Do you have to boil lasagna noodles before baking?

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Nope, you don't have to parboil lasagna noodles. You can just layer them straight into the pan and bake them in your sauce. I think dried pasta comes out particularly good that way, but with fresh egg pasta I much prefer the texture boiled before baking. Watch all my experiments and choose for yourself!

[@guabeyo8978]

love how he just answers the question in the first second of the video

[@jacobramirez4894]

Each time we are at a different location is not a good idea to make

[@AxxLAfriku]

Why is Donald Trump pretty and I am not? But why does he only have a wife but I have TWO HOT GIRLFRIENDS who I show off in my masterpiece YT videos? Do you know the answer, dear gza

[@thecarrotclarinet]

Adam just does that

[@nowdefunctchannel6874]

@@AxxLAfriku please stop

[@PlanetComputer]

jkl;

[@Othmane131]

My mom doesn't pre-cook them, instead she sets up the whole thing in the tray that is going into the oven and let it rest overnight in the fridge, the lasagna is gonna soak in the moisture from both tomato and béchamel sauce. She cooks it later on in the oven and it's the best thing ever.

[@PlanetComputer]

hjkl

[@Bards.98]

Oh, that's smart

[@Othmane131]

@@Bards.98 i told some friends about this method and that's the only way they cook their lasagna now.

[@anyasolovey17]

😮 That's a good idea, gonna try doing it this way, making a good lasagna takes quite a while, so it would be nice to pre make it and cook the next day when guests come over. Less to clean up before guests come

[@Hamox]

I will try that

[@jonathangoldsmith7832]

Adam’s tone is perfect. He’s never condescending, he’s careful to say that everyone has their own preferences, he just has a genuine desire to pass along information. Love these videos.

[@ruthcostigan4268]

That was very well put

[@AB-wj3si]

Cool dude!! good role model ! I agree, man!

[@deadfr0g]

Yeah, I’m generally a huge fan of this approach too: educating but not preaching. It empowers other people to achieve the results that THEY want.

[@spinningchurro]

It’s great as long as he doesn’t get political and prattles on about white privilege as he’s making close to a million dollars a year while the white suicide rate continues to skyrocket.

[@thebokchoy6854]

@@spinningchurro oddly specific

[@Yoroiful]

You can absolutely make a delicious lasagna using dry pasta. Your only mistake was not adding ENOUGH sauce between each layer. You don't even need to add any water, but they need to get it from somewhere - tomato sauce is perfect for this. I add enough sauce to cover the entire bottom and it works beautifully. You can also easily put pieces of broken pasta between the empty space to fill it. It won't matter after it's done baking. I also recommend you try and use white sauce (bechamel) with some cheese instead of only cheese. You will be surprised how good it is.

[@StarkMaximum]

Deadass thought that "this is so hard to do without a second person" was leading into a sponsor where you can buy a friend to help you do things.

[@WanderTheNomad]

I was getting the same vibe. I wonder how exactly that triggered "this is the sponsored part of the video" in my brain.

[@raybroomall8383]

Cut the batch into smaller portions before you start rolling it in the machine. Or get the Kitchen Aid doohickey.

[@cindyhammond5573]

Why didn’t he separate the pasta dough into smaller pieces before rolling ? He would have had manageable lengths.

[@UrbanPanic]

"This video brought to you by TaskRabbit."

[@PredictableEnigma]

Rent-a-friend

[@hellothereme5719]

kids: can we have something other than lasagna, we've had it for the last three weeks. Adam: S Q U A R E S P A C E .

[@ronnickels5193]

Adam: no complaining or I start baking brownies again!!

[@deadfr0g]

This comment is such a beautiful s***post, it’s almost making me tear up a little bit.

[@mrpoool1015]

I can imagine Adam as a teacher to shout "Squarespace" to make the class go quiet

[@neolexiousneolexian6079]

@@mrpoool1015 I mean, he was a journalism professor before he was a KZbinr. I guess the skills transfer?

