In this exciting video, I react to what is hailed as the best lasagna in the world! 🍝 But does it truly live up to the hype? Join me, as I analyze the ingredients, layers, and techniques used in this celebrated lasagna recipe. Discover whether this version can rival traditional Italian lasagna or if it misses the mark!
💯 Follow this link to watch my Best Classic Lasagna Recipe: https://youtu.be/G2ADTfAasck?si=pbSLxyUQm67U3VTm
#reaction #reactionvideo #lasagna
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38 Comments
"the meat is the alcoholic" that was good
@3:05. Challenge flag on the play.
We need this tested.
I’m a know nothing, but I promise in all my food experiments anything with meat always tastes better with a hard sear and fond.
Throwing shade at Frank. I don’t care where you come from, you don’t dis Frank like that.
I personally always brown my pork & beef when I make bolognese, it creates a deeper and more enjoyable flavour in my opinion. I've also tried different methods regarding the tomato sauces that you recommended. Hand-crushed canned San Marzano tomatoes have a nice flavour, but using Passata is the best in my opinion (I wouldn't have tried if you didn't recommend them).
My friend adds standard Gouda cheese to lasagna. And he was surprised that his Italian girlfriend don't want any serious relationship with him
When he lifts up his section of lasagna, you see a puddle of water at the bottom. Too watery. Crap noodles. And did he add so many onions that he had to cook them separate from the rest of the sofrito?
I don't put mozzarella in my layers, I use fresh mozzarella on top and put it on in the last 10 minutes of baking. I make fresh ricotta so it's thinner than store bought, and I mix it with egg, Parmigiano and pecorino, and spread it. My Nona, who grew up in Genoa, started doing this during the great depression (living in San Francisco at the time) trying to make the ricotta go further with less milk. But it was good so she just kept doing it this way and passed the recipe down.
The BEST lasagna in the world….. promptly uses canned tomatoes and packaged noodles…. is this guy related to Jamie Oliver?
For the dozenth time I am petitioning Vincenzo to salt his sofrito.
I think the extra water is because he's using dry pasta sheets?
That is a nasty lasagna I would not eat that !
Veal is difficult to get in the UK, I use a combination of %20 fat Lamb and pork and it always turns out pretty good.
Nooo! He made a lovely ragu meat sauce then he adds water and makes it runny!
I'm not Italian but at least I have a fairly general idea how to make a lasagne!
The Ronzoni pasta is probably the worst quality pasta there is.
0:14 Not that I’m Italian… but I think there should also be milk.
Hello Vincenzo, I love your videos and how you want to encourage people to cook Italian dishes the traditional way. But sometimes, only sometimes we like to deviate a little bit and add garlic to the Bolognese sauce. What i do not like is cream in the spaghetti carbonara. That why I never eat it if it is done like that.
i just made lasagna tonight. sauce needs no water, and if using dry lasagna noodles, par cook them to a floppy but still furm consistency. a bit before al dente. then do your layers.
i like a cheesy lasagna that still catches the flavor of the sauce. with my Mother's help, that is how it worked out.
By no means "the best", and some of the steps were definitely questionable, but looks undeniably tasty.
Loving the white hair
He puts water in the sauce after 2hours!!!! You are just a zero!!!! Vincenzo rules!!!
When are you doing the Sicilian pastries brother with the cartocci???!!
Love this channel!!! 💪🏼🙌🏼❤️🇺🇸🇮🇹
this chef listened to his pot … I listened to my Nonna and (though she'd have never used the same colorful vocabulary Vincenzo used at the beginning) Vincenzo and my Nonna say the same things!…and since my lasagna always looks like @1:37, listen to Vincenzo about this!
auguri Vincenzo!
💗
As with Indian/Pakistani meat dish, you never add water unless you have to. Or a little to mix with the dried spice.
As far as regulating the moisture level of a lasagne, I've learned to blanch the sheets first. At least this works for me with the current baking tray I'm using (surface area versus depth), number of layers, and after learning a new oven. All of these factors have to be considered, including how much your sauce has reduced of course.
Edit: and how wet your bechamel is, and the quantity.
I like using ricotta in lasagna, and your tip about whipping it with some hot water to make a spread is much appreciated.
I wonder what the purpose of the videos where you judge and criticize the culinary skills of other chefs is. It looks like you want other chefs not to post their videos, only you. You are very egoistic. Vincenzo you do not have a monopoly on Italian dishes.
I think result is great. Could taste delicious. But recipe is crazy and complicated 😂
I would not do like this. I have no spare week to make one lunch 😂
😂 yes, I use three different meats. Pork gives the sauce a sweet taste. But I use pork, beef and lamb. And like my mother I make tiny meatballs as well
Thanks for this review. Not Italian here, but Vincenzo's suggestions make sense to me, and I will be following them. (I have yet to make lasagna a first time.)
Basil in the Lasagna?
No comment…
Hy Vincenzo but is the same with the garlic Cook it 3 Hours or more its gone isnt it ?
Cook Pepper for Hours its Hot enough !
Cook Pepper for Hours its Hot enough !
I bet he is afraid of getting the Plates cooked 🎉
the ricotta was wrongly used. too bad for such a good ingredient. i'm sure he just used ricotta cause its an "italian cheese". About the famous "parmijan" i believe its typical from usa people who want to show off. they can't say parmigiano right but still want to sound "italian" therefore it became "parmijan' french and french canadians have many flaws but at least for that word they say the translated "parmesan" or they say "parmigiano"
if he wanted to use ricotta that much i would do: a layer of sauce, layer of pasta, layer of ricotta, layer of pasta, layer of sauce, layer of pasta. layer of ricotta, layer of pasta and then put some tomatoes sauce with herbs and add a bit of pecorino on top… but i wouldnt pose and tell people that its the best lasagna.
Guarantee features in Vincezo''s videos
– No respectful critic of peers
– What not to do, without giving reasons why not
– Temper tantrums
adds water to sauce at the end
30 seconds later:
"Mozzarella has a lot of liquid, I don't want extra moisture in there"
🤦♂
BRRRRRRR….. that's someone that thinks he's great. But cooking is not the place to show off like this by over complicating and doing this stuff.. It's not racecar driving…. Thanks Vincenzo
To be fair, he did say lasagne "Frank style" at the start of the video 😅