[1 - 1] what's up guys welcome back one of the
[1 - 3] toughest Parts about this job is coming
[3 - 6] up with new recipe ideas one of my
[6 - 7] favorite ways to do that is to take two
[7 - 9] things that I like individually and
[9 - 11] marry them together today we're making
[11 - 13] jerk chicken lasagna meet me in the
[13 - 16] kitchen let's make it
[20 - 20] happen take this me that's a pallet
[20 - 22] pleaser all right people first things
[22 - 24] first we need to get our prep work done
[24 - 25] and out of the way so for that we have
[25 - 28] one yellow onion some bell pepper and
[28 - 30] some green onion you can use whatever
[30 - 31] color bell pepper you want I like the
[31 - 33] red and the green for the color contrast
[33 - 36] and presentation so that's what we're
[36 - 38] going with today basically if you've
[38 - 41] ever had rasta pasta the idea here is
[41 - 43] we're making a chicken
[43 - 47] alfredo lasagna which is already a thing
[47 - 49] right and roster pasta is already a
[49 - 50] thing so we're going to take those two
[50 - 53] concepts and marry them together in the
[53 - 55] form of a jerk chicken lasagna so that
[56 - 59] idea full disclosure I've actually never
[59 - 61] made this recipe before so if this
[61 - 62] doesn't work out you'll never see this
[62 - 64] video but if you do see this video that
[64 - 66] means it's good and you need to make
[66 - 68] it so here we go we're going to dice up
[68 - 70] one onion we dice up our bell pepper and
[70 - 71] our green onion then we're going to
[71 - 73] break down our chicken get some more
[73 - 75] jerk flavoring in there if you can get a
[75 - 77] jerk chicken that's ideal if not you can
[77 - 79] get a regular rotisserie chicken and add
[79 - 81] some jerk flavor to it all right guys so
[81 - 83] we have our chicken broken down here
[83 - 84] we're going to go ahead and cut it into
[84 - 86] bite-sized pieces you can shred it up if
[86 - 88] you want to or just give it a rough chop
[88 - 89] like you see me doing right here they
[89 - 91] we're going to add it to a mixing bowl
[91 - 93] add a little additional jerk seasoning
[93 - 95] to the party just to make sure we really
[95 - 97] get that jerk flavor on the chicken
[97 - 98] we're also going to obviously add it to
[98 - 101] our pasta sauce so it's going to be you
[101 - 104] know heavily present in the flavor
[104 - 105] profile you guys are going to enjoy that
[105 - 108] if you like jerk flavor if you like
[108 - 110] rasta pasta and you like lasagna you're
[110 - 112] going to love this recipe right here all
[112 - 113] right guys so when it comes to cooking
[113 - 115] lasagna there's a few things you want to
[115 - 117] keep in mind as with any pasta you
[117 - 119] always want to Salt your pasta water
[119 - 121] heavily to the point where I taste the
[121 - 122] pasta water to make sure that I can
[122 - 124] taste the salt in it that way you're
[124 - 127] salting your pasta as well with lasagna
[127 - 128] you don't want to overcook it you want
[128 - 130] to cook it about half of what it says on
[130 - 132] the box in my opinion you still want it
[132 - 134] to be kind of stiff that is going to
[134 - 137] result in the best result for your end
[137 - 138] product on the lasagna it's going to
[138 - 140] hold together a little bit nicer the
[140 - 141] noodles aren't going to fall apart on
[141 - 143] you now that we have that out of the way
[143 - 144] I like to lay that out with some
[144 - 145] parchment paper so it doesn't stick
[145 - 146] together and now we're going to shred
[146 - 148] our cheese for that you're going to need
[148 - 151] about a pound and a half of mozzarella
[151 - 152] next up my friends it's time to get
[152 - 154] started on our sauce and for that we're
[154 - 156] going to need about a quar stick of good
[156 - 158] quality butter I'm a fan a Cary gold
[158 - 160] we'll use whatever's in the budget going
[160 - 162] to go ahead and allow that to melt then
[162 - 163] we're going to add in our Peppers our
[163 - 165] onions again I like the red and the
[165 - 167] green for the color contrast we're going
[167 - 169] to add a little garlic I'm also going to
[169 - 170] cheat a little bit and add some flour
[170 - 172] the reason for that is because I want
[172 - 174] this sauce to be a little bit thicker
[174 - 175] than I would want my alfredo sauce to be
[175 - 177] if I was making like fet aini and that's
[177 - 179] because I don't want a runny lasagna I I
[179 - 182] want the sauce to be relatively thick so
[182 - 183] that's why we're going to use a r or a
[183 - 185] little bit of flour just to thicken up
[192 - 192] bit all right so we're going to give the
[192 - 194] veggies a little bit of a head start
[194 - 195] couple minutes before we go ahead and
[195 - 198] add in our garlic good tablespoon of
[198 - 200] garlic we're going to season this up
[200 - 202] with my allpurpose seasoning if you
[202 - 203] haven't tried that yet you can get yours
[203 - 206] via mrake happen.com I also have some
[206 - 208] new seasonings on the market I have this
[208 - 210] Cajun seasoning that we're going to add
[210 - 213] here we have a buttery garlic and herb
[213 - 216] seasoning which I'm also going to add
[216 - 217] then of course we're going in with some
[217 - 219] walkerwood jerk
[219 - 222] paste tons of flavor going
[222 - 225] in it's going to be delicious now if
