Very Good Lasagna | Home Movies with Alison Roman

[@alisoneroman]

Thank you for watching! Do you think it’s unhinged to eat lasagna layer by layer Y/N?

[@feliciaalbanese3338]

Definitely not unhinged to eat layer by layer. But why not just break up the noodles into the sauce and call it a day. I often wonder why I don’t instead of layering but call me old fashioned or ocd.

[@alexandermorrall5981]

Absolutely DARKSIDED. But you do you x

[@mariblove]

Ilysm but yeah my guy, a lil unhinged xoxo

[@ninecatsmagee8384]

My kind of rebellion!

[@Amy-gq7ft]

No, that is how I eat it.

[@masturk888]

This is the only channel I care about. You’ve made me realize that most deepest passion is food and cooking. I sold my first pie today and that is a direct result of your inspiration and realistic attitude. Thanks Alison!!!!

[@maymayrays]

Commenting to congratulate you - and to hopefully cancel out that annoying spam comment… 🤣👏🏼🎉

[@davidcho0828]

@@maymayrays lol I reported it too

[@lilacfunk]

Congratulations! To many more pies!

[@venuesurfamerica9840]

Not Jacques spawn, I presume. 😊

[@b1k2q34]

The ONLY channel you care about? Wow

[@chrissstttiiine]

Alison Roman…the light of my life

[@carpethatdiem]

…..Fire of my loins??

[@pegparrish3512]

Through decades of catering and thousands of pans of lasagna, my policy is to withhold the cheese from the top until I have removed the foil and am ready for the second bake. That eliminated the task of peeling cheese off of the foil. Great recipe Alison, I need to run to the market in search of red flowers. I have everything else needed for lasagna night this evening and think of how great that will all look with my Christmas plaid tablecloth I am currently using. Merry Christmas everyone!! 😘🎄🍾🥂🎁🎉

[@bambinal1437]

Me too..... I add cheese on the 2nd bake. :)

[@TheGoldenbear12]

I spray my foil w nonstick spray before putting it on the lasagna. Works like a charm!

[@f0rmaggi0]

Makes sense. Where were you the last 10 years I have been making and spraying tin foil with canola with cheese already on top

[@mariaschwartz447]

There is a non stick aluminum foil

[@cmaur811]

Thank you Peg - great tip

[@zinnalee1]

I'm a 71 year old retired chef. I've been making lasagna in so many ways my whole life. My earliest memories of cooking come from my Grandmother whom I lived with. She was Sicilian and a remarkable baker and cook. Her skills even now were impressive. Her lasagna? She made giant meatballs in a loaf shape and fried them. She let them cool and broke them up with her hands. The ricotta was always mixed with a finely chopped of fresh parsley, good parm and eggs beaten in. I always loved the sliced hardboiled eggs that she put on top after the cheese. It was a beautiful thing and always served with sauce on the side. This recipe looks wonderfully easy and I'm going to make it for Christmas Day.

[@joeyboardwell8030]

Hi miss zinalee, my name is actually Joey lee... lol... I have always made a very traditional Southern Georgia Christmas mealeo. However, verkama I am really the only one in the family who ever cooks. We have lost all the matriarchs who each had their own specialty. It has become just overwhelming and such a production for me to recreate all of their dishes for the family.. I have tried so hard to keep their memories alive but I have have medical issues and It has become very difficult to make so many dishes. This year I have decided to A meat lasagna and a roasted vegetable lasagna.. I am an experience cook , however, comma do to time and a wish to actually spend time with my family on Christmas, I would like to assemble an and prepare the lasagna as the day before before and then cook them just just before dinner. I was wondering if you thought this would be OK and if you had any advice as to the best way to do this . I have made these dishes many times and I have frozen these dishes many times. However I have never made them One day and baked them the next. I Just don't want them to turn out badly. I think this will work fine I just wanted somebody else's opinion who was a cook 2 to tell Me what they thought about my idea. I hope you have a blessed holiday season. Thank you so much

[@LaurenGoodyNYC]

