Lasagna with Fresh Pasta, Bolognese and Pecorino Cheese Sauce
ฝัง
- เผยแพร่เมื่อ 1 พ.ค. 2019
- **RECIPE, MAKES 12-15 PORTIONS**
For the bolognese, see ingredients here: • Bolognese Sauce
For the pasta:
4 cups all-purpose flour
7 eggs
8 oz spinach
salt
For the cheese sauce:
1 stick of butter
3/4-1 cup flour
1 whole head of garlic
half-gallon of milk
7 oz grated pecorino cheese
For topping:
1 lb mozzarella cheese, grated
fresh basil
For the tomato sauce:
olive oil
a few cloves of garlic
1/2 an onion or a few shallots
2 tablespoons tomato paste
2 28-oz cans crushed tomatoes
glug of white wine
pepper
salt
DAY ONE: Make the bolognese, full video and recipe: • Bolognese Sauce
That recipe makes about twice as much sauce as is needed for the lasagna. When it's done, cool it down and put the whole batch in the fridge. Whatever you don't use in the lasagna, you can freeze later.
DAY TWO: Make the pasta, make the cheese sauce, assemble and pre-bake the lasagna
In boiling water, cook the spinach for about two minutes or until just wilted. Remove it to a bowl of ice water to stop the cooking and set the green color.
In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. Remove and wrap in plastic wrap.
Squeeze as much water as possible out of the spinach. Mix it in the food processor with three eggs, a teaspoon of salt and two cups of flour until a single ball forms. Remove and wrap in plastic wrap.
Chill both dough balls in the fridge while you make the cheese sauce. Take the bolognese out of the fridge to let it warm up a bit.
Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. While it's melting, peel and chop a whole head of garlic. Whisk just enough flour into the butter to make a thick, smooth roux (no more than a cup), then add the garlic. Whisk in the milk, little by little, until smooth.
Remove the sauce from the heat and let it come off the boil. Grate in all of the pecorino cheese and stir until reasonably smooth. Taste for seasoning, and add salt until it tastes a little too salty.
With a standard, 6-inch-wide pasta roller, roll out the yellow dough ball on the widest setting. Dust it with flour, fold it back up again, and roll it through again. Repeat the process until it rolls out smooth. Reduce the thickness by one or two notches, then roll it through again. Repeat until you've run it through on the second-to-thinnest setting.
Cut the pasta sheets so they are 1-2 inches shorter than the pan in which you plan to bake the lasagna (they will expand when boiled). I recommend a disposable 11x19 inch aluminum baking pan, available in most U.S. supermarkets. Cut each sheet up the middle, lengthwise, to make two long ribbons.
Boil the ribbons in a large pot of salted water until they puff up and float aggressively, about two minutes. Remove them to a large bowl of ice water to stop the cooking process.
Clear a table, and cover it with clean kitchen towels. Lay out each ribbon of pasta onto the towels and wipe their top-sides with another towel to get them all reasonably dry.
Repeat the entire process with the green pasta dough.
Rub the baking dish with olive oil, lay in the first layer of pasta, followed by a thin layer of one of the sauces. Alternate the sauces and the two pasta colors until you run out of pasta to make additional layers. (I get seven layers.) On the final layer, just dab little blobs of both sauces across the top.
Bake at 400 F for 20 minutes. Cool, cover, then refrigerate overnight.
DAY THREE: Make tomato sauce, assemble the final dish, eat (finally)
To make the tomato sauce, peel and chop the garlic and onion/shallots. Fry in olive oil until just soft. Put in the tomato paste and fry a bit more, then dump in the crushed tomatoes and a splash of wine. Simmer for a half hour, stirring frequently. Add salt and pepper to taste.
Roughly grate the pound of mozzarella.
Take the lasagna out of the fridge and cut it into 12-18 slices, depending on the desired portion size. Oil three baking sheets, and lift the slices onto the sheets, keeping them as far apart from each other as possible. Top each slice with mozzarella.
Bake at 400 F for 20 minutes (ideally on convection setting). If the cheese is not brown enough by the end, finish each pan under the broiler.
