How to Make Lasagna | Kenji's Cooking Show

[cookinonehanded]

First time I’ve seen Jamón go to the food instead of waiting for Kenji to bring it! Must be a lasagna fan

[jonathanbuzan]

Back in December 2019, I did at rotation at the Mars Desert Research Station (MDRS) with Purdue University. Our commander, an Italian research scientist, wanted to make a pasta dish for Christmas with a béchamel (our rotation covered Christmas and New Years). However, we ran out of milk! There was a moment of sadness, and I said, "I'll make the Béchamel, you take care of everything else."

Powdered Milk, Powdered Butter, Flour, Water, and a of elbow grease. I'm talking like 20-30 min of vigorous stirring over low heat, but you can do it! Took forever for it to emulsify, but ended up in a delicious dish. :D

[durvsh]

"some measurement of butter to some measurement of flour to a different measurement of milk"

The good old some-tric system.

[yvetterobertson]

Real authentic cooking anywhere is using up what one has on hand at the time.
Thanks for doing these videos out of your home kitchen (full trash bags and all). Hopefully they will help the people who are so worried about "doing it right" relax and enjoy exploring food.

[JKenjiLopezAlt]

Not first but pinned, so first.

EDIT:

Re: the Garfield comment:

Garfield notoriously was never intended to be funny! He was created as a marketable character, which Jim Davis, his creator, readily admits. Humor wasn't his goal, the goal of the strip was to offer some comfort in the exact same punchlines over and over, which in turn could then be marketed. Garfield hates mondays. Garfield is fat. Garfield is mean to Odie. Garfield loves lasagna... and that's about it.

[craigmackson]

Talking about your different experiences with lasagna made me realize that the lasagna I make is completely untraditional, but I love it! I do a meat sauce with sausage and chuck and lamb. Then I add onions, carrots, garlic and 3 big cans of SM DOP whole peeled tomatoes and basil. Some red pepper flakes and whatever Parmesan or pecorino rinds I have lying around.

I make my cheese layer with ricotta and low moisture mozzarella and a ton of pecorino with an egg yolk beaten into with tons more basil.

Thanks Kenji for inspiring me to just do what I like and what tastes good!

[sarthakjain]

Seriously kenji.. I am stopping in the middle of watching this video just to say thank you for giving us your youtube channel.. I am certainly a big fan and all this knowledge that you share is absolutely worth coming to see you cook things!

[greenhellcat]

Your cooking videos are just so jam-packed with information for the every day person, the food looks absolutely delicious, but always at the end, you throw some of the food to your dogs. That just completes the awesomeness. Keep up the great work, Kenji!

[wastrelway]

When you mentioned hard-boiled eggs in lasagna from Southern Italy, that is the only time I've ever heard anyone else mention eggs in lasagna. Many years ago when I was a teenager my parents and I went to the house of a family (members of my mother's Bridge Club) for dinner, and they served lasagna. The lady of the house was of Italian descent and she had put a layer of fried eggs in the lasagna. It was beyond incredible.

[GalaxyMiichael]

I've been waiting for 10 years for this video

[tsunamidestructor]

I immediately remembered Chef John's advice when Kenji was adding the milk straight from the fridge:

"Hot roux, cold milk, no lumps".

[LordMogatron]

Kenji: "I made a ragu, I made my own ricotta, I'll probably make a bechamel."
Also Kenji: "These are just regular store-bought noodles."

A truly relatable king.

[remasterus]

Can I just say how much I appreciate you being REAL about whats in your fridge and how you are making it?

[oskimon]

How can you not love this guy, hes so relaxing when he cooks

[etricflame]

I saw this video right as I was going to bed, guess that's waiting 24 minutes.

[kevind]

I'm so happy I stumbled across this video because I've used those Barilla "oven ready" noodles about a half dozen times and they've always left something to be desired. The non-soaked noodles tend to dry out and become tough and I now know that soaking them is the key to getting them to cook properly. The fact that the noodles can be soaked in the lasagna pan is just a win for convenience. I have some turkey meatballs and fire-roasted tomatoes that might just wind up in some lasagna very soon...

Thanks Kenji!

[nicholash.]

Kenji's out here making me a happy camper pronouncing where my family is from so perfect. ❤️

[tom]

Your videos during this pandemic have been a godsend. I look forward to each new video, thanks Kenji.

[DeusDevoid]

The best thing about your cooking is that you care enough to not only know the true recipes, but to also know the variants among the different offshoots of the culture. This is true "authenticity".: knowing that there is more than one way, but to actually know the ways.

[cookman]

One of my favorite things about these videos is learning how to make use of what you got. Too often I get too caught up worrying that I don't have the right this or that, and then I see Kenji throw some queso oaxaca in his bechamal and remember that many (most?) ingredients exist on a spectrum.