[225 - 226] you're you know looking for something to
[226 - 228] make for Christmas you want to switch it
[228 - 229] up I know a lot of people do like an
[229 - 232] Italian themed Christmas dinner that's
[232 - 233] getting more and more popular out there
[234 - 236] if you want to run lasagna this might be
[236 - 241] the recipe for you and that smells good
[243 - 243] all right we're going in with about a
[243 - 246] tablespoon a heaping tablespoon of jerk
[246 - 248] paste and we're going to taste it and
[248 - 249] adjust it I don't want it to be crazy
[250 - 251] spicy but I definitely want the jerk
[251 - 253] flavor to be in there for the r we got
[253 - 256] some allpurpose flour going in a little
[256 - 258] pinch of all spice we're going to cook
[258 - 260] that raw flour off and then add our
[260 - 263] heavy cream as always guys a specific
[263 - 265] measurements and ingredients are listed
[265 - 267] for you on my website mrm happen.com you
[268 - 269] can get the full principal recipes for
[269 - 271] everything you see on YouTube and
[271 - 272] everywhere else right there on my
[273 - 274] website all right guys so you want to go
[274 - 276] ahead and slowly add in your cheese I
[277 - 278] like to always taste for seasoning
[278 - 279] before you add something like parmesan
[279 - 282] cuz parmesan can be a little bit salty
[282 - 283] so it's important to make sure your your
[283 - 285] you know sauce is not too salty before
[285 - 287] you go adding a bunch of salty cheese so
[287 - 289] we're going to slowly incorporate some
[289 - 291] Parmesan a little bit of that mozzarella
[291 - 293] taste it one last time make sure that
[293 - 295] spot on and then it'll be time to start
[295 - 297] building our lasagna you also want to
[297 - 298] taste for the jerk you know seasoning if
[299 - 300] you need a spice up some more you can
[300 - 301] add more jerk paste you can use hot
[302 - 304] instead of mild like I did today totally
[304 - 306] customizable in terms of the spice you
[306 - 308] know level based on your tolerance you
[308 - 310] want to adjust it you know based on your
[310 - 312] own preferences next up my friends it's
[312 - 314] time for the ricotta mixture for that
[314 - 316] we're going in with 15 ounces of whole
[316 - 319] milk ricotta don't use that lowfat
[319 - 323] BS equal parts Ricotta and sour cream I
[323 - 324] like to cut the ricotta because store
[324 - 326] bought ricot to me doesn't taste all
[326 - 328] that great uh so we're going to go in
[328 - 330] with a little bit of sour cream as well
[331 - 332] when I say a little bit I mean about
[332 - 334] equal parts and then we're going to add
[334 - 337] mozzarella and Parmesan season it to
[337 - 340] taste this is going to help you know add
[340 - 346] that cheese layer that you're used to in
[359 - 359] lasagna so once you have your ricotta
[359 - 361] cheese mixture right where you want it
[361 - 362] you want to taste it before you add the
[362 - 365] egg that way you know the flavor is spot
[365 - 366] on we're going to add the egg to act as
[367 - 368] a binder we don't want this lasagna to
[368 - 370] be running so that egg is going to
[370 - 373] assist in that department one beaten egg
[373 - 374] we're going to get that in there after
[375 - 377] we tasted it for seasoning and then just
[377 - 379] fold that together and this is going to
[379 - 382] be our ricotta cheese layer in our jerk
[382 - 384] chicken lasagna all right guys now it's
[384 - 386] time to assemble the lasagna I have my
[386 - 387] casserole dish I have all of my
[387 - 389] ingredients prepped and ready we're
[389 - 391] going to start with one layer of cheese
[391 - 394] sauce at the bottom a layer of noodles a
[394 - 396] layer of our ricotta mixture then we're
[396 - 398] going down with our chicken a layer of
[398 - 401] cheese the cheese sauce and then we're
[401 - 403] going to repeat until our casserole dish
[411 - 411] full all right guys right here we have a
[411 - 413] beautiful four layer jerk chicken
[413 - 415] lasagna ready for a
[415 - 417] 375° oven this is going to bake for
[417 - 419] about 30 to 40 minutes we want to be
[419 - 421] nice and golden brown and Beautiful on
[421 - 423] top and then we want to allow it to rest
[423 - 424] adequately before we cut into it all
[424 - 426] right guys the key to the perfect
[426 - 427] presentation when it comes to your
[427 - 429] lasagna is to allow it to adequately
[429 - 431] cool that way you can get the height
[431 - 432] that we have here with this beautiful
[432 - 435] four layer jerk chicken lasagna this
[435 - 436] depart why say brace yourself for a
[436 - 438] trademark money shot say it with me guys
[438 - 440] looking good the only thing left to do
[440 - 441] is diing for the taste test but before
[441 - 443] we do that please take a quick second
[443 - 445] And subscribe to the channel make sure
[445 - 446] you hit that Bell to name notifications
[446 - 450] as well I have my Fork and I have my
[450 - 451] appetite cuz I haven't really eaten all
[451 - 453] day and this is a
[453 - 457] beauty man let's just dig in and see
[458 - 462] got safe to say this came out good as
[462 - 463] long as it tastes half as good as it
[463 - 474] looks we'll be good here we
[477 - 477] go sometimes you just nail it this is a
[477 - 480] hefty big back portion right here too
[488 - 488] good like the noodles are perfect that