[2 - 2] what's up guys welcome back over the
[2 - 4] years it feels like families just don't
[4 - 6] sit down for dinner anymore and when I
[6 - 7] think about a family dinner the first
[7 - 10] thing that comes to mind is a nice big
[10 - 12] casserole dish filled with lasagna so
[12 - 14] today I'm going to show you my favorite
[14 - 16] recipe for lasagna before we get into
[16 - 17] that please take a quick second to
[17 - 19] subscribe to the channel make sure you
[19 - 21] hit that Bell so they have notifications
[21 - 23] as well alright guys meet me in the
[23 - 24] kitchen let's make it happen first
[24 - 26] things first let's take a look at these
[26 - 28] ingredients for the protein or the meats
[28 - 30] we're going with ground beef and Italian
[30 - 33] sausage you can use either or you can
[33 - 35] use ground beef you can use turkey
[35 - 37] whatever floats your boat here we've got
[37 - 38] some mozzarella we got the block
[38 - 40] mozzarella and the fresh mozzarella we
[40 - 43] got some sour cream ricotta one of my
[43 - 45] secret ingredients which is which is
[45 - 48] boars and garlic and herb cheese to
[48 - 49] round out the cheeses we got some
[49 - 52] Parmesan we got our tomato products for
[52 - 54] our sauce of course you gotta have some
[54 - 56] lasagna noodles we've got one diced
[56 - 59] onion some Italian paste some fresh bay
[60 - 62] and some fresh garlic all right my
[62 - 63] friends so for today's recipe we're
[63 - 65] going down with two pounds of meat here
[65 - 67] we have some 80 20 ground beef
[67 - 70] and here we have some sweet Italian
[70 - 72] sausage you can go down with a little
[72 - 75] spicy or mild if you want to you can
[75 - 77] skip the pork all together and just go
[77 - 78] with ground beef or you can use chicken
[78 - 80] or turkey for this recipe as well we're
[80 - 82] going to allow this to get some nice
[82 - 85] Browning so we're going to kind of Smash
[85 - 86] It Down make sure it's making good
[86 - 89] surface area contact with the bottom of
[89 - 91] our Dutch oven as far as the seasoning
[91 - 92] goes guys we're keeping it really simple
[92 - 93] we're going with some all-purpose
[93 - 95] seasoning or just Salt and Pepper or
[95 - 96] whatever your all your favorite
[96 - 97] all-purpose seasoning is at the house
[97 - 100] and we're gonna amplify the flavor a bit
[100 - 102] with some beef bouillon powder it's
[102 - 104] about a half teaspoon or so of the beef
[104 - 106] bouillon up to a full teaspoon depending
[106 - 108] on how you're feeling
[108 - 109] and then we're going to season it up
[109 - 113] with the AP a little salt garlic onion
[113 - 115] powder black pepper things of that
[117 - 119] nature season it generously because that's low
[119 - 120] season it generously because that's low sodium
[120 - 122] and you just want to use your spatula to
[122 - 124] kind of break things up a little bit
[124 - 126] once you notice some you know nice color
[126 - 129] developing we can go ahead and start to
[129 - 131] flip the meat over and cook the other
[132 - 134] but you want to just start the process
[134 - 141] of breaking it up
[142 - 142] so as you can see we're starting to get
[142 - 145] some nice color on some of it
[151 - 151] the more color the better guys the more
[151 - 153] crust you can develop more flavor the
[153 - 164] more texture the meat's gonna have
[166 - 166] so once you got your meat browned up
[166 - 167] nicely we're going in with one diced
[169 - 171] onion a few cloves of minced garlic let that
[171 - 174] a few cloves of minced garlic let that sweat down kind of join the party your
[174 - 175] house is going to start smelling amazing
[175 - 177] once that garlic and onion starts to
[181 - 181] all the spawned at the bottom we're
[181 - 183] gonna get that up when we deglaze with
[185 - 187] but right now we just want to let these
[187 - 189] onions cook down a little bit next up
[189 - 191] we're going in with some Italian paste
[191 - 193] and some tomato paste
[193 - 195] quick reminder guys that all the
[195 - 196] specific measurements and ingredients
[196 - 198] for this recipe can be found in the
[198 - 200] description box below so don't forget to
[200 - 202] check that out a couple tablespoons of
[204 - 206] it's going to add some concentrated
[206 - 211] flavor help thicken things up a bit
[214 - 214] the Italian herb paste
[214 - 217] it's going to give us some herb flavor a
[217 - 219] little bit better than the dry stuff
[219 - 221] so you can find it at most grocery
[221 - 222] stores if you haven't tried it yet give
