Meat Lovers Lasagna

what's good everybody and welcome back to my channel smoking and grilling with me a b now i know you didn't seen that thumbnail and you didn't read that title listen if you've been following me for a minute you know i do everything on the meaty side listen today i'm gonna show you guys just how easy it is to make a meaty you know lasagna super easy and i want you guys to think about this let's just think about uh lasagna right when i think about lasagna i think about spaghetti but with a different you know noodle and check it out they got that cheese hey with that being said come on in here and take a look at these ingredients right here as you can see it's not a whole lot but look this might be a little different i'm gonna be using some of these provolone you know slices for some of the cheese i got fresh grated cheese more cheese salt pepper look we got pork and then we got ground beef right this is 80 20. you guys can make it out of 90 10 that's cool i like to use it on a leaner side but you know what i always keep this and i didn't think about having no lean you know super lean meat so if i got any extra grease or whatever we gonna strain that let's talk about these lasagna noodles now listen when i make it i'm not gonna lie to you guys and look i want you guys to take a look at the end of this video look at the icard and i put it at the end right these are you have to you know cook these these noodles right but for me what i like to do is i like to no cook kind you put them down you let everything cook you know why because this channel is all about simplifying these recipes and taking the mystery out of cooking hey with that being said you've seen all of this right you can use marinara spaghetti sauce whatever you would like to do it's really these ingredients right here that's what's going to like just like raise this up and get that flavor you want and i want to say this i always anything italian i'm going to be honest with you anytime i got to use olive oil this is what i use you guys i use branch of vine look infused garlic olive oil this right here this is fire you guys got to have some of this in here uh we got several different bottles you can use you could use garlic basil whatever we're gonna go ahead and get everything started i'm gonna use my dutch oven why because we're gonna have a lot of you know of our sauce in here i don't want it like come over the top or have to like stir it gingerly right so i'm gonna go ahead and put some set this on medium-high heat right we're gonna let this build up a little heat and then as always like i told you guys this branch and vine these these infused olive oils i love them so i'm gonna go ahead and just put a couple tablespoons in here right now listen i understand that we're using pork and ground beef and i told you i got 80 20. the 80 20 what that's gonna do is render down its own fat also but listen we want to give it a nice base we're gonna start with that right there we're gonna infuse it with that and this okay so look oh my goodness that right there is fire folks just to smell that infused olive oil that's the way to go now i'm gonna go ahead and just add it now look i want to add it away don't you drop it in here as you can see it's nice and hot now what you see me doing is i'm just breaking it up i just want to get you know maximum coverage on the gr on the bottom and i'm gonna let this cook folks once this cooks then we'll start flipping it over and breaking it down okay so look now would be a good time for you guys to cook your your pasta down right i'm gonna get these tongs and i just want to handle them coat you know and make sure i'm careful with them right eight minutes we just want them to be al dente i use a baking sheet and we just lay them right here right we'll just do just like that now i'm not gonna bore you guys i'm gonna just tell you you want to do this and you just want to dry out you know okay so look as it's starting to cook obviously it's going to turn brown right so look i'm just doing a little break up here now you remember all of our dry seasonings check it out we're just going to sprinkle it in here just like this [Music] right and now we're just gonna mix this right here is gonna be some flavorful and meaty you know lasagna now for those of you guys that don't do the pork obviously you could have just did two pounds of you know just you know ground beef and for those of you guys that want to do something different what about don't forget about hey listen i didn't have chicken lasagna turkey lasagna i'm gonna let it continue to cook we gotta oh oh man just that right there this is how you know it's gonna be fire folks okay so you can see i just lay them out like this look they already cook and i you know so they can like halfway you know dry out and these are already ready because look the rest of it's gonna go fast if you guys didn't know lasagna is so easy it's on to me it's like just making a hamburger okay so you see how that's cooking down you can see it rendered but we're going to get rid of some of that right what you want to do is you want to get your salt and you want to get your pepper now if you guys been following