Ultra-Melty Bechamel Lasagna | Basics with Babish

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[xXRunDeathXx]

havent watched it yet but i am willing to bet that andrew eats it way too hot straight out of the oven because he just is like that

[OvrGwn]

For the béchamel, I recommend putting nutmeg, bay leaves and peppercorns in the milk you will be using, heat it up, let it all cool down, strain it then use it to make the béchamel, makes a deeper flavour in the béchamel.

[YdeB]

It is easier to avoid lumps in roux-thickened sauces if you take the roux of the heat for a minute and add cold liquid all at once, whisking smooth, and then putting back on the heat, stirring continuously until thickened. Whisking out the lumps while everything is cool prevents early gelatinization of the flour, and thus lumps.

[charlesdeleo]

Andy, I love that you mentioned that people have been boiling lasagna noodles for thousands of years, because it is actually true! The first shape of pasta there was in Italy was actually lasagna.

In Roman times, if you were a Roman citizen, you would never starve, because you got wheat flour for free. What the average Romans would do is that they would either send it to the baker to get bread, or they would mix it with water and leave it to dry in sheets. That is really how pasta got started in Italy. It was meant to be food you could still have in times of crisis. As for how we ended up with spaghetti and other noodle shaped pastas, that was thanks to the Muslims. In the 8th century, the Abbasid Caliphate - the major Islamic power at the time, had defeated the Chinese Tang Dynasty at the Battle of Talas, and gained a foothold in Central Asia, which meant they had access to the lucrative trade route known as the Silk Road, and from it they gained many goods from China. One of those goods were Chinese style noodles, which spread quickly throughout the Islamic world: from Central Asia to Persia, the Levant, and then to North Africa. A century later, the Aghlabids, a Muslim dynasty from North Africa, invaded and occupied Sicily, bringing these noodles with them, and the local Sicilians thought of them as a type of pasta.

[OriginalMomo]

A friend did both. He actually melts the ricotta into the bechamel . Best of both worlds.

[cconbbon]

Hey, thanks for having subtitles on all your videos:) a lot of people might not notice, but I do, and I'm very grateful you spend the time and/or resources to have these videos accurately captioned for us

[JPolar]

Béchamel is how my grandmother in Peru would make it for us, it's what made me want to learn to make béchamel and now I can't stop putting it in every pasta dish I can.

[christopherreed]

Walmart, of all places, used to have a nine-layer lasagna under their "Sam's Choice" brand that featured alternating layers of bechamel and a rich, meat-and-tomatoes ragu sauce. Absolutely delicious. Best frozen lasagna I've ever had. So of course it was discontinued.

[segerbayer]

I've used this recipe several times and it always goes over really well! I love that for an light hour of prep on the day before, I can have a home-made, delicious meal that just needs to go in the oven for a bit while I entertain my guest!

[Generik]

3:33 I make my Lasagna with a Ricotta cheese sauce.

Simply make a béchamel but incorporate ricotta into it and now you have the best of both worlds.

[Smorpdup]

Just tasted my very own Ultra-melty Bechamel Lasagna, and it is delicious! I maybe should have increased the sauce recipe a bit because I ran out while I was layering. I also used store-bought lazagna sheets, of which I only needed half of the box. I think the Bechamel sauce is the star here; it really does improve the final product, as Babish claims. I had to use Allspice because I didn't have Nutmeg on hand, but it still tastes great!

[BWS]

Sorry you weren't feeling well Andrew, thanks for the great video and hope you're feeling better

[andrewrossow]

I use bolognese and béchamel to make a “dry” lasagna. Once baked and set I slice and sauce with a large ladle of marinara.

[tesstucker]

The cookbook with a section on how you’ve messed it up before is GENIUS!

[jrs_]

Ok but lowkey Andrew's videos have got to be some of the most relaxing videos on all of YouTube

[stephencshapiro]

This is not only the best lasagna I've ever made, it's the best lasagna I've ever had. Team Bechamel all the way.

[GloucesterODaugherty]

That is one of the most beautiful lasagnas I’ve ever seen. I’m making this tomorrow

[OrganNLou]

I Really appreciate these recipes! You make things so EASY to understand! BRAVO!!!!

[chuckiefinster]

Guys I did what he said and doubled the sauce for this recipe and it saved my life

[GaldirEonai]

Ricotta vs. bechamel is less of an "italian-american vs. italian" thing and more of a "what region of italy did this recipe come from" one. The typical italian-american recipe is a southern one (because most italian immigrants tended to be from there), the bechamel-based ones are from northern italy.