How to make Classic Italian Lasagne FOOD BUSKER | John Quilter

MY PODCAST: spoti.fi/2XdRccj
MY SHOP: www.foodbusker...
MY COFFEE: www.crukafe.com/
Subscribe: bit.ly/JohnQuil...
Check out my TopVideos! bit.ly/JohnQuil...
FOLLOW ME
Twitter - / foodbusker
Instagram - / foodbusker
Facebook - / foodbusker
GET IN TOUCH AT: [e-mail]
~~~~~~~
FOOD BUSKING is filmed at
SHEPHERDS BUSH MARKET
OLD LAUNDRY YARD
LONDON
W12 8EZ
#Lasagne #JohnQuilter
I'm a British chef, entrepreneur and make films about food on KZbin. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
How to make Classic Italian Lasagne FOOD BUSKER | John Quilter
• How to make Classic It...
John Quilter
/ foodbusker

[@kiliusz]

Man i love your videos, but eveytime your music is too loud compare to your voice. Reduce a bit music volume

[@nichtlachen1554]

im still amazed by your knife spinning

[@realexivus950]

My only criticism of your videos, is that when it cuts to music, the volume is way too high at times. For example, the opening on this video. I've got my volume to a point where i can clearly hear your voice, without being overly loud. Then a song comes on and it's like i walked into a rock concert! (exaggeration, obviously.. but it's a pronounced jump up in volume)

[@_DaemonCleaner]

Totally agree, jumped into the comments section to say the same. Great vid otherwise though!

[@pietateip]

6:48

[@Nite-owl]

@@_DaemonCleaner Ditto, great vids but my neighbours now hate me.

[@realexivus950]

@@pietateip yeah that one was really bad too

[@meptalon]

Same here. I was about to comment on this too. Also, on top of outrageously loud, it is really soulless. Elevator music, not inspiring for a bit.

[@toddellner5283]

OK. Looks like a good recipe well-prepared, but you left out a couple important things... 1) How much provolone? 2) How many hard boiled eggs? 3) How much Italian sausage for the sauce?

[@peterhoppner7230]

Yeah, would be good to have a written recipe, just to make sure we got the right quantities

[@ricardocarvalho2999]

Took me 5 hours total, but it was definitely best lasagna ever. Thanks! I got bonus points as the sausages were also made by yours truly... :)

[@physastra4962]

Music down. Equalise volumes. Great lasagne.

[@Hunnie_B]

You nailed it here John, your lasagna looks amazing, the lads would be proud 😊

[@Hunnie_B]

@@foodbusker ☺

[@cdb5001]

Back in London? I suspect there are more hidden Italian adventures coming up. Might just give this lasagne a shot.

[@DS-dh7vt]

Love the video. As others have said the music can cut in a bit loud. I recommend that while editing you wear headphones as this will exaggerate the volume difference allowing you to correct. Also I feel the colour balance is a bit 'cold'? Feels like a one off with this video. Loving the content! Went on a marathon of your videos last night. Must have watched dozens!

[@DS-dh7vt]

@@foodbusker love the fact you read and reply to a video with over 150 comments. travelling round Asia with my mrs for the next couple of months and your videos are making me miss cooking for myself! X

[@LewToons]

hoping you'll bring back the busking format!

[@XRedFactionX]

Hey Food Busker! Where do I get San Mariano tomatoes? I sure can't find any locally and all the ones online kill my wallet :( (I'm in the uk :D) cheers

[@sophiebrunt]

Harry Longmore pack of 12 on amazon for £16.70. Works out as £1.39 a can, not terrible at all.

[@DannyRug]

The video is great and there is nobody else on KZbin that speaks English who guides you through this, but try and follow the ‘recipe’ and there are SO many unanswered questions it renders the video useless.

[@foodbusker]

Appreciate the feedback, thank you.

[@AdeJohnson]

Fucking brilliant John, I make a pretty damn good Lasagne but I'm tempted by this and the meatball pork/veal mix is really interesting.

[@tobybrown1194]

Would you not eat it while it's warm then? Or do you heat it up again later?

[@ryanboise9267]

🙌🏻 to the best chef on KZbin. My absolute favourite dish in the world. And as always John. You F****ing nailed it bro. Have another 🙌🏻

[@CagedPaps]

The wee meat balls are interesting, not sure the cheese through the tomato sauce but does look good and I'll give it a try. - Only commenting because this is meant to help videos and I liked it. This is the best I've got.

[@dwaynewladyka577]

You did a fantastic job, with preparing that lasagna. Lasagna is a comfort food, loved by people of all ages. It is so versatile, in that you can put many different fillings in it. You can freeze it too, and have a good hearty meal in no time at all. That needs a good garlic bread to go with it, followed by a nice salad. I love what you do in your videos. You make things better. Cheers, Chef John. #IncreaseThePeace ✌

[@orlando1a1]

I think your videos should carry a government health warning - naughty and addictive, but oh so good. Bringing the Neapolitan Lasgane love to London for the good of all the Brothers & Sisters to see - and drool over!!!

[@alwaysthesun4034]

Another piece of culinary art, John...you are bloody Paganini of the cooking!!! Meatballs, eggs...that thick sauce...I must try to cook it

[@JoeAuerbach]

Holy balls, 9 eggs? That pasta is an omelet!