Coat plates with a thin layer of tomato sauce, place the slices onto the the sauce, garnish with fresh basil. - แนวปฏิบัติและการใช้ชีวิต
![ป่ะป๊าเลอา ชื่อ ??? [ดูคลิปเต็มหน้าช่อง] #Short | PANG ORNHIRA](http://i.ytimg.com/vi/ssxX0VkJCTo/mqdefault.jpg)
hi adam, made your chicken pot pie recipe for mothers day. lets just say that im back in the will
lmao
I hope you aren't inheriting real estate and I hope you aren't where I am because it might be EFFing worthless soon. 😂😑😭
@@jaymanxv its free real estate
HA!
Im interested in how you got out of the will
Me: I just want to make cereal
Adam Regusea: Add white wine if you have any
TVMovieMakers it really brings out the flavor of the milk sauce
@@DafalganCod Mommiz milk bag sauce?
Grandmaster Kush tiddy juice Ramona texture
Flavor the cereal before it exists
Mimikyu Savi flavour the universes before it exist
I love how often Adam's cooking instructions hinge on "when your anxiety of imminent burning grows too great to bear, move to the next step." It is how I've lived most of my life, frankly.
this ^^^^^^^
Ouch
Shit that hit close to home.
Now Excuse me, i have a paper to write, and it's already 3:00 a.m.
@@groerhahn225 I hope you finished that paper! 😂
@@mayuribhattacharya5352 Yeah, kind of did haha. Wasn't the greatest though, but hey.
*shock the spinach*
*me to the spinach*:
“Ur adopted”
*Kira Yoshikage theme intensifies*
@@KristmusBare send hand pics
I like that it made me chuckle
matzzlol you’re welcome
The Minecraft Expert karmas are important
This man really just dirtied up another cutting board because it lacked contrast
That's commitment
Plus it's a meat board
@@whitealliance9540 stop self advertising
It helps us see what he’s talking about with the texture on camera. If he was not filming and only had to know with his own eyes, he wouldn’t have pulled out a different board
razorblazer 05
He’s not though ?
You put more work into one lasagna than I put into my entire life.
Monkeyheadtpc Me too bro....me too
Wife and kids: honey!!! We haven’t see you in 3 DAYS and we’ve been worried sick! Where have you been?!?!?
Adam: l a g n a s a
Lag nasa
L A N G A S A
GARMFIELD
b o l n g e s e
lasnga
6:50 You switched me out because of "contrast"?
I guess it's true, it's not easy being green.
i have infinite respect for this man, making an entire youtube account just for a meme
Respect
Respecc
Well hope hes still gon use u
I love this community your videos have created
@@snaddy4290 Dont do this, y do u do this. Just create genuinly good content you want to make, and soon enough, you just might get subs
@@snaddy4290 ok, well I tried
I’m so proud of this community
*Agreed*
@@snaddy4290 are you 12?
“Way to go pal, it took us 3 days to make that lasagna.”
3 DAYS
hahaha
Lol best comment
SpongeBob reference?
@@hotfood947 ye
Possible in 2 days keyword: “Possible”
5:33 Must admit, you had me in the first half.
haha
th-cam.com/video/kc4YMVhxyiU/w-d-xo.html
I love how he's lazy to dirty another pan but replace the cutting board because it doesn't contrast
Filming priorities.
“Hey can i have some ice?”
“Yea sure” *pulls out bolognese cubes”
oh god oh fuck
oh god fuck
Oh god oh fuck
oh god oh fuck
@@bigdingus9333 oh god oh fuck
No one:
Adam Ragusea: If you have any, add white wine.
Sonia Marielle Reyes 😂
I would love to know why. Why not red?
and salt!
Gordon Ramsay is to "JUUUST a touch of olive oil" as Adam Ragusea is to "if you have white wine, add a splash of that now!"
Sonia Marielle Reyes what the fuck is “no one:” supposed to mean?
Holy tolido. I was paid to make a lazagna for a friend and I followed your recipe. What a success!!! It was a lot of labour and I made spinach sheets. I also made it vegetarian so I toasted all my veg and some toms until a little char started. I upped my usual acid amount. What a great idea that was. Ty. I didn’t have balsamic vinegar but I had some reduction I made a while back and that was a on point. Added some black beans but not too much. I made a celeriac béchamel sauce. Man this laz was singing by the time it was done! I was paid the $20 I was promised. It was not worth it. Exceeded cost and labour I.e. nice ricotta. Aged cheddar. A lot of fresh basil. Took me 5 days to dehydrate cocktail tomatoes but was so worth it. Anyways. This baby was not worth the money but was definitely worth the time. My friends now have the best laz I’ve ever eaten and their two kids are happy. I’m happy. Thanks again. I won’t forget the tweaks to this classic dish. Made me look so good and the compliments were very very worth it. Oh. My wife just snagged my $20 and grabbed a cab. Life of a cook. Love it. And her. Cheers!
this is one of the most disjointed comments i have ever read i like the energy tho
Cheddar?
