I just made this lasagna! Used almond milk instead of cows because that upsets my stomach and OMG ITS INCREDIBLE such a simple and delicious recipe I love the mosaic style for the pasta sheets to makes it so soft and melts in your mouth. I will be making this weekly. What a success for a first lasagna. Thank you
Really, I just can't believe how terribly mean and ridiculous are some of the comments in here. I liked the recipe, another version of this classic dish and the cook is nice, friendly and talented. Cheers from Canada xo
It's always fun to see how differently people make their lasagne. Personally, I make my ragu with onions, carrots, garlic, basil, thyme, red wine, 5/6 beef, 1/6 bacon. I also use béchamel and parmesan, but always fresh pasta.
calamorico Nope, only parmesan. The béchamel sauce is creamy enough on its own (along with the soft fresh pasta), and the ragù gives plenty of taste, if you leave it to simmer for two hours. Ricotta is also a sweet cheese, where parmesan is a salty cheese. And the vegetables already adds some sweetness, whereas some extra salt is needed, as the lasagne will lose a bit of taste after being in the oven. But if you like your lasagne on the sweet side, then ricotta is a great way to go.
2onions 1 celery Cut Olive oil, butter stir with the onion and celery Put Rosemary Meat 50% beef, 50% pork add when vegetables are soft cooked Cook them thill they get brown And wine and tomato pure, 1can tomatoes, 1l legumes stock Finish Milk, bay leaves, biol Another pan put 1butter, and flour , little milk then mix together
i always do lasagna layering meat sauce and ricotta mixture, no bechamel, but last time i did it, i couldn't find ricotta or cottage cheese, which I use sometimes with the same results....so I did a bechamel sauce and it was a success...so, do whatever you want, just using the best ingredients and you'll have a nice recipe, even if it's not "traditional".... i believe you can make your own version, not caring what other people think on youtube haha, i think this recipe is really good.
there are two way to prepare lasagne : in the north of Italy, in Emilia Romagna, using bechamel sauce and parmesan , in the south of Italy using mozzarella cheese and parmesan.
So much better if you add garlic, carrots, roasted peppers & mushrooms to the ragu. Just an opinion. Plus you can add cold milk bit by bit to the roue & save on a pan. Add the flavourings directly to the bechamel - including NUTMEG! Not just on the final layer... Adding a little smoked paprika is also good. P.S. Adding ground cumin, alspice, oregano & honey turns this into a wonderful base for Mousaka!!! *- Colin, Great Britain -*
I seriously don't understand all the vitriol. This is pretty close to what my nonna used to make! If you think this is not *italian enough*, keep in mind that, even Italia not being that big (compared to Brazil, where I live), there are a lot of cultural variance between regions. Furthermore, lasagna is OLD. At this point, each family around the world has its own variation based on availability of ingredients, local culture and personal taste of the cook. Do you or your family do it differently? Good for you. If it's that good you should pull your head out of your ass, create a cooking blog/channel and teach it to the rest of us. I assure you that it's way more rewarding than trolling the comment section of youtube. :)
Italy is not big but is one of the nations with more cultural diversion in the whole world.In USA they think to know a lot about Italians but in all these years they have known only people from south of Italy,cause In Italy the south is the poorest part and people from there did migrate in the last century in all over the rest of Italy and in all over the world(especially usa).But Americans don't know that people from the center and the north of Italy are really different from the Italians that they see in America cause the Italians that they see in America come from South Italy.I live in Tuscany and here there is no Mafia and we are not tanned!our skin is fucking white and we don't use to migrate because here is very easy to find a job and people are pretty rich.
