I have made this lasagne twice now and will continue making for the rest of my life! It’s a lot of work, takes me all day, but the house smells so good, the kids Love making the pasta, and the taste is great! Thanks so much, I feel like a chef now, without the degree! God bless...
It makes me so happy to hear that. It looks like the lasagna that changed my life, has also changed yours. Thank you for sharing your experience and for watching . Stay tuned for more...
Revision...so I brought a tray for my moms 70th birthday and my Dad was blown away, he was like dang marce...this is better than the Italian restaurants, it was so nice having my Dad and mom going nuts for this lasagne!
@@daiseymae6263 👏 👏 👏 I LOVE it. Thanks for sharing and so glad your dad thought it was better than an Italian restaurant. That means you executed it to perfection or ' Nailed' it.
I'm Italian so I'll give you a tip. Prepare the sauce and besciamelle the day before. In fact the Bolognese sauce can be made even 2 days before. If you want to use bought pasta( and not cook in in water first) just make your sauce and besciamelle more liquid. It will still be fabulous.
I just searched bechamel sauce recipe and found this amazing recipe with details of each and every step .. This is kinda too amazing I love the fact you are so concerned about people watching you and you always give us tips for truly tantalizing recipes.. Love you Chef !
This lasagna looked so good and delicious when you pulled it out of the oven, I almost cried. I am definitely going to do this. And I love making my own pasta.
I just found this channel and I'm already convinced from how you present it, the way you talk about the way everything cooks, the details in the description - this is the best cooking channel I've found so far!
I. Am. Starving!! Wow! Now this looks like the best authentic lasagna I've ever seen...not w/ gobs of ricotta, no runny meatsauce, and certainly no thick pasta. This certainly deserves a *chefs kiss*!
Made this twice and it is in fact insanely good!!! I understand the traditional American way with the ricotta is quicker. But whenever you do have a day to devote more time to your cooking, do this! It takes it to a whole 'nother level. Even if you use traditional noodle. But skip the ricotta when you can and follow this recipe.
I have only eaten lasagna with fresh pasta once, that was in Little Italy NYC. It was like a totally different level than with boxed pasta. It melted in your mouth and one of the best things I have ever eaten.
I love your explanations and camera presence! You are a joy to watch! Thank you for your help in my search for making homemade Lasagna with fresh pasta. Take Care!
Ive been making my own pasta for a while now, and have made just a few béchamel sauces. Your recipe helped bring my lasagna from average to top notch! Thank you for all the attention to detail!
Hahah! That is fantastic..although I see why the kids whispered. Thank you for sharing your results and so glad you made it. I just brought it to some friends who moved into a new house and they lost their minds. See you in the kitchen
OK , I can't lie, it's been two years or so since I posted about this recipe. I have made this exactly to Christine's specs and I've made it about 10 times since. Addicted to Christine's lasagna!! It's not heavy, it's so silky smooth, and damn tasty. Worth every minute in the kitchen.
iman tarroja thank you so much ! This one is very top of my list. Let’s share to give it more views . I just posted New York style Cherry cheesecake mmm
I am so glad that I am getting your recipes... I had this recipe before at an ex mother home.. she was so sweet and cook out of this world. in NY. where I grew up. While traveling with hubby in the military; I met many people. and I travel to different places in Europe..Love greece, Italy, etcc..I tasted all kinds of lasagnas I have learned over the years, that everyone in the family has their own choice of what their lasagna has in filling. so I learned to mix, or layer certain ones with specific items to please family. Now that they all live with own, I am tying to follow the recipe to the T..no changing and it is just me and hubby,, he is retired and all he thinks about is eating and watching TV. but what i am excited about is . I have a pasta machine and I will finally make pasta!.TY.. I got all the recipes and will do soon.
Christine, your killin me!! I can almost taste it from where I live!!! Lasagna is my favorite food of my entire life. Just hope that someday I get brave enough to try this recipe Thank you Christine for sharing your talent with us
This recipe looks delicious ! What I love the most is Christine's passion. "Where can I find me a woman like this" I would love to meet her ! Thank you for making such a fun and creative video. I would love to meet you.
thank you so much for this recipe, love your channel. i am doing it right now, everything from scratch, let's hope it looks and tastes just good as yours. :)
this is my favorite recipe of yours. I would love to see you make another lasagna using fresh pasta sheets. so relaxing! my favorite part is seeing the texture of the lasagna 🤤
OK, just made this tonight for my family. I think my wife loves me again....Wow, what a great recipe. Gotta make fresh pasta for this for sure. Thanks for posting!!
Thank you for your thoughts. I'm always trying to balance the fun with all the details, which are so important to replicate the dish. I feel we live in a time where everything is too simple that you don't get enough knowledge about how its made.
It took six hours of work, but it was SO WORTH IT! And the noodles stole the show...somehow! lol You wouldn't think homemade noodles could stand out that much, but they did! All of it was totes delish, though and thank goodness I made one 13x9 and an 8x8 (I always "over do it") and we can have it again for dinner tonight!
