$264 vs $16 Lasagna: Pro Chef & Home Cook Swap Ingredients | Epicurious
Pro chef Rawlston Williams from The Food Sermon and home cook Gabrielle are swapping ingredients and hoping for the best! We set Gabrielle up with all of the supplies she’d need to conjure up Chef Rawlston’s extremely pricey $264 lasagna, while sending her more modest $16 worth of ingredients back the other direction. While Rawlston was using his skills and experience to elevate Gabi’s lasagna recipe, food scientist Rose dialed in to assist our home cook along her way. Watch and find out whose lasagna comes out on top.
Chef Rawlston is raising money to feed people displaced by volcanic eruptions on the islands of St. Vincent. Consider donating at
Keep up with chef Rawlston at @rawlstonwilliams and @TheFoodSermon
Follow Gabrielle at @gabchappel
Rose is on Instagram at @rosemarytrout_foodscience
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Extra CHEESY & Easy Lasagna Roll Ups!! With Chorizo Bolognese Sauce!
FULL RECIPE:
An easy and fun way to make lasagna, sponsored by Cacique®! These cheesy lasagna roll ups are made with Cacique® Beef Chorizo, Manchego and Cotija. The beef chorizo bolognese is incredibly aromatic and the Manchego and Cotija cheeses is the perfect complement. #sponsored #GoAutentico
Check out the Cacique® recipe webpage for more delicious recipes:
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Pamela's Place Lasagna Rolls
lasagna noodles with mixture of ricotta cheese, cottage cheese, whole fennel, Italian seasoning, salt , pepper sauteed ground meat, topped with mozzarella, marinara sauce and baked until the cheese melted and a brown crust is atop the cheese and served with a small green salad.
Beth's Homemade Lasagna Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade lasagna recipe and perfect Sunday night dinner idea!
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Learn how to make an easy lasagna recipe that is perfect for a Sunday Night Dinner. Makes enough lasagna to feed 10-12 people or makes for great leftovers too.
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BETH’S LASAGNA RECIPE
Serves 12
INGREDIENTS:
For Meat Sauce:
2 tbsp (30 ml) olive oil
1 cup (240 ml) yellow onion, diced
½ cup (120 ml) carrots, diced
1/3 cup (80 ml) celery, diced
salt and pepper to taste
½ pound (230 g) ground beef
½ pound (230 g) Italian pork sausage
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
2 tsp (10 ml) Italian Seasoning
¼ tsp (1.25ml) fennel seed
1 can/15 oz (445 ml) diced tomatoes
1 can/15 oz (445 ml) tomato sauce
¼ cup (60 ml) tomato paste
1 cup (240 ml) white wine or chicken or vegetable broth
2 cloves garlic
For Béchamel Sauce:
3 tbsp (32 g) unsalted butter
3 tbsp (32 g) flour
3 cups (700 ml) milk
1 tsp (5 ml) salt
pinch of nutmeg
2 tsp (10 ml) fresh thyme, minced
2 cloves garlic
2 ½ cups (595 ml) Italian Blend Cheese, Shredded
1 package Fresh Lasagna noodles (12 noodles total to make 3 layers)
METHOD:
In a large sauce pot heat olive oil and sauté onion, carrots and celery for 3-5 mins until fragrant and translucent.
Add beef, sausage, salt, pepper, Italian seasoning and fennel seeds and brown meat until cooked through completely. Add wine or broth and allow to simmer until reduced by 1/3.
Add diced tomatoes, tomato sauce, and tomato paste, stir to combine with meat and veggies. Add garlic.
Simmer meat sauce for 30 mins. Meanwhile, prepare the béchamel sauce.
In a large sauté pan melt the butter, once foamy add the flour. Whisk until it forms into a paste, cook by whisking for 1 minute. Then slowly add the milk, whisking all the while until a creamy sauce develops. Cook this mixture, until a soft boil and sauce thickens. Remove from heat.
Add salt, nutmeg, thyme, and garlic. Stir to combine and set aside.
Then take out a 9x13 oven-safe casserole dish that has been lightly greased. Add 1 ladle of béchamel sauce in the bottom, and smooth to cover bottom of the dish.
Then place a layer of noodles, 4 sheets touching each other. And add 1 ladle of meat sauce for each noodle, top with ¼ cup of Béchamel Sauce for each quadrant, and sprinkle with 1/2 cup of cheese on top.
Peat this process 2 more times creating 3 layers. But on last layer add a full cup of the cheese. A little cracked pepper and a sprinkle of the Italian seasoning.
Bake at 325F for 45-55 mins until cheese is golden brown. Slice into squares and pair with a tossed green salad.
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Lasagna Rolls #lasagna #pasta #youtubeshorts #youtube #food #viral #ytshorts #foodporn #foodie #fyp
SPHAGETTI SAUCE RECIPE
• 1 1/2 Ground Meat
• Large onion
• 1/2 cup Red & Green Bell peppers
• 3 stalks Green onions
• 1 Stalk Celery (optional)
• 3oz Tomato Paste
• 3 Garlic cloves
• 2oz Italian Herb (optional)
• 14.5 oz can petite diced tomatoes
• 24oz Sphagetti Sauce
• pinch of sugar (cuts down the acidity of the tomatoes)
SEASONINGS
• Tony Chachere (Cajun Seasoning)
• Onion Powder
• Garlic Powder
• Italian Seasoning
• Basil
• Oregano
• Cayenne Pepper
• Thyme
• Bay Leaf
• Fennel (optional)
RICOTTA MIXTURE
• 15oz Ricotta Cheese
• 3oz Parmesan Cheese
• 2 oz Colby Jack
• 1 Egg
• Fresh Basil
NOTES:
° Cook Lasagna noodles until el dente...drain/cool pat dry
° Bake @375° for 30-35mins (I baked mine covered for 15 and uncovered for 15mins)
• Top lasagna with as much cheese you like...I used shredded Colby Jack cheese for topping
• I used the same seasonings from my sauce to lightly season my ricotta mixture
• Add about 1tbsp each of Ricotta mixture and Meat Sauce to each noodle and roll
Grilled Vegetable Lasagna with Kardea Brown | Delicious Miss Brown | Food Network
Need an excuse to eat piping hot lasagna in the summertime? Kardea Brown uses grilled zucchini and summer squash in her version! ????
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Vegetable Lasagna
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 2 hr 20 min (includes resting time)
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
2 tablespoons olive oil
2 cloves garlic, crushed
1 bay leaf
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
One 6-ounce can tomato paste
1/3 cup red wine
About 1/3 cup chopped fresh parsley
1 1/2 tablespoons sugar
1 tablespoon Italian seasoning
1/2 teaspoon ground fennel seed
Kosher salt and freshly cracked black pepper
2 summer squash (about 1 pound) sliced crosswise 1/4-inch-thick
2 zucchini (about 1 pound) sliced crosswise 1/4-inch-thick
2 tablespoons extra-virgin olive oil
16 ounces ricotta
1/2 cup whole milk
2 ounces Parmesan, freshly grated
1 large egg
1 1/2 pounds fresh mozzarella, grated
15 no-boil lasagna noodles (from one 8-ounce box)
10 fresh basil leaves
Directions
Preheat the oven to 350 degrees F and position one of the racks in the center.
Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes.
Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side.
Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside.
Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing.
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Grilled Vegetable Lasagna with Kardea Brown | Delicious Miss Brown | Food Network