The Best CLASSIC Lasagna Recipe (with EASY homemade ricotta)

[@Garlarg]

If you want the sauce sweeter instead of sugar grate in some carrots in the begining. That makes the sauce sweeter, smoother, thicker.

[@DarkAquaVII]

Absolutely right! ❤

[@sahej6939]

Yes, I would use carrots or thick carrot 🥕 juice

[@FoulOwl2112]

Roasted beets would work well too l bet

[@Cicero-ri8ke]

Not a good idea

[@jamo3976]

Gotta try grating carrot next time

[@prattesrus]

I made this recipe after work this week and let me just say: This was easily the greatest lasagna I’ve ever eaten. The homemade ricotta was amazing, the texture of the noodles was spot on, the fresh mozzarella on top was a game changer, the Italian sausage added so much depth and the sauce was incredible. It took me from the time I got home from work to my bed time (about 5 hours) to complete the entire recipe for me (an average home cook). If you are not too experienced I recommend doing this on the weekend. Every single step is 100% worth it. I generally alter recipes to make them my own but this is the first time I can confidently say that this recipe is PERFECTION. I normally am not too excited about lasagna but this version was so good. Thank you Brian!

[@MRSketch09]

So my question, were you able to find the noodles he mentioned, or did you have to wing it?

[@prattesrus]

@@MRSketch09 I could not find the no boil noodles, so I used regular and soaked them in water for 5 minutes. Seemed to work very well!

[@mikemento5617]

@@MRSketch09I made this last night…I bought the no boil noodles off Amazon. Very much worth it

[@DanskiV2]

"Noodles"...

[@bitburg40]

@@MRSketch09 I just made fresh semolina pasta sheets. You don’t even have to blanch them.

[@OoZeD]

I gotta say, as an Italian i'm enthralled with your recipes, especially the pizzas, to me its fascinating how you manage to be so pragmatic and at times, especially with this Lasagna, be so creative and novel in regards to undying classic dishes like this one, excellent content.

[@stefanopassa7027]

da italiano dovreesti dire che se fai una lasagna del genere in italia ti picchiano

[@mikemento5617]

Made this last night for my family and it was hands down the best Lasagna I’ve ever had. This lasagna is very structurally sound and has a good bite to it where most others end up overly soft and mushy. Just an FYI for anyone making this, it does take a long time especially for the average home cook. I spent about 4-5 hours making it.

[@riding4life810]

Just made this tonight for my family. Absolutely amazing! The homemade ricotta was so amazing! Won’t buy store bought again. The flavor was amazing! 10/10 Bri! I’ve tried most of your recipes and they never disappoint. Your dedication to get the recipe right before you post a video is what sets you apart from other food KZbinrs. Keep it up!

[@neemarafi]

Been using Chef John's lasagna recipe forever, excited to try a new recipe. Thanks, Bri!

[@BrianLagerstrom]

Let me know how it stacks up.

[@AbdulKhan-ul7th]

@@BrianLagerstrom nice pun

[@HawkGirl69]

Chef Johns lasagna is hands down my favorite but I would love to try Brian’s as well.

[@foxesamu]

Ina’s is amazing too, the goat cheese is a genius addition

[@69adrummer]

Yes! That one has got me thru the years. What is that video, like 12 years old by now?!?! wow

[@exilio2690]

Made it. In my official rotation. Been trying to find a lasagna recipe that ticked all the boxes and this was it. FOLLOW THE RECIPE. Don't go rogue. Wife and father, both Italian, loved it. Although it spurred a furious debate with the wife about the correct pronunciation of ricotta; she was wrong. Brian, you really do something interesting...you bring in some obvious next level (pro) techniques and I feel it teaches me not only how to cook something that tastes good (what my family wants) but also teaches me some serious skills I can apply to other dishes (what I want). Please keep it up. Great stuff, sir.