I followed your recipe with a few small modification and the lasagna is absolutely delicious. 1) I used the no boil lasagna noodles from Trader Joes and they taste great. They're thick and don't have any fancy edges which means they fit in the pan a lot more easily. This also saves you time. 2) I did not have crushed tomatoes so I used 2x the whole peeled San Marzano tomatoes and crushed them all in a bowl. 3) I used 3 tbsp of tomato paste, 4) I used an extra cup of shredded mozzarella and 3x the amount of heavy cream to the ricotta mixture and 5) I used about 8-10 total anchovies and poured the oil from the tin can into the sauce. TONS OF FLAVOR!!!!

[@andreadec1970]

Can I JUST say my excitement at hearing Alison Roman SAY Louisville!! And the iconic yellow bowl is from KY? This is the uplifting content this state needs right now!

[@saundra282]

I’m a mother of 4 children who love Italian dishes. I tried this recipe. It’s the first time I’ve not used ground Turkey in my lasagna. I’m never going back!!! Thanks, Allison. You’re the only one who could have gotten me to try it! Who knew?! 🥰

[@andre.william]

Alison is like the Adele of cooks. I absolutely admire her way of cooking, the quality of those videos and her personality in general. Without a doubt, this is my favourite channel on KZbin and I am already looking forward to a new video. Thank you Alison for great entertainment and insanely delicious recipes.

[@jennyt7612]

Andre - agree totally. The videos are always great & I really enjoy her presentation style. I also like all the little editing bits & comments from the crew

[@deloresd7500]

I always appreciate how your baking sheets look used.. like mine! Thank you

[@alisoneroman]

shows they are loved!

[@deloresd7500]

@@alisoneroman yes when I watch cooking shows where they look brand new I am always suspect. Thank you! Love your content and recipes

[@shipsrollin]

@@deloresd7500 ä ps

[@zxw379]

@@alisoneroman what kind of material is your countertop??

[@anaribeiro7212]

Not to be dramatic but I really aspire to be like Alison. She’s so witty, well-travelled, fun, great chef and she really values food and the way we use ingredients. Amazing woman in general!

[@StephanieRood]

As a vegetarian I really appreciate a meatless recipe, specially if its from Allison! I am very eager to make this lasagna.

[@hannahippo]

My husband and I made lasagna for thanksgiving last year and the game changer for me was using homemade ricotta. It's a lot cheaper and is a really simple process if you can plan for it. We also pan fried squares of the leftover lasagna so it got extra crispy on all sides which was so so good.

[@Cherryvanilla27]

Try lasagne squares in your waffle iron.

[@lostartistic]

Made this today. After years of béchamel sauce and plenty of spices. No more!! This was, as all of your recipes beyond! I'm stunned by the taste. Even that garlic in the cheese sauce is somehow independent, yet in harmony. So good!!!

[@meredithbyrd6456]

Made this last night and it was sooooooo good. My fiancé insisted on meat, so I added ground beef but opted for 90/10 lean since there’s so much delicious fat already coming from the cheese. Added the meat after the tomato paste and before the crushed tomatoes. Everything was perfectly cooked. Thank you for another hit recipe Alison!! ❤️

[@genericb7844]

My mom always puts a layer of parchment paper between the aluminum foil and the lasagna to prevent the cheese sticking as you see here. Also - unpopular opinion but: I think al dente is a sham. Eat pasta the way you like it. My grandfather was from Modugno,BA and loved his pasta soft. I inherited that preference and I love a soft lasagna noodle with a couple layers of fried eggplant and parma ham! ❤❤😁

[@aigoochamnaa]

This is indeed a very good lasagna. Other than adding anchovies to the tomato sauce, using no-boil lasagna noods (sorry, Alison, but that was all the store carried!), I followed the recipe exactly. It was spectacular. My family ooh’d and ahh’d. Honestly, every recipe of Alison’s I’ve tried is delicious so no surprise this one rocked.

[@numsidumsragitsch]

I only have pre boiled lasagne sheets too. How did you adapt the two baking periods, if i may ask?