[@pockit5107]

Culinary controversy: *exists* Adam: "Well kids I hope you're ready to eat like Garfield for the next two weeks"

[@egaming1071]

must be nice

[@plarto96]

Adam, you have very quickly become my favorite KZbinr of all time! From the incredible way you make cooking at home very approachable to anyone at any skill level, to the amazingly smooth transitions into your sponsorships. I just want to say thank you for what you do. I know i certainly have gained a lot of confidence in my kitchen skill thanks to you and your videos. Keep doing you man!

[@mr_0n10n5]

Why this channel rocks: 1) Answers in the very first second 2) Smooth transitions into sponsors 3) Great references (makes my research for English essays super easy, barely an inconvenience) 4) 90% of the recipes use approximate measurements, excellent for a home cook 5) Continuity (in the sense that he makes some jokes which are a lot funnier if you've watched his previous videos and are still funny for new comers) Feel free to add what else you like about the channel in the comments✌️

[@IScreamedWolf]

Great references are tight!

[@DanteYewToob]

Oh wow! Wow, wow wow. Adams videos are TIGHT!

[@chewnip86]

is aware that people are just home cooks so they won’t have access to professional tools/ingredients

[@johnkean6852]

I love the guy he's a brilliant presenter/cook obviously but l have ALWAYS failed at lasagne whatever l do there is certainly a technique/art to it.

[@yakijacob]

@@IScreamedWolf YOOOO

[@nowdefunctchannel6874]

I like how Adam works hard to get rid of culinary myths, whereas other foodtubers only spout what they hear from someone else.

[@TheSlavChef]

*ghostbusters melody in the distance* FOODBUSTERS *melody continues*

[@eltiolavara9]

yeah :D

[@d3vilmaycry25]

Idk, he's the same guy who wanted to season the board rather than the steak. So take it with a gram of salt.

[@Caveman_brain]

Yeah that's what I love about this channel. Everyone assumes something can be done only one way just because some "professional" said so

[@eltiolavara9]

@@d3vilmaycry25 ??? did you actually watch that video or did you take the meme seriously? the seasoning the cutting board thing made complete sense and is clearly a home-cooking technique, i dont get whats bad abt it

[@nguyendang6178]

I love how much work and effort this guy puts in his videos, totally admirable.

[@bryanharrison3889]

You put so much time into these videos, your effort is appreciated. And they always look so good and the audio is top notch. And the cooking skills are off the chart.

[@Jamie_kemp]

0:56 "A little wine" *pours in the contents of Lake Superior after Jesus has been swimming*

[@martijnnvermeulen7515]

Lmao

[@PratimPatil]

Damn

[@g-l-o-s-s]

Lmao

[@lollycelestial1714]

Damn

[@lauralance7185]

Lol lmfao

[@richardeadon6396]

3:48 "They shouldn't be disgustingly salty" ah so that's where I'm going wrong, I've been aiming for disgusting

[@JonathanRiverafrickinnice555]

Yeah, you gotta aim for dehydratingly.

[@neolexiousneolexian6079]

@@JonathanRiverafrickinnice555 Yeah. If your tongue isn't completely dessicated and destroyed after tasting it, you need more salt.

[@unclececil]

Adam is the most informative and practical cook on KZbin. I particularly like that he covers so many different topics and types of food.

[@lukeohagan]

I like the Kenji/Serious Eats approach of seperating the hydration and heat phases of pasta cooking for baked pasta dishes: soaking the dry noodles in cold salt water and then using them in the baked dish. Gets you probably 80% of the way there with about 20% of the pain-in-the-ass factor

[@TRXST.ISSUES]

Thank you so much for not burying the lead of the content, it was so rewarding not to be frustrated for fifteen minutes waiting for the answer

[@PlanetComputer]

hjkl

[@scottcampbell96]

I thought it was a mistake at first. Definitely appreciate any channel that gets to the point and then explains the science.

[@bigboat8329]

that's the beauty of inverted pyramid journalism!

[@Jesse__H]

Agreed. It's becoming a more popular feature of YT content, and I'm for it. (btw it's lede not lead 👍)

[@DeltaAssaultGaming]

Lede

[@Jesse__H]

It blows my mind a little that I'm at this moment realizing Par Boil is just short for Partially Boil 🤦‍♂️ You'll forgive me if I move through the rest of my life pretending like I've always known that.

