The Nearly Perfect Homemade Lasagna Guide

here's a fun fact for you and the song where little wayne says real g's movement silence like lasagna he's referring to the fact that the G and lasagna is silent when I first realized that I was like yeah you know okay maybe you already knew that maybe that doesn't blow your mind but hopefully this does [Music] so really quick just before we get started on everything I I have to I have to stop us and just say a humongous thank you to all of you guys for the massive support on the last video that I uploaded about me leaving the restaurant that I was that I honestly was not expecting a response like that first up we just hit 300 thousand subscribers mind blown honestly it happened way faster than I expected that is the most amount of like views and like positive response that I've gotten in any video in a 24-hour period ever I'm just so grateful just to just saying thank you aside from being cheesy no pun intended I'm not gonna describe what lasagna is hopefully you know what it is at this point we're making our own noodles we're grinding our own meat we're doing it the right way except for the fact that my noodles stuck to each other in the middle of filming this so we had to halfway use pre-made okay we're not gonna talk about that let's just do this shall we when you make lasagna the first thing that you always make is the sauce it takes the longest and you can do it up to three days ahead of time plus it tastes better after a day in the fridge so in order to make that you're gonna need one pound or 450 grams of ground beef and one pound or 450 grams of ground pork now I decided to do that myself because I just got this new grinder attachment if you want to know where I got it the link will be in the description it's actually surprisingly cheap for grinding the beef I just basically used chuck roast cut up and just put that through the grinder and then for the ground pork I ended up using pork shoulder more specifically Boston but just sort of cut up and you know ground now if you do grind it fresh just make sure to need your meat for about a minute and does not sound good just make sure to knead it so that the bat's emulsified in there that's it then heat a large heavy bottom pot over medium-high heat with enough oil in it to coat the bottom of the pot and we want to get a nice browning on this so to do that you're gonna take about half your meat mixture so and you're gonna Pat it into a large thin patty and place it in that pot make sure the pot is super super hot protip whatever you do do not season this with salt yet because the salts gonna draw out water and it's not gonna get as good of a browning and then just sear it for about two to three minutes on both sides you should get a nice sort of browning and you're gonna repeat that until you used up all of the meat just make sure to have to overcrowd the pan no actually I actually almost forgot to add this to my pan so I had to cook it separately and then add it later to the sauce but in that same pan you're going to Koff four ounces are a hundred and thirteen grams of guanciale or pancetta over medium heat just until it sort of releases his fat and fries in it just like bacon until it's nice and crispy and brown then once that's done frying add to that pot one medium sized onion finely diced one finely diced celery rib and two finely diced carrots give that a little stir and then just let that cook and saute over medium heat for about two minutes or until all the vegetables turn translucent begin to soften then add three tablespoons or 60 grams of tomato paste give that a stir and then just cook that in the pot until it just begins to stick to the bottom then add one cup or 236 milliliters of white wine or just water if you don't want to use wine give that a stir and let that simmer until it's reduced by about half and then add one and a half cups or 354 milliliters of chicken stock I had some frozen chicken stock so I had to improvise here and then one seventeen point six ounce or 500 gram container of crushed Tomatoes add your meat along with its juices and just let that simmer for about one to two hours or until it's nice and reduced and mostly meaty you don't want it to be super runny otherwise you're just gonna get a really liquidy lasagna so you want something you know hearty and meaty also towards the end of this simmer I kind of like to use a vegetable masher just to crush everything up and get it super super fine that way it's just not too chunky you know it's nice and even so that's it that's your sauce now like I said you can make this stuff ahead I actually like to make it a day ahead because I just let the flavors marry in the fridge but you know you can also just use it right away okay so this part is totally optional but I made my own pasta because you know I'm extra so you're gonna start with three cups or 480 grams of all-purpose flour and you're gonna add to that half a teaspoon or three grams of fine sea salt whisk that together and then sort of make a little well in that flour mixture and add five whole eggs start whisking that together with a fork just slowly bringing in the flour on the sides and incorporating it very slowly and then once it starts to come together just begin kneading it if it's too dry you can also just add a little bit of cold water about a tablespoon or so at a time until it comes together then once you get a nice cohesive dough knead that until it's relatively smooth it doesn't have to be perfect and then wrap it in plastic wrap and let it rest at room temperature for about an hour once the dough is rested