TIP: If you want a bechamel without lumps either add cold milk to the hot roux (ideal) or a hot liquid to a cold roux. mix half in, then pour in the other half. If you're not as confident do it in 1/3s
This is not really the classical recipe, but it's similar and it looks nice to see how other cultures interpret this traditional food... By the way, the bolognese recipe uses béchamel sauce together with ragù (and parmesan), so this is completely correct; I'm a bit perplexed about the amount of onions used and how the ragù sauce is done: the traditional recipe uses olive oil, white onions, carrots, celery, rosemary, fresh peeled tomatoes or tomato sauce (better both of them), salt, pepper, red wine and obviously beaf or veal meat. My grandma used both minced beaf/veal meat together with pork meat to give more taste (but she has always used very lean meat, otherwise the sauce turns out a bit too greasy); she also added a few sliced mushrooms if it was the right season, but I'm from Tuscany so I suppose these are just variations... ^_^" Nowadays you can use dried lasagna pasta too, but your béchamel sauce needs to be a bit more fluid so that the pasta cooks while in the oven; however generally pasta needs to be slightly cooked and then left to dry and cool down on cotton cloth for a few minutes, then you can use to compose your dish which can be cooked at 200° celsius for approximately 30 minutes: since the pasta and all the other ingredients are already cooked it doesn't take much to cook the finished dish in this way.
For the ragu 500g beef mince 500g pork mince 2 red onions 1 head of celery 2 sprigs of rosemary 1 glass of white wine 1 to 2 tbsp tomato puree 1x 400g tin of tomatoes 1 litre beef stock For the bechamel sauce: 2 liters of milk 100g flour 100g butter 3 cloves 2 bay leaves 10 peppercorns 1/2 an onion
Thank you so much for the infomation! I have always wondered which was the reason why my grandmother's tomato sauce had changed so much, she started using a food processor to chop it! *****
Everyone is making comments about it not being classic, I think Jamie knows that here in the UK Classic usually just means a really good lasagna one that is easy to make and doesn't take time
I'm sure it tastes great, but it's a slight deviation from the classic, lasagna. However, I've seen similar recipes all over the UK using béchamel sauce. My Italian Grandmother would probably have a few strong words for this man in terms of calling it traditional, :) but there are many ways to make lasagna. An ancient Sicilian woman taught me how to make lasagna using cottage cheese over ricotta and guess what? It works great. This looks rich and creamy and certainly worth a shot!
Wait, are you saying that using bechamel doesn't make it traditional? I don't know where you grew up but I've been living in Lugano for 18 years of my life and that's what you put in lasagne... Not cottage cheese... What the fuck
No, you misunderstood. Classic lasagna does not include béchamel sauce. I know this because I'm Italian - first generation, Italian. It includes ricotta, parmesan and mozzarella cheese. What you have here is classic lasagna in how it's made from a recipe started somewhere other than Italy. And people use cottage cheese in lieu of ricotta cheese ALL THE TIME. Quite common in Sicily if you want to make a lasagna and don't have ricotta on hand. Why? Because the taste and consistency is about the same.
Here's the proper recipe and traditional one registered in Bologna: Chop carrots celery and onion in equal measures cut into cubes and add to pan sauteing slowly for 10 mins or so. Add pancetta and cook until crispy. Add beef mince, preferably skirt cut into cubes and brown. Deglaze pan with wine red or white to scrape caramelised bits of meat stuck to bottom of pan. Add 3 tablespoons of tomato paste then add 500ml of stock or broth and allow to simmer for 4 hours. Season with salt and pepper.
Not sure about “crazy paving” the past sheets, I must admit. I LOVE the long, ‘slurpy” bits of pasta sheet as I come across them while eating...... Otherwise, a great recipe, well done.
Infuse the milk (if you have to) and cool it down completely, then you can dump it all into the pan with the hot roux without without getting lumps - no work at all. Also give it a taste before you use pour it into your dish. I find that just using plain cold milk instead and seasoning it at the end with some parmesan, nutmeg, salt and pepper gives the best result. Aside from the bechamel (and the lack of garlic), I don't understand how one can make the bolognese sauce without carrots, as they give it the nice body. I don't like this recipe very much.
Ignoring the vitriol, I have a query about the pasta sheets...don't they need to be cooked a little at least before adding? Will it really be cooked through while it bakes?
whats with the white wine? you'd think if your cooking with beef and tomato you'd use red wine to deglaze the pan. oh and if you want white sauce use a whisk instead of a wooden spoon
Actually i try this recipe, and it's such a delis supper. He just bad at talking and presenting you know, even he easy to listen but not marketable speaking. Go oliver!
tinned tomatoes are peeled and there's a lot more liquid in the can than you'll get from fresh. I've made bolognese with fresh tomatoes in a pinch and it ends up a much drier sauce.
