The Most Creative Way To Make Far Better Lasagna
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- čas přidán 7. 06. 2023
- Today we're making lasagna in a much easier way. By using the pasta known as mafaldine and mixing it with all of the typical lasagna ingredients you'll have a delicious finished project with more crispy edges and topping than making it the traditional way. If you can't find mafaldine, feel free to use edged lasagna noodles and break them up a bit. I hope you enjoy this baked lasagna pie!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
BAKED LASAGNA PIE PRINT RECIPE:
www.sipandfeast.com/lasagna-pie/
INGREDIENTS WITH GRAM AMOUNTS
For the meat sauce
¼ cup (56g) olive oil
1 medium onion - diced
1 pound (454g) ground chuck
1 pound (454g) ground pork
5 cloves garlic minced
½ teaspoon crushed red pepper flakes
½ cup (120g) dry white wine
2 28-ounce cans (1600g) plum tomatoes - hand crushed or blender pulsed
salt and pepper - to taste
5 basil leaves chopped
For the lasagna pie
1 pound (454g) mafaldine pasta or broken lasagna noodles
4 cups (960g) meat sauce - from above
3 large eggs beaten
1 teaspoon coarse cracked black pepper
¾ cup (70g) Pecorino Romano cheese grated, divided
1 cup (240g) ricotta
3 cups (360g) mozzarella - shredded, divided
3 tablespoons basil - chopped
3 tablespoons flat leaf Italian parsley - minced
3 tablespoons (40g) olive oil
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If you get tired of not having enough crispy edges on traditional lasagna, I think you will like this solution. If you can't find mafaldine pasta you could break up lasagna sheets. As always, thanks so much for liking and sharing our videos!
Can't wait to try this! Thank you. 😊
Looks so delicious. Can’t wait to make it. I’m going to try to halve it as I’m just one person.
in Australia, it's called curly fettucini
I can not wait to try this, but I have to use tomato sauce instead. I can not eat the whole tomato due to the skin and the seeds.
*distressed keto noises*
As one of those "Non-Americans" living in Norway, I really appreciate the measurements in grams. Thank you! Love the videos, BTW, always so wholesome 😊
Honestly I'm American and I prefer using grams / mass instead of volume when possible. Baking with weights and using a kitchen scale is so much easier than dirtying up 7 different meaning cups and spoons, etc.
As an American living in Germany, I appreciate seeing the number of grams too but the gram measurements in the recipe don't match common weight conversions. A cup is always 240 ml but a full cup does not always weigh 240 g. A cup of ricotta typically weighs 250-265 g (not 240 g). A cup of mozzarella weighs 225 g (not 360 g for three cups). A cup of pecorino romano weighs 85 g (so 3/4 of a cup should be just over 60 g).
I just have a scale that measures in every way so I’m not converting any recipes in my head
Literally gave the video a like right after that phrase haha
@@yomintyfreshfun fact: literally nothing you are doing requires that much precision. Calm the fuck down
It's such a wild journey seeing the Taste Tester grow up throughout these videos. This looks super tasty too, definitely gonna give it a try!
I haven't watched these videos for some time, decided to watch this one. I was stunned when James showed up in the frame. I was like "hold on, wait a minute, I only missed a couple months worth of videos, what do you mean he's big???" hahaha
It’s nice to see Jim’s genuine joy when he nails it and gets a 10/10
What I love about this man is that he speeds up all the vegetable chopping (unlike MANY other cooks on You Tube who film cutting/chopping of EVERY single piece - soo boring) and also that even a young person, student or novice cook can follow along easily and create something spectacular! He’s brilliant.
As an Italian chef who has to cook for family, I can't believe Jim doesn't have a gigantic stainless steel bowl, big enough to bather a baby in. That little glass bowl was giving me agita.
The most honest review comes from a teen boy! Cant wait to try this for my family , of college son, high school son! 👍
That killed me when your son said your soup was dry 😂. I appreciate you for making quality cooking videos
Lasagna is hands down my all time favourite dish, and dang this version looks good. I don't mean regular good, either. I mean mouthwatering, knee-weakening, race-around-the-block-howling-in-ecstasy good, and I can't wait to try it. Warm thanks from the hills of Northern Spain.
Love your comment, put a big smile on my face! 💜
@@jackiewinters5792 Thanks Jackie, that makes my day. I bet it's a lovely smile too! Chris
@@skylinerunner1695💜 ☺️
I tried it and it was awesome.
@@viva5526 Perfectly concise, Viva ;-D
I love how excited you get watching your son enjoy the food. I agree, nothing better than happy family on your food.
Yes 🙌
2:33 I also appreciate this because we are on CZcams, we are on the Internet, and so the Internet knows no borders. When one appears on CZcams, on the Internet, one should always keep in mind that one is dealing with an international audience. 👍
Greetings here from Italy ! 👋
PS: However, this one we in Italy would call more "Pasta al Forno" and not Lasagna. The definition of “Lasagna” is always one made in layers, where then on each layer you put the various things.
