Debug

[2 - 2] what's up after six attempts at trying

[2 - 4] to dial in this recipe today I'm finally

[4 - 5] ready to show you guys how to make what

[6 - 8] I think is perfect Suburban mom style

[8 - 10] lasagna it's cheesy it's meaty and

[10 - 13] unapologetically skips the bechamel

[13 - 15] sauce in favor of something fresher more

[15 - 17] delicious and homemade of course I'm

[17 - 19] talking about fresh ricotta to make it

[19 - 20] I'll add a half gallon of whole milk or

[20 - 22] roughly 2 000 grams into a 4 quart

[22 - 25] saucepan then in goes 200 grams of heavy

[25 - 27] cream and then 15 grams of salt next

[27 - 28] I'll move this over to the stove and

[28 - 30] then very gently warm it up over medium

[30 - 32] Heat this milk should take about 10

[32 - 34] minutes in total to come up to a fresh

[34 - 36] cheese making temperature and during

[36 - 37] that time I'm going to make sure to stir

[37 - 39] it frequently to prevent scorching while

[39 - 41] that warms up I'm going to set up my

[41 - 43] cheese draining Contraption for that

[43 - 44] I've got a piece of cheesecloth from the

[44 - 46] grocery store that I've unfurled and

[46 - 48] then folded twice to make four layers

[48 - 50] I'm dropping that into my salad spinner

[50 - 52] so that the basket can hold the curds

[52 - 54] and the bowl can catch the draining way

[54 - 56] after about 10 minutes at the stove here

[56 - 57] I'll come back and give this milk a

[57 - 59] quick stir and check its temperature I'm

[59 - 61] looking for 1 190f that's hot enough to

[61 - 63] coagulate the proteins inside the milk

[63 - 65] when in the presence of acidity speaking

[66 - 67] speaking once my milk is at 190 I'll

[67 - 69] kill the Heat and add in 100 grams of

[69 - 71] white distilled vinegar once the vinegar

[71 - 73] is in I'll come back with a spatula or a

[73 - 75] whisk to very gently stir this to make

[75 - 76] sure everything's combined and that'll

[76 - 78] set a timer for 15 minutes to let this

[78 - 80] milk break completely I'll mention that

[81 - 83] a lot of classic mom lasagna recipes use

[83 - 85] cottage cheese instead of ricotta now

[85 - 87] after 15 minutes the curds and whey are

[87 - 89] fully separated see that yellow watery

[89 - 92] stuff in there that's way the coagulated

[92 - 94] white stuff is casein protein or curds

[94 - 96] next I'm going to very gently pour those

[96 - 98] curds into my cheesecloth setup and then

[98 - 100] lift the draining curd out of the bowl

[100 - 102] and take it over to the sink to dump out

[102 - 103] the way I know that's really going to

[103 - 105] trigger a lot of people but you guys

[105 - 107] this is uncultured way from a high

[107 - 110] temperature acid coagulated cheese and

[110 - 112] it's just salty vinegar water at best

[112 - 114] and in my opinion has no culinary

[114 - 116] utility from here I'm going to drain

[116 - 118] this curd for another 15 to 20 minutes

[118 - 120] or until it's looking firm creamy and

[120 - 122] Luscious like this for now I'm going to

[122 - 124] set this aside and make the sauce for

[124 - 126] that I've got one pound or 4 50 grams of

[126 - 129] 80 20 ground beef and two large Italian

[129 - 131] sausages that are four ounces each or

[131 - 133] 115 grams next I'll cut open the casing

[133 - 135] on the sausage and flip that out onto

[135 - 137] the sheet tray and then smush it with

[137 - 139] the ground beef into a flat sheet like

[139 - 141] this for most of my meat sauces as a lot

[141 - 142] of you guys know I like to use my oven

[142 - 145] to do the Browning to save on both Thyme

[145 - 146] and mess and once this is spread out

[147 - 148] I'll throw it under my Broiler and check

[148 - 150] back in 15 minutes and if you don't have

[150 - 152] a super hot Broiler just roast this at

[152 - 154] your oven's highest setting now let's

[154 - 156] make the Tomato base for this sauce for

[156 - 158] that I'll add a 25 to 30 gram squeezer

[158 - 160] of olive oil into a heavy bottom five to

[160 - 163] six quart pot then 25 to 30 grams of

[163 - 164] butter and once that's melted I'll add

[164 - 166] in 200 grams of onion or one large one

[166 - 168] medium diced and then a strong pinch of

[168 - 170] salt next I'll stir that to combine and

[170 - 172] cook these onions until they're softened

[172 - 174] and starting to get translucent that'll

[174 - 176] take about five to six minutes or so

[176 - 178] next in goes 20 grams or four to five

[178 - 179] cloves of minced garlic and then a

[179 - 181] strong pinch of chili flakes and then

[181 - 182] I'll give it all a stir to get things

[182 - 184] combined and Fry off the garlic I'll