[@Sara-df5xi]

Sigh. I was today year's old. I will also pretend I always knew.

[@UrbanPanic]

Same. But at least I can say that I figured out on my own what parbaked means.

[@michaelcolaianne6802]

Today we use it to mean pre- and partially cook things, but the word isn't a contraction of "partially boil". It comes to English from French parboiler and Latin perbullire, to boil thoroughly.

[@Jesse__H]

@@michaelcolaianne6802 Well your comment made me read up on the etymology - something I ought to have done right away. You're right that the "par" is ultimately from a latin preposition that meant "thoroughly" rather than anything to do with "partially." "Par for Partial" is a mistaken association but - importantly - the meaning of the word itself changed to conform to that mistaken association. What used to mean boil thoroughly now means boil partially because people in the late 14th century made the same mistake we're making now. So, while it's not correct to say parboil has always stood for partially-boiled, The meaning of the word was changed over 400 years ago so that it DID mean partially boiled. Which, imo, is long enough to say that parboil NOW means partially boiled because of the "Par for Partial" connection, even if that wasn't always true. Ain't language fun 🙄😊

[@michaelcolaianne6802]

@@Jesse__H I fully agree.

[@solevazquezmaria]

I love these videos where you try to isolate one variable, it scratches my brain in a very satisfactory way. I will be waiting for the "weeknight lasagna" video! Also, my husband boils fresh pasta and he makes it with bolognese in one layer, ricotta and spinach in another layer, and ham and mozzarella in the other layer...it is my favorite food!

[@thothrax5621]

I like this sort of style of 'here's a video talking about the science of/doing an an experiment involving [food item]' and then the next video being 'here's how I've applied that knowledge' It's the best of both worlds

[@iau]

Ragusea meal prep for the week: - Monday: Soggy lasagna - Tuesday: Dry lasagna - Wednesday: Bland lasagna - Thursday: Leathery lasagna - Friday: Stretchy lasagna

[@egaming1071]

Sunday : *Bullet Proof Lasagna*

[@sunnyboner676]

Saturday: free lasagna in the trash for the homeless guy.

[@endeav0r_49]

Here in italy we tend to use a much less concentrated sauce in our lasagna, the excess moisture works wonders to hydrate the pasta as well as keep it from burning off in the bottom layer. we also use fresh mozzarella instead of low moisture so that contributes too. It comes out noticeably softer

[@alexanderschmidt8305]

do you use sauce bolognaise? and do you use sauce bechamel? Or is this as unitalian as carbonara with cream and ham?

[@glueplay]

@@alexanderschmidt8305 They do use bechamel or ricotta even. Also meat in the tomato sause.

[@cohorspraetoria8157]

​@@alexanderschmidt8305 It depends on wich recipe from different region you choose from, northern italian regions' lasagna are different from southern italian regions' lasagna.

[@janina8559]

Oh how I miss Caprese Salad. We can’t get fresh mozzarella in the US so it never tastes the same! I lived in Naples for 3 yrs and miss their Roadside Chicken too!

[@cohorspraetoria8157]

​@@janina8559 I'm from Naples ;D Glad you enjoyed your time over here. Can i ask you why you came here? It's just that other than outer tourist place, Naples it's not that much visited.

[@chrisbodum3621]

This video covers almost every question I have ever had about lasagne and gives me the confidence to try absolutely anything now that I am also making my own pasta with a rolling pin (thanks to Yummy Italy). Thanks.

[@lazyonigiri5665]

i love how much effort you put into this

[@Noah-Lach]

“Pretty much anything you could do, works” is such a great attitude toward cooking and why I love your approach over some of the more prescriptivist celebrity (or KZbin) chefs. It's great when someone takes the time to weigh the pros and cons of different approaches rather than saying you “have” to do X for no good reason.

[@Rationalmethod995]

Agreed. It helps create understanding.

[@stilltuning]

"Why I season my water, not my pasta" - Sorry Adam it's been four minutes I had to do one.

[@-Unidentified_Comment-]

You do understand that people *actually* but herbs and certain spices into their water to infuse the pasta, like, that’s a genuine technique

[@stilltuning]

@@-Unidentified_Comment- No I do lol I just add a “season X instead of Y” comment on most of his videos haha it’s all in good fun.