[@aigoochamnaa]

@@numsidumsragitsch I followed the recipe’s cook time exactly. The only thing I did was soak the noodles in hot water for 15 minutes to jumpstart the cooking. That seemed to help.

[@fatherofchickens7951]

My motto when making lasagna is. It's just as easy to make two as it is to make one!

[@marialane1805]

I made this tonight for my husband! It’s Valentine’s Day today (Monday) and on Saturday night he gave me a collectors hand blown glass vase, a Tom Petty, special edition vinyl album, plus a Miles Davis vinyl album! I totally forgot to buy him anything!!! So tonight I will serve him his favorite dish! Thank you Alison! This will help my marriage ❤️❤️❤️

[@ninecatsmagee8384]

My mother is a great baker. But cooking anything the least bit complicated she lost her way. I remember her unpacking a paper bag [yes that long ago] of ingredients to make lasagna and laying my eyes on a container of ricotta cheese for the first time in life and thinking -- this isn't happening. But it did. Man oh man, I think took something like two days, a load of swearing and the biggest mess on God's green earth, but it went in the oven. Tasted not bad -- but nowhere near an Italian restaurant version. On that recommendation, I swore I'd never make one [even though I'm a crap baker and a great cook] and I never have. As usual, Alison, you sold me. Gotta give it a go. IT'S LASAGNA WEEK!

[@Dres-life]

The fact that I made lasagna without veggies, bechamel sauce and meat a few days ago is astounding. Love you Alison, you brighten my day with your cooking and amazing vocabulary.

[@Linc0gnito]

The editing is honestly *chefs kiss*

[@ritayo15]

the editing in this is just beautiful

[@dalaryca6514]

I'm totally making this for our Christmas Eve dinner. I'm going to follow the recipe exactly, except add Italian sausage and a few basil leaves. It's truly a joy watching you cook. Beautiful woman, beautiful food.

[@patriciaredick9849]

You are the most fun, natural cook! Thank you Alison and boys!

[@PlanteeSunday]

Your explanations for each ingredient choice (or lack of) is so cute! Like, at this point, I trust you completely Alison!!

[@alisoneroman]

😂❤️🙏 thank you megan!!!

[@dejhacolantuono]

Even more delicious than i had hoped! Thank you, new favorite!

[@dejhacolantuono]

Ooops. This was meant for the video NOT lasagne layers! ...but I am sure it is delicious to eat it layer by layer as long as each layer is created by YOU! ;)

[@StellaSirius23]

There are very few youtubers that I don't skip the ads for because I actually enjoy listening to them talk. Alison is one of them. Btw..I'm veg, so thanks for doing this meatless.

[@reinapaleo6973]

I LOVE YOU ALISON ROMAN!!

[@truthfinder6246]

No herbs, no meat, little spice, 3 veg lasagna may be my new fave thing. This looks perfect!

[@christinaaubin8508]

This is exactly how I like my lasagna. It’s how my mother made it and it’s how I make it.

[@therenaissanceredneck8825]

Love! Love! Love! Your approach and direction that if you want “X” in there then add it. You forgot to put sausage in the sauce? Use it as a layer. It's doesn't have to be in the sauce. You do a DAMN good job explaining to the novelist. It's a recipe, a guideline, have fun. Happy Holidays to y'all!!!

[@sb_1389]

You probably got autocorrected, but: novice*

[@chad4826]

Made this recipe over the weekend. It was a hit! Thanks Alison!

[@jennifermcnulty3834]

This was so, so good! I went out and bought myself a beautiful red lasagna pan for the next one!

[@crownzeal]

Your videos are so fun and you're so cheeky!

[@USA50_]

Love how her videos have my sense of humor 😁🤣❤️🇺🇲

[@fit4lifelucky1]

My Dad is in love with you and your videos. I jyst read about you in The New Yorker..... You go girl!