[222 - 227] it a try I highly recommend it
[229 - 229] a couple tablespoons of that we're just
[229 - 231] going to mix that all together
[231 - 233] next up we're going in with some red
[233 - 234] pepper flakes just for a little heat
[234 - 236] totally optional guys you can leave it
[236 - 238] out if you want but we're using sweet
[238 - 240] sausage today so to kind of counter
[240 - 242] balance that we're going down some red
[242 - 244] pepper flakes just for a little hit of
[244 - 246] spice on the back end
[246 - 248] once we work that in we're going to
[248 - 251] deglaze our Skillet with some dry red
[251 - 253] wine remember to taste as you go
[253 - 256] about a half cup of that save yourself
[260 - 260] at this point you want to increase your
[260 - 261] heat to high so you can burn off most of
[261 - 264] that alcohol let the wine reduce down
[264 - 266] just really add some flavor a little
[266 - 269] acidity to the party
[269 - 273] a little depth as well to your sauce
[273 - 276] something like a Cabernet or Merlot
[276 - 278] Pinot Noir anything like that'll work
[280 - 282] here so once that's cooked off we're going in
[282 - 288] so once that's cooked off we're going in with our crushed tomatoes
[291 - 291] 28 ounces of that and then 28 ounces of
[297 - 297] let's give that a good mix to combine
[297 - 299] we're just going to let this simmer away
[299 - 302] for you know 30 minutes or so add a
[302 - 304] pinch of sugar to balance the acidity
[304 - 305] let all those flavors come together and
[307 - 308] marry just taste as you go and adjust the
[308 - 309] just taste as you go and adjust the flavor to your preference guys you can
[309 - 311] always adjust the seasoning remember
[311 - 313] once it's in there you can't take it out
[313 - 314] but you could always add more a little
[320 - 320] all right guys now it's time to make our
[320 - 322] cheese mixture which in a traditional
[322 - 324] lasagna is just ricotta I'm going to say
[324 - 326] something that's a little controversial
[326 - 329] right now in my opinion plain ricotta
[329 - 332] from the store kind of sucks so today
[332 - 333] I'm going to doctor it up I'm going to
[333 - 335] show you how to do it we have some boars
[335 - 337] and garlic and herb cheese that's going
[337 - 339] to kick the flavor up a notch the
[339 - 341] Italians are probably crucifying me in
[341 - 343] the comments but I love you guys okay
[343 - 345] I'm just telling the truth this is my
[345 - 347] truth I gotta speak it little grated
[347 - 350] Parmesan cheese
[363 - 363] any all-purpose seasoning will do
[363 - 366] and a little red pepper flakes also
[366 - 368] we're going to mix this together we are
[368 - 369] going to add one beaten egg to this
[369 - 372] mixture before we do that though we
[372 - 373] gotta make sure it tastes good can't
[373 - 375] forget the sour cream so a couple
[375 - 377] tablespoons of sour cream and then we're
[377 - 382] just gonna give this a good mix
[384 - 384] the ricotta in my opinion just needs a
[384 - 385] little help guys you got to call in the
[385 - 387] reinforcement sometimes in the flavor
[387 - 389] department and I think that this
[389 - 393] combination is far superior to just a
[393 - 395] regular old store-bought ricotta now if
[395 - 397] it's homemade whipped ricotta by hand or
[397 - 398] something like that then hey I don't
[398 - 400] want to argue with you but if you're
[400 - 402] going to your regular old Kroger or
[402 - 403] something like that and grab a ricotta
[403 - 406] off the shelf it doesn't taste like much
[406 - 408] so we're going to mix this together
[408 - 410] a little bit more grated Parmesan cheese
[410 - 412] because why the hell not We're Here for
[412 - 415] a Good Time not a long time
[415 - 416] and then at this point we're gonna give
[416 - 418] it a taste test before we add that egg
[418 - 421] just tasting for seasoning here
[421 - 422] I'm gonna hit it with a little bit of
[436 - 436] and a little hit of garlic powder
[444 - 444] once we got that in there in goes that
[444 - 446] one beaten egg that's going to help
[446 - 447] everything stay nice and tight hold
[447 - 451] together a little bit better
[452 - 452] but you want to make sure the flavor is
[452 - 453] right before you add the egg guys super
[453 - 457] pro tip there raw eggs can sometimes
[457 - 459] make you sick so you do want to make
[459 - 462] sure that you taste it prior to adding
[462 - 463] the egg to the mix I'm going to give
[463 - 465] that a good mix make sure everything's
