live in a better place now, although i miss the Coast!!!! The Beach!! I'm very grateful for you and your channel. So easy to follow and make! Cheers 🥂. It's just a yes! Love your style!!
What a sweetheart you are. Thank you for these meals.
I’m now in the mood for lasagna. Also, I tried your fig puff pastry with blue cheese and onions and it was a total hit. I made it for Super Bowl and it was different and delicious! Thanks.
Can’t wait to try this Lasagna recipe!
FYI! Your pastry creme is my “Go-To”. It never fails to completely set up for everything I make! Perfect for filling Eclairs, and Napoleons!
Great video Kaleb! A trick my mom taught me: It helps if you spread out the cooked noodles on kitchen towels to keep them from sticking together.
Plus put little oil in the cooking water
I used the oven ready. I use the pasta sauce to cook the pasta
You are my new favorite show!!! SUBSCRIBED!
Looks DELICIOUS. I would like more pasta layers.
Love to watch you talking about anything
Excellent video excellent recipe excellent done!!! Your just fun to watch it’s really beautiful
I made your chicken pot pie last night, with mashed potato and cheese on top, because that's how we do in NZ, but oml, even my most fussiest fuss pot who hates everything absolutely loved it! I took some to a friend in hospital as well, they loved it! But there's none left now because we all finished it off for brunch today!
I made this recipe last year for thanksgiving and I will make it again this year! 🤗
Can't wait to make this. Sounds delicious
Dinner this week
A couple of things I do with lasagna is alternate the noodles long way, short way. I find it gives it more structure. I also use mini bread pans, line them with plastic wrap and build in there. I pull the extra wrap over the top tightly and freeze in the pan. The next day when it is solid, I pull it out of the pan and shrink wrap it. A quick meal for one or more, pull one or more out, unwrap it and put it in the mini loaf pan while still frozen and let it thaw. Throw it in the oven and dinner is ready! Love your videos, Kaleb!
Appreciate your demo! I se half ground beef and half Italian mild ground sausage. IF my store is out of riccota, I'll substitute small curd cottage cheese, drained of its liquid, then I mash or whisk it up to break up the clumps, go ahead with the egg, parmesan cheese, and add just a little bread crumbs to give the cheese layer some body. I think there are 100 ways to make lasagna!
Made this meat sauce. Just delicious. Best sauce I have ever made THANK YOU.
I don't cook my Cook Noddles just add extra sauce in each layer for them to absorb.
Can't tell the difference. Perfect every time.
I've never added egg to my ricotta cheese before. I just heated it up a little to make it soft to spread it out. I also layer it differently. I'll have to try this recipe. Also, I'll be adding oregano and marjoram to my sauce as well. I also make homemade garlic bread or garlic knots to eat with it.
I am so glad I found your videos! You are beyond darling!
Looks delicious! And so simple. Love your dog's cameo too. Would love to see a white lasagna if your family has a recipe for that as well! Thx for sharing!!
So relaxing to watch you! Looks yummy! Dinner this week 😊
My mom made lasagna similar to your recipe. Norwegian Oregonian. Kip sighting.
I am new and I love baking and cooking so each time I am hungry I am going to your videos
Definitely a midwest lasagna. My grandmas was pretty much the same. Very delicious! Its freezing here in Kansas. I will be making this tomorrow.
Omg Kaleb I just finished French onion soup and I could still eat a piece of that lasagna! It’s been a while since I made lasagna. Guess it’s time to make one.
WOW,CANT WAIT TO TRY,THANKS KALEB☮️‼️🆒🆒❤️‼️
You are so good with this. Love to watch you. Thanks!
Have you ever tried dehydrating tomatoes until there’s no moisture left, then grind them to powder. When you need tomato paste add water to make your tomato paste. It’s the richest paste, adds a ton of flavor. After trying it a couple of years ago I now grow extra tomatoes just to grind for paste.
Its going to be delicious but you are right that this needs to be done on Sunday afternoon and frozen/ thrown in the oven when you get home.
I love watching you (and your Mom), love your decorating videos, love that you make "Mid-West lasagna!" Thank you for all of your videos, I've not been a commenter but I'll try to do that now.. Merry Christmas to you Kaleb and to yours!