Watching you make the Bolognese Lasagna was nice, and left me hungry, but seeing you eat the finished product really left me so hungry and wanting to be there to taste it. I love lasagna so much and have to make some of that, but I can't the pasta since I don't have the tool to do it, but do know how to make the sauce. I thank you for sharing this recipe with all of us.
Thank you. You can also make this pasta for lasagna by hand with a rolling pin, as it's more tender than other types of pasta dough. Thanks for watching
WoW, just found a new recipe channel. You’re serious about details and techniques. Love it. Had some of my 4+ hour Ragout A la Bolognese left and needed inspiration to a lasagne. Got it right here. Cheers, Claus from Copenhagen, Denmark
You inspire me to almost make my own pasta. Almost. If anyone can do it though, it’s YOU, Christine. ❤️ Beautiful job. Thank you for sharing this amazing dish with us.
You’re a master 🙌🏻 my bechamel came out perfect thanks to you!! My lasagna it’s in the oven right now I can’t wait to have a bite of it. Thank you so much for this awesome recipe. Greetings from Yuma Az 🇺🇸
Literally; Sleepless in San Diego...having a little case of insomnia so what to do....? Watch your lasagna video! 😉😅👌 So thank you for this amazzZing recipe. This gave me the solace I needed, and know what I am making for Christmas! Wishing you and yours a wonderful holiday chef 🎀
Hi Christina, I am just found your channel and subscribed it, of course, it is not just because of the great recipes you shared but also the sincere and enjoyment you delivered during the process. It makes me understand easily and fun... Thank you...
@@ChristineCushing I’ve actually been making this since May. Like once a month. Once I made this authentic version, I never went back to the Americanized lasagne since, so we all appreciate you for sharing this 🥰
This always happens; I sit down after coming home with the groceries for tonight's dinner and for some reason, now I really want lasagne. I wonder why?😳 I'll bet I could have a batch of bolognese and/or home made pasta tucked away in the freezer for times like this. Another winner Christine, thank you.
haha . That is very funny. I'm sorry for messing with your cravings like that. I always have something stashed for easy retrieval, but I just finished my last batch of frozen meat sauce. How did you know? So glad you enjoyed it as much as I did
Oh my goodness !! Such an amazing recipe.. This is truly called a perfection I am in love with each and every particular step of this delicious Lasagne and I tried this at my home and my family just loved it... Thank you so much for such a yummy Recipe
Imagine having that with a glass of wine and some garlic bread. Christine, you're one dangerous chef! Yum! I hope your channel it 100K soon so you can meet all your fans.
Made this yesterday, does take all day, I told the wife when it was in the oven, too much work, never do it again, and then I tasted it. Changed my mind, totally worth the labor and time. Wife thought she would not like it because I made a béchamel, and she changed her mind. Will use as my go to for lasagna every time.
So amazing ! I'm clapping. It's exactly what every single person that I know says when they make it. It's literally 90 degrees today, but i would enjoy it easily. Thanks for sharing
@@ChristineCushing Christine, when are you going to get your own show. You are a natural, fun, calm in front of the camera, and it's obvious you enjoy what you do. Big fan here.
Terrance Hamilton thanks so much. I do have a show on PBS called “ Confucius Was a Foodie “ and always working on something new. Let’s see what I can get happening TV wise. Be well
Yum. What can I use to replace the butter and cheese if I don't want dairy? I am going to use oat milk instead of normal milk. Maybe plant based butter and cheese?
This is great thank you. I've just started making my own pasta and have a question. Why is the cooking time 40 minutes? I was thinking with fresh pasta it would all cook faster than dried store brought which I normally use.
That is a good question. Although the fresh pasta is technically cooked after the boiling , the oven baking essentially integrates the dish, flavours, moisture etc. That is why the baked dish is so creamy and delicate. I hope this answers the question. Thank you
I always find you to be so lovely in all your videos. I used to watch you on tv all the time but I forget what channel it was. Anyways, just wanted you to know it’s not your food only that is comforting...your personality is comforting as well 🤗🤗
From an old cookbook, we've been preparing (for years) a bolognase ragu (renamed super-spaghetti). Your video taught me that ours is a northern Italian version (with the cream etc) . I made yours yesterday, with hand rolled the pasta. Very VERY yummy!! I "accidentally" demolished the 2nd smaller one myself! Oops 😋
I like more layers of the pasta too. I do a more by the book recipe, with the store bought noodles, but I make the sauce and do more layers than three. Good recipe, and liked, as usual!
MyFavouriteFoods ChristineCushing Χριστίνα το ονωμαμου είναι Rena μου αρεση πόλη η κουζίνα σου εγώ κάνω τα λαζάνια με τον ίδιο τροπω αλα την μπεσιαμελ την κάνω με το νερό που έβρασα τα λαζάνια είναι λάθος θα ήθελα να ξέρω Εφχαριστω
This version I must test. Pre-cook Pasta in Sweden. I usually use fresh pasta (In my world) Looks like your recipe. You Make Amazing Recipes On TH-cam.