We have a big Italian family and I am responsible to make the pasta and sauce every year at Christmas for about 25 people, of course everybody brings a dish as well. the pot I use for the sauce is my 26 quart canning pot and it`s about 3 inches from the top when i`m done. I can my own roma tomatoes so I use mine, I canned 52 jars this year. This years sauce was meatballs, italian sausage and I bought 4 beef neck bones. I cook it all day the day before, leave it on the stove overnight and in the morning I put it back on low, I made 4 lbs of penne, it`s a huge hit every year and I let everybody take home left over sauce, I make it 2 or 3 times a year because we freeze it, do you know how many times I have to stir that sauce over a day and a half, maybe 200, love your channel, love your style of cooking.
I never, ever, can wait out the “rest” - I dive in, fight the slide and burn my mouth every time!
It looks delicious! I’ll be making this one! ☺️
You're a lasagna lover after my own heart. High five from a fellow burnt mouth sufferer!
That's too funny! 💜
I made garlic bread while it rested, 10 min exactly!
Love this kind of cooking. Pro tip; for draining… push the meat to one side of the pan and put some folded paper towel in the empty side and tip the pan so the fat runs towards the towels. Use tongs to pull the towels out. I don’t lose all the fat this way. Meat doesn’t dry out. I’m making this soon. Thank you for another excellent recipe.
Better than lasagne! Jeepers, I have to make this. Thanks so much for the receipe.
ABSOLUTELY INSANE JIM !! we’ve made at least a dozen of your pasta dishes with many more still on the list. this one is a must make. thanks. best wishes from smoky Staten Island. ( by the way, wife and I are Sicilian Americans and as such, we found the podcast especially enjoyable. thank you.
Thanks for giving the podcast a listen. Hope you enjoy the recipe!
I think it's his best one yet. ❤
I'm a longtime non-american viewer so thanks for including the metric measurements.
“Doesn’t matter what you call it it’s going to be delicious”…EXACTLY 👍👍👍👍👍
New Zealander here - thanks for the Metric measurements.
_Love_ your recipes, love your cooking technique, especially love your family.
Long ago I screwed up my family really badly and although I’ve reconnected with my wife, I’m sadly estranged from my only son. Watching you connect with your taste tester is a joyous inspiration to me and gives me hope that someday my family will put aside our differences and reconnect in harmony. Preferably over a big table full of meat, pasta and tomatoes.
Fellow New Zealander here..
Thank you for sharing your story and your honesty..
Keep reaching out to your son, don't give up.
I wish you well.
He shoots. He scores!
The best cooking channels on YT always emphasize that you don’t need to be super precise, and to do things by feel and your senses. They also encourage viewers to take ideas from their videos and to make dishes their own. I always appreciate that you emphasize these things so heavily in your vids. Thanks for all the great content!
thats why I like Chef John
My favorite part was his son telling him that his other recipe was too dry. Even good cooks are mortal and can't be perfect every time. But it's part of what makes Cooking fun.
This recipe is a perfect candidate to have the ground pork replaced with spicy sausage. *chef's kiss*
Have you guys thought of a 'clips' channel? Today you gave us the white wine in twice tip.
We've had cook the paste (purée) thoroughly first, and cooking the garlic first (although not this time... grrr?!), even the "hey guys, just make it your own" schtick.
This has been a revolution for me, after a lifetime of TV chefs bossing me about. (They all just threw the tomato paste (purée) in willy-nilly, btw.)
Your son's face when he got the first bite was a joy. :)
This looks absolutely delicious!!!!! Eagerly anticipating making this!!!! But I have a request, would you please, pleeeaaase, make a video making lasagna SOUP the italian RIGHT way? Thank you kindly! I've been seeing recipes for it all over social media platforms since it's a little cooler here in Texas, I'd like to try it. You are my go to guy for true, authentic Italian 🇮🇹 recipes. 😊 Eagerly anticipating the video!!!
Just ordered the noodles and a large cast iron pan. Can’t wait!
Great idea. One idea for the viewers: when you're going to cook in a cast iron skillet in the oven, put the skillet in the oven as its preheating. It will heat more evenly than on a cooktop and put the energy of the heating oven to good use.
I love the way you kind of dance around when your son is tasting the dish. Especially if you know he’ll love it! ❤😂
My grandmother who came from the Salerno region of Italy used to put just a touch of nutmeg in the ricotta mixture and it made a world of difference. I'll be trying this one for sure.
My Italian wife taught me to brown meat first, remove browned meat, then do the onion. Onions release lots of water that de glaze the pan.
I like this dish, and it is in my future. Worth a sub.
Looks great! I knew James would like it too!