You are so relaxing to watch cooking lol I'm going to try your recipe the next time I make lasagne. The last time I made it, the recipe I followed was way under seasoned and I couldn't fix it so it was like tomato sauce from a can. Moving on though🙃
That looked great
This dude is excited!!
Lasagna one of my all time favorites! 💚👌💙
Looks like heaven! I canned up 36 quarts of grape juice using your recipe. It’s fantastic!! Thanks so much from just over the River in Wisconsin.
Such a honey ! Thanks
Love this recipe! I've been watching your videos since October.
looks tasty!
This looks amazing!!! I need to make this
Looks easy....and delicious. Would be good with salad and garlic bread. :)
whenever i hear about the ancient alien race the "rakata" in star wars, i always think of ricotta
Fyi no bake noodles do NOT freeze well! But this recipe looks amazing!😍
Love it going to make it
Yum!
I made the lasagna tonight for dinner and both my husband and I enjoyed it a lot. I am going to freeze leftovers for later. Thanks for the recipe. Peggy 👩🍳
Yummy
Love your videos!!!
Love this video!!
Who decorated your kitchen? It's lovely!
My 'Grandmother used to do the same thing with spaghetti, hamburgers, and other foods she made. When I got there, she always offered me something good to eat! Yummy! I miss her so much!
Putting made foods in the freezer is what I am speaking of above.
WOW! I have NEVER MADE REAL lasagna before! My mom always made the "all day" lasagna. So she would have kicked us out of the kitchen before it was all done🤣 This came out AMAZING! THANKS 😊 ❤️
Your awesome Kaleb 👍👍
Oh kaleb. I love you, but really. Leave the italian food to the italians. Noodles? Really?
You want flavor? I got flavor. Here are a few tips.
SAUCE
1. Swirch out italian sausage meat for the ground beef. Brown it with the onions and put it aside.
2. Drain all but 2-3 tablesplons of the rendered fat. Cool the rest down.
3. Add your dried herbs to the oil. Poach them over very low heat for ten minutes. They are bloomed and ready when you smell them.
4. To this mix, add 3 anchovy folets and mash them into the herbs. Turn up the heat to medium. Cook until the anchovies melt.
5. Add your tomato paste and caramelize it.
6. Cook your lasagna pasta in *salted* water Toward the end, add about a cup of the pasta water to the tomato paste mixture. Stir and cook until a beautiful sauce forms.
7. Add back your meat and stir until combined and heated through.
CHEESE
1. Never ever mention "cottage cheese" and "lasagna" in the same sentence ever again.
2. Place your ricotta in a strainer and bowl and let it drain for about a half hour. Your cheese will set firmer xand the lasagna will be a lot less runny. Then mix the eggs and other ingredients.
PASTA
1. It's *pasta*. You're not making noodles and beef...lol
2. Your pasta is way overcooked. You must remember that it will continue to cook in the ovencook the pasta until about 2 minutes before the box rrcommends...extra al dente. Then it will absorb the sauce as it finishes cooking and transfer extra flavor into the pasta.
Those oven ready lasagne are an abomination. They cook up like moosh. Yuck.
Leave some of the top layer pasta edges uncovered for baking. The crispy edges are delightful.
Buon appetito...
I really enjoy your videos. Thank you.
awesome
Love you kaleb we got big game to watch it
I think I’m going to try this one 😋
Yummy!
You are a delight to watch More cheese PLease... Ha Ha,, Granny
Simply Perfect 👌
I have to make a lasagna this weekend❣️ I love that big blue bottle behind you. Is it decorative or used for something? I’d be putting change in it, 🤣
Looks very delicious, thank you 😊
So fun and great tips!
Thank you. I've been looking for a good americanized lasagna for a while. I've made the traditional italian one that Alex French guy cooking my family loves it but its takes all day. I have a great seafood one that I make for holidays. Your red sauce is so simple to makr but so beautiful to taste.
Hi Kaleb! I’m a big fan of yours! I’m curious about the meat you use, is that brand something I can buy or do you get it locally?
Looks yummy!
AE cottage cheese is thee best!
I just found you! You’re such a Cutie! Thank you!
