How To make Amateur Lasagna
10 ounces frozen spinach
60 ounces spaghetti sauce
two 30 oz. jars
2 cups ricotta cheese, part skim milk
1 1/2 cups mozzarella cheese, part skim milk :
shredded
1 egg beaten
8 ounces lasagna noodles
1/8 teaspoon black pepper
1/2 teaspoon oregano :
optional
1/2 teaspoon basil -- optional
1/2 cup vegetable juice cocktail
1/2 cup water
* Spaghetti sauce is available in a 30 ounce jar and also in smaller containers. For this recipe, I use about 1-1/2 to 2 jars of the Ragu Sauce in the 30 ounce container.
1. Thaw the spinach and squeeze dry.
2. In a large container mix the two cheeses, beaten egg, black
pepper, oregano and basil. Add the thawed spinach and blend well. 3. Use a 13 x 9 inch pan. Put a small amount of the sauce in bottom
and spread lightly to cover bottom. This keeps the lasagna from sticking as it cooks, and enables you to remove it easily in neat portions. 4. Place one third of the uncooked noodles, one third of the sauce
and one third of the cheese-spinach mixture. Make 3 layers this way, ending with the sauce. 5. Combine the water and vegetable juice cocktail or tomato juice.
Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly. Sprinkle with grated parmesan cheese if desired. 6. Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and
1/4 hours. Remove foil and continue baking for a few minutes more, until lightly browned and bubbling. 7. Let stand for at least 15 minutes before serving. This lasagna can
be sliced with a flat edged spatula and lifted out in serving-sized portions.
How To make Amateur Lasagna's Videos
Homemade Lasagna
It came out so good. Try it!
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Ingredients
2 lb lean ground beef
½ cup diced onion
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
½ cup water
2 tbsp white sugar
1 ½ tsp dried basil leaves
½ tsp fennel seeds
1 tsp Italian seasoning
1 ½ tsp salt, divided, or to taste
¼ tsp ground black pepper
4 tbsp chopped fresh parsley
16 oz ricotta cheese
1 egg ¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Lasagna sheets
4 cups flour
4 whole large eggs
5 large egg yolks
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100-Hour Lasagna
It's been rainy and cold lately, so I spent the week making lasagna. A better cook could probably do this faster, but I enjoy taking my time when I make food for my friends.
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My video style is heavily inspired by Asian vlog channels I admire, such as Zoe, Cat's Kitchen, haegreendal, HidaMari Cooking, EMOJOIE Cuisine, Nino's Home, Cooking Tree, Wife's Cuisine, and more. Please check them out!
I don't really have a recipe since I usually cook this by feel, but here are some wonderful lasagna recipes from people who are a lot more knowledgeable in the kitchen than I am:
Gennaro Contaldo:
Jess Pryles:
Serious Eats:
Babish:
NYT Cooking:
(The pasta dough I made is a 1:1 ratio of flour to egg yolks, in grams, taught to me by Chef Michael White)
Also, I made a 100-Layer Lasagna for work a while back that was pretty fun:
Thank you for watching!
Easy Lasagna Recipe
This classic Lasagna recipe is perfect for a crowd! It features a creamy ricotta cheese filling and a meaty tomato sauce between sheets of lasagna noodles, then topped with mozzarella and parmesan before baking until golden and bubbly. This lasagna also freezes well, making it a convenient option for a later meal.
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How to Make BEEF LASAGNA Like an Italian
Beef lasagna is a well-loved family meal all over the world and my version with a trio of cheeses, béchamel and homemade tomato passata in a word is: SUBLIME. Between each moist layer of fresh egg pasta sheets is a mixture of veal and pork mince, smothered in sweet tomato sauce. There are two key things to make yours as good as mine – you need patience and quality ingredients, no shredded mozzarella or cheap passata here. No need to thank me, just make it, eat it and share it.
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#beeflasagna #italianlasagna #lasagna
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Beef Lasagna with My Son Sebastian
0:20 Look at the layers
0:40 Welcome to Sebastian's Plate Beef Lasagna
1:11 Beef Lasagna ingredients
3:49 How to Make the sauce for lasagna
6:29 How to Make Bechamel Sauce
9:23 Look at that lasagna sauce
9:43 How to assemble Lasagna
12:10 What to put on the lasagna top layer
12:25 How to Cook Beef Lasagna
14:11 How to Eat the Lasagna...E ora si Mangia, Vincenzo's Plate!
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The Only Lasagna Recipe You Need | The Golden Balance
#recipe #food #lasagna
For one medium tray:
8 oz lasagna noodles
Ragu:
1 onion
2 stalks celery
1 cup shredded carrots
1/4 cup olive oil
1 lb ground beef
1 Tbsp smoked paprika
2 tsp chipotle chili powder
2 Tbsp tomato paste
7-8 cloves garlic (1 tsp salt)
1/4 cup beef stock
30 oz tomatoes of choice
Total salt used: around 1 Tbsp (season as you go)
Bachamel:
5 Tbsp butter
5 Tbsp flour
4-5 cups milk
1/4 cup mozzarella
1-2 oz Parmesan
2 tsp black pepper
Salt to taste
Layers:
Meat sauce
Lasagna
Meat sauce
Bachamel
Mozzarella cheese (4 oz )
Do this process twice
91 year old Maria shares her lasagna recipe with Pasta Grannies!
Maria passed away on 12 December 2021 aged 92; this video was made in 2020. She made this lasagna for her customers to take away. Over the years she adapted the recipe and the result is a green lasagna, layered with a pork ragù and béchamel sauce. This is Maria's second appearance for Pasta Grannies!
Adjusted to feed 4 -6 people:
For the pasta:
● 250 g 00/plain flour
● 110 g eggs
● 30 g fresh spinach, leaves only
For the ragù:
● 2 garlic cloves
● 3 sage leaves (wrapped in muslin)
● 200g unsmoked pancetta, diced
● 1.5 kg minced pork (loin or shoulder)
● 1.5 litre beef stock
1 heaping tbsp of tomato paste
400 g passata
● Salt, pepper
For the béchamel:
● 30 g butter
● 30 g flour
● 1/2 litre whole milk
● 1/2 a nutmeg, grated
● For sprinkling: 50g Parmigiano (or more, if you feel like it)