L.O.V.E. This Lasagna! I need to make two for Sunday dinner. (15 people) What is your advice on making it ahead. We’d rather not be cleaning up while trying to enjoy the grandkids.
I just saw your question , so I hope this reaches you in time. I would prepare the meat sauce and the pasta ( including rolling but not boiling )the day before . Then boil pasta, make bechamel and assemble the day of. Once you actually assemble the lasagna it should be cooked or frozen otherwise the moisture will be absorbed and texture will be off. Freezing and thawing also reduces the moisture. I hope this helps and that you make it !
@@ChristineCushing We did make them ahead and refrigerated them over night without baking. I brought them to room temp and put fresh parmigiana on top before baking at 375. It took 1 hour 15 min. to get up to heat and the golden brown top. I did get some puddles of moisture on top during baking. I covered those with additional parmigiana. (I mean..Why not?) it turned out very well and everyone loved it. Admittedly, it wasn’t quite as good as the first two times I made it and it was fresh baked. Thank you for getting back. I enjoy your channel very much!
OK, you got me. I just ordered a pasta machine so that I can make this. I do have one question: since the pasta is so thin, does the lasagna hold up to being stored in the refrigerator overnight and then reheated, or does it tend to absorb the liquids and get dry? Thank you for this awesome video. I have subscribed.
Thank you for the SUB .. My apologies as I don't seem to get all comments. I would not suggest boiling the pasta and leaving overnight , for the reason you stated. It's almost better to make the pasta and freeze it raw and make the meat sauce. Then make the rest the following day, if you are looking to spread it out. Have you tried it yet? Thank you and be safe
My apologies for late delay. It is not great when you pre assemble and don’t cook it with fresh pasta as the pasta absorbs too much of the moisture from the meat sauce and bechamel. I hope this helps
Sorry for the late response. Ideally, i would freeze it just after assembly , before baking. It should be well sealed. You will always lose some moisture from the freezing / thawing process but it will still taste amazing. I have never actually frozen it though.
Hi Christine: That looks absolutely amazing. Just want to know if I can make the lasagna sheets ahead and have them freezed? Or should I cooked the sheets first and then freeze them? Tks a lot for such a yummy recipe. Katrin
So delicious looking. When I visited Florence years ago, we went to restaurant which was formerly a prison. The lasagna was vegetable and so luxurious in texture. I don’t remember any tomato sauce, do you possibly have a recipe for such a dish?
Oh that sounds very interesting. I do not recall a dish like that when I was there. As with this one, its all about that silky , delicate texture. The mouth feel is impossible to describe but once you eat it...mamma mia. Thanks for watching
Hey Christine, Thanks for a great recipe, my watered while you were making it. Is one recipe for pasta enough for this dish or do I need 2? The pasta recipe I use only calls for 2 eggs but adding the 2 yolks would make it softer wouldn't it? I roll the past by hand is why I ask
Sarah oh this one is sooo good. It has the same effect on me. Yes adding the 2 yolks will make it softer and a bit richer which is great for lasagna. I hope you try it like this.
Hello from Norway you lovely lady :-) I found you just a couple of days ago and have watch many of your vids. I'm a home-cook my self. I just love your recipes and i will be watching you. Just as you know.... My goodness, i think i'm in looove..... :-D
I'm doing a Lasagna with fresh pasta. I have the exact same KitchenAid set-up for pasta making but you said that you have dial it down to 5 which appears to be thick for me, so I brought my dial down to 3 and it appears to be fine. Are you sure you had it on 5?
Hmm. It could be a newer model of the pasta attachment. Mine was at 5 , which is thinner than 3 on my settings. So that 3 would probably be good. I am excited for you to make it. You have to watch my video coming up in the next hour on the top 5 pastas. Thank you
@@DeactivatedAlmonds mine is the kitchen Aid attachment which is very handy and works well. For a stand alone the Meracato Atlas is one we have gifted and people really love. So glad you love the Lasagna !
Tod Martens technically speaking it should be by weight, to be most accurate. As 1/4 cup flour weighs about 35 grams. But the volume is 50 ml . I hope this helps. It’s just simplified to volume for the home cook.
MyFavouriteFoods ChristineCushing, I love your recipes. I have been making lasagna bolognese for a few years now and the recipe comes from an Italian. It is excellent. But your tips look so good. I wonder though, why do you use béchamel rather than mozzarella? Is it that mozzarella is less traditional, that it is too heavy, or is it the flavour? One thing for sure, you sold me on your recipe when you described how soft it is. I am definitely trying this next.
@@M63Tod Thanks for watching and so glad you are enjoying my recipes. Regarding the mozzarella , it definitely not traditional in Bologna ( northern Italy) . I've always learned that lasagna originated in Emilia -Romagna a wealthy region where butter and cheese were king. I always wondered how mozzarella got into lasagna but it's probably from the southern Italians, making their version of it. I recommend trying this recipe and I'd love to hear how you love it. Also the Parmigianno is very important for that umame.