[@TheSlavChef]

Was searching for this comment.

[@stilltuning]

@@TheSlavChef Always happy to be of service

[@riocronk3967]

Italians do not understand the joke

[@Onamazu]

Just a useful tip I've found for trimming the dry noodles down to size for your pan: instead of placing your finger behind the pasta sheet, you can just hold it on the edge of your cutting board or countertop and break it there. Gives a pretty clean break for me :)

[@BernStoogin]

Just make sure you hold your hand over the top of it flat right up to the edge for a clean break

[@trainier]

Fascinating experiment, thank you for taking the time and effort to explore this. I personally think spinach and Italian sausage belong in lasagna but looking forward to trying out the methods you've explored here.

[@ianbruce6707]

the smoothness of your sponsorship transitions will never cease to amaze me... just like how squarespace, the sponsor of this video never ceases to create amazing websites

[@stilltuning]

This comment came up behind me and stabbed me in the back

[@aasthaanayak]

This comment blew my mind

[@JonathanRiverafrickinnice555]

I never see it coming.

[@ducklinsenmayer7681]

recipe idea for your experiment: A spinach layer. The spinach will release flavored water as it cooks, which will then help the dry pasta.

[@hangarrat]

This is the way. 👍🏻

[@noob19087]

Very interesting idea. I figure whole raw leaves would be pretty hard to get into a lasagna, and might have an unpleasant texture, and sauteing them would defeat the purpose by evaporating the water. Maybe puree or chop some raw spinach, then add some extra flavourings if you like (fresh tarragon sounds great) and salt. I'm gonna try that tomorrow.

[@AndDiracisHisProphet]

@@noob19087 frozen spinach is the solution. for me it is more of a problem, though

[@chashubokchoy8999]

@@noob19087 tell us how it goes!

[@thecooletompie]

Adam actually has a video about his perfect lasagna recipe. Which does include a spinach layer.

[@grungeman86]

Well, we have these “no-parboil” lasagna sheets where I live, and they are dry ones that stay in regular shelves. The brand is Barilla, and if you just water down the sauce a bit, these lasagnas come out PERFECT.

[@comfortablegrey]

Puts the facts up front, and then dives deep on the minutiae. Respect, made me subscribe after months of watching.

[@Blanchboi]

But the real question is this: Take 2 different lasagnas. If you stack one on top of the other, do you have 1 lasagna or 2 lasagnas?

[@jacobramirez4894]

Yes I have to go watch a video of my phone for the one I don’t have a

[@zentidy7921]

Ludwig

[@Blanchboi]

@@zentidy7921 yes, and he is wrong

[@zentidy7921]

@@Blanchboi i don't even remember his answer, just remembered him talking about it lol

[@Blanchboi]

@@zentidy7921 He says it remains 2 lasagnas

[@JemRochelle]

I absolutely love the direction Adam is taking the channel with these kinds of food experiments. I've always wanted to test cooking stuff like this but have never had the motivation. I'm excited to see what else he has in store!

[@andrewb214]

Man I love you for making this video. I have been torn on this topic for the longest time. I always went out of my way to find the "ready bake" lasagna noodles.

[@Drea24]

Thank you so much for this video! I’m using Oven Ready lasagna for the 1st time and was so nervous about it. I’m use to boiling my lasagna but had to settle with the the oven ready box. This is so informative.

[@hectorbuzz8963]

Adam: makes 11 minute video explaining the question Also Adam: tells you the answer within 10 seconds

[@AdamRamshaw]

He's a journo and they never bury the lede.

[@LilC1deep]

@@AdamRamshaw The brave journos of today are visionaries that surpass their predecessors with hard hitting, no frills reporting and they exude abundant integrity and competence. In a fiction novel perhaps

[@seamus5415]

If I had a nickel for every time I heard Adam say “This video is sponsored by square space”

[@jacobramirez4894]

Gimme

[@danielliao265]

you would be richer than adam's lasagna

[@thegreatandterrible4508]

Well I sure hope he's getting more than a nickel each time.