Since having my first child watching your videos has changed over the years, I've gone from just taking notes on what other Italians in the west are doing with their Nonna's recipes to getting excited for the day my son grows up enough to have these reactions from our family dishes. Thank you
I agree with Tara at 11:08 100%. I loved my mother's leftover lasagna so much because after reheating it in the oven, the edges got nice and crispy.
It's my birthday in a couple of weeks, gonna make this for my folks when they visit. If it's a flop I will blame you, HOWEVER!! If it's a smash-hit success I will gracefully accept all credit.
It was a hit, and in a moment of weakness I let it slip that I got it from you. It was awesome.
Best cooking channel on CZcams. Inspiring me to learn how to cook.
James is gonna be taller than you in no time! Your family makes me smile with every video I watch. Congratulations brother🤘🏼 if you guys ever decide to adopt a 30 year old, I’ll sign the papers and move to New York. Take care guys!
I got this pasta as a present, and did not know what to do with it …… now I do 👍😍 I love how James‘s eyes light up when he starts to eat I’m like your wife I love the crispy bits you are all such a lovely family really authentic how a family should be 👍😍
‘Everybody gets a corner’
Priceless! ☺️
I personally love how you educate to use garlic. You constantly express the idea that we are all our own cooks who need to accommodate for our families taste buds and to adjust accordingly. This may seem simple advice to some, but for me, it is a game changer. Many thanks.
I LOVE the mafaldine! I came across it by way of an Asian cook who used it in her spicy noodle with sesame sauce dish. I made that recipe and my wife (2nd gen It-Am) and I decided to make that noodle a permanent part of our pantry. I will certainly be making this lasagna recipe.
Thank you, great comfort food recipe! I used my homemade roasted tomato sauce and 1/3 pound linguica w the other pork as my client enjoys a bit more heat and included basil and flat leaf parsley from my garden. Thank you [again] so very much!
My wife bought me a pampered chef meat masher.... didn't use it for a decade....then tried it on a whim... now I can't live without it
Love your videos and recipes. You're very pleasant to watch and your execution of the recipes is easy to follow. I can tell you have such a close family who enjoy each other so I'm getting warm fuzzies when I watch. 10 out of 10!
I’m gonna make this tomorrow for dinner. I can’t wait! I have a beautiful Authentic Italian deli right by my house here in CT that I get most of my items from. I used to live in NY and Decicco’s was very close to me and ever since I moved I Miss Decicco’s so much lol.
I love these types of recipes, take a dish, deconstruct it, find a better way to make it.... definitely trying this one
You and the Taste Tester are hilarious together.
Wow, i clicked because I was going to make a lasagna today, but found this wholesome dude with quality content, sick! As an Australian viewer, I appreciate the inclusion of grams and the thanks for being here. Onya mate, keep it up!
kid friendly and approved is always good!
Hey....us American cooks use metrics, too. Love the video. Glad to meet you, Jim. On with the show...
I like all your videos before I even watch them. Every recipe of yours that I’ve made for my family has been a hit. Thank you - I do so appreciate your generosity in sharing your cooking.
I just love the way you cook using the old Italian techniques!!!
Just a suggestion for one of the best tricks I've learned for removing grease from pan. Take a couple of paper towels, folded & use either tongs or a large spoon, put into pan, press & it soaks up the oil/grease very well. It's faster & easier.
I'm Canadian and you do a great job...........make it your own! You don't need exact measurements of Onion & Meat! I would make you comparable to the French Italian Chef Jean. I watch him ALL the time!
This has become my favorite lasagna recipes. It is amazing! And if you use Incredible sausage, it’s even good for Lent!
Your recipes, your delivery, and your family make these videos some of the best cooking videos I've seen on CZcams. I've made a bunch and this one just got added to the rotation. Thanks man.
Made this for my dad for Father's Day, it was a major success!
Thank you. My mom loves my lasagna and I can not wait to make this recipe for her. God Bless and stay safe.
I had to stop eating and come tell you how fabulous this meal was. By far the best I have ever tried from your recipes. I got shredded cheese from the Italian store (what they use for their dishes) as well as fresh rigota. I think that makes a difference. If you're making this recipe try to go to an Italian store if you have them around. I as well live on Long Island and we have many of those stores.
I love EVERYTHING about your videos.
I love your channel! I worked as a chef at an Italian restaurant in Seattle during my HS and college years but I make your recipes for my kids at least once a week. I know what I’m making tonight for dinner
I love that you do these videos with your family...cheers and God bless!
YES! The pork/beef combo makes all the diff
Love how this guy always gets right down to business
I can't wait to try this! 😋
YUMMY!!! No mysteries on making this, so for me this is much less intimidating than lasagna layering.
"This is great. Not like the DRY soup you tried to serve me." - James, the taste tester.