I used to do ricotta layers until I came here. Bechamel layers are so creamy and they don’t create so much moisture, That was the issue with Ricotta Cheese it made so much moisture it made the lasagna a bit too soggy for my preference. I like to use whole milk mozzarella along with parmigiano reggiano but I like how just a Parmigiano make such a wonderful crust on its own.
I have made this lasagne twice now and will continue making for the rest of my life! It’s a lot of work, takes me all day, but the house smells so good, the kids Love making the pasta, and the taste is great! Thanks so much, I feel like a chef now, without the degree! God bless...
It makes me so happy to hear that. It looks like the lasagna that changed my life, has also changed yours. Thank you for sharing your experience and for watching . Stay tuned for more...
Revision...so I brought a tray for my moms 70th birthday and my Dad was blown away, he was like dang marce...this is better than the Italian restaurants, it was so nice having my Dad and mom going nuts for this lasagne!
@@daiseymae6263 👏 👏 👏 I LOVE it. Thanks for sharing and so glad your dad thought it was better than an Italian restaurant. That means you executed it to perfection or ' Nailed' it.
I'm Italian so I'll give you a tip. Prepare the sauce and besciamelle the day before. In fact the Bolognese sauce can be made even 2 days before. If you want to use bought pasta( and not cook in in water first) just make your sauce and besciamelle more liquid. It will still be fabulous.
@@angelaberni8873thank you for the advice!! I’m making again today for a funeral!!
I finally mastered the bechamel all thanks to you. Been a fan for years since 1998. ❤
That is awesome. Thanks for the support and also bravo on the bechamel
I just searched bechamel sauce recipe and found this amazing recipe with details of each and every step .. This is kinda too amazing
I love the fact you are so concerned about people watching you and you always give us tips for truly tantalizing recipes..
Love you Chef !
It is my pleasure ! I do hope you try this amazing lasagna. Thank you
Thoroughly enjoyed this video. LOVE your style of speaking and expression. 🌱
Thanks so much! The recipe is life changing. Just thinking about it makes me want to make it.
This lasagna looked so good and delicious when you pulled it out of the oven, I almost cried. I am definitely going to do this. And I love making my own pasta.
hahah. ! I totally know how you feel. It's such a delicious dish.! Thank you
I just found this channel and I'm already convinced from how you present it, the way you talk about the way everything cooks, the details in the description - this is the best cooking channel I've found so far!
Much appreciate it ! I hope you try many of my recipes and all my little details. Thank you
I will absolutely make this… fingers crossed
I. Am. Starving!! Wow! Now this looks like the best authentic lasagna I've ever seen...not w/ gobs of ricotta, no runny meatsauce, and certainly no thick pasta. This certainly deserves a *chefs kiss*!
Ah Thank you ! Anyone who has tasted this at my house, goes into an immediate trans ... Glad you enjoyed it and hope you try it make it.
@@ChristineCushing I definitely will and am excited to prepare the pasta as well. It'll be my first time:)
I made this recipe and thanks to your beautiful way of teaching. It came out great.
that is so great to hear. !
Made this twice and it is in fact insanely good!!! I understand the traditional American way with the ricotta is quicker. But whenever you do have a day to devote more time to your cooking, do this! It takes it to a whole 'nother level. Even if you use traditional noodle. But skip the ricotta when you can and follow this recipe.
I have only eaten lasagna with fresh pasta once, that was in Little Italy NYC. It was like a totally different level than with boxed pasta. It melted in your mouth and one of the best things I have ever eaten.
Its so true. The fresh pasta is the only way to go with lasagna. Thank you
I love your explanations and camera presence! You are a joy to watch! Thank you for your help in my search for making homemade Lasagna with fresh pasta. Take Care!
Thank you ! I hope you have made and loved it !
Ive been making my own pasta for a while now, and have made just a few béchamel sauces. Your recipe helped bring my lasagna from average to top notch! Thank you for all the attention to detail!
That is so great to hear. !
I made this. Superb. My kids whispered in my ear after dinner.."this is better than moms".
Hahah! That is fantastic..although I see why the kids whispered. Thank you for sharing your results and so glad you made it. I just brought it to some friends who moved into a new house and they lost their minds. See you in the kitchen
if theyre your kids, who is mom?
I love your passion Christine. Thank you and can't wait to try this!
Thank you ! You will love it. I just made it again last week.
OK , I can't lie, it's been two years or so since I posted about this recipe. I have made this exactly to Christine's specs and I've made it about 10 times since. Addicted to Christine's lasagna!! It's not heavy, it's so silky smooth, and damn tasty. Worth every minute in the kitchen.
That is so amazing to hear ! It was life changing for me. 👏👏😄
@@ChristineCushing All I have to do is embarrass myself and spell your name wrong - mission accomplished. Since corrected.
Looks delicious, thank you.
