Nothing Beats HOMEMADE LASAGNA You Will Be SURPRISED How Easy It Is!!!!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you mine an d my familys favorite lasagna recipe, when i tell you nothuing beats homemade ,I mean it and tbh there has not been a restaurant where I can say they serve the best pasta! Im a BIG PASTA LOVER!!!! when it comes to my favorite food other than enchiladas and tacos, pasta is my second choice! but when its homemade ugh it just hits different! yes its time consuming but its so worth every second, specially after getting all the compliments! ????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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WARNING ⚠️
if you want to level up this recipe substitute 1lb of beef for mild Italian sausage! tbh thats my favorite but my family are not big fan of it, I make it so no left overs are left ????
PRO TIP!!!!
use Cento crushed tomatoes and tomato sauce!!!! IT DOES MAKE A DIFFERENCE ????
Ingredients: 9X13 deep baking dish (12 lasagna sheets)
1/2 white onion;diced
3 tbsp freshly chopped parsely
3 tbsp freshly chopped basil
2 lbs ground beef or 1 lb beef and 1 lbs mild Italian sausage
2 tsp black pepper
2 tsp oregano
2 tsp Italian seasoning
1-2 tsp crushed pepper
salt to tatse
2 minced garlic cloves
28 oz Cento crushed tomatoes
15 oz Cento tomato sauce
4 oz Hatch green chiles
1/2 cup water
4 tsp sugar
15 oz ricotta mixed with 1/4 cup paresan cheese, 1 egg, 2 tbsp fresh chopped parsely and S&P
1 lb freshly gratd mozzarella cheese
3/4 cup romano cheese
3/4 cup parmasan cheese
1 serving of love ????
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Recipes in Spanish :
#lasagna #homemadepasta #easypastarecipe
IDEAL GOURMET LASAGNA [HAPPY FOOD VLOG Ep. 10]
IDEAL GOURMET LASAGNA [HAPPY FOOD VLOG Ep. 10]
IDEAL GOURMET LASAGNA [HAPPY FOOD VLOG Ep. 10]
IDEAL GOURMET LASAGNA [HAPPY FOOD VLOG Ep. 10]
#Idealgourmetlasagna #Bakedlasagna #Italiancuisine #Internationaldishes
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Hello to all our happy viewers ???? for today's vlog we will teach or share to you another international cuisine Lasagna a famous dish in Italy that is also been known in the whole world. There are many ways to make a yummy and special lasagna, so you can also try our recipe and share with us your experience. Please follow all the steps with the correct ingredients but you can add other recipe for your own experiment to create a delicious baked lasagna ????. Thank for always supporting our vlog and keep on watching and sharing ???? and all comments and Ideas will be very helpful to us ???? God bless.
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Always remember, A HAPPY KITCHEN brings HAPPY FOOD made with HAPPY HEART. Have a HAPPY LIFE.
Lasagna de Temporosa with Ideal Gourmet Lasagna| Better than take out| The Temporosa Kitchen
#IdealGourmet #LasagnaRecipe #TheTemporosaKitchen
Full Recipe| Ingredients:
Ideal Gourmet (Pasta)
1/2 ground beef
1 can hunts tomato sauce
5 fresh tomato diced
1 and 1/2 tomato paste
1/2 tsp nutmeg powder
1/2 dried oregano
chopped onion and garlic
1tsp sugar to balance the taste
salt pepper to taste
Bechamel -white sauce alone
Mornay- white sauce with cheese
Mornay:
2 cans of Evap milk any brand
1/2 cup butter
3tsp APF/ Flour
cheese, any brand (parmesan, mozzarella, cheddar)
1/2 tsp Nutmeg
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How to cook lasagna noodles!
The easiest way to cook lasagna noodles!
I made these noodles for lasagna soup..Go check out that video!
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Easy lasagna recipes | tomato & ricotta | meat sauce & cream
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA12 to get up to 12 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box:
***TOMATO & RICOTTA RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people.
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 28 oz (800g) can of crushed tomatoes (you might not need all of it; I use Pastene Kitchen Ready or Muir Glen)
1 pound (454g) ricotta cheese
1 pound (454g) grated mozzarella (you might not need all of it)
1/2 cup (50g) grated parmesan or pecorino
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
fresh herb for garnish (I use basil)
Heat oven to 350ºF (180ºC).
Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Lay in the first layer of lasagna noodles (don't parboil them first), and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve tome mozzarella for melting on the top later.
Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler (grill) to brown the cheese to your liking — this should only take a couple minutes, so watch it closely.
Let cool at least 15 minutes before cutting and serving with fresh herbs. If you want a tidier presentation, chill the lasagna whole in the fridge. When it's firm, you'll get cleaner edges when you cut. Reheat the cut pieces on top of a little splash of water in a covered baking dish in the oven for 15 minutes. Uncover and broil on a little more mozzarella, to make the top look nicer.
***MEAT SAUCE & CREAM RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people — NOTE this is half the size of the lasagna I baked in the video. I'm giving the meat sauce recipe from the video below, but you could make it with about two pounds (a kilo) of frozen meat sauce from my old recipe here:
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 cup (half pint, 236mL) cream
1/2 cup (50g) grated parmesan or pecorino
a little grated mozzarella, just for the top
2-3 garlic cloves, peeled and chopped
salt
fresh herb for garnish (I use basil)
For the meat sauce:
1 pound (454g) ground beef
1 28 oz (800g) can whole peeled tomatoes (I use Muir Glen)
a squeeze of tomato paste (about a tablespoon)
1 large onion
1 large carrot
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
balsamic vinegar
To make the meat sauce, peel and dice the onion and carrot, and cook them in a little olive oil in a wide pan over high heat until soft and starting to brown, 4-5 minutes. Push the veg to the edges of the pan and smash the meat into the center, making a wide, flat disk. When you can smell the meat browning, start scraping the bottom of the pan and stirring, using the moisture of the remaining raw meat to deglaze (you might want to turn the heat down a bit at this point).
When all the meat has turned color, stir in a squeeze of tomato paste and let it brown for a moment. Before it burns, deglaze with the juice from your can of tomatoes. Squish the tomatoes with your hand and stir them in, along with a pinch of salt and whatever other seasonings you have. Reduce the heat to a simmer and cook for at least an hour, stirring occasionally. Taste for seasoning and stir in a little splash of the vinegar. NOTE: This will give you as much as twice the meat sauce you will need for an 8x8 inch lasagna. Freeze the rest.
To make the lasagna, heat oven to 350ºF (180ºC). Cover the bottom of the pan in a layer of cream, then lay in the first layer of lasagna noodles (don't parboil them first). Sprinkle the noodles with a little salt and chopped garlic, then lay in a layer of the meat sauce. Sprinkle the meat sauce with parmesan, lay in another pasta layer and repeat until you have at least four layers, with at least a little meat sauce on top. Drizzle the rest of the cream on top.
Bake according to the directions I gave for the previous lasagna — I would copy and paste those here, but YouTube won't allow me enough characters in the description box.