Hi Bold Bakers! Get the written recipe and instructions for The Best Lasagna Recipe (100% From Scratch!): www.biggerbolderbaking.com/best-lasagna-recipe/
I don't like ricotta cheese in lasagna. I use parmesan, fresh mozzarella, smoked provolone, asiago, and sharp mozzarella. And since I'm diabetic, I use zucchini thinly sliced lengthwise instead of lasagna noodles. And lots of mushrooms and sausage in the sauce. It started out as my grandma's recipe back in the 60s, but I tweaked it along the way. Sausage instead of hamburger, adding mushrooms, eliminating the brick and gouda, and swapping smoked provolone and sharp mozzarella for the regular kinds (SO much better flavor). It's got about a million calories, but almost NO carbs, and is great for keto.
I've been loving the edits for these videos lately, really add a fun element to the already cheerful Gemma! As always, the lasagna looks divine. Love seeing you cook more savory stuff 💕
Love how you give us options like using either store-bought or homemade. I don't use my hand-crank pasta roller machine nearly enough! What a perfect recipe for all parts of this dish!
Hi Gemma! Do you think putting carrots and celery in the Bolognese sauce gives more or less the same effect as the sugar? I'd love to try this recipe one day
I love this new and bold idea! What about a perogy from scratch with a few different fillings? Or, oh man, sausage rolls! Those are a nostalgia thing for me from my "poor college student" days. My dear friend and I would go to the grocery store early in the morning between classes and the smell from the bakery was almost hypnotic, and those sausage rolls fresh from the deli were such a treat! ❤
Cant wait to make this and your ricotta cheese soon for me can i use mushrooms i never had best lasagna before BtW I bookmarked this and your ricotta cheese recipes on my computer perfect for my after office meals
I've used mushrooms and bell peppers to sneak in more vegetables for my picky brother, and it works great! I'd recommend chopping them slightly bigger than the size of the minced beef, though, because fresh mushrooms shrivel up and release liquid after you season them with salt. Vegan replacements like soy protein or fake meat might also work...
Hi Gemma, thank you so much for this recipe. As a child we used to always have to par boil the lasagna noodles. I agree this is a much better option. Ricotta looks great and am going to make some cannelloni with ricotta and Silverbeet and a that lovely sauce. Have a great weekend. ❤️🙏
🍝Hi, ! You cook great, everything is so easy and delicious, I will definitely repeat your recipe! 🧑🍳 BIG LIKE for this dish!!! 👍👍👍I also prepared something interesting for you, write me if you liked it! 😮😮Good luck and see you on RU-vid!
I’m blown away. Literally. I have to do this. I’ve made enchiladas from scratch, including homemade corn tortillas. It’s a process, and takes up half a day, but worth it. I make the corn tortillas a little thicker too. Lasagna is one of my absolute favorites. I could literally eat the whole pan in one sitting if I didn’t have self control. I’ve made your homemade pasta recipe several times. I usually roll it out by hand, because I like the process. Sometimes, I add a bit of extra olive oil or tomato paste to the dough. It’s never failed. I struggle with cheese making still, but I’m getting better. I bet I could do the ricotta. The sauce will be cinch. I prefer mine mostly beef with a hint of sausage. I’m ranting! I’m so excited to make it all from scratch. Fabulous recipe!!!
Hey Gemma. I have been a fan for almost 6 years now , and really love your baking. Can we see s'mores from scratch ( i mean Graham crackers , marshmallows and CHOCOLATE)
Gemma, it's great but .... where is bechamel? 😭 How about making a vegetarian lasagne with bechamel? Spinach and ricotta perhaps? Greetings to you and your family, enjoy your weekend!
It’s only 8:00 am and I’m drooling over your lasagna. I love watching you bake sweet things but this was very enjoyable to watch. I need to get the pasta attachment for my Kitchen Aid.
I keep kosher so I don't mix meat and dairy. I use Zonya Foco's recipe for a tofu and veggie lasagna and it's a great way to get my kids to eat more vegetables. I'd love to see a Gemma version though!
I made this! Which was insane. You made it very approachable and easy to follow. Making my own cheese was pretty cool! I used a hand crank pasta maker. “The Beast” (we named it) is currently in the freezer waiting for board game night this Thursday. I’ll be sure to take it out Wednesday afternoon and get it in the fridge.
Making lasagna from scratch!! Thank you lovely Gemma for showing how to make the ricotta!! I personally make lasagna with mozzarella and other yellow cheese that I find here in Greece. Definately the next time I ll be making the ricotta chesse, dont know though if I will attempt making the pasta since I can find pasta at the store. Thank you for the great presentation, hoping one day to attempt making the pasta. Love to you❤️🇬🇷
Just looked up a recipe for gluten free pasta recipe and dairy free ricotta so I could make this from scratch despite being gluten and dairy free :) Yours looks so scrummy!
I've never see you make any pasta dish from scratch,Glad that you can make Lasagna Bolognese in your baking channel !!!!!!!!!!!! Will you show us how to make gluten-free Chicken Fettuccine Alfredo please ?
I add more Italian spices to mine including rosemary. Rosemary is what sets it apart from other Italian pasta sauces and gives it a wonderfully distinctive flavor. Otherwise it just tastes like any other pasta dish. I also use pork and beef, actually pork sausage.
Hi Gemma, could you please come up with a recipe using white cabbage, I always throw more away, because I just don’t know what to do with it, many thanks Jayne from Hayling island Hampshire X
I shred the leaves into thin strips, mix it with a bit of carrot, and add it to my sandwich! I'm Korean and our street toast (which in reality is closer to a toasted/grilled sandwich) usually contains cabbage salad as opposed to lettuce. It can either be laid on top of the omelette, or even mixed into the egg and cooked.
Try Haluski recipe on RU-vid by Ethan Chlebowski. It’s delicious. I make it frequently. I use my own kluski recipe for the noodles, however. Or you can fry cabbage in butter with salt and pepper until it wilts, but is cooked kind of el dente. Then you add some carnation milk, enough to make a scant sauce. It will appear curdled. Heat through and that’s it. I use a small cabbage and 1/3 to 1/2 cup carnation milk. This is called Tennessee cabbage. It’s very tasty, easy and a family favorite. Very simple to make.
For the cheese layers, I was taught make two bowls of a mélange and alternate them: 1.) Cottage Cheese, dry Parmesan, shredded Mozzarella, some spices and a small egg (for binder). 2.) Ricotta Cheese, dry Parmesan (or Romano), shredded Cheddar, some spices and a small egg (for binder). Pretty sure Cottage Cheese is an American thing -- probably meant as an extender by frugal grammas -- but I cannot even imagine Lasagna without it.
Hai Gemma, How are you? Good to see you again... And also I loved this recipe... 🥰.. When I saw this recipe, I think it is a spicy one.. 😋.. Waiting for another recipe🥳....
looks delicious I love homemade pasta 💖first time I made it was back in Jr high school in my cooking class 👩🍳 we made lasagna for the facility and then I made spaghetti in high school in the culinary class I took (my high school had a votec connected to it) still love cooking 💕 I just got a pasta machine to go on my mixer so I'll only be making homemade pasta from now on 👍
Holy moly you hit this right out of the park!! GEMMA this is amazing. I am going to try making all this homemade. There is something truly satisfying to this dish especially the way you made it!!❤ now this is love!
I know that was the best lasagna ever with everything being made completely from scratch. I definitely want to try this, once I get a pasta roller 🤤🤤🤤🤤
