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00:00Did you know that if you add 500 grams of chicken breast in a pan with oil,
00:03half a green bell pepper, red bell pepper, yellow bell pepper, chili flakes,
00:08one onion, two garlic cloves, one teaspoon of salt, half a teaspoon of black pepper,
00:12one teaspoon of oregano, one cup of tomato sauce in another pan,
00:16two tablespoons of butter, half a cup of flour, two cups of milk,
00:19one teaspoon of dried parsley, transfer to the baking dish,
00:22one layer of pasta, the chicken, pasta, chicken, the sauce, mozzarella, oven for 25 minutes.
00:28You will get a delicious lasagna.
00:30Did you know if you line a baking tray with bread slices,
00:33add a layer of boiled eggs and use a masher to crumble them evenly across the bottom?
00:39Next, sprinkle grated ham over the eggs,
00:42add a layer of grated pickled cucumbers and top it with finely chopped fresh mushrooms.
00:46In a saucepan, melt some butter and stir in 80 grams of flour,
00:51then gradually pour in 200 milliliters of milk, whisking until smooth.
00:56Meanwhile, take this time to like this video and comment with the name of the city you're watching from.
01:01Season the sauce with salt, then grate 200 grams of cheddar and 200 grams of mozzarella,
01:07stirring both into the white sauce until melted.
01:11Pour that cheesy sauce over the layers in the tray,
01:14fold the overhanging bread slices over the top, and brush them with one beaten egg.
01:19Bake at 160 degrees Celsius for 30 minutes,
01:22and you will have a massive bread loaf lasagna that is super easy and delicious.
01:27Since learning this, I've never made it any other way.
01:30Over 10 million views for this lasagna, you guys definitely deserve a recipe video.
01:34I'm going to start off by adding some oil to a pan,
01:36and then I'm going to fry my onions until they're slightly brown.
01:39Then I'm going to add my minced meat.
01:40I'm using lamb, you can use chicken, beef, whatever you like.
01:43I'm going to just break it into small pieces and make sure to cook it until it doesn't look pink
01:46anymore.
01:46Then I'm going to mix in my seasonings, as well as 2 teaspoons of tomato puree.
01:50I'm going to cook for a couple of minutes until the mixture is dry,
01:52then I'm going to add some vegetables.
01:54I'm using sweet corn, grated carrots, and some red peppers.
01:56If you don't think this belongs in a lasagna, that's fine, you can skip it,
01:59but it was in my viral lasagna video, so I'm going to add it in again today.
02:02After cooking for 2 or 3 minutes, I'm going to add a jar of bolognese sauce,
02:05give it a mix, and then add some water.
02:06I'm going to bring it to a boil, then cover with a lid,
02:08and let it cook on the lowest heat for roughly 20 minutes.
02:11After removing the lid, you can reduce the liquid to your liking,
02:13but I'm going to keep it this runny consistency.
02:15Now for the bechamel, I'm going to add an equal amount of butter and flour.
02:18Cook this on medium heat, because you don't want it to burn.
02:20When you mix the flour and butter together, it should turn into a paste like this,
02:23and then you can gradually add your milk.
02:25But don't add all of the milk, I'm only using 1 cup first.
02:27Reduce the heat to low, then give it a whisk, add your seasonings,
02:30and when it turns more creamy like this, you can switch off the heat.
02:33Then you can gradually add your cheese.
02:34It's up to you if you want it thick and creamy like this,
02:37or you can add the remaining half a cup of milk and make it more liquidy.
02:39I'm going for the runnier side today.
02:41Now I'm going to boil the lasagna sheets.
02:43I've added a little bit of olive oil to the water.
02:45I've got 15 lasagna sheets, roughly the size of my hand.
02:47I'm going to boil them in 2 batches for roughly 6 or 7 minutes.
02:50Now let's layer it up.
02:51I'm going to add a tiny bit of bolognese to the bottom of the dish,
02:53so the lasagna sheets don't stick to the bottom.