[@50sKid]

I always hated “American” lasagne growing up because of the grainy texture of supermarket ricotta, and then I learned that a real lasagne Bolognese is made with béchamel and I’ve loved that version ever since, made with real bolognese sauce and spinach pasta sheets. And…then I learned that putting ricotta in a lasagne isn’t actually just an American thing because the Neapolitan lasagne has it! That one is made with chunks of sausage and sliced meatballs with a Neapolitan ragu and real ricotta, and it’s frickin delicious. I do wish we would learn to make them the right way. That being said, the fact that you made your own ricotta makes this “mom” version something I would totally scarf. Can’t do the gritty stuff!

[@PM-oe5mk]

If you use whole milk ricotta you won't get that gritty texture. It's hard to find whole milk ricotta at the regular grocery, but Whole Foods does carry it.

[@veronicaBolanos-mc4fc]

I agree with that American version ricotta. The texture isn't too appealing

[@50sKid]

@@PM-oe5mk depends on the brand though

[@Heymrk]

All "Italian food" originated in the USA. Grainy lasagna is likely the original way it was made by poor Italian immigrants in NYC and Boston, only later to be refined by high-end chefs into something more.

[@50sKid]

@@Heymrk Italy has a culture that dates back thousands of years 🤦‍♂️

[@jonathanflanagan1504]

Got to try making lasagna yesterday and followed this recipe as much as I could. Despite missing some ingredients, and this being the first time I've ever tried making lasagna ever, this was the best lasagna I've ever had.

[@faraz-i3x]

My favorite cooking channel on KZbin (and I follow a lot of them). This looks so good. Making your own ricotta seems pretty simple, gonna definitely try it soon.

[@yatessnyder1490]

I appreciate your videos so much you have no idea! You're taking me from a bland home cook to making some seriously tasty stuff for me and my girlfriend. Also the fact that you add in tid-bits explaining why you use one thing over another really helps me understand what the ingredients are doing for the dish. Thanks a ton!!

[@deborahsimmons2414]

Once again, a beautiful, tasty and..now beloved recipe!!! I made this yesterday, I am 67 years old and not so spry, it took me longer than I expected…because of my age, I move much slower…BUT…in all my years of making all kinds of Italian dishes, including lasagne, this was absolutely superb! Brian is my primo chef, every recipe that he puts out and I try has been a roaring success! I CANNOT go wrong with him…it’s simply impossible…unlike many, MANY other so called chefs on YT! Because of my age, the next time I make his recipe, I will make the meat sauce the day before the rest. The only thing I did differently was to add freshly chopped parsley, (1/4 cup), and fresh basil, (1/4 cup), I split the cheese from just Parmesan to 1/2 parm and 1/2 pecorino Romano, then I added 2 eggs instead of one to the ricotta recipe…that’s it. Everything else was verbatim to his recipe. The end result was more magnificent than anything else I have ever made before! My husband could not stop raving about it! This is why I subscribe to his channel! Everything he puts out from corned beef cabbage, to egg salad sandwiches has always been just delightfully delicious!!!! I LOVE Brian’s palate and his sensitivity to meat dishes as well as…OKAY…everything else. He is, in my opinion the culmination of what makes a great Chef!!! Thank you Brian…you deserve much more notoriety than this “humble commentor can give!

[@bierbrauer11]

You’ve really won me over! Appreciate you not trying to hit whatever is trendy but rather demonstrate your version of a solid classic. Did the beef stew and I must say that recipe is fire! Looking forward to trying this one!

[@joshuajohnson2419]

Hi Brian 👋🏾. My roommate Paul and I just bought all the ingredients to make this Lasagna tonight for friends, and will follow every step. We hope it comes out just as good as yours. Thanks for making great cooking vids and can’t wait for more. We will keep you updated on the results.

[@joshuajohnson2419]

@BrianLagerstrom it was amazing good. Making the cheese was so easy.

[@marissasantucci]

This is the lasagna i need!! I hate when the meat is in big chunks love the oven browning method and that you broke the meat down into tiny crumbles! Plus, that ricotta looked so delicious. Def trying this one out!

[@BrianLagerstrom]

Thank you for watching!