divided into four equal pieces then flatten each piece into a rough oval and run it through a pasta roller at the thickest setting making sure to dust it with flour so it doesn't stick which by the way you can get this in the link in my description then just keep rolling that dough on a thinner and thinner setting one at a time until you either reach the finish setting or it's thin enough that you can see your hand through it like when you whenever you hold it up the light that's sort of what you're looking for now you might be thinking well why make my own noodles but there's a huge advantage to making your own noodles which is you can cut them to whatever dimension need them to be so they'll always fit the pan perfectly and of course quality control but I will say that don't stack your noodles like this because let's just say that I kind of left them like this a little too long and maybe maybe there's they all stuck together you know and I ended up having to use pre-made noodles anyway so don't do that okay so if you're using noodles that need to be boiled or the fresh main ones gonna go ahead and get a pot of boiling water and season it very generously with salt now for the fresh pasta you're only gonna blanch them in that water for about 10 seconds to pull them out and then immediately drain them and use them they don't need to be cooked very long cuz they're fresh now for dry pasta you just want to cook it until it's very very al dente you want it to be underdone but honestly you can also just get away with using lasagna sheets that are literally cook in the oven in your lasagna and not have to blanch em at all now for the Lasogga assembly so first grease a 9 by 13 inch baking pan with butter or you know a casserole dish works well just make sure that it's rectangular and then apply a very thin layer of your sauce in the bottom just to prevent your lasagna from sticking then a layer of pasta sheets now obviously I got only two survivors of my homemade pasta so that made a good base if it needs to be precooked make sure that your pre cooking it or you can use those lasagna sheets that bake in the oven then spread a thin layer of half a cup or 125 grams of whole milk ricotta followed by some fresh torn basil leaves and then a layer of prosciutto de Parma if you want to get real fancy like me I know it's not traditional but you know I like it in there then another layer of your meat sauce about the same amount as the ricotta spread that out nice and evenly and thin then grate an entire layer of parmigiano-reggiano and then optionally another layer of fontina cheese which I'm a fan of and then lastly a nice layer of some Findley sliced fresh mozzarella now this is the moment that I had to switch to pre-made noodles because I had just recently discovered the tragedy that happened to my fresh noodles but anyway you're gonna do another layer of pasta sheets and you're gonna repeat the same processes before you're gonna do another layer of ricotta then meat sauce then basil leaves then prosciutto and then cheeses then just repeat that two to three more times or until the pan is full and you finished it with another and final layer of just sauce and generous amount of cheese on the very top mind you it will be filled to the brim then place the lasagna behemoth on a baking sheet and place it in an oven that was preheated to 350 degrees Fahrenheit or 165 degrees Celsius for about one hour or until you know the lasagna is nice and brown on top and bubbling slightly then and I cannot stress this enough let it rest for 20 to 25 minutes if you cut it while it's still hot it's gonna be a sloppy mess and you don't want that trust me you don't want once it's all done and rested you know what to do just do what Garfield does and go ham on that hope you want to know what else Garfield does other than enjoy Lasogga he watches b-roll [Music] alright guys and that is it so it lasagna we made it we did it it's it's honestly really easy once you do it for the first time it is it's surprisingly easy I don't know if you guys noticed but I'm starting to shoot in the proper frame rate well actually I'm shooting at 30 frames a second so I should be shooting at 24 I know people have been complaining about it I know the right answer is somewhere in the range of 24 frames per second not everyone's paying attention that minutia but I'm trying to make this is proper of a video viewing experience as possible plus my brother yelled at me about it so I gotta do it now working for myself now is you know I can't describe how it feels honestly I'm still like sort of I'm still sort of adapting to this feeling it feels amazing only good things but I'm trying I'm having a hard time formulating into words because I'm literally still kind of figuring out how to set up my schedule properly but this is because you guys have been supporting me I I don't know how much more to express how grateful I am for this so anyway I'm not trying to turn this into anywhere of a cheese fest than already is we've been making Lasogga references cheese puns it's a good time to be making lasagna or Lasogga or however you want to make it but either way if you enjoyed this video or you learned something leave a like subscribe and I will see you next time oh and also don't forget to follow me on Instagram and Twitter and all that jazz it's in the description below shameless you're welcome anyway Celie [Music]

Channel: Joshua Weissman

Views: 1,748,397

Rating: 4.9431434 out of 5

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Id: 3JPCVy5cZ_c

Length: 9min 41sec (581 seconds)

Published: Mon Aug 05 2019