me for a minute you know i like to tell you you can't put enough black pepper in here so i'm just going to keep going until my arm gets tired hey just aroma from all of this coming up this is perfect right now a lot of meat right so i'm going to give it a couple of generous pinches of salt and that will probably do it if anybody else need any salt they can you know put some on their individual pieces you know but that right there if you're watching your salt intake this is gonna do it now i'm gonna turn this down all low and we're going to move to the next part okay so look i just drained off the fat as you guys can see look at that right there you can hear it i got heat under here i went back with that medium high heat right so now it's time for us to add whatever sausage you guys are using you know i mean we doctor this uh really really nice we just want to have the right tools for the job i want to get all of this out everybody know once we get it out i know a lot of times we put a little water in there put the cap on and shake it and then pour it in there right there we go come on okay so got that in here now what i want to do is just mix it up right remember in the beginning i talked about spaghetti right you see how it's coming in this is how i like my spaghetti you know but i like to make my my sauce you know from scratch i made it i'll put some links in here so you guys can take a look at it it's up to you but remember we just keeping it simple we're looking for a good meal that's over the top that's easy to make not only easy but fast right so now i want to go ahead and let's just come up to a simmer okay so while we're letting this come up to a simmer really what it's doing is just heating up you know our sauce and mixing everything together right so while that's happening that's on his way let's go ahead and take our ricotta and let's just go ahead and add this you know to a bowl what you want to do is you want to mix this we're going to add this egg right i'm just going to break it up first and now i'm just going to give this a whirl just like this we just want to get it mixed up now once you got it all mixed up like you see right here look at this right here we're already coming up to a simmer you see that so look i'm gonna reduce this down to the light low we just want to keep it nice and hot now guess where folks it's assembly time now for the good part now we're gonna do the assembly so listen i don't need to spray this why because i'm going to take some of this meat sauce and i'm going to put this down on the bottom right so we'll just do it like this [Music] right then we just want to make sure it spreads you could just use the back of the now i should have probably said this look 13 by nine works great i should have said that from the very very beginning now you guys can see just how immediate this is and you can see that why this will give you an explanation with your eyes why it won't stick right so we just put a little layer it's probably like about a quarter of an inch thick in this right here but a 13 by nine is what you want now you see my noodles back here they're already done i'm gonna go ahead and bring these in and we just put these in just like this 13 by nine square dish probably be the best i'm gonna tell you guys why because then you won't have to do any of this tearing or nothing like this but for me i have to do that why because for one i like this little dish that i have you know so we'll just put that in there like that and then i'll just i'm gonna save this off to the side i'll show you why in just one second you guys can tear it cut it use scissors however you want to do it but if you're using a 13x9 like a like a rectangle dish everything would just come out pretty much the way you want it to be but this is the way i'm gonna do it just now okay so we got that done now look i'm just gonna take four slices of this provolone and just add it there here here and here that's good right there look when this melt that tie them noodles together right now we'll just come over here like this and then we'll start adding this so what we're doing is just building layers you all seen lasagna so you know how you know it turns out now you start understanding why we got all the layers right but we're gonna make this have a whole lot of goodness in these layers right here you guys make sure you don't put too much in there i guess really you won't know until after you finally made it you know and it depends on the size disc that you're using but this right here is how i like to see it check this out we finna come with that mozzarella look don't do like me anytime i work with cheese i always end up putting way too much cheese you know we just want to use about a quarter of our cheese that we have right so that right there is going to be enough of that now we're going to do the same thing with this part you know what i mean we just want to kind of like dust it about a quarter this would be good too i know some of you guys saying man i want mine to be way more cheesier you gotta do your thing i care more about the meat and the blend right so now take my ricotta just give it another little whirl just like you see we