This young man is savage ruthless. 😂
That was an especially harsh burn! “Dry soup” is going to be ringing in Jim’s ears for awhile 😅
11:40
Wow... love that recipe! From the "other americans"... blessings from Puerto Rico...
This was awesome! Normally I don’t find extra sauce necessary. But it was great here.
chemist here, i would recommend a ceramic dutch oven over a cast iron for dishes with acidity, like red tomato sauces.
cast iron is going to react to the tomatoes, leeching a little iron into the red sauce. it's gonna give it a tinny flavor, and might affect the amount of seasoning you've got on the pan.
this dish is probably safer than most red sauce pastas because the noodles line the bottom, but it's worth keeping in mind
One of the best utensils I've found for removing fat is a Chinese Fat sieve. It keeps the liquid fat in but lets water through. They are amazing!!
"My soup is dry" 🤣 This looks amazing. Can't wait to try it. Thank you.
Good tip, brown your meat before adding the onions. Get some deep colour on the meat first, then add the onions and you’ll get a much richer flavour from all the maillard reaction on the meat.
Thank you for your channel… my go to source for my style of NY Italian cooking that I grew up with.
I live in the Northwestern US and will look for the Mafaldini noodles. Never seen them before. Found curly edged “trumpets” at Walmart, and Amazon has the Mafaldini.
Made this yesterday for the wife and her friend who is visiting and it came out AMAZING! Did everything the same except I added an 8oz can of tomato paste between the red pepper step and the wine step because I like the richness, and I also let the sauce cook for an hour and a half because we had the time. Came out SO GOOD - it tastes just like lasagna! Thank you!
Another awesome dish from the family that knows good good! Thank you!
Hahaha loved James’ reaction!! Excellent! Looks delish! DEF gonna try it!
I’m positive that I was suppose to be Italian instead of Scandinavian descent😂. It looks fantastic!
Did y’all move? The kitchen and living room are stunning 😍 I’ve missed a few videos and come back to see a new back drop to the videos!
Every American should know how to cook pasta for their kids, great recipe.
To sop up unwanted grease, wipe pan with a paper towel using tongs. Works great!!!
What's wrong with your hand?
Oh my goodness!!! That looks amazing 😋 (from the UK) we love your recipes!
Love it. I like having extra sauce as an option for the top.
Glad to see you cooking with your kid. My daughter & I enjoy the kitchen like that too.
now my favourite cooking show, it's inspired me, I love the relax attitude. Made the ragu, then made it more kiwi for us haha so good.
I LOVE that kid! Good job mom and dad, I always felt like you do cooking with my kid's enjoyment in mind even when I was cooking for a bunch of people. My daughters approval was the ultimate satisfaction above all else.
Why you gotta make me so hungry like that, lol....going to make this when my grandson is home on leave from the Army in a couple of weeks!!! He will love it...
My husband, who considers lasagna one of the four food groups or at least the basis of the food pyramid, wants to thank you for this video. I have a cast iron skillet and made the pizza and we loved it. Now I can make lasagna in it….my husband wants me to profess his great thanks for this recipe!!!!
Goodness, I’m eager to try this!
Hope you can also show us a Vegetable Lasagna too (...please). Thanks!
Ya, I'll be making this one for sure. Just seeing what goes into it I know it's going to be a crowd pleaser, Thx!
Fold a paper towel and put it in between some tongs. Wiggle the paper towel around the pan with the grease and the towel will absorb some of the grease. It's much easier than draining the pot or scooping it out.
Oooooooh! Simple and hearty and delicious. That is a 10! Thank you Jim and James and Tara. You can just see how much fun you are all having. 😂
This is exactly what I make with my mafaldine pasta. I don’t use the wine and nearly enough meat or ricotta so I’m excited to make those adjustments as well as use my cast iron. Again I learn a little more to make my dishes better.
Love your personality and your cooking. And your relationship with the family. I just subscribed. Thank you!
This reminds me of my Dad's "Lazy Lasagna" but he used Wide Egg Noodles
This looks so good. I will be making it very soon. Thanks for sharing.
Thank you. Love all your videos. I have a request, can you do some videos all about sides? I get bored with salad as a side. Would love to get your take on some fabulous sides that go perfect with pasta or other main dishes you prepare. With gratitude, Carolyn
made this tonight & I think its the best thing ive ever made. dont have access to the mafaldine & didnt even think of trying amazon(i). i had some extra pepperoni slices just chilling in the fridge so I added them for a "pizza" vibe. nothing better than crispy noodles & pepperoni. thanks for this.
Thanks for this one James! It came out amazing! My “taste testers” agreed; this will be going into the regular rotation.
I made this last week, got the recipe off your website, everyone loved it!! My only sadness is that I don't eat red meat so.....next I am making a vegetarian version. I think it will be delicious too!
I will definitely be making this soon! Great recipe video!