Adam, I made this lasagna and all I can say is, that this is definitely worth the effort... I did exchange out a few ingredients... vegetable broth for wine, sweet Italian sausage for chicken livers and parmesan for romano... turned out so awesome... whole family thoroughly enjoyed it!!! I look forward to trying more of your recipes
Ragusea's First Law of TH-cam Cookery: The ease of a recipe is inversely proportional to the amount of fast-motion used in the video
Sooooo many things to make (probably, maybe)!
Still learning how to make pasta dough.
Roux is a butter-flour paste, bechamel is the sauce (if I'm not wrong).
I was not expecting a quick cut to Pizza the Hut. Bravo sir.
@@kansasXcityXstealth does that reference make me look old?
Adam Ragusea I don’t know what your trying to say
Adam Ragusea Absolutely not, hopefully you even introduce some people to the movie. May the Schwartz be with you!
My man, let me tell you that, as an Italian, I'd love this lasagna. While you call it "unauthentic", it's way more authentic than those of most top chefs. The concept of lasagna is a meaty, cheesy baked pasta dish cooked slowly taking care for every single element in it, it doesn't really matter what exactly you put in, since recipes vary from town to town. Good job, that's lovely.
to me any lasagna without bolognese isnt real lasagna tbh
Lasagna is spaghetti cake
AvoidingCape I wish more people had this same mentality
Justin Warner has left the chat
No way you're Italian. You're too forgiving of recipe variations
"Two shots of vodka..."
9:16
Now this is a quality comment.
More like 0:50
@@leoslasan7023 nah cuz there he says "a whole bottle of white wine"
He said “a splash of white wine” not two shots of vodka.
@@accidentlyinhaledlargeamou8334 no shit Sherlock
So I busted my back making lasagna sheets... and my son says, “Adam Ragusea makes green ones too.”
F-you Adam...
Nice.
Nice
Nice
Nice
Nice
Matty Matheson: “Guarantied to get you laid lasagna”
Adam Ragusea: “Hold my white wine”
mburger101 i actually almost chocked on my glass of white wine laughing😂
nice spelling
Adam: This is the best thing I've ever made
Adam's children: am I a joke to you?
🤣
😂😂😂
F
making children never was hard, raising them is
@@epicwarding Um? I think pregnant ladies would beg to differ.
*Adam: does everything in his power to not make more dirty dishes, sometimes risking health*
*Also Adam: changes cutting board because "contrast"*
H e t e r o g e n e r i t y
"I make my non very traditional bologneze sauce" Adam, no need to say that what you are doing is non traditional, EVERYTHING you do is non traditional, its why we watch your videos..
Keep up the good work
2:53 “and throw them in the fridge for about a half hour”
*litteraly throws in fridge*
Swift Effect “throw” does not effect the time
Vo Id .
Alex Gavin what? You gonna sing oh yeah yeah for me ?
oh yeah yeah oh yeah yeah
@@sk-xg7re oh yeah yeah oh yeah yeah yeah yeah oh yeah yeah oh yeah yeah yeah yeah
Primary source of salt for this recipe: all of the angry Italians
Nicely done mate
Kek
AAayyyy!! Ohhhh... What makes you think we is angry? Keep that up and you'll get a fresh one!!
I'm not angry I'm just dying inside xD I don't even know how tf I ended in here I was looking MTG videos lol
@@RiveriaTV pineapple pizza is best pizza.
imagine if at the third day as you are about to get the lasagna out of the fridge to put it in the oven you drop the whole tray and the entire thing spreads all over the kitchen floor
“Way to go pal, it took us 3 days to make that lasagna. 3 DAYS"
we eating floor lasagna then
i have made this three times and I just started my fourth. Each time I make this I watch this video 40 plus times to make sure I get everything right. I also make my guests watch it so they know just how much work it is.