[@savbeeing7376]

*s q Ua Re Sp A C e*

[@bonobo2181]

so what if?

[@vlobascio]

you did a really good job putting this together. i had to prepareda 19 inch pan of lasagna today and was inquiring about cooked/non cooked pasta. i decided to par boil dried Ronzoni. Its still in the oven....i also made fresh raw noodles previously, kept the sheets large and made then thinner and they were wonderful. A little more work but easier to do. They were tender and delicate like crepes. Thanks for your dedication.

[@hess6057]

its funny that you made this video because last year at a dinner party I prepared the Lasagna from your video and I forgot the boil the pasta and I thought I had ruined it! turns out not boiling it gives it a more pastry like consistency. Thanks for the great videos! This has been my favorite food KZbin channel for a few years now and its because of good content like this, keep it up!

[@kevinavila9489]

Adam thanks for being straight to the point, anti clickbait, and having content that is actually educational and not some rehashed myths. Love you man

[@derleozockttv5581]

Video:is 11 minutes long Adam in the first 30 seconds:You don't have to pre cook any kind of noodles for lasagna!

[@PlanetComputer]

kl

[@CepheusMappy]

Ikr

[@fbgin]

I’m commenting because this was a massive amount of work and I appreciate it all!

[@josefdoesthings]

I can’t stop watching your videos. I’ve nearly binged your entire channel today

[@solidaverage]

I know it doesn’t really matter for the finished product, but those gaps between the noodles are driving me crazy. When I do lasagna, I’m compelled to trim the noodles to exactly cover the layer.

[@archevenault]

maybe when you cut it it gives a cleaner cut? :thonk:

[@nakkadu]

Why do Americans call them noodles? They're not noodles.

[@sarahbelle81]

@@nakkadu Words can have much more general meanings in different places. In america, pudding refers to a single kind of dessert, while the british consider a ton of different things pudding. I guess the reverse goes for noodles here?

[@nakkadu]

@@sarahbelle81 I know words are used differently in different places, but noodle has quite a specific definition and Lasagna sheets don't fit that definition

[@niceguy191]

Yes! I even overlap the "ridged" edges so that they interlock and mate a perfect noodle lattice that really holds everything together. I'm feeling the edges must have that shape specifically for this reason?

[@samueld92]

Omg I love that shirt! RIP Jessica Walter ❤️

[@succ5297]

I don’t care for GOB

[@samueld92]

@@succ5297 “I love all my children equally”

[@cautiousmilk1789]

F in the chat

[@Petrico94]

Love these science videos that look into the ways to do things and when they're better. I think my mom just uses store bought pasta, which is perfectly fine with a nice al dente texture. If I have time I guess I could precook and season them, soften and add some salt, but any other time I suppose you can compensate with the sauce without having to watch moisture. Italian cooking is often using what you have, take it a step further with fresher ingredients, and eat the leftovers the next day.

[@rhiannablumberg4803]

Adam fulfills my aching longing for the days of endless Good Eats episodes!!! Love this guy! Thank you Adam!

[@InnuendoXP]

I never boil them, but I make my lasagne with a Bechamel on the thin side, not Ricotta. The rich sweetness of the milk and tomatoes soaks into the noodles while leaving plenty of moisture in the sauce at the end.

[@dantepalazzo]

Adam, I know you like smart shortcuts, so here’s another one: there’s no need to damp the cooked pasta in cold water. Instead, take it out of the boiling water a bit earlier and lay it down over a wet towel.

[@jennynguyen8858]

Love this!!! I appreciate your experiment!!! Thankyou! I was thinking of doing the same thing as you but not at one time. Soo I appreciate this test!

[@dhruvapadaki1900]

I'm usually quite bored from food science videos but your videos are absolutely amazing ,keep it up!

[@tincho_13l93]

love the Arrested Development shirt man, remember there's always money in the banana stand!