just want to add a nice little layer to here too i'm not gonna bore you guys but we're gonna do the same thing we did down at the bottom right and again folks i'm doing it a little bit of a hard way only because i wanted to use my nice this is my good looking dish right here so i'm gonna put a layer of noodles then we're gonna go with some meat sauce and then we're just gonna go with the cheese and we're just gonna keep doing that until we get to the top so as you can see look i got it all the way up here to the top right this is kind of like a lot you know what i mean 13 by nine would have been better especially because we know we got to put foil over the top and i don't want to pull none of my cheese off right so look i got a question for y'all tell me you see the foil this side this side how many of y'all know which way the foil is supposed to be let me know down in the comment section below so look i'm gonna just put it over here like this and i'm not gonna like make it go you know i don't want it to just like actually touch my cheese what i'm gonna do is i'm just gonna cover it this way and because of my dish is so full what i'm gonna do is which i've already done is i've already preheated my oven to 375 degrees we're gonna let that stay in there for about 40 minutes but i put a pan underneath the bottom that way you know what cause i clean up my own this way when i put this in there anything that bubbles over the top drops down in that pan little pro tip folks [Music] okay there it is folks y'all tell me what you think about that there that right there is gonna be fire look so after 40 minutes you take the foil off and then you go back in for about 10 minutes because what you want to do is you want to like melt that and get a little crush on the top right super easy hey overly delicious all of that and you know why i know it's delicious because check this out i don't even have to do that oh man this is going to be incredible hey so what we're going to do is we're going to let this rest for about 15 minutes then we're going to cut into it plate it and then we're going to eat it [Music] hitting with the you know the i guess we call them the money shots right so now i'm gonna go ahead and just cut this here oh my goodness you see that oh y'all probably didn't even see that but when i pull this up look at that a little bit of that cheese pull oh yeah this is where i get tricky folks so now i'm gonna take this now we're gonna go down this way and we're gonna temp attempt to get underneath it pull it up right here pull it up and see if we can't get that out like that ah my goodness folks [Music] and that there is what imma call a piece of lasagna look at that and then for all my people that's really into that uh that presentation let's just go ahead and get us a little bit a little bit more garnish okay folks so look now it's time to um just to get on in i told you guys when i first started making this that i was already hungry but i can tell you the ricotta all the cheeses i mean this is just deliciousness on a fork now don't forget we let it cool for about 15 minutes [Music] right i don't know the jury's still out they got you know it's like a deadlock meaning we got to go back taste it again but i can tell you this right now the bite you know and that that spiciness from that red you know chili flakes i can oh man that's just perfect but for all you guys like to have it a little bit hotter you can go ahead and i can say it'll take a double and just about anybody can eat it right now it's just like playing it's like a hint on your palette real nice and the meat for those of you guys who eat pork you know that beef and pork combination that does it too hmm hey i was just supposed to take a couple bites wipe my mouth and then tell you guys you know what i thought about this right hey i couldn't stop had to just knock that whole thing down all i can tell you is listen for this time of the year lasagna hit right folks hey stick to your inside warms you right up now for all my meat lovers out there listen that beef you know i mean that combination of beef it just you know that it's just a flavor and then you know the pork all of that and then all of our seasonings that would if you ask me it's still more traditional like everybody probably start with that but it's about the amount that you put in there to get the taste that you like hey super simple and i know a lot of people that kind of like stay away from it look follow this video make it this way and then you guys can tailor make it how you want to but i promise you this got you in the ballpark you can put this out for your friends and family now with that being said listen if you're new to my channel let me take your time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there it's a channel out here that's simplifying these recipes and taking the mystery out of cooking and guess what folks i'm out peace [Music]

Channel: Smokin' & Grillin with AB

Views: 1,377,700

Keywords: Cookin wit AB, Smokin and Grillin wit AB, meat lovers lasagna, lasagna recipe, lasagna, easy lasagna recipe, how to make lasagna

Id: TT3p6Zx9KMQ

Length: 15min 39sec (939 seconds)

Published: Sun Feb 06 2022