Hi , I'm Christine Cushing and welcome to another helping of my favorite foods .
Today , I wanna share with you a recipe that's a culinary game changer for me .
It is the perfect balance of a rich meaty sauce , thin layers of homemade pasta and a delicate creamy sauce .
All baked to bubbly perfection .
Get ready for lasagna .
This is a recipe that people actually have stopped me on the street about and say I love this recipe .
So I wanna share it with you .
There are three components .
There is a rich meaty sauce which is simmering on the back for the step by step .
Details about that one .
You're gonna click on my meat video .
Second part is the pasta and you wanna click on that video too .
Step by step .
Everything you wanna know about making fresh pasta .
Third component is the which I also have a video for you wanna click on that for the details because there are some details that I have up my sleeve to make a perfect OK , let's get started on pasta is step one .
All right , I love to make my own pasta for this recipe .
This recipe I would consider very epic .
So I wanna cut this in half .
So I'm cutting it into four .
Certainly you can buy prepared pasta .
But every little step of a detour that you make is gonna change the outcome .
And what I want to end up here is with thin and I really mean thin sheets of pasta .
Now , this looks pretty thin , right ?
Do you dare me to go thinner ?
That's the whole point .
I want ultra thin layers of pasta .
Here's the final one .
This is what I am looking for .
It's number five on my machine here on my dial .
Look at that .
I can use this as a scarf .
It's that delicate here because I'm making lasagna .
I don't know what my final dimensions are gonna be .
So I'm just gonna cut it into thirds evenly and then put some flour between each layer .
So this part here putting flour between the layers , very important .
So they don't stick together .
I really wanna tell you the story of this recipe because it's absolutely epic .
This recipe is from an amazing chef in Bologna when I visited there years ago doing a show named Silver .
And when I said it was a game changer for me , there's these recipes that kind of change your life .
This bone lasagna was one of those recipes that changed my culinary life .
And it's so incredible .
All the little intricacies and details that make it just like you start salivating when you think of this recipe .
We got a rapid boil going here and now in are gonna go the sheets a few at a time .
So they don't stick together .
The water is heavily salted .
So I'm going to drive four at a time .
And literally by the time this comes back to a boil , it's time to pull them out .
Why am I even boiling this ?
I've seen so many people make lasagna with noodles that are not boiled even with fresh pasta .
What's gonna happen ?
There is the water from your sauce from the meat sauce is gonna get sucked up by the pasta and then you're gonna get a dryer lasagna .
So for me , I don't want to make a lasagna house that you know , is like a house of cards that all stands up straight .
It's gonna be and gooey and soft and you can cut it with a fork .
That's what is great about this lasagna .
So you see it's come back to a boil .
These babies are coming out and then right away .
What I like to do is I don't put this in a cold water bath which would stop the cooking right away .
That's one thing you could do , but then it's gonna wash off all that starch .
So what do I wanna do instead of that is take a little olive oil and drizzle it on top .
So this little part here can be a bit messy and a bit tricky .
But really the key is to have lots of olive oil in here .
So the pasta doesn't stick because it's gonna continue to cook in the baking sheet and you see how it's big .
I spread them out and then after it's gonna cool down , I can pull them apart .
That's the key here .
These guys are ready to come off as well .
These little steps all make a difference here .
I want to let this cool down so that I can actually hold it and assemble .
I'm just going to wipe down my surface here to get ready for phase three , which is the bechamel .
This recipe is all about the timing and actually timing is a really big thing in the kitchen in general .
I think that's the thing that people have a lot of challenge with bechamel butter is in , I'm gonna add my flour and we can talk because I have a few grievances about bechamel .
By the way , the step by step directions for this .
You want to click on my bechamel video .
I have some really cool tips about it .
But in general , let's just put this out there .
A white sauce which this is a beam has always been and will always be equal parts butter and flour because there's a lot of comments online about that .
So you start with equal parts butter and flour .
But what is going to change is the amount of milk that you use ?
So what I'm making here would be considered a loose beam or a light beam because I want it to be loose because I'm anticipating all the other layers .
So if you want a thicker bechamel , you just increase same quantity of flour and butter .
If you want like a super thick beam , then you can , you know , double it essentially .
So that's the key and that's what's so cool about the sauce , the beam , it's very versatile , but always those two elements are constant , equal parts flour and butter .
I feel so much better after sharing that with you .
All right .
So butter and flour is good .
I'm gonna add my milk .
Remember this whole recipe is going to be below the description .
So do not fret about it .
Silver taught me so much about making pasta .
And essentially he introduced me to this whole idea in the north of Italy that it's about the cream , it's about the cheese , it's about the butter .
It's not about olive oil or tomatoes , it's really about those elements .
And what I also learned is that the further north you go in Italy , the softer the wheat gets .
So that kind of explain the mystery when you have a Southern Italian pasta dish .
It's generally made with durum wheat , semolina , harder flour .
So it's , you know , spaghetti , things like that , extruded pastas .
When you get further to the north , the wheat is softer and then you get these egg pastas that are generally , you know , rolled by hand because they're easier to work with .
He me that but oh man , the first bite , I still remember that first bite when we really , we made it together and then I took my spoon and tasted it and I just was transported , I was just in a daze .
So , every time I taste it , I'm back in Bologna at that moment with silver and we need some , which of course is from that region right inside the OK .
Now it's assembly time layer one is gonna be just a little bit of meat sauce in the bottom .
Each layer of pasta needs to have a little bit of meat and a little bit of bechamel .
Now , I wanna make sure that I save a little bit of that bechamel because the top layer is going to be bechamel .
So a little bit of that and just a a good little drizzle and we repeat just alternating layers .
Now , you might notice that there's a lot of layers of pasta and that's what's so great about this lasagna .
They're super thin , but there's many of them .
I just want to trim this .
I'm not too concerned about everything matching up because I can just trim it as I go .
Mhm In between .
Also you want a little bit of that Parmigiano perfection and I keep going , you'll also notice by the time I assemble it , that beam with the cheese in it , it started to thicken even more .
This is a good workout too .
Oh , yeah .
Final on top .
Just a little bit more Parmesan .
Just to get that golden crust .
The smell right now is crazy .
All of these beautiful sweet cream cheese meat sauce .
I'm anticipating it already .
All right .
My oven is set for 3 75 .
I do have it a bit high because I want those golden crust .
It's gonna be about 40 minutes or so .
Not longer than that .
You don't have to wait too long .
Don't worry , 40 minutes are up .
You gotta see this .
Look at that ridiculous .
I think I discovered a new Italian cologne .
Here it is .
Oh my goodness lasagna .
Who wants it ?
Look at how phenomenal this baby looks still a little bit hot but you know what ?
It's all gonna be worth it because you're gonna see what's happening in here .
Do you see what I'm talking about ?
I cannot contain myself .
Remember I said you could cut it with a fork .
Look at this crazy how good this smells .
Oh man .
It is so tender in the mouth .
The flavors are insane .
This is what I'm talking about .
I'm right back in Bologna .
You are gonna absolutely love this Bolognese lasagna recipe .
Thank you for joining me another helping of my favorite foods .
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