This looks incredible. Slicing the lasagna cold and baking the pieces all disconnected from one another to make them all "end pieces" is absolutely genius. 100% trying this!!!
if there's one thing i'm going to take from this, it's definitely that technique.
Did you try it?
lol didn't expect to see you here but niiiice
Lol good luck to you
I do my lasagna in a big Pirex dish. I bake it fairly slowly at about 275, then with about 10 mins to go I put it on the bottom rack and crank the oxen to maximum. This causes the bottom element to stay lit because it takes a while for the oven to hit 550. It ends up broiling the bottom of the lasagna through the clear glass, and because I put a bit of mozza, oil, and sauce down as the first layer, it yields a deeply caramelized reduction of cheese and sauce on the bottom. The sides get a good crisping up and I then set the broiler to the top for the last five minutes.
I made this for my boyfriend's family, two of which are chefs and they loved it. His brother in law (a chef) said it was the best lasagna he's ever had. So it was definitely worth the work and will be a staple with us! Thanks from us here in Madrid!
Did you make it for 3 days to?🧐😂
luka sisulj maybe it’s only need twp days, make the sauce and bake the lasagna for the first time, then take it out the following day and bake it again
jįmßØß jāmęš I think it just shows he has an international fan base. If I had an international fan base I would want to know.
@@dashcalderwood1198 Hes also to much of a butplugg to talk for himself so he gotta talk about what other people talk about.
@@jimboblio2351 The same reason you get the need to comment/hate. Bc they wanted to
I'll be honest, I've never understood the love for edge pieces. I always love the centre pieces which are softer and less crusty.
I just made this with a couple of alterations in meats and stuff, and used ALL of the meat and white sauce for the lasagna. It weighed 15 pounds.
My family of 5 ate over half of it in a night
I'd eat the whole thing in one sitting.
Seems like something I would do by my self
Is it worth the work?
Timothy Pickarski jesus that must be good
😂😂 he even said the bolognese was 2x the amount needed
Me: I’d like the lasagna please.
Waiter: Can you wait 3 days?
Me: *Did I stutter?*
Waiter: *DID I?*
Santi12007 it’s just a comment
They’d probably make it in advance
High end restaurants usually have lasagna that's prepared like this pretty much half way cooked already
No one:
Absolutely nobody:
Pasta: *floats aggressively*
nR Zebo sorry
*floating noises*
@nR Zebo I do
battle pasta
nR Zebo who pissed in your drink today?
I'm binging your content now. I must say you are the best cooking person on TH-cam by far. I can never get all the way through other creators' food videos, but yours just grab my attention and keep me watching the whole time. Your voice is made for this. I love the nontraditional Bolognese you made and the passion of the 3 day process!
3:01 why is the butter hitting the pot so satisfying
The amount of garlic in this recipe makes me very happy.
Same!!!
Also the salt!!!
Same but if you consider the HUGE amount of food this actually makes it's not that crazy anymore.
Not enough garlic imo.
The amount of onions in this video really brings tears to my eyes
Adam: Hey babe what do you want for dinner?
"Your lasagna!"
Adam (3 days later): Done!!!
Girlfriend: *is a skeleton in the corner by day 3*
How clever..?
I spend my last school break making this with my grandfather for Easter and it was the greatest thing I’ve ever tasted. You’re content is amazing Adam, keep up the good work!
I made this exactly this way for my daughter's first birthday. Making the pasta was so much work. I put around 8 hours of active work into it. It was really good and everyone loved it. I don't think I'll ever make it again though lol thank you
I think Garfield wants you to be his new owner.
No one liked Jon anyway
iTobbz ツ John is the real g
Threw he’s a g but when he tries to get rid of garfields mouse friends. THATS OVER THE TOP.
i just commented "*Garfield wants to know your location*"
Why would garfield want to wait 3 days for lasagna? I know he's lazy, but he seems to really care about lasagna, I doubt he'd be that patient. Wow. I just described garfield like I know him. What am I doing with my life?
I have zero intentions of making this but I just love your videos too much to not watch lol
why not try it, I thought I'd be the worst cook ever but my family really enjoys my pasta and lasagna.
It took a few attempts but I got there.