WOW! I've got to try this. This video deserves more views. I really love your videos. Thank you thank you! Keep it up!
iman tarroja thank you so much ! This one is very top of my list. Let’s share to give it more views . I just posted New York style Cherry cheesecake mmm
I am so glad that I am getting your recipes... I had this recipe before at an ex mother home.. she was so sweet and cook out of this world. in NY. where I grew up. While traveling with hubby in the military; I met many people. and I travel to different places in Europe..Love greece, Italy, etcc..I tasted all kinds of lasagnas I have learned over the years, that everyone in the family has their own choice of what their lasagna has in filling. so I learned to mix, or layer certain ones with specific items to please family. Now that they all live with own, I am tying to follow the recipe to the T..no changing and it is just me and hubby,, he is retired and all he thinks about is eating and watching TV. but what i am excited about is . I have a pasta machine and I will finally make pasta!.TY.. I got all the recipes and will do soon.
Thank you for posting your thoughts and experiences with lasagna. I hope you try this one soon. Thanks for watching
Yummy😢 thank for sharing
It is my pleasure! I hope you try it
Delicious Thanks
You are most welcome.
I could smell the stream coming off the Lasagna through my computer! Awww man. Thank you for taking the time to give us these pleasures of life. :)
Thank you for your comments and so glad you could practically smell it.
Christine, your killin me!!
I can almost taste it from where I live!!! Lasagna is my favorite food of my entire life. Just hope that someday I get brave enough to try this recipe
Thank you Christine for sharing your talent with us
This one is so crazy good... You have to try it. Until next week..Thanks for watching
So easy to listen to.
This recipe looks delicious ! What I love the most is Christine's passion. "Where can I find me a woman like this" I would love to meet her ! Thank you for making such a fun and creative video. I would love to meet you.
I'm so glad I discovered your channel! Learning so much. Thank you!
Thank you so much ! Stay tuned for more..
thank you so much for this recipe, love your channel. i am doing it right now, everything from scratch, let's hope it looks and tastes just good as yours. :)
i love it, it tastes amazing
this is my favorite recipe of yours. I would love to see you make another lasagna using fresh pasta sheets. so relaxing! my favorite part is seeing the texture of the lasagna 🤤
Thank you ! That’s a good idea.
OK, just made this tonight for my family. I think my wife loves me again....Wow, what a great recipe. Gotta make fresh pasta for this for sure. Thanks for posting!!
Yes !!👏👏so glad you made it. It is truly a special recipe that has people losing their minds. I will be making it tomorrow.
I’m making this for my bday dinner! So excited, thank you for sharing ❤️
You are most welcome ! He will love it
Thank You, I am trying this tonight!! It looks soooo good!!!
Thank you .. How did you love it ?
I've found a new Great channel in your channel and I'm very happy to cook your recipes during quarentine. Thanks Christine
Thank you so much! I'm glad that we can hang out in the kitchen during the quarantine and when it's over. Be safe !
This is wonderful. The excellence is in the details. Thank you.
Thank you for your thoughts. I'm always trying to balance the fun with all the details, which are so important to replicate the dish. I feel we live in a time where everything is too simple that you don't get enough knowledge about how its made.
It’s 5 o’clock in the morning and I’m having a cup of coffee but now, l want your Lasagna for breakfast! YUMMY 😋
It would be a delicious breakfast ! :)
I have all ingredients, a new pasta machine, and a hunger.
Let's do this!
It took six hours of work, but it was SO WORTH IT! And the noodles stole the show...somehow! lol You wouldn't think homemade noodles could stand out that much, but they did! All of it was totes delish, though and thank goodness I made one 13x9 and an 8x8 (I always "over do it") and we can have it again for dinner tonight!
So nice! My mouth is watering. This makes quarantine life fun. Thank you Christine!
My pleasure ! This lasagna rules
Watching you make the Bolognese Lasagna was nice, and left me hungry, but seeing you eat the finished product really left me so hungry and wanting to be there to taste it. I love lasagna so much and have to make some of that, but I can't the pasta since I don't have the tool to do it, but do know how to make the sauce. I thank you for sharing this recipe with all of us.
Thank you. You can also make this pasta for lasagna by hand with a rolling pin, as it's more tender than other types of pasta dough. Thanks for watching
@@ChristineCushing Thanks for that information and I will try it using my rolling pin.
I just made some and I can’t wait till I taste it!!!!!! Thank you so much ❤️ ❤️
You are welcome. So did I .It’s going In the oven shortly
@@ChristineCushing 🥂
that looks as good as you describe it!
WoW, just found a new recipe channel.
You’re serious about details and techniques. Love it. Had some of my 4+ hour Ragout A la Bolognese left and needed inspiration to a lasagne. Got it right here. Cheers, Claus from Copenhagen, Denmark
So glad you discovered my channel. Yes it’s all about the details. See you in the kitchen.
My mouth is watering!!
If you make it ... it will be so tough to control yourself. Thank you
You inspire me to almost make my own pasta. Almost. If anyone can do it though, it’s YOU, Christine. ❤️ Beautiful job. Thank you for sharing this amazing dish with us.