[@adamh1228]

meat particle size makes such a difference, i started putting my meat in a little food processor i have to take it down to the size of aquarium gravel consistently, and it makes so much of a difference

[@ethansiew61]

I have gotten a similar result by cooking the beef on low while stirring (to break it up into small bits that don't clump) before turning the heat up to finish. If I have time, I will lower the heat afterwards and continue to cook the beef until it is fully browned and crusty.

[@ryanp6999]

@@adamh1228 Potato mashers work, also. Probably not as well as the food processor, but less of a mess to worry about.

[@69adrummer]

You have GOT to put some elk burger in in place of store bought ground beef!! SO amazing!! damn

[@digvag7648]

Yesterday i went to my italian pasta maker shop, bought some homemade lasagna sheets, a beautiful triangle of Parmesan, some ricotta without gums & additives (i'll make it myself another time, i donlt have the requested thin fabric), some grounded pork.... And man, these are all in my hot oven at the moment... The smell is divine... And tonight's dinner is gonna be just fine. Thank you a lot for sharing all of these wonderful receipes ❤

[@stephotesse]

The home made ricotta was terrific. I happily baked a quiche tonight (french style with homemade pâte brisée and a ring tart) with the leftovers of the ricotta and onions that I caramelized on low heat. Extremely delicious !

[@carbonatedmilk5934]

I did not realize it was so easy to make ricotta at home. I just made a fresh batch of dough for pizza (thanks, it's good stuff) but as soon as we eat all the pizza I'm definitely trying this one next. Looks delicious.

[@foxface6719]

I made this today. Thanks for all your effort with this video. It was really easy to follow. The meat browning technique is awesome. I didn't have white vinegar for the ricotta and used lemon juice instead; turned out great. Banging recipe.

[@samanthajohnson5258]

Hi, how many portions would you say you got out of this lasagna?

[@deathbycookies]

made this today, was the best lasagna i ever had, added a layer of fresh basil on top below the layer of sliced mozz. was perfect.

[@internetshaquille]

Buttery polenta cooked in whey is pretty good, especially if you acidulated with lemon!

[@ryanp6999]

Man, your channel is just fantastic. For so many reasons I won't name right now because I'm supposed to be working, but just know, you're goated.

[@johnnydiaz5196]

I just made this for dinner tonight and it was soo good! You are adorable the way you exude youth and frivolity with how you approach food and enjoy it. I don’t cook at all and your recipes have me back in the kitchen! I am so glad the algorithm led me to your channel! Keep ‘em coming ❤ and I’ll keep watching, likening and cooking! 🎉

[@karenfox1671]

What a beauty!!!!!! I can't wait to make this one. This is special. I must admit I was holding my breath for your oven. I wouldn't have been so brave without a nice layer of foil as a drop sheet. Thanks for encouraging us to try the oven ready noodles. I always wondered but never had the nerve to try them.

[@karenfox1671]

Thanks again on the ricotta tutorial. AND, Congratulations on reaching 800K!!!!!!! Go and celebrate!

[@melbarn2716]

I have been waiting for this... since you made garlic knots. I know it's going to be fricken delish! 😙👌 Thank you for taking the stigma out of using no boil noods. 👏 P.S. You read my mind... again!!! I just checked out of the library the book 1 Hour Cheeses. And here you are making homemade ricotta, just like I have been craving. THANK YOU!

[@BrianLagerstrom]

You are so welcome!

[@rbu2136]

Oooo garlic knots would totally rock with this.

[@harvest_dragon6115]

I cook a lot and to be honest, lasagna always intimidated me. So for a Valentine surprise to my husband I made your lasagna for him after watching you a dozen times lol. The ricotta came out perfect, I also tasted it with the raw egg too, but I got my egg freshly layed an hour before I made it so no worries there. Absolutley delicious! I am a neat cook, oh no, not today... after 3 hours, and 2 huge dogs under my feet (unusually beautiful day in VT, and they are inside, but love to be outdoors) in a lil kitchen waiting for cheese or anything to hit the floor. Hubby approved he said, "Was the best he has ever had"! The lasagna gets an A+ with me for sure. The only issue I had was I think my pan was a bit larger, could have used more ricotta and the only noodles I could find were shorter in length so had an inch gap on both sides. And when I make it again (it is so worth it) I will shred all my cheeses the night before & maybe do ricotta then as well. Your lasagna recipe is "Superb" no surprise there! Thank you!

