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It’s cheesy, comforting, and indulgent. A truly great lasagna can turn a bad day into a really good one! Check out how we made The Ultimate Lasagna with not one, not two, but FOUR secret ingredients!
See and shop the recipe: https://tasty.co/recipe/the-best-lasagna
00:00 Intro
00:22 The Red Sauce
03:56 The Béchamel Sauce
04:55 Noodles
05:32 Assemble
06:42 Bake
06:52 Outro
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Very unusual at least. Imo the meatballs make absolutely no sense since you'll have less of Maillard reaction and secondly it's a ragout. It's moist. No need keep ground beef moist here, its not a burger or a steak. Just saying. And the carrot actually is in a real Bolognese either way but finely diced just as the onions and some celery. To counter the acidity of the tomatoes usually you add a bit of milk. But you don't really need to since you use a bechamel sauce for your final lasagna.
Muchisimas gracias. I never thought about butter😮 i use butter in 90 percent of my food😮
Who woulda thunk😊 otherwise your recipe is pretty much the same as what my father made. Except for all the exotic cheeses and prosciutto. I dont think i knew what prosciutto was until i was an adult. Mozzarella and ricotta😊
Fresh tomatoes…nothing from a can. The carrot. Nothing strange about that😊 fresh herbs, you got it babe😊can i say that? Thats one mouth watering lasagna😊
Oh..not a lasagna if it doesn't have four layers😮😮😮the algorithm needs to seek counceling. Chef Jean Pierre😊a little plug….de nada…preggo😊
Insanity.
Sheesh, fir trying to say you are cutting corners, you put in a lot of effort. I know, because this is how I make mine by and large and it takes a bit. That’s why I make a lot, it’s no more effort to make two.
Ok I'm all for this recipe. Now let me tell you some of my secrets for my lasagna (anyway, no one will read this): in the ragu, I add a couple of Anchovies. No, anchovies will not give you a fishy taste. See Anchovies as a rich umami condiment. Also, I don't do just onions, I do a mirpoix (2 parts onions, 1 part celery sticks and 1 part carrots). In my bechamel, I add truffle powder of course, and before anything, I prepare a leek fondue that I mix and add to the bechamel. Also, in the assembly of the lasagna, don't be shy with basil, after so so many tries, I can tell you there's no such thing as too much basil. Add a layer of basil leaves over the layer of bechamel. The freshness it brings is the cherry on the cake
Wtf is this sauce 😂 1 stick of butter… Worst recipe ever
You cannot save a bad day with a great lasagne. You need a whole day to prepare that lasagne, so such a day can never be bad.
I make this once every 6 months or so. I assemble my lasagna in a stainless steel half length 8 inch deep commercial steamer and I truly get 12 layers and it takes 2 hours to bake it. But oh my goodness is it good.
gayy