The 1 Dollar Lasagna | But Cheaper
Can you make the greatest homemade lasagna for 1 dollar per serving… I say yes.. and this is the easiest way you can do it.
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Lasagna with Fresh Pasta, Bolognese and Pecorino Cheese Sauce
***RECIPE, MAKES 12-15 PORTIONS***
For the bolognese, see ingredients here:
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:
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.
Lasagne with Ricotta Cheese Sauce recipe
Flavour packed Lasagne and Ricotta Cheese recipe made healthier with bolognese made from lean mince, mushrooms and lentils. The Bolognese sauce is suitable to freeze and can be used with a variety of pasta and vegetables for dinner. Place sauce in airtight containers, cover and freeze for up to 1 month. The ricotta cheese sauce recipe is rich in protein and lower in fat than a traditional béchamel sauce.
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0:06 How to make healthier bolognese
0:39 How to make lasagne cheese sauce with Ricotta
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How To Make The Ultimate Lasagna
It's cheesy, comforting, and indulgent. A truly great lasagna can turn a bad day into a really good one! Check out how we made The Ultimate Lasagna with not one, not two, but FOUR secret ingredients!
See and shop the recipe:
00:00 Intro
00:22 The Red Sauce
03:56 The Béchamel Sauce
04:55 Noodles
05:32 Assemble
06:42 Bake
06:52 Outro
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The Most Amazing Lasagna II
The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 1 large white onion minced
• 5 cloves garlic crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) can tomato paste
• 1 (15 ounce) can tomato sauce
• 1/2 cup white or red wine (can substitute beef broth or chicken broth)
• 2 tablespoons white sugar
• 1/2 cup chopped fresh basil
• 1 teaspoon fennel seeds
• 1 teaspoon ground oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup + 2 tablespoons chopped fresh parsley divided
• 1 pound lasagna noodles
• 30 ounces ricotta cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 pound deli sliced mozzarella cheese
• 1 cup freshly grated Parmesan cheese
✅Instructions
1️⃣ 00:14 - In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
2️⃣ 02:48 - Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
3️⃣ 03:19 - In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
4️⃣ 03:52 - Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan or lasagna dish.
5️⃣ 04:00 - To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
6️⃣ 05:47 - Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.
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Mac ‘N’ Cheese Lasagne
What You’ll Need:
600g Leftover Bolognaise
700g Macaroni
70g butter
70g plain flour
500ml whole milk
75g parmesan, grated, plus extra for topping
200g cheddar, grated
Salt and Pepper
How You Make It:
Boil your macaroni according to packet instructions. Meanwhile, make your cheese sauce. Foam your butter, add in your flour and cook for a few minutes over low heat, whisking constantly. Add in your milk in a few stages, stirring out the lumps as you go. Once all incorporated, season with salt and pepper, then chuck in your cheeses. Remove from heat and whisk well to melt the cheeses. Add to your cooked, drained macaroni.
Spread a third of your mac n cheese into the bottom of a baking dish. Now half of your bolognaise. Another layer of mac, then the rest of your ragu. Top with the rest of your mac, cover with copious parmesan, then bake for 20 mins at 220ºC/430ºF to crisp the top.
Portion, serve, demolish.