[465 - 467] evenly Incorporated and then we'll set
[467 - 468] that aside until it's time to build our
[476 - 476] all right my friends it is time to build
[476 - 479] a lasagna so we have our casserole dish
[479 - 481] here I'm going down with a little layer
[481 - 485] of sauce at the bottom
[485 - 486] helps to make sure nothing sticks of
[490 - 490] and then we're going down with our first
[490 - 495] layer of lasagna noodle
[496 - 496] so once we have our first layer of
[496 - 498] noodles down we're going down with our
[498 - 501] cheese mixture that we made I just like
[501 - 503] to dial up a little bit in different
[503 - 505] spots and then we'll kind of smooth it
[506 - 508] out so just a thin layer of this stuff guys
[508 - 510] so just a thin layer of this stuff guys you don't have to go too crazy with it
[510 - 512] it is delicious but
[512 - 515] you don't want it to be too thick
[515 - 516] so it's going to take our little rubber
[518 - 520] and smooth this bad boy out
[520 - 523] so for this step guys we're going to go
[523 - 525] ahead and use a slotted spoon that way
[525 - 528] we're getting a little less of the
[528 - 530] liquid from the sauce and a little bit
[530 - 532] more of the meat that way I don't have a
[532 - 536] super runny lasagna
[538 - 538] that's just the way I like mine so you
[538 - 540] know adjust it based on your personal
[547 - 547] and just kind of smooth that out as well
[547 - 548] so right here we're gonna go down with a
[548 - 550] little bit of a cheese layer just a
[551 - 554] light coating of shredded mozzarella we're
[554 - 555] coating of shredded mozzarella we're going to throw down a little fresh
[555 - 558] mozzarella as well
[558 - 560] and some grated Parmesan
[560 - 562] and then here we're just gonna
[562 - 564] kind of break apart some fresh
[564 - 566] mozzarella no right or wrong way to do
[566 - 568] this guys we just want little pockets of
[568 - 570] cheese in there
[570 - 571] so you're gonna get a beautiful cheese
[571 - 575] pull as this melts
[577 - 577] so don't go too crazy with it just
[577 - 579] enough to kind of coat that layer
[579 - 581] relatively evenly
[581 - 586] they were going down a little fresh Palm
[588 - 588] and on this particular layer I like to
[588 - 590] add a little bit of fresh herbs as well
[590 - 591] so a little basil we're just going to
[591 - 593] kind of scatter that around on top of
[594 - 597] a little parsley as well
[597 - 599] then we're going down their second
[607 - 607] next layer is going to be some more of
[607 - 616] our ricotta mixture
[619 - 619] coming back with the cheese again
[619 - 622] little shredded mozzarella
[622 - 625] just a little bit of fresh and some
[635 - 635] as you guys can see this is a super low
[636 - 638] calorie lasagna
[638 - 642] lasagna just kidding guys
[643 - 643] it's gonna be worth it though I promise
[643 - 645] so now we're going down with another
[645 - 648] layer of our noodles here
[648 - 650] it's kind of filling the gaps
[650 - 653] then for our last layer going back down
[653 - 655] with the meat sauce
[655 - 657] layer of cheese and then into the oven
[657 - 659] then on top of the meat sauce
[659 - 661] we're gonna hit it with a little more
[661 - 663] freshly grated parm then finally top
[663 - 665] that with mozzarella and then into the
[667 - 670] for about 45 minutes
[670 - 672] maybe an hour depending on
[672 - 674] your oven setting you want it to be nice
[674 - 676] and brown and beautiful before it comes
[677 - 679] out and that my friends is how we're looking
[679 - 681] and that my friends is how we're looking right before it goes in the oven
[681 - 682] all right my friends this is what we're
[682 - 684] looking like after about 45 or 50
[684 - 686] minutes brush out of the oven at 350
[687 - 689] degrees this is the part where I say brace
[689 - 691] this is the part where I say brace yourself for a trademark money shot say
[691 - 693] it with me guys looking good
[693 - 695] we're gonna hit it with a little fresh
[695 - 699] chopped parsley for a pop of color
[699 - 700] and the only thing left to do is dig in
[700 - 702] here for a taste test we're going to let
[702 - 705] it rest for a few minutes while we do
[705 - 706] that please take a quick second to
[706 - 708] subscribe to the channel make sure you
[708 - 709] hit that Bell tonight with notifications
[709 - 712] as well it's now time for the moment of
[712 - 714] truth I found my Fork
[714 - 715] and I gotta be honest guys I can't wait
[715 - 722] to dig into this one
[724 - 728] remember the truth