It is my pleasure. I hope you are staying safe. !
I would LOVE. Vegetarian version of this! Yummmm
O.k. I will add it to the list of requests. Thanks for watching
You’re a master 🙌🏻 my bechamel came out perfect thanks to you!!
My lasagna it’s in the oven right now I can’t wait to have a bite of it. Thank you so much for this awesome recipe.
Greetings from Yuma Az 🇺🇸
Thank you for your great comment ! So glad your bechamel was perfect. How did the final lasagna taste? I'm betting really good. Thank you
Literally; Sleepless in San Diego...having a little case of insomnia so what to do....? Watch your lasagna video! 😉😅👌
So thank you for this amazzZing recipe. This gave me the solace I needed, and know what I am making for Christmas!
Wishing you and yours a wonderful holiday chef 🎀
Oooh yes ! Sorry for the insomnia but happy you will be making this my lasagna. It is so satisfying and will be perfect for Christmas !
truly epic dish! Thanks Christine
My pleasure. And I agree , it is epic. Thanks for watching
Hi Christina, I am just found your channel and subscribed it, of course, it is not just because of the great recipes you shared but also the sincere and enjoyment you delivered during the process. It makes me understand easily and fun... Thank you...
Thank you so much for the SUB. I appreciate your kind words . See you in the kitchen!
I am so happy to find your channel you are really an awesome Sheff lots of likes and subscribed your channel
Thank you so much
Very nice Lasagna recipe
Thank you . I hope you try it. Sooo fantastic
OMG! I'm so hungry now! Thanks a lot! 😂
I always loved That golden Parmesan layer on top 12:16 every time I watch this video 😍🥰🥰
That's a big part of the magic for sure. I hope you try it
@@ChristineCushing I’ve actually been making this since May. Like once a month. Once I made this authentic version, I never went back to the Americanized lasagne since, so we all appreciate you for sharing this 🥰
I totally appreciate you making everything from Scratch the recipe looks delicious 🤤 and I love the Italian music in the background 😊
Much appreciation!
This always happens; I sit down after coming home with the groceries for tonight's dinner and for some reason, now I really want lasagne. I wonder why?😳
I'll bet I could have a batch of bolognese and/or home made pasta tucked away in the freezer for times like this. Another winner Christine, thank you.
haha . That is very funny. I'm sorry for messing with your cravings like that. I always have something stashed for easy retrieval, but I just finished my last batch of frozen meat sauce. How did you know? So glad you enjoyed it as much as I did
Awesome lasagna,Bravo Christine! I think I just might be able to smell it from here! Thank you 🙏
Jim Burns yeah ! Thank you
Oh my goodness !!
Such an amazing recipe.. This is truly called a perfection I am in love with each and every particular step of this delicious Lasagne and I tried this at my home and my family just loved it...
Thank you so much for such a yummy Recipe
I love that everyone loved it as much as we do. Thank you
Christine, thank you for that work of art.
Thank you so much
I gotta make this!!
Oh I totally agree! Thanks for watching
Imagine having that with a glass of wine and some garlic bread. Christine, you're one dangerous chef! Yum! I hope your channel it 100K soon so you can meet all your fans.
thank you for that! . Yes, a nice glass of red wine and some garlic bread... mmm . See you next week.
looks amazing!
Thanks for watching !
Made this yesterday, does take all day, I told the wife when it was in the oven, too much work, never do it again, and then I tasted it. Changed my mind, totally worth the labor and time. Wife thought she would not like it because I made a béchamel, and she changed her mind. Will use as my go to for lasagna every time.
So amazing ! I'm clapping. It's exactly what every single person that I know says when they make it. It's literally 90 degrees today, but i would enjoy it easily. Thanks for sharing
@@ChristineCushing Christine, when are you going to get your own show. You are a natural, fun, calm in front of the camera, and it's obvious you enjoy what you do. Big fan here.
Terrance Hamilton thanks so much. I do have a show on PBS called “ Confucius Was a Foodie “ and always working on something new. Let’s see what I can get happening TV wise. Be well
I like the fact the she makes everything from scratch.
This looks so good 👍 I can't wait to try this🙂🍽
You have to try it … you will Love !
Yum. What can I use to replace the butter and cheese if I don't want dairy? I am going to use oat milk instead of normal milk. Maybe plant based butter and cheese?
I'll try to make it yumo
You will love it
Great Recipe
many thanks
Bonjour Christine! Wow!it's almost I could smel it! Omg! That is my favorite dish ,I always order it,in restaurant !Thank you !😍🍽🍷👌🎉🎉
Merci Ginette ! So glad you are enjoying the video. It's definitely top, top on my favourites also.
This is great thank you. I've just started making my own pasta and have a question. Why is the cooking time 40 minutes? I was thinking with fresh pasta it would all cook faster than dried store brought which I normally use.