02:55Then I'm going to add 3 lasagna sheets, some bolognese,
02:57as well as a tiny bit of the bechamel,
02:59which I'm going to spread out with a spoon,
03:01and then I'm going to add some mozzarella cheese.
03:03Then I'm going to repeat the process.
03:04So basically there's 5 layers of lasagna sheets,
03:06and 4 layers of bolognese.
03:08On the top I'm going to add most of the bechamel,
03:10and then I'm going to add the freshly grated cheddar,
03:12as well as a little bit of the remaining mozzarella.
03:14Then it's going in the oven for roughly 20 minutes,
03:16until it's slightly golden.
03:17Sprinkle some parsley on top,
03:18and then let it rest for about 10 minutes before cutting into it.
03:21Here you have the ingredients and measurements.
03:22I've tried my best to use both the metric system and the imperial system.
03:27Inspired by a restaurant in New York,
03:30known for their lasagna,
03:31I had to recreate this unbelievable deliciousness.
03:35But this one, she's patient.
03:37We start at least the day before.
03:39Brown up the ground beef.
03:40Be generous.
03:41Then hit it with your favorite marinara sauce.
03:44Or better yet, call Nona.
03:46Keep it hot while we get bougie with the bechamel.
03:49Melt your butter.
03:50Whisk in the flour.
03:51Or, yeah, we're making a roux.
03:54Good luck spelling it.
03:55Add milk heavy cream.
03:57And I'm one of them risk-taking hijabis.
03:59Putting myself on the line.
04:01For those of you who think otherwise,
04:03I do in that parmesan cheese.
04:05Asiago and a little provolone.
04:07And just a dollop of avocado.
04:09Only my mama will notice.
04:10Start with that Mina olive oil.
04:13You know if you went this far,
04:14you better go with the good stuff.
04:16Layer till your patients run dry.
04:18Cover it tight with plastic.
04:20Then aluminum foil.
04:22Don't worry, that plastic won't melt.
04:24And bake for about an hour at 400 degrees.
04:27I know you guys are panicking about that plastic.
04:29Don't worry about it.
04:30Refrigerate overnight till it becomes solid.
04:33Then slice, sauce, cream, cheese, something green.
04:37So you can tell your doctor you tried.
04:39Back into the oven for about 20 minutes.
04:42And behind the scenes, my kids microwaved it.
04:44And somehow, it's even better.
04:46But I didn't tell you that.
04:47You didn't hear that from me.
04:49Because I'm over here still getting beef.
04:50We're using aluminum pans and all.
04:53And bam, baby.
04:53That's dinner.
04:55Chicken lasagna.
04:56That's better than meat lasagna.
04:59For this recipe, I'll need 500 grams of chicken breast.
05:03I already have oil in my pan.
05:05And I'll give it a light fry while stirring.
05:07At this point, I'll add half a green bell pepper.
05:10Half a red bell pepper.
05:12And half a yellow bell pepper.
05:14Pepper to taste.
05:15And mix everything very well.
05:19I'll also add one chopped onion.
05:22Two minced garlic cloves.
05:23And mix again.
05:26Now, I'll add one teaspoon of salt.
05:29Half a teaspoon of black pepper.
05:31One teaspoon of oregano.
05:33One and a half cups of tomato sauce.
05:35And mix everything.
05:39In this other pan, we'll add two tablespoons of butter.
05:42Melt it.
05:44Then add half a cup of wheat flour and mix well.
05:49Now, I'll gradually add two cups of milk while continuing to stir.
05:56We're preparing our white sauce, folks.
06:00At this point, I'll add one teaspoon of dried parsley and mix well.
06:10I'll transfer a part of our sauce to this baking dish and spread it evenly.
06:17Next, I'll add a layer of pasta on top.
06:25I'll place the chicken we prepared on top of the pasta.
06:30Tell me how you make chicken lasagna at home.
06:32I'd love to know your recipe.
06:36Then, another layer of pasta, followed by more chicken, and finally, more white sauce.
06:55Let's cover it with mozzarella, spreading it evenly.