[@berberlevin1]

He should re create a Bluth banana

[@andy-tm5re]

i might be wrong but he might be honoring jessica walter, who played lucille bluth

[@nicholassewell7099]

NO TOUCHING, NO TOUCHING

[@cautiousmilk1789]

I was fucking searching for someone else in the comments that noticed

[@cautiousmilk1789]

The big yellow joint

[@testeteste7274]

"and unlike lasagna, you can put a squarespace website in you pocket!" I don't know why, but that line make me laugh so damn hard that I had to pause the video

[@gerryjtierney]

Lasagne

[@thenameisgsarci]

Reminds me of Filthy Frank putting pieces of Chef Boyardee ravioli on his shirt pocket.

[@roryd2339]

ty 4 doing all that work & showing

[@swintsdeco6109]

I love how he doesnt fluff up the video and just gives the answer right at the very first part of the video

[@ichsagnix4127]

German here, never seen those "fresh" noodles in the supermarket.

[@RauMichael]

me too, i only ever use the completely dry ones

[@iododendron3416]

Doch im Rewe und im Lidl gibt es wohl frisch Nudeln (mit Ei). Ob es da auch Lasagneplatten gibt, weiß ich allerdings nicht.

[@MissDatherinePierce]

I think Real also carries them. They are usually near the pudding and yogurt along with garlic baguettes etc.

[@iododendron3416]

@@MissDatherinePierce same for Rewe and Lidl.

[@ichsagnix4127]

@@MissDatherinePierce Fresh lasagne noodle plates?

[@graysenm1320]

Adam had by far the best cooking channel I’ve ever seen. Keep up the good work and for some reason I now have a craving for lasagna. Good thing it’s a Monday.

[@Loteksolutions]

Really enjoyed this, man. Thanks.

[@GiuseppePipia]

Here in Italy we remove the citizenship if people don't parboil their egg noodles for lasagne. Jokes aside, we do just like you explained in the video: dried water noodles are not made to be parboiled anymore, but the egg ones need it. Also visually they are different: while the dry kind comes up all hills and valleys, a fresh noodle lasagna will stay perfectlly flat, if there are at least 5 layers of pasta (and 6 of sauce). For the perfect cut: just wait 10 minutes after removing it from the oven, but those that do wait are proclaimed saints right away, since lasagna is just sooo good! :D

[@undeniablySomeGuy]

This is why Adam Ragusea has the most useful channel for any home cook

[@cyriljon5580]

Last time I was this early Adam was still a professor

[@PlanetComputer]

hjkl

[@JonaxII]

I've never used undried or parboiled sheets, just never occurred to me. Dry just worked fine, excited to see what the results are

[@giuseppecapizzi3736]

The dry, narrow-shaped sheets come from the Neapolitan tradition, they're made just with durum wheat. The fresh ones that you show contain eggs and come from the Bolognese tradition, but in Italy we have those in the dry version too! Pasta Grammar have a nice video about cooking both kinds of lasagna, they differ a lot both from each other and from the Italian-American version.

[@elizar.7037]

My family has always made lasagna with uncooked dry noodles and we've never had any complaints-- the leathery bottom layer is an easy fix, just put a really generous portion of sauce at the bottom of the pan for the noodles to rest in. I also tend to leave my sauce a little more watery than the stuff you show in the video to account for the moisture absorbed by the pasta, not far off of the consistency you'd see in a jarred marinara. On the jagged noodle conundrum: snap the ends off as many noodles as you need for the lasagna to fit them into the pan, but hang onto the scraps and fit them into any big gaps caused by noodle snappage like a jigsaw puzzle-- you can even replace a whole sheet or two somewhere near the middle of the lasagna with your leftover scraps without compromising the lasagna integrity to minimize waste.

[@niceguymemer]

These brownie recipes are getting insane Adam

[@macsarcule]

I was about to do the same experiment with the fresh pasta this weekend, but now i don't need to! Thanks!

[@liannemoore8286]

This is a GREAT video!! Thanks so much!!!

[@magnusbruce4051]

Brit here: I've never seen big fresh sheets of lasagne like that. But then I haven't ever looked for them as fresh pasta is usually out of my budget. I have always just used dried lasagne sheets (smaller than the ones you showed on the video here) without boiling them. I usually do it in a round glass dish so I always end up doing a jigsaw with broken bits of lasagne. Ultimately, lasagne is a great comfort food and if you associate the way you do it with the meal you grew up with, then I think it's worth sticking with that. It might not be "objectively the best" way, but that doesn't mean you'll enjoy it less.

