Lasagna Recipe (and the Best Bolognese Sauce) | SAM THE COOKING GUY 4K

we're making lasagna and this is one damn fine meaty cheesy saucy delicious version you asked and we answered Sam please make lasagna can you make this on you bro can you make this line it is there a chance you can make us lasagna we'd like to see lasagna you're getting lasagna now look I think if in general I'm known for anything well apart from being charming it's that the recipes are generally pretty easy so lasagna is not complicated once you have everything together we're gonna make a bolognaise which is a meat sauce you could just throw together a couple things and it would be okay but I'm gonna show you a proper legitimate bolognaise that you can use for a lot of things including this lasagna including this lasagna that will take it over the top you're good with that I think you're good with that let's go we start with some oil in our pan and then we add diced onion diced carrot and diced celery a little stir and we give that about four or five minutes to soften and after five minutes we make a little space in the middle we add some garlic touch of oil and after about 3045 seconds when you can really smell it we mix it in everything is getting so much better then we add a pound of ground beef and your only goal at this point is to break it up mix it in and let it cook until it's no longer pink and by the way if you don't have a good garlic press the Zyliss the cloves go in hole with the paper the pulp squeezes out the paper stays behind it's genius and this is I've said before I think it's 15 17 maybe 20 years old it's the best what we'll put a link in the description below see I got that I didn't know what to call it before now I know it's called the description there's also a link down there for things that I like to use in general the walk that people ask about is their the garlic press a bunch of other random stuff that I think will make your food roll better just saying to come no Julia Child but just saying and when you've gotten to a point where most of the pink is gone from the meats we're gonna add our next flavor boost some vermouth and we add a half a cup that looks like that we mix and then we wait for most of the liquid to go away so the smell is amazing at this point and I'll say this there are definitely a handful of ingredients to making this bolognaise certainly more than my normal stuff which I've already said but it's even worth it it is so worth it because our our super getup do you want to show that our super ghetto light thing is look we have a problem with light so we do the best we can once you have this bolognaise made of course you can make the lasagna we're making or just freeze it and have it for a pasta or for anything that you want it for it's the best it's the best you could just put the finish bolognaise din a little pan warm it up to a simmer then crack some eggs on top put a lid on and make like a Italian version of the shakshuka by the way we should make which is like Israeli eggs baked in a pan with sauce underneath it's fantastic and when most of the vermouth has evaporated we put in crushed Tomatoes beef stock tomato paste we mix young honestly at this point I'd be so happy just to eat this but time is your friend here ladies and gentlemen the fact that we're gonna let this cook slowly it's gonna make it so much better and once everything is mixed it's throwing a bay leaf boom and then the last three things for now two teaspoons of dried oregano teaspoon of red pepper flakes and three tablespoons of balsamic vinegar then mix oh my goodness we bring it to a simmer and we leave it at a low simmer for about an hour trust me you want to be patient because the flavors will just get so much better but now we move on to the cheese layer and as amazing as this bolognaise sauce is gonna be for lasagna the cheese layer might be my favorite layer because it's three cheese's in our bowl we start with about a cup and a half of cottage cheese and before you go Oh gross my mom used to make me eat cottage cheese it's freaking disgusting yes yes it might be warm in your backyard in the summer when your mother makes you eat it for some unknown reason but in this it just adds an amazing taste you have to trust me if you've trusted me up to now trust me with this promise pinky swear all right next ricotta and an equal amount of ricotta just like that then about 1/2 a teaspoon of garlic powder 1/4 teaspoon of red pepper flake a tablespoon and a half of olive oil half a cup of shredded Parmesan cheese and we mix perfect okay so we're waiting for this to finish its simmering and by the way that would give you the most lovely bolognese facial you've ever had I'm sure your skin would be glowing by the time it's done but that takes an hour this is ready there's another two steps it's not a big deal once that's done and after about an hour of simmering slowly how gorgeously rich and delicious this has gotten its tremendous flavors have deepened