[@didisinclair3605]

Alison!!! I've been making your NY Times version of lasagna for a number of years.. and the sausage sauce in that recipe is my forever sauce for everything Italian-esque. It is perfect and so quick. I'll definitely give this version a try.. with some anchovies sneaked in!

[@MichelleWhitingAssoc]

This sound fabulous. Also, congrats on The New Yorker profile!

[@BreadedRedhead]

I didn't read it but is it nice or a "hit piece"? I kinda assumed the latter...

[@MichelleWhitingAssoc]

@@BreadedRedhead no, I think it was very balanced and laid out the Tiegen bullshit appropriately. It’s The New Yorker so there is always a bit of snark-but it showed Alison for the funny, straight-shooter she is.

[@birdhouses7929]

I grew up eating lasagna like this. My aunt makes for me every time I visit her. It’s one of my favorite dishes. Your yellow bowl looks like Rachel Rays “garbage bowl” I have a red one

[@jeanneamato8278]

Congrats on NY profile. You are the best! Your vids are fun, clever, humorous, easy to follow, classic. Kinda like you. This is the lasagna I grew up with minus meat. I’m a vegetarian who would be vegan if they made decent vegan cheeses. Love you.

[@kristenwhyte9406]

Thrilled you persisted and are here! Great New Yorker piece. Soooo look forward to Tuesdays...and all of it. Happy Holidays.

[@agudam]

The edit at 16:53 is my second fav thing in the video after Alison.

[@melissakemp2741]

Thank you, Alison for another great recipe 😋 This is exactly Garfields' favorite lol

[@bringwhinehouseback]

I have 2 tricks I use which aren't tricks but things I do. Deglaze with dry vermouth after sautéing onions. I never have a left over bottle of white wine and vermouth doesn't have to be refrigerated after being opened and adds so much flavor "and" I spray or coat my foil with oil before covering anything before putting it into to oven to prevent sticking.

[@caraqueful]

She had me at its lasagna day♥️

[@cheryl5667]

I feel like it's so intimidating to do a great lasagna and am making one for a christmas dinner party soon, so thanks so much for making this.

[@themorticians]

How do you feel about red wine in your marinara? (And at which step would it be added?) And do you recommend adding fresh basil into the layering process or is that no bueno?

[@slofty]

If you're doing Bolognese, sure-- *first* reduce it (the wine) by nearly half in a saucepan then add it to the braiser once the peeled tomatoes/purée go in. This way you get all the complexity/added umami without the boozy flavor. Yes, the alcohol would still evaporate even if you didn't reduce the wine first, but it (the alcohol) still influences the flavor in the final dish negatively. I recommend a red blend that's mostly Sangiovese, preferably from Abruzzo. Save a glass for the chef! Source: Nonna's secret.

[@slee9024]

It’s like making DJ song requests. Just follow the recipe people

[@danzafrir2900]

Think when she's referring to adding herbs that would apply to basil as well - either to the cheese mixture or to the layering process, go crazy

[@user-bi5if1ip6t]

I just read a piece in the New Yorker about you! Keep you’re spunky essence never change. Love you ❤️‍🩹🤘🏻😎

[@Sbannmarie]

Oh and the fish spatula makes its appearance. Yay!

[@sylviametos8815]

Your lasagna recipe looks so delicious! Eat lasagne any way you want! No judgement!

[@andrewharald88]

Hi Sylvia

[@sylviametos8815]

@@andrewharald88 Hello

[@andrewharald88]

@@sylviametos8815 how are you doing, where are you from

[@danielkim7841]

This lasagna recipe is honestly genius. I mean it is like having a doctoral education in lasagna. Alison is educating us about the sauce, how it should use both crushed and whole tomatoes and how you can't use too thick a sauce or too thin a sauce. Who knew about the right texture of the onion, how you need to cut them a certain way so that they don't get stringy and you can get better squares without stringy bits? Who knew there was so much to know about cheese, about pre shredded versus not, whole versus skim, how much to use of each? And who knew about that technique of her special top layer, with not too much sauce to ensure that the cheese browns and the noodles get crispy? The simplicity of it is a mark of the brilliance of the recipe. Honestly, and I know I shouldn't say it because I could get in trouble, but Alison cooks a mean lasagna, I mean she cooks as well as Chrissy Teigen tweets mean tweets!