[@JLawL]

Finally! A no-boil lover! It doesn’t matter if I am making it at home for myself or making a $265 portioned tray for a restaurant I am using no-boil! And I’m glad I watched to the very end, I’m a sauce fiend! Love that extra helping of sauce 🤤

[@shawnanwo]

After taking notes and watching this video a few times, I made this today...And WOW! Even my very picky 6 year old loved it!! My wife said, "That was the best lasagna I have ever had!" I followed this recipe 100%. Including making the ricotta. I'm honestly a little bummed the ricotta came out so amazing because there is no going back. It was worth the hour it took to make it. I will probably use this meat sauce recipe for other pasta dishes going forward because it was spot on! Thanks, Brian, for all the work and sharing it with everyone, the way you simplify things and make them easily repeatable is amazing. I even made your grilled chicken breast recipe for lunch today for the second time and it was perfect like the first.

[@David34981]

There aren't many things that are traditional Italian about this, but at the same time it's a great and practical recipe for everyone. Thanks.

[@newmancl0]

I cannot express how much I look forward to the derpy dance at the end. Thank you so much for bringing us great food!

[@marcpatton5207]

This is channel most inspiring me to cook stuff right now.

[@heatherherman7394]

Made this for my husband and he said it’s the best he’s ever had! Appreciate your posts and for making me look like a champ in the kitchen!

[@BrianLagerstrom]

That is awesome!

[@Matando]

This is almost identical to the lasagna my mom and grandmother (and in turn myself) make. We use a regular sauce instead of meat sauce(although I prefer the meat sauce) and store bough ricotta. Everything else is the same. Also, you can just use regular "boil" lasagna without boiling or even soaking it. Just put it in dry it'l come out the same as the no boil ones.

[@HayTatsuko]

That is the dance of someone who knows, beyond the shadow of any doubt, that his dish is an absolute banger.

[@azdesertrat9104]

You always make the process of preparing your dishes look super easy!! I don't know that I'll ever be ready to make homemade ricotta the way you do, but, again, you do make it look so simple! Thanks!

[@shellymiller1248]

I’ve made it this way for years- it’s seriously easy

[@sunny020388]

In India we make Paneer in a similar way just like ricotta, you can use that whey water to kneed the dough and make Roti or Naan with that dough. Cheers ✌🏻

[@demonovationable]

I prepped this recipe last night and cooked it tonight and it was FANTASTIC. That homemade ricotta was AMAZING and totally elevated the lasagna to the next level. Now I'm ruined and will always compare any lasagna I get to this one.

[@jaengen]

I made this but I alternate the layers with the ricotta and a bechamel. Divine!

[@Dan-ji4db]

I just made this tonight, along with the garlic bread from a previous episode (really just the garlic spread, not the bread). It took 3 hours exactly from start to plate. I made the ricotta, which was pretty crazy considering i have only ever used store bought before. It smelled pretty vinegary after first draining but the smell went away after letting it drip in the fridge (into a pot) while i made the other things. My sausage stuck to the pan, i guess i should have foiled or sprayed it. My sauce was delicious. I added an extra sausage because i bought a pack of 5 and figured if 2 was good, 3 would be better. 3 made it a little too sausagey. I think 2 is definitely the sweet spot. I wont go off-roading again. The lasagna just straight up bangs, sausagey or not. It was great. The garlic bread sauce was nice too and the recipe made a shitload so i have some left for another loaf. So far i have made bri's artisan bread, baguettes, street tacos, chocolate chip cookies, apple galette and now this lasagna. Probably a few more. It's all been great. Looking forward to the next.

[@patrickfuller1806]

Looks really good. I like to make my ricotta with lemon juice instead of vinegar. I like the citrus tones and it goes well with any tomato based applications.