07:01This chicken lasagna recipe is incredibly delicious.
07:05Make it at home and then come back here to tell me what you think.
07:11Now, just bake it at 356 degrees Fahrenheit for 25 minutes.
07:23And before I forget, let me know which city you're watching us from so I can send you a special
07:29hug.
07:29Today's hug goes to Olivia Wilson from Toronto, Canada.
07:33I'm glad you're enjoying our recipes.
07:44It's simply delicious.
07:46Impossible to eat just one piece.
07:50My boss at Foot Locker stole my wife and fired me in the process.
07:54To get my revenge, I decided to bring out the store's secret recipe for lasagna.
07:58Don't forget to save it so you don't lose it.
08:00I start by sauteing the onion, garlic, and chili in olive oil.
08:04Then I add one carrot, which I've cut into very small pieces.
08:07Once it starts to cook, I add my minced meat.
08:09And for seasoning, I add salt, turmeric, pepper, and paprika.
08:11Then I mix everything together and add my tomato pulp.
08:14You can use tomato sauce, but it's complicated.
08:16I mix and add one part water.
08:17Finish with two bay leaves and simmer for about 30 minutes.
08:19Meanwhile, I'll prepare the bechamel sauce.
08:21To do this, I melt 50 grams butter in one saucepan.
08:24Once it's melted, I add 50 grams flour.
08:25I mix with one fruit and finally pour in my milk in two batches
08:28to avoid lumps.
08:29For seasoning, I use salt and nutmeg.
08:30I mix until the sauce thickens.
08:32And then we can move on to assembling our lasagne.
08:33I start by spreading the bechamel on the bottom of the dish
08:36to prevent the pasta from sticking.
08:37Then I arrange the lasagna sheets, my minced meat,
08:39a little bechamel, some mozzarella,
08:41and repeat the operation until I reach the top of the dish.
08:44I finish with a layer of pasta, bechamel sauce,
08:46and mozzarella on top, and finally a gratin.
08:48I sprinkle a little dried parsley over the top
08:50and bake at 125 degrees for 25 minutes.
08:53The result is incredible.
08:54If you're still here, in which city do you watch this video?
08:56This chef is about to show you a dish better than lasagna
09:00and perfect for lunch.
09:01He starts by melting butter in a pan and adding a kilo of ground meat.
09:05He stirs until browned and then adds a chopped onion,
09:09minced garlic, and a tomato.
09:11He seasons with a teaspoon of salt, paprika, and cumin, mixing well.
09:17Next, he adds a cup and a half of tomato sauce, a teaspoon of oregano, and a little water.
09:22Fresh parsley is sprinkled on top before turning off the heat.
09:26The mixture is transferred to a blender with three cooked potatoes,
09:29a cup and a half of milk, and three tablespoons of curd, blending until smooth.
09:35On a platter, he layers the ground beef mixture and pours the blended potato mixture over it.
09:41He tops with mozzarella and oregano, then bakes at 180 degrees for 30 minutes until golden,
09:48creamy, and irresistible.
09:50Would you try this lasagna twist at home?
09:56Let's watch the lasagna bolognese get made from pane pasta in New York City.
10:00Chef Vincenzo starts with a layer of beef ragu sauce and bechamel.
10:04On goes a house-made lasagna sheet, more beef ragu, some more bechamel cream,
10:08which they are not shy with, and a handful of parmesan cheese.
10:13It gets topped with another lasagna sheet, more beef ragu, more bechamel cream,
10:21more parmesan cheese.
10:23Another lasagna sheet, more beef ragu, more bechamel cream,
10:31more parmesan cheese. Chef adds one last layer of each ingredient,
10:35and I am so excited to see this finished product.
10:40He slides it into the oven to look like this.
10:43They really go all out with the amount of sauce and bechamel cream in this lasagna,
10:47and I am all about it. It gets topped with some parmesan cheese, and there you have it.
10:51The lasagna sheets are silky smooth, and their beef ragu sauce is incredible.
10:56So good.
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