In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to restaurant-quality lasagne at home.
00:00 Intro
00:15 Sauce
07:51 Assemble and bake
11:56 Plating
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Featuring: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Parisa Kosari
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Associate Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Aaron Snell
Sound Recordist: Z Jadwick
Production Assistant: Albie Smith
Research Director: Ryan Harrington
Culinary Researcher & Recipe Editor: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Fynn Lithgow
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33 Comments
the problem with this only is you are not using CENTO tomatoes. period
Why??? Why do people insist in screwing up a simple recipe. Too much pork, no béchamel? Really?
Love Pastene kitchen ready tomatoes!
30 mins to set u got a cold one there bud 😂😂 looks unreal tho
Today I attempted to replicate this dish – to a generally acceptable degree
where can I find the recipe?
So, you don't have to cook your lasagna noodles, you can just add it to the dish dry? This really works? Interesting. Lasagna looks amazing.
My new thing, I put parchment and then aluminium foil, oh and according to package, foil goes shiny side towards food.
Great video! I’ve always cooked my noodles to just shy of al dente before I use em. Didn’t know that wasn’t necessary
So a whole list of way too many people involved in one video but not ingredients?
Great? Sure! Best you'll ever make?!? Depends on individual taste, but I would definitely argue that! There is places to improve here, just a clickbait title 🙁
He says “basically” a lot. I’m still going to try this!
Dearest Chef Proto: Where is your cookbook? I searched, but, could not find it? 😘❤️🌹🍕
Olive oil heated is carcinogenic. Use Avocado oil instead.
No bechamel? But ricotta as if it was a vegetarian lasagne? What? The bechamel is the best part
Looks amazing. I definitely would’ve put a bit more ricotta myself! Otherwise, pure legitness!
Great teacher. I won't serve this recipe unless I've made a batch first because there was little instruction of how much of ingredients to buy or place. I'll eyeball it and fill that in. But it will be a keeper. Thank you, Chef Frank.
Wow… What a AWESOME looking Lasagna! Cool!
the cookie sheet got a bigger serving than he did
Is this receipt accessible to print?
Hi, I don't cook meat and milk together for religious reasons. Is there an alternative to meat, or alternatively to milk?
absolute dogshit of a recipe, wet sloppy, messy. Do yourself a favor and look for another video
Mines better
sHITEMARE!
Is there a recipe somewhere for this?
I wish there was a link to the recipe.
Surprised he didn't put a Parmesan rind in the sauce while it was reducing
This is wrong in so many ways, just call it something else and it's perfect!
Too much salt, as always
Was plain ricotta used?
this recipe is so wrong on so many levels
Chef frank always teaching me new stuff.
thank you sir!!!!
Can we make this in pan without oven
learning to make this for my girlfriend when she comes to my place thanks frank!