Lasagna Recipe in 60 Seconds
Lasagne Recipe.
#shorts #recipe #ThePastaQueen
Italian-American Lasagna with Meat Sauce and Ricotta
This recipe is for how to make Italian-American Lasagna. This is the one that many Americans know and love. There are a couple of tricks to making a perfect lasagna that's not runny and easy to assemble. This classic lasagna recipe with meat sauce is made with a hearty ragu, ricotta, mozzarella, and Pecorino Romano cheese. Make sure to let the lasagna rest for at least 30 minutes prior to eating. Enjoy!
Use this MEAT SAUCE RECIPE:
MEAT SAUCE SERIES:
INGREDIENTS:
-4-5 cups meat sauce
-1 pound lasagna noodles - Dececco brand works well
-1 pound mozzarella cheese - sliced
-1 cup Pecorino Romano - grated
For the ricotta mixture:
-1 pound ricotta - drained overnight or for at least 2-3 hours
-1/4 cup parsley - minced
-1/4 cup basil - minced
-2 eggs
-1 teaspoon kosher salt
-1/4 teaspoon black pepper
INSTRUCTIONS:
1. Bring a large pot of water to a boil and add 2 tablespoons of kosher salt and a touch of olive oil to it. Boil the lasagna noodles (work in batches) to very al dente (about 4-5 minutes). Scoop out sheets with a mesh strainer or pasta spider and shock in cold water. Lay flat the lasagna noodles on parchment paper or clean dish towels.
2. In a 9 by 13 (or 10 by 15) baking dish place a drop of olive oil and wipe the bottom and sides. Next add a thick layer of meat sauce, completely coating the bottom of the baking dish.
3. Place 6 lasagna noodles on the first level (they should slightly overlap). Spread a thick layer of the ricotta mixture onto the noodles, then layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese.
4. Add 2 more layers to the lasagna. On the top layer just add the sauce, mozzarella, and Pecorino Romano.
5. Cover the lasagna with a lightly oiled tin foil cover. An even better way to cover the lasagna is to place parchment paper on top of it, then the foil.
6. Bake the lasagna covered at 375f for 45 minutes in the middle of the oven. Remove foil after 45 minutes and bake uncovered for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly. Enjoy!
NOTE: Let the lasagna rest at least 30 minutes before eating. This will help it settle and not be runny.
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Ingredients List:
recipe by shereen pavlides
for the pasta:
162 grams (5 1/2 ounces) “00” Italian pasta flour or all-purpose flour + extra
162 grams (5 1/2 ounces) durum wheat semolina
1/2 teaspoon kosher salt + extra
3 large eggs
1 - 3 tablespoons cold water
olive oil
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2 pounds bone-in short ribs (about 6) - pat dry
kosher salt / freshly ground black pepper
2 tablespoons canola oil + extra
1 large onion - small dice (about 1 1/4 cups)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
5 garlic cloves - minced
1/2 cup chardonnay
1 (28-ounce) can crushed San Marzano tomatoes
1 (28-ounce) can crushed tomatoes with basil (Tuttorosso preferred)
4 tablespoons unsalted butter
fresh oregano - thinly sliced to garnish
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How to Make BECHAMEL SAUCE Like an Italian
Bechamel sauce originated in France, but is incredibly important in Italian cooking. We use this versatile sauce in a number of dishes, including lasagna, crepes, and traditional pasta. Although many people the world over use ricotta cheese for these recipes, it’s not as common throughout Italy. Instead, béchamel sauce is preferred because it doesn't overpower the other cheeses and flavours of the dish.
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How to Make BECHAMEL SAUCE
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Bechamel Sauce
0:32 Ingredients for Bechamel Sauce
1:02 How to Prepare Bechamel Sauce
5:07 How to Store Bechamel Sauce
5:33 How to Eat Pecorino Bechamel Sauce, E ora si Mangia, Vincenzo's Plate
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THE BEST LASAGNA RECIPE YOU'LL EVER MAKE!
Make this delicious lasagna recipe from scratch. Serve with some salad and garlic bread.
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EQUIPMENT FOR THIS RECIPE
Lasagna dish
Another one
Frying Pan
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Servings: 8
►Ingredients for the Lasagna
►Ragu Bolognese Sauce
1 medium sized onion
3 garlic cloves
(feel free to add some carrots, celery)
50g chorizo or turkey bacon
2 tbsp. oil
800g ground beef
100g tomato paste
400g tinned tomatoes
1 tsp black pepper
1/2 tsp salt
1000ml beef stock
►Bechamel Sauce
70g butter
70g plain flour
800ml milk
1/4 tsp nutmeg
1/2 tsp black pepper
1/2 tsp salt
►Lasagna Sheets & other things you will need
300g or 6 -7 Large Fresh Egg Lasagna Sheets (feel free to use dry ones)
450g fresh mozzarella cheese balls
400g cheddar cheese
Garnish with dried parsley
ENJOY!!!
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Frying Pan
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Lemon Squeezer
Chefs Knives
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Cast Iron Skillet
Mocktail Making Set
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Ice Cube Tray
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100-Hour Lasagna
It's been rainy and cold lately, so I spent the week making lasagna. A better cook could probably do this faster, but I enjoy taking my time when I make food for my friends.
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My video style is heavily inspired by Asian vlog channels I admire, such as Zoe, Cat's Kitchen, haegreendal, HidaMari Cooking, EMOJOIE Cuisine, Nino's Home, Cooking Tree, Wife's Cuisine, and more. Please check them out!
I don't really have a recipe since I usually cook this by feel, but here are some wonderful lasagna recipes from people who are a lot more knowledgeable in the kitchen than I am:
Gennaro Contaldo:
Jess Pryles:
Serious Eats:
Babish:
NYT Cooking:
(The pasta dough I made is a 1:1 ratio of flour to egg yolks, in grams, taught to me by Chef Michael White)
Also, I made a 100-Layer Lasagna for work a while back that was pretty fun:
Thank you for watching!