@@janeisenbeton9030 I feel the same there's no way I can make this cooking isn't in my blood no matter how hard I try I'll stick to sports
@@JaKingScomez as long as you are happy and enjoying live.
But on what I can say about cooking mostly consists of trying and in the end you will master what you are aiming at.
Sorry for bad English, not my native language.
@@janeisenbeton9030 As someone who cooks for a living I will tell you that you're 100% right. Anyone who says they can't cook or aren't able to just hasn't tried enough.
@@craw43forLIFE indeed you are so right.
Yesterday I served my family Italian for the 4th or 5th time and it was serious improved.
I had made my own tragiatelle and lasagna!
Might not sound like much but for someone that doesn't cook that much or often it was quite good.
I’ve made a lot of lasagne, including lasagne with fresh pasta and lasagne at an Italian restaurant, and this is surely the most labor-intensive method I’ve seen. Huge kudos on the red sauce and the béchamel - excellent flavor profiles. I’m betting those two sauces are at least 80% of what makes this the best ever, and you could lighten up the labor on the specific fresh pasta method and the individual slice bakes.
3:00 "While we're waiting we will make our cheese sauce!"
*b o n k*
m a k e o u t c h e e s e s a u c e
There are a lot of jokes about this guy, and they are very funny, but he's very talented. I'm italian and this is not actually the most traditional recipe, but the way he puts so much love in what he does is what should make you subscribe
I agree
An Italian that doesn't get offended by non traditional lasagna? A miracle.
@@drfudgecookie5800 all traditions have a beginning. Nothing wrong with changing recipes. Italians wouldn't be eating tomatoes and pasta or even cooked food if everyone stuck to tradition. I can imagine the snobby elitist cave men of the day complaining that cooked food isn't traditional.
I think his parents generation was from southern Italy
@@mizomint4197 you're right. For example i'm indian, and we literally don't care when others make indian food, we realize recipes come from everywhere and it doesn't really matter how you do it. Italians have this obsession with making everything traditional, but they fail to realize that even their recipes came from elsewhere in europe at one point.
Never stop this home-like style you use. It's so satisfying.
Hah, “home-like.”
Adam @ 11:07 Best thing I have ever made
His sons: Am I a joke to you?
F in the chat for ma boi Freddie
@@djkj4871 🤣
Stolen
Hey Adam, I really like how you conduct your cooking show. It's fast and still very comprehensive. Kudos to you buddy.
I'm sorry that you've been experiencing some hate comments, so here's something different.
Thank you so much for your videos. I suffer from insomnia and I love watching your videos late at night when I can't sleep. I've tried some of your recipes with my girlfriend for us to spend some extra time together, and it always comes out great. You're fantastic at both video-making and cooking!
Colin Slaughter who would hate this amazing person?
Cool
Where are these "hate comment"?
@@lacreatura9432 there was a community post made, I think it was some angry Italian dude
In a nutshell: Italians argue with a man in the internet for using a different way of cooking spaghetti sauce
I've never commented on a youtube video in my life until now. This video is brilliant.
Am I crazy or is Adam cutting the pasta dough in half at like 4:21 super satisfying?
3:01 that stick of butter falling perfectly on to the pan is the most satisfying things I had ever seen on TH-cam
Big lasagna fan and went through the trouble to make this yesterday
Can confirm, this guy means business. Easy top 5 lasagna recipe out there
Name the other four recipies
RESPECT
What do you mean? This is a 3 day recipe
WalnutTime his lasagna making skill tree is s tier in all category’s
what are the other 4 ones?
“Every piece is an edge piece!”
This is hands down the most relatable thing I’ve ever seen on the internet
Ben Brooks Relatable? More like greatest is what u ment?
@@bossbluegamer7243 meant*
I’m I the only one who don’t care about it. The edge pieces have this nice texture of more solidified pasta etc... but the center pieces are way richer and are perfectly equal in quantity of all these sauces.
@@DavidGoliath1 although I love an edge piece. Your not the *only* person
Now we've just got to figure out how to do this with brownies
Made this 3 day recipe in 1 day which was kind of insane but so worth it. Definitely the best thing I've ever made even if it has gone straight through my whole family.
Floating the lasagna on a glug of bright tomato sauce was the best idea ever. Holy!
Kept to the recipe for the most part but didn't make my own pasta. Makes it an easy 2-day thing.
Thanks, Adam!