[@eronavbj]

My mom made lasagna every Sunday. It was a recipe from my Naples-native grandmother, and the process took hours. It’s the same process that my wife and I have used for years. It’s quite a job, so we make it far less often than we used to. Your recipe may just get us back to a more frequent Sunday afternoon lasagna. Grazie!

[@sharissebullock]

would you ever film your attempts at developing recipes for your videos? i’d love to see your recipe development process!

[@knarf146]

Made it just now including the homemade ricotta. Very proud of it and smells delicious. Now have to wait for 30 minutes. Thx Brian

[@mark91345]

I made this for dinner tonight and, wow, was this good! Great recipe.

[@kate8160]

Sincerely, thank you for this recipe! It just works!! I googled what to substitute ricotta with, since I don’t have it in store nearby here. It turned out amazing, literally the first time in my life I succeeded in this, and I appreciate that I never have to have a store bought lasagna again 😊❤

[@Furen]

I made a lemonade kind of drink getting the whey before. It was creamy and surprisingly good

[@ilikegrapes5769]

For those who don't know: When you use quality tomatoes, you need sugar for balance. You don't want to go for a "sweet sauce", adding sugar should take the acidic level to a more palatable state; little at a time and taste as you go, you will notice the difference.

[@stephenchilds2266]

Holy molly or moly? The ricotta is delicious. Central market whole milk. I didn't know i could do this! Your work is making people happy. JC, the ricotta is delicious!

[@flare6255]

Having started watching you recently, I love that you don't skimp on the garlic. I'm used to adding like 2x the garlic on most recipes.

[@bohemiansusan2897]

I've been making something close for about 20 years or so. I adjusted the recipe to suit a whole foods diet. I use whole wheat lasagna noodles. I add a bit of chicken broth to the first layer of sauce and then lay noodles down. I layer without thinning the sauce and finally cover it in foil or a lid to cook. Another 15-20 minutes uncovered and it can rest a bit before serving.

[@walk2000]

Made this last night with 3 French baguettes and a boule. Like all of your recopies that I have made it was easy and very good. I was skeptical about the ricotta but now I will never buy it again. Did I mention that it was very good...so good that my vegetarian wife (she wasn't always that way but I still love her) ate half of my first piece. The only good thing about that is that when I had a second piece I had hot French baguette with butter to eat it with.

[@Kingbudman]

Made this recipe for the first time today. It is so good, best lasagna I have ever made. The only things I did differently was added mushrooms and 1-2 Tbsp of Italian seasoning into the sauce. 10/10 would recommend everyone to make.

[@jessywanders8829]

My mom never used ricotta or cottage cheese. She just used any cheese she had on hand. I always loved it! I need to try this version though.

[@nadastankovic5245]

Hi Chef, I’m going to try your method of making lasagna with no boil pasta. I’m in Canada and we have different products but I’m sure it will be good but not like yours. I just love the technique you used and much easier than when I make fresh pasta sheets at home and more work involved. One thing I have not mastered is making meat sauce less watery. I believe it’s the tomatoes that carry the water. I use tomatoes called Mutti brand which are San Marzano here in Canada and not cheap and still comes out watery so I’m going to try making it your way in oven. Thank you and you’re a talented Chef.

[@april0709]

Delicious lasagna recipe, added some of T.J.’s Italian Bomba pepper sauce to the sauce. Also never buying ricotta again, so simple to make and makes a big difference.

[@johnpsanchez]

Kiddo wanted Italian for Christmas so I had him make this today with some roasted veggies and garlic bread. This was awesome. So easy, a teenager can do it.

[@ercedwrds]

Lots of great ideas in this, but my faves are the home made ricotta and the fresh mozz on top. Will try this out next week. Who knew fresh ricotta was this easy?

[@dimilton3166]

Lasagna!!!! Yesss!!!

[@murphy81775]

I look forward to trying my hand at homemade ricotta. My family will lose. Their. Minds! They are huge ricotta fans…

[@lindasmariga5458]

I made this lasagna yesterday, and it was hands down the best tasting lasagna I have ever made! The homemade ricotta and the sauce were the keys! Thank you so much - love your videos

[@BrianLagerstrom]

Thanks! Glad it worked out for you.

