Italian

616K views · 18K reactions | How to Make the Best Lasagna | You Can Cook That with Nicole | Allrecipes | Let Nicole show you the easiest, most delicious lasagna you've ever had in your life. If you've been looking for the best lasagna, look no more. GET THE... | By Allrecipes | NICOLE MCLAUGHLIN: Worth the time. Worth the effort. You've never had lasagna like this before. What makes my lasagna so special is that I combine some authentic flavors and techniques that I learned from my neighbor, who's from Rome, and I put those with the traditional flavors that you're used to. I'm going to start by making the sauce. My sauce is very hearty, it combines ground beef with Italian sausage. When it comes to the sauce, you can make this, like, three days in advance if you want, it's fine. And that will be a huge time saver when it comes to building your lasagna. Once our meat is all cooked and the flavors are all good together with the onions and garlic, we drain that. And now, we add everything else. I'm using a combination of crushed tomatoes, and a little tomato paste to kind of thicken it up, and a couple other things. While the sauce is going, I'm going to get the noodles going. I like to use just the old school classic lasagna noodle. But I do cook it underdone, because it's going to finish cooking and absorb the flavors of the lasagna in the oven. So I go about four or five minutes in salted. Water. Now, for the creamy layer. This is where my neighbor, who is from Rome, taught me something magical. Now, when we made the lasagna with her, we made the noodles from scratch, the sauce from straight tomatoes, and this component, which is a béchamel. I really loved the creamy, like, heavenly way it felt with béchamel. So I like to do a béchamel sauce. But I do stir in some ricotta there, because my dad wouldn't have it any other way. So mine's kind of a combination of my dad's way and my neighbor's way. The sauce is simmered. We turn off the heat and stir in a big handful of chopped parsley and basil. The parsley really just brings out the freshness. And the basil, because it's lasagna. Now, the easy part is layering our lasagna. In we go with a little bit of sauce to coat the bottom. One layer of noodles. Now, we're going to put about a 1/3 of the sauce that's left in. Because these ingredients are still so warm, this is not going to take long to bake at all. Now, we're going to do half of our béchamel. Ricotta sauce, going in. To thicken this layer up a little bit, I'm going to go ahead and add in some mozzarella and Parmesan cheese. And, do it all again. If you have a smaller pan and you want to layer this four times, then you would just use a 1/3 of your béchamel instead of a half. After your last layer of noodles, then you're just going to add sauce and shredded cheese. And then, it'll be ready for the oven. That's it, I'm getting excited. We're going to bake this covered at 375 for about 40 minutes or so. And then, uncover it and continue baking until it's bubbly, golden, and ready to eat. Perfection. Smells like Sunday. Now, very important, you have to let it stand for at least 10 to 15 minutes. Everything comes together, and then when you cut into it, it won't be just a blob of slush. You want it to kind of, you know, stay together. So we need it to come back together for about 10 to 15 minutes, and then we'll cut into it. I'm literally salivating. Look at this bite, also known as the perfect bite. Worth the time. Worth the effort. You've never had lasagna like this before. Please try it and let me know what you think. When it comes to making classic lasagna, you can cook that. [BEEP] Mangia. [MUSIC PLAYING]

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