HOW DARE YOU DECONSECRATE SUCH A HOLY RECIPsorry I can't do this. Your recipes are awesome and you seem like such a good person. Keep doing these videos, they are really great!
Love you from Italy!
This channel is history in the making. Probably the next Babish.
i agree this channel is excellent however i think babish is watched by loads of people who dont really cook and this channel is more for people who cook which limits its scope possibly
@@chilldude30Fair enough, but the potential is definitely there.
it would need better production value.
@@clydu91 I respectfully disagree. I think it's perfect in its current form.
Babish is great, but I really enjoy the brevity of this channel and its non-use of music. This really reminds me more of Alton Brown's format.
#BetterThanBabish
I have a lasagna tray in my fridge, waiting to be reheated in some few hours. THANK YOU!! It came out BEAUTIFUL.
i just realized that I've been watching these videos for an hour now, not because I'm ever gonna make this, but because it's relaxing to just... look at.
First of all: Holy shit. Second of all: Holy shit, you have a great voice, great delivery, clear instructions, great editing and genius ideas!! Third: Holy shit this is next.
Fourth: Holy shit what's your snap
@@Meluhdys bitch lasagna
"Just remember; if your lasagna isn't atleast three layers *I will destroy you and everything you love so help me god, amen.* "
-YSAC.
Yeah you totally suck
@@kcoman4191 We're gonna start by browning a pound of ground beef on medium-high.
And we do this because brown is the color that has the most flavor.
@@porkypy yes
Also resist the temptation to make tacos
I get a new electric fan oven delivered & installed this coming Sunday July 5th…
I am SO trying this!
Adam, you've basically reignited my passion flame, for cooking! Thank you ❤️❤️❤️
Just want to say that this was the first video of yours I ever watched, and at the time, I could not cook at all. Your videos got me interested in cooking, and years later, I’m now the Cook Guy in my friend group, in large part thanks to this lasagna being my potluck staple. But more importantly to me, your other videos have made me a competent home cook. Thanks for that.
Wait did this man say that every piece is an end piece!!!???
I'm in love
2:53 that literal "throw" into the fridge lol
This was the most detailed lasagna recipe I've ever watched .
"The tomato sauce on the bottom really ties the whole thing together"
You mean, like a tiny tomato rug? Pretty sure that's a Lebowski reference.
”That lacks contrast”
*places dough on red board*
Me, a very colourblind fellow:
Am I a joke to You?
(Loved the video!)
Isak Sagnell How’d u know it was red
Go play in traffic man.Seems an ironic way to go for fallen stocks like you..
Sam Sketches Trade secret (I was watching with my friend and he started laughing at me)
@@Umoade Suuuuuuuuuuuuureeeeeeeeeeeeee
@@SammytheawesomeILikePotatoes .....................
I honestly can't say that would ever be worth the ridiculous amount of effort. But then I saw it plated up. And instantly got it.
Utterly beautiful.
GitGoodPainting I’m vegetarian and haven’t eaten meat in years and don’t really want to. This made my mouth water.
Thank you for uploading this video. This is what i'm looking for right now!:)
Thank you for this lovely lasagna recipe video, I have no idea how to make it actually because I use this as background noise when I'm practicing piano lol. Somehow it really helps me focus, so genuinely, thank you! 😂 It does look tasty 😋
I should stop watching these videos while fasting. jesus, that looks amazing...
Fasting and jesus in the same sentence lul
@@t1dra259 not in the same sentence btw
@@t1dra259 in the same comments actually
@@user-qo4nw5yi4x orang indo kah, atau malaysia.
Btw sometimes christian fasting to. SOMETIMES
@@t1dra259 your name is Logan paulers.....
At 3:01 that butter drop was clean
My mom's depression era egg noodle recipe, she was the oldest of 7 kids in a dirt poor family, she could make the cheap bulk food: 10 egg yolks + 2 whole eggs, 3.5 - 4 cups flour, 1 tsp salt. Makes THE richest egg noodle you've ever had.
Also she made angel food cake out if the leftover egg whites.
Hmmm
I have to thank you, my family uses the oven to store pots and pans so I have to use a toaster oven. I’ve been making one big batch of lasagna and would heat up individual pieces other time. This method works great.
I just love the fact that when he said “Throw them in the fridge”, he really throwed it. Nice job, Adam
"what are you doing?"