Great recipe love from u.k.
We always have lasagna on Christmas Eve. The past few years my mom wasn’t going to make it! Obviously we still do🤔😂
Reminds me of growing up and asking for my mom to cook her lasagna for my birthday. The only thing I didn't like about it was she put green bell peppers in it. That woman put green bell peppers in everything. It was almost dinner wasn't complete unless it had green bell peppers in it. I now HATE green bell peppers but I would gladly eat them all if it meant I could have her back.
Oh dear...no no no. Don't fully cook the pasta. You want your sheets about 2/3 done, so that they're still a bit al dente. If you cook them all the way, they're just going to get mushy in the bake, it'll be sad and disappointing and the lasagne won't hold it's shape as well.
Also, personal preference, but country sausage gives a better flavour than ground beef in Italian sauces. Also for lasagne, I usually add diced aubergine (eggplant) and minced carrot to the sauce. That's probably too much work for a quick one, but you could still get some _grated_ carrot in there with the onions for a bit more body and depth of flavour.
That said, major _major_ credit to you for the ricotta layer. A good cheese layer, in my opinion, is essential for a good lasagne. Bechemel is an abomination and should _never_ be added to a lasagne. There are fights in Italy about this, and let me tell you, the bechamel people are strange, and wrong, and I think they need new tongues. You want the cheese. You want the _flavour._ Bechamel is for people too poor to afford cheese, so they have to resort to flour-butter filler to trick their stomach into thinking they're getting a proper meal. Personally, I even mash a bit of feta and parmesan into the ricotta, just for a bit more flavour, because it's all about the flavour (and bechamel has none).
I'm a harsh critic of lasagne, but I would give this a passing score. Like a C+ or so.
Mine did just perfect with all the way cooked pasta
Are all dried spices the same are some companies better then others? How long should you keep them for? More information on herbs and spices would be helpful.
Ummm, imma need this in my life.
My mouth is watering :)
Do you make Moussaka? YUM! :-) I bet you have the best recipe for this! :-)
From New England, lasagna without sausage??? That would probably not happen around here.
But it does look delicious 😋.
Your lasagna looks really good. Quite similar to what I make, also Midwest! I love your stove. What brand is it?
His stove is WOLF
Looks amazing! :-) You are so cute, LOL you said the "basil" but earlier you said " dried Oragano! And I can`t spell, sorry. LOL.
❤️❤️❤️
Delish ! 🤤
Just a word... if you substituted Liquid Aminos for your salt, you would get a more robust flavor. Liquid Aminos have some salt, but not alot..
If you're someone who doesn't like when the noodles go crunchy on the edges when you bake lasagna, how do you avoid that?
No Sugar, you use sausage, not burger, hehehehehe, you'll never go back, looks fab! I'm sure you enjoyed it, stay warm, cause these below temps are being disrespectful weather wise.
It's winter it's supposed to be cold
@@natalieeubank4533 WOW, HUMOR
I put my noodles in the same way. Less sticking.
I made this yesterday and did two 8×8s froze the other one, as a mom of 3 I need all the help I can get in the way of meal prep
I don’t understand why people can’t just cook lasagna noodles. They cook while you do other stuff.
Why no oregano!??? That's a main Italian seasoning....
The meat is so red! Does it have a ratio?
Why do we put egg in the ricotta cheese? It stays together without the egg!?
I like a meaty lasagna no cottage cheese/ritatia cheese...I just don't like them. Im sorry 😞! But I do love a meaty lasagna. Hamburger meat/steak/sauage onion/garlic herbs 🌿 seasonings then cheddar & mozzarella yes please im down. I like a twist on dishes to fit my taste buds and my family. We are a picky family especially when you have teenagers & a small child who is still discovering what foods he/she likes and does not like. Anyways back on topic sorry. I do like the a good meaty mixture with the tomato pasta/sauce. Im good 👍 with those. Gotta have some garlic butter 🧈 bread 🍞 😆 Idk if I'm the only one who loves toast or garlic bread with casseroles like lasagna or Spaghetti 🍝 😋 to wrap you dinner 🍽!
Omg liked where you were going with (yours) but what was in that egg???? Kinda gross