You are not lazy and honestly I would have chopped everything in the processor and saved my arm the workout as my fingers are getting older and we need somebody to help the older folk out with ideas to get the same result with less effort. I’m sure we are linked as I bought lasagne sheets this week and told Charlie it was going to happen this week👍🏼❤️
My mom was English and made an amazing lasagna. The best I've ever had growing up in the US. She passed away about 15 years ago and to this day the people she made it for ask me, "Did you ever find her lasagna recipe?" Some of these people were even Italians! I never did find it. I think it was all committed to memory and she never wrote it down. But like here, she basically used a Bolognese meat sauce (using half beef and half pork) with a Bechamel sauce for the cheese layer. Never did she use ricotta, nor did she use Italian sausage. (I once suggested Italian sausage and she refused to alter her recipe.) Everyone I know loved it.
Mmmm! Excellent.......Said in a Mr Burns voice 😁 Bootiful Keith. I've got to try this with red wine, There's two bottles of red wine in the cupboard, My daughter is coeliac & has to have gluten free stuff, I've seen gluten free lasagne sheets in ASDA so will give this a try. Thanks for the video. 🙂
That looks absolutely delicious! It's a very different technique than I usually use, but I would like to try it for comparison. I would happily save that gorgeous chunk of toasty mozzarella for a last bite of cheesy heaven. But that's me. Well done on the video, especially the wine segment, which I quite enjoyed. Please give my best to Mrs KC.
That looks the business, Keef. Much better than the ones I cook.I can only get two layers in my pan. But then I'm a cheapskate. I just broke up when you said the topping was "well fired".I do love your videos. Keep em coming.
I was told by several older Italian American women that they did not use ricotta because the brand available to them was not that fresh, and was priced dearly. In its place, they used cottage cheese.
I know that you said that you were adding a few bells and whistles, but, if this is anything like a standard British take on the dish, then I’m rather impressed with how you folks do it. Most American lasagn(a)(e) has way too much tomato and ricotta for me. Mind you, I’ve got huge respect for British cuisine, but, when it comes to British interpretations of foreign foods from cultures that you’ve never conquered and subjugated in the past, I tend to be bit leery. Beyond that, I like the new camera angles!
IT LOOKS FABULOUS......SEND US SOME NEXT TIME.....I will try todo this and I hope Iget it right...Whether it is English or Italian....LASAGNE is always a great meal...THANK YOU !!!!!!!!
The basics with wine is if you like to drink it you can cook with it regardless of the price, the reason being for people that don't understand why is you food will take on the flavor of the wine so if you use a wine you don't like to drink you won't really want to eat the food with that wine in
Fantastic! Im sure theres a work around to keep mozzarella atop. Some type of cover thats able to go on and come off just last few mins for "slight" browning. TY for another great video, and Happy Holiday season Mr & Ms Keef Cooks.
While the 'Authentic Police' have their attention on you, I shall admit that I have made Cheese Sause for a Lasagne as you did but since then I use the packet mix 🙂. Lasagne is one of those dishes which improves when reheated the next day, which is handy cos I have let it sort of solidify in the Fridge and then cut it up into portion sizes to Freeze. Having said that it is ages since I made one, 'bout time I did.
One of my big regrets in life is that I cannot eat cheese. There are just so many lovely looking dishes and recipes that have cheese at their main ingredient and I know what would happen if I tried to eat them! Instead I try them without the cheese, but it always seems that there is something really important missing and they don't taste as good as the chef would have you believe. Never mind, it could be worse. Take care and stay safe, Joe
When you said you were going to make a British version of lasanga, I thought you were going to put a can of baked beans in it. I had a lassange at a pub in London. They served it with baked beans and chips. Yours looked really good. Like to gave that with the wine that's left in the bottle and maybe a little salad. Cheers
Never really thought lasagna had a British style! I've never put bacon in mine but that is an idea. ( and why i watch these sorts of things on youtube, like i never thought to soak the pastas sheets so you can cut them excellent!) I'm wondering if in these expensive energy times if i should get a pressure cooker, back in the 1980's before we had a microwave we had a pressure cooker and mum used to do savory mince ( which is basically your meaty tomato sauce every friday) I'm not sure in the pressure cooker you would get the same rich flavor of your sauce but you get the breakdown of the collagen in the mince.
Hmm, not had lasagne for years!...might have to give this a go. One thing though, i wont add salt as when them stock cubes reduce, the salt is concentrated. Done some beef mince the other day and it was salty as fuck. All the beef stocks are WAY too salty.
I don't think 'cookie boys' are to blame - it's French, Italian, Spanish folks with access to extremely cheap wine! I'm sure if Oxo cubes grew on trees they'd use those instead.
Tell em to fire up the ol' coal plants, Keef! China is going to anyway, they have thousands of 'em! I think Britain can have a few dozen so you can turn your oven on!
Italian sausage is any sausage you buy in Italy, I’ve half a mind to send myself some Richmond sausages when I go to Italy and call them Italian sausage
@@Keefcooks American Italian sausage is basically ground pork, or sometimes ground turkey for a cheaper and healthier alternative, with Italian (or maybe it’s “Italian”) seasonings added. You cook it by breaking it up in a pan like ground beef and then use the cooked meat as a pizza topping or an ingredient in American “Italian” recipes.
@@robotjunkie3764 Basically yeah. We call most pre-seasoned ground meat “sausage” regardless of whether it’s in a casing, and Italian sausage is one of the main generic types. (The other main one is breakfast sausage.)