[184 - 186] give that a minute or so and one once

[186 - 187] the garlic and chilies are smelling

[187 - 189] fragrant I'll add in two 28 ounce cans

[189 - 191] of the best tasting crushed tomatoes you

[191 - 194] can find not sponsored but I'm a big fan

[194 - 195] of Bianco de Napoli tomato product

[195 - 197] because it tastes good next I'll add in

[197 - 199] 10 grams of salt and then give all that

[199 - 201] a stir and once it's combined I'll

[201 - 203] simmer it for about five more minutes

[203 - 205] while I check back on my broiling meat

[205 - 206] at this point it's taking on some really

[207 - 209] nice mayard Browning and it's cooked all

[209 - 210] the way through like I said this oven

[210 - 213] method saves me from having to babysit a

[213 - 214] pot while I try to crumble down and

[214 - 216] brown off the meat next I'm going to

[216 - 218] either chop up or break down this meat

[218 - 220] by hand either way I just want it to be

[220 - 222] crumbled down into a very small particle

[222 - 224] size like this I don't want any chewy

[224 - 226] large Meat nuggets taken away from my

[226 - 228] cheesy soft lasagna next all the meat's

[228 - 230] gonna go into the tomato sauce including

[230 - 232] any drippings and fat that might be

[232 - 233] sitting on the sheet tray and then I'll

[233 - 234] stir that to combine and cook things

[234 - 237] down for 20 to 30 minutes to make a

[237 - 239] well-bonded not soupy lasagna we

[239 - 241] definitely need a very well thickened

[241 - 243] tomato sauce next let's make the ricotta

[243 - 245] mixture for the final dish for that I'll

[245 - 247] combine all of my ricotta that's just

[247 - 248] about a pound or maybe a few ounces more

[248 - 250] and oh for comparison here's

[250 - 252] store-bought ricotta next to my homemade

[252 - 255] it doesn't look that good it's like set

[255 - 257] with guar gum and I think that's why it

[257 - 259] looks like milk Jello if you can get

[259 - 262] nice ricotta at an Italian Market or at

[262 - 264] your grocery store go for that otherwise

[264 - 266] make your own and avoid this weird stuff

[266 - 268] next in goes 75 grams of grated Parmesan

[268 - 271] cheese 100 grams of heavy cream 5 grams

[271 - 273] of salt 2 grams of cracked black pepper

[273 - 275] one large egg and then I'll grab my

[275 - 277] microplane and a knob of nutmeg and

[277 - 279] Grate in about one teaspoon's worth I

[279 - 280] love the warmth that this brings to

[280 - 282] Fresh cheese and it acts as a tribute to

[282 - 285] the more Italian Bechamel based lasagna

[285 - 286] that usually has a ton of nutmeg in it

[286 - 288] after a quick stir to get everything

[288 - 290] well combined there we go a fresh

[290 - 292] luxurious cheese to bind all of our

[292 - 294] layers of lasagna I love the flavor so

[294 - 296] much that I ate a giant spoonful of it

[296 - 298] and then I realized

[298 - 301] it was wrong in this oh

[301 - 304] whoops back in my stove this meat sauce

[304 - 306] has reduced by more than half and when I

[306 - 308] push my spoon through it it easily holds

[308 - 310] its shape really push the reduction here

[310 - 311] you guys any less than this in your

[311 - 314] lasagna will be on the sloppy side to

[314 - 315] finish this sauce of course I need to

[315 - 317] taste it for seasoning the 10 grams that

[317 - 319] I added earlier is close but to make the

[319 - 322] final dish properly seasoned we need a

[322 - 323] very intense sauce that's on the upper

[324 - 325] edge of seasoning so in goes a strong

[325 - 327] pinch and then I'm not ashamed to say

[327 - 328] that I'm going to add in a little bit of

[328 - 329] sugar to bring this whole thing into

[329 - 331] balance about five to seven grams worth

[331 - 335] if I had to guess one more taste and wow

[335 - 339] super robust meaty and intense now let's

[339 - 340] build this lasagna for that I'll grab a

[340 - 342] deep 9 by 13 baking dish and then

[342 - 344] quickly thank athletic greens for

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[346 - 348] three years or so I've made a strong

[348 - 350] effort to be more healthy and what that

[350 - 352] means to me is moving my body as much as

[352 - 354] possible and eating a more Whole Foods

[354 - 356] based diet but you know lasagna happens

[356 - 360] and cheesecake and cheeseburgers and I'm

[360 - 362] a bad bad boy way sometimes you guys

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[389 - 391] take a lot of supplements this is not an

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[400 - 403] ag1 really is the quickest easiest and