"just _stirring aggressively,_ hbu?"
im _dying agressively_ no big deal!
This sounds oddly sexual
wife: when is the lasagna ready?
Adam: just 3 more days
wife: alright i'll take the ice cubes again...
Ok drink some red wine with lasagna ice cubes
@@kirayu1 *white wine.
Wife: Adam where is the second gallon of white wine?
Adam: Oh I used it already
Waaaawo thank you for demonstration👌🏼
Adam: add a bit of white wine
GLUG GLUG GLUG GLUG
Me: *Has Vietnam flashbacks of the 3 shots of vodka scene*
Wife: how long till we eat the lasagne hon.
Adam: 3 days babe
Wife: Well what about making pizza?
Adam: 3 days babe
Wife: ooook well me and the kids are gonna be eating out the next couple days
Strawhats08 they will be eating funnel cake until then
T McK 9:02
@@tmck4138 Funnel cake is four days sorry.
Please don't ever pen a script. You are horrible at basic dialogue.
as some say "let them eat cake"
Me at 8:38: Damn that looks amazing!
Adam: *that looks not that good*
Me: This does not look good.
Wife: When is the dinner ready?
Adam: 3 days
“Why I lasagna my White Wine”
Why I bake my family, not my lasagne
Patrick Bateman why I bake my white wine, not my lasagna
im crying 😭😭😭😭😭😂
@@Patrick_Bateman92 your username makes this x4 funnier
These were never funny.
This guy doesn't cook
He creates art
This dude is a total leftist SJW. "You value system" shut the fuck up, its either good or its not
The Merovingian what does that have to do with his cooking skills?
The Merovingian and you’re an idiot, he was talking about whether you think freshly made lasagna is worth 3 days of prep, not whether it tastes good... of course it’ll taste good it’s fucking lasagna
yandrsupreme you’ve never seen good lasagna till you’ve seen YSAC’s episode 89,where he makes lasagna.
The Merovingian This is it. I’ve found the stupidest person on TH-cam.
Your Bolongense is why I fell in love with both your channel and your voice! You make Italian cooking a thousand times more fun!!
I love rewatching this recipe video. It is a great showing of hard work and cooking skill. I will make this recipe sometime. Looks amazing!
Ehi man I'm the guy from Bologna! Very nice recipe! Of course it's not canon but it looks delicious!
11/10 would eat it right f now!
Good job!
@@farhanrazkyzandry6041 not authentic
5:09
This confirms it
*Adam is dummy thicc*
ThiCCCCCCCCCCCCCCCCCCCCCC
THACC
or
THIQUE
DUMMY THICK
DUMMY THICK
DUMMY THICK
DUMMY THICK
DUMMY THICK
I watch a lot of cooking videos but yours are the most effective means of making my mouth water and making me chuckle. Macon is a beautiful city! I went there when I worked in Columbus for an NREMT practical exam.
I always watch this once in a while
I am so happy you taught us the chicken liver trick, I'm so excited to add that to my sauce. It also adds nutrition with added vitamins and minerals.
“a pound of chicken livers”
Me: ight ima head out
Don't knock it, check that video out. Since that video, I've made that sauce on a monthly/bimonthly basis and eat it weekly
Liver is the best food.
He lost me with the carrots :/
Liver is tasty dude
I'ma head out to the shops
The green pasta is so pretty it's so satisfying when it gets rolled out
I remember coming across this channel finals week in college, may very well be one of the best resources I found in college.
I watch this video fairly regularly. I haven't made this exact dish, but this video has inspired me more as a home cook than anything else I've seen on TH-cam or elsewhere. You enspire me more than anyone else has to take pride in the food that I make both for myself and for others. Thank you, Adam.
I LOVE CLICKING ON YOUR VIDEOS! THEY MAKE ME HAPPY.
I AM VERY HAPPY AS YOU CAN SEE.
Edit, I just saw a comment mentioning that you have some haters in your comments, I hope everything is going alright. You're a nice person with a family, and you work hard to push out videos, I'm pretty sure you enjoy doing so.
Those 88k subs in one month was not an accident. Stay strong man.
I second all of that👍👍👍
hands down your best video, thank you Adam for this masterpiece
Seems like a casual Tuesday night 5min dinner