Very Good Lasagna | Home Movies with Alison Roman 

Definitely not unhinged to eat layer by layer. But why not just break up the noodles into the sauce and call it a day. I often wonder why I don’t instead of layering but call me old fashioned or ocd.

Absolutely DARKSIDED. But you do you x

Ilysm but yeah my guy, a lil unhinged xoxo

My kind of rebellion!

No, that is how I eat it.

Commenting to congratulate you - and to hopefully cancel out that annoying spam comment… 🤣👏🏼🎉

@@maymayrays lol I reported it too

Congratulations! To many more pies!

Not Jacques spawn, I presume. 😊

The ONLY channel you care about? Wow

Me too..... I add cheese on the 2nd bake. :)

I spray my foil w nonstick spray before putting it on the lasagna. Works like a charm!

Makes sense. Where were you the last 10 years I have been making and spraying tin foil with canola with cheese already on top

There is a non stick aluminum foil

Thank you Peg - great tip

…..Fire of my loins??

Hi miss zinalee, my name is actually Joey lee... lol... I have always made a very traditional Southern Georgia Christmas mealeo. However, verkama I am really the only one in the family who ever cooks. We have lost all the matriarchs who each had their own specialty. It has become just overwhelming and such a production for me to recreate all of their dishes for the family.. I have tried so hard to keep their memories alive but I have have medical issues and It has become very difficult to make so many dishes. This year I have decided to A meat lasagna and a roasted vegetable lasagna.. I am an experience cook , however, comma do to time and a wish to actually spend time with my family on Christmas, I would like to assemble an and prepare the lasagna as the day before before and then cook them just just before dinner. I was wondering if you thought this would be OK and if you had any advice as to the best way to do this . I have made these dishes many times and I have frozen these dishes many times. However I have never made them One day and baked them the next. I Just don't want them to turn out badly. I think this will work fine I just wanted somebody else's opinion who was a cook 2 to tell Me what they thought about my idea. I hope you have a blessed holiday season. Thank you so much

Andre - agree totally. The videos are always great & I really enjoy her presentation style. I also like all the little editing bits & comments from the crew

shows they are loved!

@@alisoneroman yes when I watch cooking shows where they look brand new I am always suspect. Thank you! Love your content and recipes

@@deloresd7500 ä ps

@@alisoneroman what kind of material is your countertop??

Try lasagne squares in your waffle iron.

I only have pre boiled lasagne sheets too. How did you adapt the two baking periods, if i may ask?

@@numsidumsragitsch I followed the recipe’s cook time exactly. The only thing I did was soak the noodles in hot water for 15 minutes to jumpstart the cooking. That seemed to help.

You probably got autocorrected, but: novice*

😂❤️🙏 thank you megan!!!

I didn't read it but is it nice or a "hit piece"? I kinda assumed the latter...

@@BreadedRedhead no, I think it was very balanced and laid out the Tiegen bullshit appropriately. It’s The New Yorker so there is always a bit of snark-but it showed Alison for the funny, straight-shooter she is.

Ooops. This was meant for the video NOT lasagne layers! ...but I am sure it is delicious to eat it layer by layer as long as each layer is created by YOU! ;)

Really? Just make it a different night? Weird

Hi Sylvia

@@andrewharald88 Hello

@@sylviametos8815 how are you doing, where are you from

If you're doing Bolognese, sure-- *first* reduce it (the wine) by nearly half in a saucepan then add it to the braiser once the peeled tomatoes/purée go in. This way you get all the complexity/added umami without the boozy flavor. Yes, the alcohol would still evaporate even if you didn't reduce the wine first, but it (the alcohol) still influences the flavor in the final dish negatively. I recommend a red blend that's mostly Sangiovese, preferably from Abruzzo. Save a glass for the chef! Source: Nonna's secret.

It’s like making DJ song requests. Just follow the recipe people

Think when she's referring to adding herbs that would apply to basil as well - either to the cheese mixture or to the layering process, go crazy

Try her baked ziti recipe. It's a marvel....and according to the New Yorker, one of Taylor Swift's faves!

I think you stay subscribed on RU-vid forever.

@@nanaronhano337 thank you for responding! I was thinking that the $100 I paid to subscribe to Alison’s Newsletter was a yearly thing….it gives a little more access than just the RU-vid subscription.

@@betsylindsay8480 Oh, I don’t know anything about that.

Most likely after its fully baked :)

Hi Sheri

How are you doing sheri

@@andrewh1737 It's Friday, so that's always good.

@@sherilynn yea so where are you from

@@andrewh1737 The wild west

i like this

Me neither! 🤨🤨

Was just about to say this! It's one of the best cooking hacks and you don't have to worry about wasting a pot of water.

If the dried pasta is on the thin side, then precooking is unnecessary. If you buy the pasta fresh, never parboil it. But the type of lasagna used by Alison looks pretty thick, and as a result you would need a lot more sauce and it would have to be quite liquid too. Instead of the rich dense ricotta cheese sauce, go for bechamel which sinks in every nook and cranny and spread grated parmesan between each layer.

That's so funny because christmas is the last thing I think of when I think about lasagna or gnocci, haha.

I second this request!

@Netya Esca I've always put eggs into the ricotta but now I know it's not necessary, thank you!

formica!