You are with pans as you are with bowls. Someone please get this man a bigger pan! :) My mom always made lasagna with cottage cheese instead of ricotta. I have always preferred this style.
My mom did the same thing. As a 16 year old I worked in a restaurant kitchen. That was the first time I ever heard of ricotta in lasagne. I now make my own ricotta, which blows away the store bought stuff.
Everyone who likes to cook should know how to make a bechamel. It's a very useful cheese delivery service. That's how I make all my mac and cheese! Also, Kenji has a video on doing grilled chicken parmesan. Just thought I would mention it since we're on the Italian topic at the moment. It's a nice recipe that I've made a few times and the family always enjoys it.
The problem is these internet chefs that make bechemels or technically mornays, dont relay to the viewer that they have to add cheese, so a lot of people try it and end up making white gravy and adding that to their lasagne, realizing that sucks, and reverting back to ricotta.
I love how he just dumped all of the milk in there (like we've always done) instead of telling us that you *have to* pour in little bits at a time (which you totally don't by the way)
i must admit chef tom ur one of a few chefs i like to watch cuz of the awsome cooks i only wish u would explain some ready to use ingreaiance more, so i could make them myself because they are not in the market on my nation....
I watch every single video on this channel and I absolutely love the ideas Chef Tom brings to the table........until today. Never ever ever use those oven ready lasagna noodles. They don't hold up and lose all the texture they every wished that they had to start with. If you want a lasagna to be proud of, boil some water, cook the noodles, use an ice bath and then start your layers. No hate here, I promise. Like I said, I absolutely love your videos. I live in KC and I'm dying for an excuse to come see you guys. Like Chef said, he isn't a fan of lasagna so I can see why he went this way.
Now, this is not my Sicilian grandmother's lasagna. But you have 2 important things: 1. Meat. 2. Lasagna noodles. Everything else comes down to preferences and such. It looks great. And, yes, if I had a smoker and what looks like a cast-iron lasagna pan, I would entertain the thought of making it. I was worried when you said it sat for 20 minutes. For the one I grew up on, it would sit on the stove-top (no other place really) and chill-out for about 3 hours before serving. That way all the juices and such would be reabsorbed. (There was also the big pot of sauce simmering on the stove and one would pour the sauce on your lasagna serving, thereby heating it back up). Otherwise, you'd be scooping up lasagna soup. Yours came out nice and easy.
There was just a look on your face for a couple of seconds and i thought to myself...is he going to say "I'm not mad at it." And you literally said it 1 second later! Hahaha i love atbbq and meat church. My wife complains all the time "what are all these meat church and cattleman's grill spices doing on these shelves, is this necessary!" Yes they are.
