The 1 Dollar Lasagna | But Cheaper

Can you make the greatest homemade lasagna for 1 dollar per serving… I say yes.. and this is the easiest way you can do it.

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[rocketeng]

I use a large wooden dowel with rubber bands on the end to roll out my pasta. Simple and cheap. The rubber bands are my depth gauge. Works well and I’ve been doing it this in my culinary school for many years.

[LightningStarSC]

As someone who has made homemade lasagna on multiple occasions, I can attest that homemade is superior to store-bought in every way, so thanks for showing how to save money when making it.

[adigeso]

This recipe was delicious. We made the pasta ourselves and followed the recipe. What I enjoy about the 'But Cheaper' series is it gives me and my kids stuff to do. We watch the video and then go in the kitchen and make it. Never over look the quality time of cooking with your kids or significant other. Keep them coming Josh!

[mfjn]

Can we get a “But Lazier” with some of your best recipes, but with shortcuts to make them easier/faster/more accessible?

[SuzanneBaruch]

*Joshua:* "You could roll it with a rolling pin, but it just wouldn't be the same."
*Pasta Grannies:* "Hold our beers."

[JackKanoff_]

What you could do to make this even less expensive (and even more authentic to real italian lasagna) is to make a bechamel sauce rather than using ricotta. It's literally just butter, flour, milk, salt, and nutmeg. Could even use pepper if you don't have nutmeg (:

[HuggyBearx]

What I've learned from this series: Anything can be made cheaper if you simply ignore labor costs.

[giovannipoggi]

You could go even cheaper by making a simple thick bechamel sauce instead of an expensive tub of ricotta. I'm not sure if it's a regional thing, but my Nonna always used a bechamel sauce instead of ricotta. Anyway, yours looks delicious too! 👏

[bobdebstewart]

Thanks Joshua. My wife and I enjoyed the video and promptly made lasagna this weekend. Overall, it was easy and tasted great. It was much better than the lasagna I recently had at a local Italian place. When assembling, it really seemed like there needed to be more ricotta. I found that I could barely coat the layer of noodles with it. Also, when it was finished, my wife and I both thought it seemed a little dry. The recipe does mention that we could add some water, if needed, and apparently we should have done that. Next time we'll add more water to the sauce (or more tomato sauce) along with extra ricotta. Thanks again for the entertaining video. I was looking for a lasagna recipe and now I found my new favorite food channel.

[dustinstegall]

I wish he would actually use the ingredients used in the price quotes. I’ve seen several times he’ll quote crushed tomatoes for under a dollar and then use a can of Cento which is at least 2 bucks. There’s a huge difference between great value crushed tomatoes and Cento crushed tomatoes.

[Thehugo]

"Then run that through a pasta roller"
**Ka-chin** 130$

[SpookyaGa]

I always use white sauce instead of ricotta, I don't know why but I love how it mixes with cheese and sauce flavours, so I guess that would've been even cheaper than ricotta 😁 but I will for sure try your recipe!

[nelda]

as an italian, the main difference between your recipe and mine is the pasta. We don't cook the pasta before putting it in the lasagne. We make a liquidy sauce adn put store bought pasta raw. It cooks along with the rest in the oven and absorbs the water from the sauce. Don't know if this makes a difference x)

[abbygodsen]

I’ve been incredibly ill for the last 4 days so naturally, not being able to eat myself, I instead watch these videos to make me feel better. Not sure if it is working but it looks good

[AmazingAlpaca]

"You could roll it with a rolling pin, but it just wouldn't be the same."

Rolling pins are the standard in Emilia (Italy) where the stuff comes from. Some people outright refuse to use machines because they say the pasta comes out smoother, which is bad for sauce retention. Egg pasta is supposed to be rough and uneven in order to grab sauces, something that rolling with a pin on a wooden top makes easy to achieve.

[Creedlost]

I feel as if the Parmigiano Papa was a missed opportunity.

[RustyPeng]

Lasanga with bechamel is elite. This looks pretty nice too though I'll be having a hefty top layer of bechamel on this recipe!

[HeyRowanEllis]

was that an irish flag in the stock footage at 5:38 😅

[docmidna]

I don't know if he ever said that, but the best lasagna is the one re-heated for lunch the day after. I'd like to thank Josh for the effort in saying italian dishes the best he can. Bye from Italy :-)

[athelise]

I appreciate how you didn't really need any kind of equipment beyond the pots and oven, and that the process was really simple. Imma use this recipe!