exactly the way we want Muthu so we're gonna take out the bay leaf add one thing and that is a cup of milk what a cup of milk what could that do Oh guess what my friends it will make this lug injurious does it make sense love but it make it'll make it great just trust me so this now gets another 45 minutes of simmering and then the lasagna can be built so the milks been in for about 45 minutes come take a look how much this is thickened and rich and didn't become amazing look at it almost no moisture just gorgeousness just gorgeousness it's a carrot the beef tomatoes incredible the layers of flavor this bolognaise will provide are simply outrageous so of course there's gonna be this Bolognese layer of course there's gonna be the ricotta of course there's gonna be the ricotta these are cold such cold cottage cheese of course there's gonna be the ricotta cottage cheese garlic parmesan layer but I want to add just a little pop of color inside it's gonna be spinach ah and I know people right now they're going spinach is gross it's not man I'm not trying to shoehorn vegetables into this I'm trying to put flavour in for you and if you get a vegetable or two out of the way the harm in that so I'm gonna take a pan put on the heat a little olive oil and then a couple of giant ass handfuls of spinach that's a one big-ass handful and elders too and literally over the next three minutes this will go from this to almost nothing you just have to turn it be gentle and let it do its thing and by the way I could have done this ten minutes ago I could have done this ten hours ago all I need is the cooked sauteed shrunk spinach it's already shrinking we had a little salt and pepper and after a couple minutes you end up with this let's build I will start with a couple ladles of this amazing bolognaise in the bottom of the pan and spread it out to that we add our lasagna noodles and these are the oven ready noodles that do not need to be pre-boiled saving a huge step and I love these guys next we're gonna hit the noodles with some of our ricotta cottage cheese parmesan mixture hey stay in place everybody gets nicely covered and then some cheese and we're using grated mozzarella just a really nice amount and buy really nice I guess I mean like a really decent beautiful handful now we come in with our spinach and we're just doing one layer of spinach so spread it out as best you can if it's not perfect it's okay a little intermittent pop of color in between the king helicopter noises above us will be perfect beautiful now we come back with more of the sauce spread that out anyone have any idea good this is gonna be another layer of noodles and then the cheese mix but uh the mozzarella the last of the bolognaise and this is not an important spreading this is gonna just be color that's gonna come out in between the final layer of cheese which will be not mozzarella but some parmesan and ladies and gentlemen we're they're throwing the oven in the oven 350 about a half an hour until it's gorgeously golden e brown in spots and bubbly you know what lasagna cooked should look like I mean everything is cooked inside except the noodles and they'll take care of themselves so when it's done it's go time and after 30 ish minutes look at that oh my goodness but we need to let it cool for 10 minutes or so before we cut it and we cut it's gonna be crazy I think look if I let it sit for you know 20 more minutes the layers would be super evident because it would be cool and it would be melting into itself but the fact that it's melting into itself this bolognaise layer the cottage cheese ricotta parmesan the spinach that's down in here oh my gosh and by the way check this out the noodles perfect perfect forget the ones you have to boil the no boil are the way to go gorgeous oh my god it's creamy it's luxurious that bolognaise is amazing the noodles are fantastic and that spinach in there quick before the gardeners start up again is absolutely tremendous so speaking over the home of the gardeners I'll say thank you for being here thanks for watching thanks for subscribing thanks for liking thanks for commenting this is because a bunch of you said make lasagna well you got lasagna and an amazing bolognaise at the same time why cuz we're here for you that's why you should have a bite no you should come here people think max never eats they think I'm a dick I eat all the food I don't give them anything here's proof look at the people let them see you this probably is first meal in a week I'm only kidding

Channel: SAM THE COOKING GUY

Views: 1,233,981

Keywords: lasagna recipe, make lasagna, how to make lasagna, lasagna bolognese recipe, lasagna bolognese, bolognese sauce, lasagna, make bolognese sauce, how to make bolognese sauce, bolognese recipe, bolognese sauce recipe, best lasagna, best lasagna recipe, best bolognese, sam the cooking guy, sam the cooking guy lasagna, cooking lasagna, cooking bolognese

Id: agjIbV7OMuQ

Length: 15min 16sec (916 seconds)

Published: Fri Jan 25 2019