[@catherinesosa5363]

Thank you! Thank you! I love lasagna and this brings it to another level!!!!

[@amya8316]

This is exactly how my Italian grandmother from Naples makes lasagna. The only way IMO lol.

[@sherilynn]

YUM! Girl, you did it. Loved your New Yorker piece too!

[@andrewh1737]

Hi Sheri

[@andrewh1737]

How are you doing sheri

[@sherilynn]

@@andrewh1737 It's Friday, so that's always good.

[@andrewh1737]

@@sherilynn yea so where are you from

[@sherilynn]

@@andrewh1737 The wild west

[@DaydreamButterfly2]

6:46 I genuinely lol'd

[@jeffswingdancer8302]

I always add freshly grated nutmeg to the cheese when making lasagna. I think it takes it to another level.

[@lillianmiano3265]

That Ganni pilgram top is chefs kiss

[@jankag3652]

I never parboil my lasagna noodles, if you have enogh sauce then it cooks in the oven! I recommend everyone to try it this way, it's waaay easier!!

[@kelsietsang]

Was just about to say this! It's one of the best cooking hacks and you don't have to worry about wasting a pot of water.

[@M4R1L0U1S3]

If the dried pasta is on the thin side, then precooking is unnecessary. If you buy the pasta fresh, never parboil it. But the type of lasagna used by Alison looks pretty thick, and as a result you would need a lot more sauce and it would have to be quite liquid too. Instead of the rich dense ricotta cheese sauce, go for bechamel which sinks in every nook and cranny and spread grated parmesan between each layer.

[@elizabethl5294]

tip for grating mozz: pop it in the freezer for like 10-15 mins beforehand

[@alisoneroman]

i like this

[@megans7673]

Made this for Christmas Eve and it was a hit! My first lasagna I ever made and it was super simple and delicious- Thanks Alison! Also, I'm a Virgo and also had a mini meltdown about the noods lining up 😅

[@melintheskywithdmns]

Can we talk about the orange pot on the stove 😍🦄, it's so cute

[@Lonely3rrior]

Alison is Love ❤️

[@amandarogers6217]

Obsessed like always

[@supergolfdude]

I like your whole sassy attitude.

[@ashleyfwtx]

Literally cancelled dinner reservations so I can make this on Saturday night.

[@b1k2q34]

Really? Just make it a different night? Weird

[@betsylindsay8480]

Received a trio lasagna pan today, this has got to be the perfect recipe for its maiden voyage! Every serving should have crunchy edges. It looks as if each pan will accommodate a single noodle in width, but she may need some patch work for length. SIDE NOTE: When our subscription is about to run out, will we be notified about resubscribing? Don’t want to miss one episode.

[@nanaronhano337]

I think you stay subscribed on KZbin forever.

[@betsylindsay8480]

@@nanaronhano337 thank you for responding! I was thinking that the $100 I paid to subscribe to Alison’s Newsletter was a yearly thing….it gives a little more access than just the KZbin subscription.

[@nanaronhano337]

@@betsylindsay8480 Oh, I don’t know anything about that.

[@erinyetisiphone]

Made this tonight for friendsmas and it was such a hit and also soooo easy.

[@alwayscreating1]

Your recipes are the most delicious. Thank you for sharing them. I have a question on the oven temp. In this video you say 375º but on the recipe it's 425º.

[@tommyg8146]

Ok, update : Girl!!!! I made this lasagna with pre-boiled noodles and with no-boil noodles, and it's ThE sAmE, I promise, hahaha! :-))) I love it either way! Maybe it's a thing about Canadian no-boil lasagna noodles? Well, believe me, it works! Hahaha! :) Merci! Love from Ottawa :-D

[@lusciousbobby]

Hi Alison, New Yorker sent me here. You're great to watch

[@joeyboardwell8030]

Hey I was wondering what your Feelings were about me making and assembling the lasagna the day day before keeping it in the fridge and then baking it just before or the dinner??… are there any things that I need to know if I try to do this?