That is a good question. Although the fresh pasta is technically cooked after the boiling , the oven baking essentially integrates the dish, flavours, moisture etc. That is why the baked dish is so creamy and delicate. I hope this answers the question. Thank you
How many degrees and how much time in the oven? Thank you so much
I always find you to be so lovely in all your videos. I used to watch you on tv all the time but I forget what channel it was. Anyways, just wanted you to know it’s not your food only that is comforting...your personality is comforting as well 🤗🤗
Thank you so much Julie. ! I'm so glad you found me in the vast sea of TH-cam . Stay tuned for more fun food videos.
Oh you KNOW I’m a subscubscriber now 🍄👌
From an old cookbook, we've been preparing (for years) a bolognase ragu (renamed super-spaghetti). Your video taught me that ours is a northern Italian version (with the cream etc) . I made yours yesterday, with hand rolled the pasta. Very VERY yummy!! I "accidentally" demolished the 2nd smaller one myself! Oops 😋
Oh how amazing! I love that you have been making the northern Italian one, which is really The one. Thank you for watching
I like more layers of the pasta too. I do a more by the book recipe, with the store bought noodles, but I make the sauce and do more layers than three. Good recipe, and liked, as usual!
videos like this is what makes me want to be your neighbor...the moment I smell that I'll come over to "borrow a cup of sugar" :)
haha. And you know I'm always making enough for the street!. Thanks for watching
MyFavouriteFoods ChristineCushing Χριστίνα το ονωμαμου είναι Rena μου αρεση πόλη η κουζίνα σου εγώ κάνω τα λαζάνια με τον ίδιο τροπω αλα την μπεσιαμελ την κάνω με το νερό που έβρασα τα λαζάνια είναι λάθος θα ήθελα να ξέρω Εφχαριστω
Marilyn Alvarez lolol
@@tompapadopoulos1603 I don't know what this says, but it sure is beautiful
OMG! That Lasagna looks So Good! Now I’ve got to try it!
You definitely have to try it. Let me know how it works out. Thank you
This version I must test.
Pre-cook Pasta in Sweden.
I usually use fresh pasta (In my world)
Looks like your recipe.
You Make Amazing Recipes On TH-cam.
Thank you so Much!
Going to make this. Got 00 flour from my neighbourhood Italian market in Toronto. Going to add Buffalo mozzarella
oh yes ! It's going to be seriously good. Thank youy
Brava Brava!!!
Grazie! It is such a crazy good dish. Stay safe
Brava!
Fair Dinkum that looks delicious
You have just changed my life lol. Love it
haha! I'm telling you. Sorry for the late response but I don't see all the comments immediately. Thank you
i love that recipe!!! :)
many thanks. I do feel nostalgic every time I make this dish that I am back in Bologna. So glad you enjoyed it.
@@ChristineCushing absolutely and always!!:)
OMG! To die for.
Avocet_99 so glad you love it as much as I do
That would taste good for a good friend.Thank you!"😀⭐
Thank you for supporting my channel.
L.O.V.E. This Lasagna! I need to make two for Sunday dinner. (15 people) What is your advice on making it ahead. We’d rather not be cleaning up while trying to enjoy the grandkids.
I just saw your question , so I hope this reaches you in time. I would prepare the meat sauce and the pasta ( including rolling but not boiling )the day before . Then boil pasta, make bechamel and assemble the day of. Once you actually assemble the lasagna it should be cooked or frozen otherwise the moisture will be absorbed and texture will be off. Freezing and thawing also reduces the moisture. I hope this helps and that you make it !
@@ChristineCushing We did make them ahead and refrigerated them over night without baking. I brought them to room temp and put fresh parmigiana on top before baking at 375. It took 1 hour 15 min. to get up to heat and the golden brown top. I did get some puddles of moisture on top during baking. I covered those with additional parmigiana. (I mean..Why not?) it turned out very well and everyone loved it. Admittedly, it wasn’t quite as good as the first two times I made it and it was fresh baked. Thank you for getting back. I enjoy your channel very much!
OK, you got me. I just ordered a pasta machine so that I can make this. I do have one question: since the pasta is so thin, does the lasagna hold up to being stored in the refrigerator overnight and then reheated, or does it tend to absorb the liquids and get dry? Thank you for this awesome video. I have subscribed.
Thank you for the SUB .. My apologies as I don't seem to get all comments. I would not suggest boiling the pasta and leaving overnight , for the reason you stated. It's almost better to make the pasta and freeze it raw and make the meat sauce. Then make the rest the following day, if you are looking to spread it out. Have you tried it yet? Thank you and be safe
Can you assemble ahead of time? I was hoping to do it the day before but didn’t know if that would work with fresh pasta.
My apologies for late delay. It is not great when you pre assemble and don’t cook it with fresh pasta as the pasta absorbs too much of the moisture from the meat sauce and bechamel. I hope this helps
@@ChristineCushing thank you!
I want it!!