[@hd92122]

6:13 You just need to mix some water with the sauce you're going to put on the bottom of the pan so it's easier for the noodle to absorb the liquid and not be hard

[@victorycigarettes]

For layering, we start with a generous layer of marinara to keep the bottom pasta from drying. Learned that from an Italian lady.

[@kaspersimonsen2280]

Interesting video Adam! In Denmark, I have never seen anyone parboil their lasagna noodles. Tearing those dried pasta pieces into a mosaic is part of the fun of making lasagna. Also, I had never heard of lasagna with ricotta before tasting it on a trip to the US - we've always done bechamel and bolognese.

[@jayteegamble]

And I, an American, have never heard of doing it with bechamel. Just learned in this comment section.

[@MrRilarios]

Just for reference, bechamel and bolognese is how we make it here in South america too.

[@DBZHGWgamer]

Pretty sure bechamel and Bolognese is more traditional, but in America ain't nobody got time for that.

[@johndodd3217]

Yep Here in Australia we have traditionally made with bechamel. It's only last few years I've seen lasagna made here with ricotta and other variations.

[@1873Winchester]

I have gotten very good at snapping the plates into the right size.

[@EggwardEgghands]

I didn't know anyone would precook the pasta in lasagna before I started reading American lasagna recipes online. Good on you for finding the cheat code, Adam!

[@gerryjtierney]

Lasagne

[@gerryjtierney]

@@busimagen I know lasagna is singular, non solo è una lasagna! There are several lasagne in the dish, it's lasagne. Don't excuse shit American spelling with fake excuses. It's like when they spell bologna baloney.

[@sleepyhead7391]

Woah Adam has been putting out 2-3 great videos a week, this is awesome!

[@thevioletskull8158]

Adam is teaching me new things with every video at this point

[@AKdude206]

I like it when the noodles get baked and crunchy on the edges, that's the best part.

[@Studio-7V]

Aww the Bluth frozen banana shirt is awesome, good touch Adam. RIP Lucille the GOAT

[@ecp711]

Tip: use bechamel sauce instead of Ricotta. If you've never tried it it's worth the extra time and effort. Also, I'm digging the Bluth's Banana t-shirt!

[@hadronoftheseus8829]

I use both. I stir ricotta into a béchamel to make a creamy paste. It's incredible. Though I would agree the béchamel on its own makes a better lasagna better than the ricotta on its own. I save the mozzarella for ziti and pizza. (It certainly doesn't hurt a lasagna, but doesn't really enhance it either.)

[@SALSN]

Is it really even lasagna with cheese instead of bechamel?

[@limiv5272]

YES I was so confused when he didn't use any bechamel sauce, I always considered it an inseparable part of a lasagna. I always use dry store bought lasagna leaves and I think the bechamel really helps soften them and the flavor and creaminess... now I'm hungry

[@user-bf6gz8ej4o]

Unpopular opinion: Bechamel tastes like nothing and you don't recognize it while eating the lasagna.

[@limiv5272]

@@user-bf6gz8ej4o Bechamel does have a very delicate flavor if you don't add any spices to it [I add nutmeg and garlic powder]

[@bccabernet]

Wonderful ideas! I came here looking for a quick way to cook the lasagne noodles as my grocery store ran out of oven-ready ones. The par-boil method being so much work is why I don't make lasagne often. I had no idea you could use regular noodles and not boil them! I have tons of Alfredo sauce that I need to use up, so today I will be making chicken lasagne... with regular dried noodles. :)

[@CapriKoRn]

I love how you really think things through, try different methods, go to the source for info you're not certain about, and give your personal final thoughts. I used to date an Italian and they would always do lasagna at Thanksgiving. One thing they would dare allow happen for anyone is to have dry lasagna. They made the absolute biggest vat of amazing sauce to have on hand in case your lasagna was too dry, you just scoop a ladle atop your lasagna and you were set. Of course, don't forget that extra sprinkle of freshly grated parmesan. Buon appetito!

