Part 1 of 2: The BEST LASAGNA in NYC?! The Lasagna Della Nonna from Mark’s Off Madison. #DEVOURPOWER

[JJ-rkoz]

“Until it looks.. like.. this..” *looks the same as it did when it went in*

[Mealball]

NO MOZZARELLA, NO BASIL OR PARSLEY AND ALSO HE COOKED IT WITH PLASTIC ON TOP THAT GOES INTO THE FOOD

(Guys I think I was wrong to be so negative)

[clowderrr]

"Bake into the oven until it looks just like nothing happened"

[jonnyrubberfist]

"i could watch them make this lasagna all day long"

I feel like i did

[piccolaa]

In Italy we put the sauce with besciamella as well on top and we want it to be dry and crispy. That’s the best part of lasagna. Another thing is we would put more besciamella per layer… “Manca un po’ di bianco”

[Elypeter.]

"until it looks like this"

"Raw"

[oluwatoniodetayo]

Don’t forget the added polymers from the plastic wrap. So good.

[CaptainSkyHigh]

My in-law is from Italy and this is how he made lasagna for us one night. He used authentic Italian ingredients and rested the bolognese for days but the number of ingredients and assembly was this simple. Mind blowingly good!!

[ARIUS_C_vibes]

“Then bake it into the oven until it looks like this”

**looks exactly the same as before he put it in the oven**

[caramellpanda]

Ain't no way there's no ragu, beschamel or parmigiano on the top layer. That's the best part 😭😭😭

[maryclaire]

As an italian, we don't wrap our lasagna. I read some comments that said "if you don't wrap it, it gets dry or burnt in the corners"... if you do it the right way, it doesn't get dry, AND the burnt corners ARE THE BEST PARTS TO EAT 🤪.

[soraya]

I looked up the info about cooking with plastic wrap. From Prudent Reviews:
"The key is to cover the plastic wrap completely in aluminum foil, keep the temperatures low (ideally below 250°F), and use commercial-grade wrap (household plastic wraps like Saran Wrap and Glad Cling Wrap are too thin and will melt)."

This info is from professional chefs.
I'm from the medical world. I wouldn't take a chance at chemicals leaking in my food. I hear oven bags are safer, but I don't use those either.

[ginamarie]

You don’t put fkn plastic wrap on it and put it in the oven. It goes in the freezer like that! My Italian club makes it like that over the summer & freezes it for our festival every August. (We don’t use that same cheese mixture but still) 😊

[Cheng]

I think the plastic sheet are used to prevent moisture escape. And when the commentators say bake, the real tem is keep it warm enough to serve 😂 And yes you are right if turn above gas mark 3 you get food poison

[Sweetheartreasure]

The ragu looks really dry and you are not supposed to cover it with more pasta at the end you are supposed to add mozzarella, besciamella and more ragu for the last layer and it's not cooked.😅

[cchisolmcc]

"A lot of people think that this is the best lasagna in New York City."

Me: You mean yourself right. 😂

[Veronica_Boer]

The top doesn’t need another lasagna sheet: it’s supposed to be crusty and crunchy from the last layer of ragù, bechamel and Parmigiano. Ciao

[bastiwen]

I'm sorry but there's no way that's a finished dish. If it is, that's the saddest lasagna I've ever seen

[CUCHIE]

Loving the transparent pasta. So delicate & light. Beautiful, thank you….

[hasanshaikh]

I have worked in a fine dining restaurant which used french and Italian cooking methods and techniques. And the foils and plastic is something we did at our restaurant, the reason the plastic is used along with the foil is to trap in the moisture, if not the lasagna would be stiff and dry (most likely on the top and corners), also the other reason is bring everything up to temperature and cook the sauce and cheese a little further without overcooking the pasta.

Also it's not your normal plastic wrap, it's industry grade plastic wrap which has a higher melting point. And it's completely safe to cook with on LOW temperatures between 110-120 Celcius. And also the foils is put to keep the plastic safe from any direct heat.

I was confused myself when I saw this the first time, and when I asked my head chef about it, all he said was "it's completely safe, dude trust me" so that's that. But anyways, after some researching online, it is pretty safe to use with indirect heat on low temperatures (as everything has a melting point).

Anyways thank you for reading, i will get back to peeling potatoes.

Edit: i provide some research backing up my claim in the comments below. Not your "dude trust me" rant.