[403 - 405] tastiest way to fill any nutritional

[405 - 407] gaps in my diet now into this 9x13 dish

[407 - 409] I'm gonna add a half cup of my meat

[409 - 411] sauce and then spread that out to keep

[411 - 412] the base layer of noodles from sticking

[412 - 415] to the pan next in goes four pieces of

[415 - 417] no boil lasagna noodles overlapped

[417 - 419] slightly after trying both boil and

[419 - 422] non-boil noodles for this dish I came to

[422 - 423] the conclusion that no boils are

[423 - 425] superior in terms of final texture and

[425 - 428] time spent preparing out of six lasagnas

[428 - 430] the two best by far were the ones that I

[430 - 432] made with no boiled noodles but if you

[432 - 433] can't get these it turns out that

[433 - 436] regular boil noodles will also work just

[436 - 438] fine and you don't actually need to boil

[438 - 440] them I just soaked these regular lasagna

[440 - 442] noodles in water for five minutes before

[442 - 444] building the lasagna and guess what they

[444 - 446] got fully cooked and

[446 - 448] overcooked compared to the no boil

[448 - 450] noodles which seems weird on top of the

[450 - 452] noodles I'll add 9 tablespoon sized

[452 - 454] dollops of the ricotta mixture and then

[454 - 456] spread that evenly from edge to edge

[456 - 458] then I'll drop a Cup's worth of grated

[458 - 460] full fat mozzarella cheese in total I've

[460 - 462] got a pound of cheese here or about four

[462 - 464] cups worth and this is the same Deli

[464 - 465] block cheese that I use for most of my

[465 - 467] pizzas pretty shredded cheese would work

[467 - 468] totally fine here if you don't want to

[468 - 470] grate it then on top of that cheese goes

[470 - 471] about three quarters of a cup of meat

[471 - 473] sauce and then I'll spread that from

[473 - 475] edge to edge four more noodles go down

[475 - 476] and from there I'm gonna go pretty rapid

[476 - 478] fire here because this process more or

[478 - 480] less repeats itself so on top of the

[480 - 482] second layer of noodles I'll drop nine

[482 - 484] more dollops of ricotta then a cup of

[484 - 486] mozzarella a cup of reduced meat sauce

[486 - 489] four more noodles ricotta mozzarella

[489 - 491] sauce noodles then to finish it's one

[491 - 493] cup of sauce then the last cup of

[493 - 495] mozzarella cheese spread from edged Edge

[495 - 497] then a few strong grips of grated

[497 - 499] Parmesan cheese about a half cups worth

[499 - 501] then the Gilda Lily I'm going to add on

[501 - 503] six to nine slices of fresh mozzarella

[503 - 505] cheese this is going to bring some milky

[505 - 507] round meltiness to the top top of this

[507 - 508] thing that I really love next an oil

[508 - 510] piece of foil is going to go on top to

[510 - 512] stop the cheese from sticking when it

[512 - 513] melts and then the whole thing goes into

[513 - 517] a 375 F oven to bake for 25 minutes 25

[517 - 520] minutes later I'll snatch this zanya out

[520 - 521] the oven remove the foil and then throw

[521 - 524] it back in to bake uncovered for 25 more

[524 - 526] minutes cut to that gooey melty time

[526 - 529] lapse Bry and after 25 more minutes I'm

[529 - 531] going to broil this on top for two to

[531 - 532] three minutes to make sure that I've got

[532 - 534] a good layer of Browning going on and

[534 - 536] then I'll pull it out check this thing

[536 - 539] out it's melty looking and looks pretty

[539 - 541] clean overall of course it would be

[541 - 543] suicide to cut into this thing right now

[543 - 545] it's way too molten so I'm gonna let it

[545 - 547] cool for 30 minutes 30 minutes later

[547 - 549] take a freaking look at this thing you

[549 - 552] guys it's got clearly defined layers

[552 - 554] it's got cheese melt it's perfectly set

[554 - 557] and after a lot of attempts I'm super

[557 - 559] happy with this result now to finish I'm

[559 - 560] going to slap another spoonful of my

[560 - 562] super flavorful reduce sauce right on

[562 - 564] top and by the way this recipe makes

[564 - 566] about two more cups of sauce than you

[566 - 568] need needs that you can add it on top

[568 - 569] afterwards I'd rather have a well-set

[569 - 572] lasagna with lots of sauce on top than a

[572 - 574] sloppy one with too much inside anyways

[574 - 576] for me this is the perfect lasagna the

[576 - 578] ricotta has a beautiful luscious texture

[579 - 581] and a light flavor that hint of fennel

[581 - 583] seed from the Italian sausage is just a

[583 - 586] pure delight and the pasta is firm but

[586 - 588] tender which is surprisingly hard to get

[588 - 590] right I really hope you guys make this

[590 - 591] one soon let me know in the comments

[591 - 606] what you think let's eat this thing