Okay Christine I'm learning to know how to cook but can you use store bought pasta
If you use store bought pasta, try to find the fresh flat lasagna sheets for best results. Thank you
Where is the meat sauce video? I couldn't find it in your channel. Could you provide the link? Thank you.
th-cam.com/video/2q0DY2PtMGs/w-d-xo.html. It is in the Bolognese video. Here it is. Thank you
Hi, I've made this many times and everyone has asked me for the recipe. Question, what is the best way to freeze this? Before you bake or after.
Sorry for the late response. Ideally, i would freeze it just after assembly , before baking. It should be well sealed. You will always lose some moisture from the freezing / thawing process but it will still taste amazing. I have never actually frozen it though.
Hi Christine: That looks absolutely amazing. Just want to know if I can make the lasagna sheets ahead and have them freezed? Or should I cooked the sheets first and then freeze them? Tks a lot for such a yummy recipe. Katrin
Thanks for watching. I would make the pasta , wrap it well raw and boil from frozen. I hope this helps.
I watched her show when it was on i loved her cooking
So delicious looking. When I visited Florence years ago, we went to restaurant which was formerly a prison. The lasagna was vegetable and so luxurious in texture. I don’t remember any tomato sauce, do you possibly have a recipe for such a dish?
Oh that sounds very interesting. I do not recall a dish like that when I was there. As with this one, its all about that silky , delicate texture. The mouth feel is impossible to describe but once you eat it...mamma mia. Thanks for watching
Love your dishes! I have the machine and intend to try this!
@@Kitchensurprise Fantastico!
Hey Christine, Thanks for a great recipe, my watered while you were making it. Is one recipe for pasta enough for this dish or do I need 2? The pasta recipe I use only calls for 2 eggs but adding the 2 yolks would make it softer wouldn't it? I roll the past by hand is why I ask
Sarah oh this one is sooo good. It has the same effect on me. Yes adding the 2 yolks will make it softer and a bit richer which is great for lasagna. I hope you try it like this.
Hello from Norway you lovely lady :-) I found you just a couple of days ago and have watch many of your vids. I'm a home-cook my self. I just love your recipes and i will be watching you. Just as you know.... My goodness, i think i'm in looove..... :-D
Thank you ! So glad you are enjoying my channel from Norway.
I'm doing a Lasagna with fresh pasta. I have the exact same KitchenAid set-up for pasta making but you said that you have dial it down to 5 which appears to be thick for me, so I brought my dial down to 3 and it appears to be fine. Are you sure you had it on 5?
Hmm. It could be a newer model of the pasta attachment. Mine was at 5 , which is thinner than 3 on my settings. So that 3 would probably be good. I am excited for you to make it. You have to watch my video coming up in the next hour on the top 5 pastas. Thank you
Ok, I see. Mine goes from 1 to 8 which 8 is the thickest and 1 the thinner, so your set at 5 is the same as mine set at 3 @@ChristineCushing
Okay I made it and it was basically edible magic. Νόστιμο!
Isn’t it crazy how good it is ? So glad you made and loved it
@@ChristineCushing Hey, what pasta machine do you use? I DM'd you and then realised I'd probably just hit a spam filter lol.
@@DeactivatedAlmonds mine is the kitchen Aid attachment which is very handy and works well. For a stand alone the Meracato Atlas is one we have gifted and people really love. So glad you love the Lasagna !
@@ChristineCushing Thank you so much!
I tried the Atlas and support was basically nonexistent 😭 Will try my luck with the Kitchen Aid
For the béchamel, is it equal parts butter and flour by volume?
Tod Martens technically speaking it should be by weight, to be most accurate. As 1/4 cup flour weighs about 35 grams. But the volume is 50 ml . I hope this helps. It’s just simplified to volume for the home cook.
MyFavouriteFoods ChristineCushing, I love your recipes. I have been making lasagna bolognese for a few years now and the recipe comes from an Italian. It is excellent. But your tips look so good. I wonder though, why do you use béchamel rather than mozzarella? Is it that mozzarella is less traditional, that it is too heavy, or is it the flavour? One thing for sure, you sold me on your recipe when you described how soft it is. I am definitely trying this next.
@@M63Tod Thanks for watching and so glad you are enjoying my recipes. Regarding the mozzarella , it definitely not traditional in Bologna ( northern Italy) . I've always learned that lasagna originated in Emilia -Romagna a wealthy region where butter and cheese were king. I always wondered how mozzarella got into lasagna but it's probably from the southern Italians, making their version of it. I recommend trying this recipe and I'd love to hear how you love it. Also the Parmigianno is very important for that umame.
I used to do ricotta layers until I came here. Bechamel layers are so creamy and they don’t create so much moisture, That was the issue with Ricotta Cheese it made so much moisture it made the lasagna a bit too soggy for my preference. I like to use whole milk mozzarella along with parmigiano reggiano but I like how just a Parmigiano make such a wonderful crust on its own.
equall parts by weight or volume?
It is equal parts by weight .
my Nonna makes a variation of this, she makes her different sauce obiosuly, but u can add peas to lasagna and idk what it is they just mix so well.