[@katiesimko]

Fellow Virgo here who uses kitchen shears to cut the cooked lasagna noodles at the layering stage!

[@passiveagressive4983]

Bizarre, I’ve never seen a meatless lasagna before. I love it!

[@nanaronhano337]

Me neither! 🤨🤨

[@tonyrandomm]

AMAZING!

[@alexabadi7458]

Looks good, I can feel the taste through my monitor. ;o)

[@sylvesterbarkatbarkat2832]

I like the way you explain 👍🏻

[@nurunisa7059]

Ah finally you've uploaded! I've missed u

[@kkz201]

Lasagne is a delicious and special way to say "I love you"

[@MartinRosberg]

Fresh semolina pasta is the way to go, way better than the dry option

[@ileanaaa]

Thank you thank you ! Now please do stuffed shells ❤️

[@WorldLitGirl]

Try her baked ziti recipe. It's a marvel....and according to the New Yorker, one of Taylor Swift's faves!

[@charlesm7646]

Brilliant!! I love the idea of mixing the cheeses and adding cream. This is kind of like a version of the classic Italian lasagna where they use a béchamel. This one seems a good marriage between the classic we all grew up with and the Italian. Well done 👌

[@WerdnaNiraehs]

Thank you for saying Louisville correctly 🙌🏻

[@meganroconnell1]

I’m a capricorn and my fav thing to eat is lasagna, so thank you for this recipe my Virgo friend

[@elizabethdscala]

YAAASSS Queen. Classic you.

[@raymondkinsella2484]

You don’t need to parboil the lasagne sheets (or noodles as they seem to be known as in the US.) the sauce softens them for you, albeit a more liquid sauce!

[@marutakelers1856]

You make lasagna exactly the same way I do, except I like ground beef in mine, and I prefer Prego to making the sauce from scratch. I have an even more unhinged method of eating it, lol. I take the cheese off the top and set that aside, then chop the noodles into bite size pieces, and mix it all together, then take a small bit of the crispy cheese and add it to each bite. I like things to be homogenous, lol

[@inoculat0r]

This is going to be Christmas Dinner in my house.

[@brookemcanally2432]

Lasagna night is my favorite night!!

[@jillianseward3039]

Hey Alison - sorry if this was asked previously, If I’m looking to make ahead and freeze, at what point do I freeze? Prior to any baking or after 1st bake? Thanks so much!

[@leylamustafa6730]

Most likely after its fully baked :)

[@Carolab62]

I made the best lasagna ever a few weeks ago. The key is to use goat cheese and Italian sausage.

[@jeripreston4693]

This has to be the perfect after-over-celebrating-the-holidays dish. (Maybe cold.)

[@margodesantis665]

Thank u little Virgo on how to make perfect noodles

[@sharib5922]

I NEVER BOIL MY NOODLES, I just layer the noodles right out of the package and just add 1/4 cup water to the sauce and noodles are perfect EVERY time👍🏻

[@aprilm9551]

Same here. So much less trouble this way. I will add: this also works for rice noodles.

[@lesliehunt3841]

Same, so much easier and the noodles come out great.

[@raymondkinsella2484]

Yes! I’ve never parboiled the lasagne sheets. All you need is a slightly more liquid sauce: which is how the sauce should be, anyway. This recipe looks great, though.

[@maryschreck2557]

Word to the wise-I didn’t have enough noodles in one pack!! It had 20, and I definitely could have used 24-25. Other than that, freaking delicious!!

[@kylelysher8197]

I have to say that you looked extra amazing during that State Farm ad.

[@tonyrandomm]

YEAH!

[@kwispytweat]

YAAAS IT'S FINALLY HERE

[@sarahheinicke3139]

Love the Virgo inspired PSA on how to not freak out about layers your noods!

[@jeanneamato8278]

I just came home from grocery with lasagna fixings! Alison’s ESP.