[@someguynj]

"Milk Jello" made me actually LOL. This is awesome.

[@wolfman011000]

Excellent recipe and portions freeze well to boot.

[@pablomesa99]

As a European I find it so funny the raw egg moment. Since EU chicken are vacinated we don't have to worry (as much ) about raw eggs having salmonela. I would have likely eaten the spoonfull of cheese 😂😂

[@joshualaird5303]

You should have 5 million subs... your vids are informative, original, and entertaining.... Oh, and the food is tops. Keep it up brother :)

[@laurenklatman6918]

I love this technique! I always soak my noodles for like 5 minutes and it always turns out perfect! Thanks for sharing Brian ♥️

[@CortezLu84]

It was delicious! My family loved the taste

[@joannecava2418]

My husband is from Italy and I make a mean lasagna but never made homemade ricotta = game changer!!!!!!!!!!!

[@78LedHead]

You are a maestro my friend. You've given me so many cool little tips that I never would've thought of on my own. This channel will eventually blow up to multiple million subs.

[@SuperCookieGaming_]

instead of soaking the normal lasagna noodles you can just put them in normally and add water to the dish. this method was just covered in adam ragusea's video that he released today.

[@kentborges5114]

Love that you made your own cheese mixture ! The rest of the recipe is right on ! THANKS !

[@michaeltucker7129]

I made your homemade ricotta recipe that you had with the baked ziti recipe and holy moly I had no idea what I was missing.

[@StephenieWith3Es]

I did too! It’s amazing! And honestly, really simple to make. Now I’m craving it…lol

[@nicokuhne3255]

i'm always with you, this recipe is probably great too, but no need to bad mouth bechamel sauce. It's the best !!!

[@dedelin4356]

This just screams comfort food to me! My family is gonna love this recipe.

[@kimfurnell7902]

I add diced carrots and celery to my sauce, and definitely you’ve got to reduce it down! I’ve never made my own ricotta, but I will once I’m making lasagna this fall. I also like to sneak veggies into the ricotta mixture. I’ll grate zucchini or even blanch baby spinach and cut it up. Thanks for the info!

[@homeforfjfonderie2865]

Made it! Delicious! It took a loooooong time (5h+), but it yielded 2 meals for 4 ppl. Kids ate it too, and that's saying something! And now I remember why I order this dish at an Italian restaurant, it's just too time intensive. But if it's not a "special" day, I'm stuck cooking at home since hubby and I switched to a mostly keto diet; therefore I modded to a very low carb version: made my own keto-pasta by mixing eggs with collagen and a bit of salt, fry up with ghee into flapjacks. It worked out fabulously on the evening of, but also when re-heated 2 days later.

[@amandahuginkiss6868]

Just finished making this dish. I have never made cheese (intentionally) from milk / cream, but I did not have issues when following your directions. Have also never made lasagna before, so doing the layers was another learning experience. Used (coincidentally) Barilla GF no boil noodles. Worked out well. Didn't have all the right amounts of mozzarella (made due with some Romano, Parm, and Jack (just a little)), or the same sized baking dish, but if you roll with it, you can probably make this work. Crisped up well, although it resembles a topographical map of Turkmenistan, but the taste is what matters: when my people ask for seconds, I know I have a winner. Thanks B Man.

[@taylorgeorge6169]

Cant wait for you to hit 1M subscribers. Cheers. Love your content

[@stuyg86]

oh man, i wish i had an oven. i would make this in a heartbeat. i could probably come up with enough reasons to make the cheese.

[@mad8475]

I used this recipe to make lasagna foe the first time. Used half of the ingredients to make the dish, and other half (ricotta and ground beef) for two more meals that week

[@Basomic]

Can we appreciate how Bman didn't move at all during the timelapse at 8:03

[@frogmccuish]

Amazing! We were on the same wavelength! I just bought items to make a lasagna, popped on KZbin to watch while cooking, and there you were on the top of my KZbin list, ...making lasagna! Yum! You're the best! Thank you!