[@salaheddinefathallah2033]

Unbelievable video, thanks again Adam! 😃 As an Italian myself, I can confirm; boiled is the ways. p.s. Thinking about the work load you had to go through for this video gives me goosebumps 😂

[@blobishlybelfer2717]

passover: the best time to post a video about pasta!

[@gobbletegook]

After watching this, I will have to make it this weekend. Yum!

[@serendipityshopnyc]

I figured out years ago that I can take the dry lasagna noodles, lay them in the 9x13 pan the lasagna will be cooked in, & soak in hot tap water for a few minutes while readying the filling. Rotate once or twice. When they're flexible, lay noodles on the cutting board till ready to assemble. Works great, & much less effort than getting them into boiling water & ice water & blotting.

[@misterzygarde6431]

Cooked or not, I’d be down to have lasagna again. Also insert Garfielf or Gorefield reference

[@jacobramirez4894]

What is your favorite type in your car

[@PlanetComputer]

hjklb

[@limbo9993]

I'm Sorry Jon

[@stevek917]

Love the shirt. "There's money in the banana stand". LOL!

[@veerw]

Rip Jessica Walters :(

[@calebterr8877]

Rip Lucille #1

[@yurymol]

There's ALWAYS money in the banana stand.

[@stevek917]

@@yurymol Thanks for the correction. It's been a while.

[@cautiousmilk1789]

The banana stands walls were lined with money

[@trishayamada807]

I never had fresh pasta, only sort of fresh with those packages in the refrigerated section of the store. So I got a pasta roller thingy, and made spaghetti noodles and now I can’t stand dry noodles. I then made manicotti crepes instead of those noodle tubes and you just can’t believe how much better it is. Yummy.

[@torkelsvenson6411]

It's like you read my mind, I've been thinking about this for months!

[@obiomachukwuocha4918]

This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.

[@kooby122]

I agree. Commenting so he sees this.

[@notpresobama1553]

Thissssss

[@bsteven885]

YESSS!! Some people don't wash dishes correctly, especially my SO! He just basically wipes them with a sponge unless they're visibly filthy (when he uses a little more effort).

[@kooby122]

@@bsteven885 My dad thinks sponges get bacteria faster so he uses a dinky piece of what we call "The Fiber". The Fiber always gets sauce all over it but no one dares to clean it.

[@norkritt5035]

"a little wine" *proceeds to pour half a liter of wine in the pot*

[@kyebronwyn2980]

You'd be surprised how much wine it takes to have an effect

[@stevewilcox6375]

I love these contrast and compare videos! I always thought it was how the pasta was made. What is really weird is that I have the same crockery as you Adam, and I am in the UK!

[@X1-487]

Very informative. Thank you Adam.

[@naryanbirdi9394]

Loved the video. Loved the shirt. RIP Jessica Walter

[@cautiousmilk1789]

Rip

[@FTDFahrzeugtechnikBahnenDessau]

The one test bake he missed is boiling them in White Wine beforehand.

[@cindyhammond5573]

LOL

[@Bradimus1]

I have never precooked it - because Emeril said I could do it that way. It's always been great.

[@mariagoretti1277]

Thanks for the experiences

[@rw42000]

I appreciate wearing the Bluth's Banana shirt in honour of Jessica Walter. Such a talent, gone too soon

[@arokh72]

Interesting how narrow your lasagna noodles are compared to the wide ones we get here in Australia. You generally need only 1 or 2 sheets per layer, depending on the size of your pan. Edit: I also find it interesting that Americans use the term "broil" for what we call "grill". When I first heard the term, many years ago, I thought they were saying boil and it sounded gross for the dish I was listening to.

[@thecriticalcorner4083]

One thing I love about this channel is the Adam never puts any added ingredients in his videos

[@Cevian]

Interesting vid. To save time I usually use the Barilla Oven-Ready Lasagna Noodles. Unlike the Rana sheet you showed they are lighter, thin, brittle noodles that sometimes needs to be broken like the regular dried noodles. Probably not the "best" method but it allows me to cut out a whole step of what is already a long meal prep. Also, the time I tried to boil the regular dry ones they ended up getting hard in the oven afterwards where they poked out of the top. I don't have that problem with the Oven-Ready ones I use.