[@keithsnow]

Glad you showed the diff between homeade and store bought riccotta (sludge).....huge diff...and its pretty easy as you demonstrated... Nice video....Bri!

[@thatspyguy839]

I now always take my pot off the stove and get on my knees to taste and adjust the seasoning. Thanks Brian!

[@carmenk4018]

I made this last weekend and it turned out perfectly! It would have taken 3 hours if I made the cheese correctly the first time, but it took 4. It was so delicious, I will definitely be making again!

[@RosemaryOltarzewski]

Omg this was the best I've ever tasted. Yummy😂❤ thank you for sharing. Given the recipe to my children. Everyone has to make it. 😊 love from Rosie O from Devon, England 🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@arizadam12]

I love your commentary, recipe choices, and your inspiration, Brian! I've enjoyed more than a few of your videos!! Excellent!! Thanks for High-Fiving my passion of homemade cooking!

[@reinori8322]

Very similar to what I have come to make - I am sure yours is wonderful. I love your show, you have never let me down. Something you might want to try is using lemon juice for the ricotta, then you can use the whey to add a little protein and lemon zip to the next loaf of bread you make. It works especially with a sweeter bread like challah.

[@alfred55]

Best chef on KZbin IMO. Please keep making more recipes!

[@bessbowers5533]

During Covid I used egg roll wrappers for noodles in lasagna. It worked.

[@ajep3469]

Made this tonight and it was a hit. I am never buying ricotta again. In fact I made lemon ricotta (use lemon juice instead of vinegar) to make pancakes with tomorrow.

[@amesydaisy]

Never made homemade ricotta before! It was incredibly easy. And the sauce is simmering as I type this! Can't wait 😍

[@NachoCheese2]

How did it come out?

[@amesydaisy]

@NaCh3074 I won't be buying ricotta anymore! The lasagna was soooo delicious. A lot of prep but worth it, and most of it can be done the day before anyways! 🅰️➕️

[@katherinecornette5315]

As a mom cook, I am always looking for good recipes & techniques to make dishes better. I will definitely be trying this lasagne!

[@davidgovertsen7052]

Hey Bri! Lasagna was already on the menu for tonight when this video popped up, perfect timing. Love the homemade ricotta, super easy to make and very dope, thanks for another awesome recipe. Also not ashamed to say that I have been putting a touch of sugar in my pasta sauce for years. Just took the 'sagna out the oven...can't wait to EAT THIS THING!

[@lazyscream7]

If you want sone advice from Italy traditional lasagna is a little bit different. In the sauce with use onion, carrots and celery as soffritto than meat. When is half cooked we add a little bit of wine. Red wine if you want a bit more stronge flavour. Instead of ricotta we use besciamella but i think ricotta is fine but not traditional. By the way beatween the layers we use grana padano ora parmigiano reggiano and if you want some fresh mozzarella left dry some hourse to loose liquids. But your is pretty fine

[@BobTheBald2]

Using a nut bag instead of cheese cloth is so much easier, I make lactose free ricotta often for my wife. The nut bag fits easily over a pitcher, has a sting in it to hang it to drain, can be reused and more importantly the cheese comes off easier from the bag. I use a brand called fair life or lactaid both work great, you don't need the heavy cream either. Last hint save some of the whey water, like a 1/2 cup, to rehydrate your ricotta if it dries out or you drain it for too long.

[@Bradimus1]

I always use dry uncooked noodles and most often *gasp* jar sauces! The noodles cook in the sauce in the oven and absorb the extra liquid. I don't soak or anything. Emeril told me to use the dry noodles, and it works out well. Good cheese is definitely very important I must say.

[@Yupppi]

I didn't know people make lasagna with cottage cheese, but now I do.

[@kristinejohnson3701]

Made this recipe today and it was delicious!

[@brianburton1099]

Oh bro I made a similar recipe with samin nosrat during the shut down. I made ricotta and a bechemel with homemade noodles. It’s the best! Don’t forget them. You’re already making lasagna, so take the time to make it beautiful!

[@nickdenardi]

bro why u post this during my fasting period. I'm bouta risk it all