[@notold37]

Bloody awesome, I'd eat that in a heart beat 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺

[@freshjohansen]

Love your ambition and it gets me want to get back in the kitchen. Love cooking, but I am a music producer. As a friendly reminder, look through your videos according to the sounds levels. It just needs to be adjusted between your talking and the music. The music it way to high compared to your voice. Remember, this is just a friendly reminder.. Keep on going strong. Love your videos. Kindly regards, Christian, Norway.

[@DamianoZerneri]

This is a work of art. Congratulations chef

[@jonnyronnyguy]

HOLY BADONKADONKS!!! That is some serial lasagne business right there. And those food porn-ish camera shots towards the end really made me want some.

[@pcywjg]

Okay, attempted the recipe this weekend (6hrs)...not easy! Really important when making the sauce to cut the Veg into big chunks and not to over fry the ribs to prevent the bottom of the pan burning (my first mistake); ABSOLUTELY essential to remove the SEEDS - I didn't and left a NASTY bitter taste to the sauce that no amount of Ricotta could hide. I personally think it's better without the sausage...the veal is delicious and...and don't go heavy handed with the sauce otherwise the lasagne turns to soup...you need a good touch to get it spot on. Any else attempt this?

[@angelhorta5649]

Have you thought about posting your recipes to your website? It would give us the ability to go back and also give your site some more traffic! Also your lasagna looks out of this world, making me drool chef! Great job🙏

[@n0c269]

Nice video ! I saw you actually changed your color filter since the last one ! It's looking real nice now ! I'm excited about making those lasagna at home !

[@ghouston2712]

Looks damn good

[@iysaw]

Yes mate. Banging.

[@user-zy9yg2eu5t]

Don't be bent

[@etherdog]

Hellow, John (got a new motor). Maybe it was just continuity problems, but you held up a food mill and called it a chinoise. However, a little later, there was just the tip of a chinoise with sauce dripping out of it, I think if you want your viewers to actually make what you are demonstrating, you should be more careful to describe the equipment, ingredients and amounts, steps and timing to be successful. You can do this and still be entertaining. Been watching for a little more than a year and cook from vids (yours included) about 5 times a week. This is friendly criticism, mate, as your content has really evolved well.

[@DavidPiccinelli]

Could you record a how to make a B!tch lasagna video ?

[@sethsnipes7143]

I looked up b!tch lasagna saw this video and clicked on it looking for a comment about it. You did not disappoint. (On a side note I have watched the food busker for years so yes I know who he is lol)

[@Gerrygambone]

5 stars and so glad you used the pork ribs, they put the tomato sauce onto another level. If there are any left overs for the next day it will taste even better and, its also delicious at room temp

[@CosmicBrain21]

I like your videos, but I don't believe the food is as good as the reaction to trying it but almost every chef on YT does this so you're off the hook (the exception is Food Wishes). Do you not have any after thoughts for what could be improved next time? Keep it up though!

[@45640uberfreak]

Colors look very washed out in this vid, makes the food look kinda unappetizing. Great vid otherwise.

[@mitchellvanwijngaarden75]

I do like the new camera work and editing, however, there are too many close-ups and the blue-ish color grading takes the life (and contrast) out of the food too much. Having said this, that lasagna looks insanely taste, though.

[@vampire369]

Nice video but really that sequences with music, the music volume is WAY too loud, in comparison to your normal voice volume, blowing out my eardrums everytime !

[@od1401]

I've always hated lasagne because of the bland, sickly bechamel. I think I would actually love the Naples version as it uses eggs instead of that stuff.

[@9310Distortion]

Looks fantastic - love how you've started to make these very passionate in depth series about a dish/product where you respect to every aspect and step of the cooking process. One question though; when you suggest to leave it to rest for an entire day, is one then supposed to serve it cold?

[@peternt2008]

Out of all of your recipes i have watched, for some reason this one turned me on the most and made me so hungry for it.

[@peternt2008]

@@foodbusker to me this is almost like making lasagna out of Italian Sunday Gravy

[@GustavbergUnitas]

Very interesting recipe, never seen cooking lasagna that way, but it really hard to watch this video in headphones because of loud music.

[@schmatever]

It looks amazing but I don't buy this thing about the eggs. That's some nonna who came up with that in Italy and for some reason it got copied, they don't belong in there.

[@Tantrum777]

What do you mean never get your denim dirty? It is working mans clothes it was made to get dirty.

[@BenRangel]

You need to strain your own canned tomatoes? Jeez. With so many variants of canned tomatoes you'd think there would be a strained, seedless variant

[@SloJoe]

Sooo glad you're back! Is the recipe for this posted anywhere?

[@skippdideluu7434]

I wish you would go around the town and offer random people your food, maybe use a translator if u cant speak italian, Then have the italian people rate ur food and the cost haha, or are u scared ;)

[@robinartemis8695]

It’s worth it just for that sauce. I’m attempting the sauce. Lasagne looks great. Good show.

[@brenthooton3412]

Within the span of less than half a minute: 6:05 "Let's do it" 6:21 "out on to a tray" Food Busker has recently been watching Guga and Steve1989? *NICE*

[@RBeeST150]

i know this doesnt look good right now, but watch this.

[@eschaefer6512]

Best meal on Earth. You know I like my lasagna with mozzarella but I would never turn down your version and wouldn't miss the mozzarella. Great job!

[@tedgovostis7351]

I usually do a proper italian american version, so the lack of mozzarella bothered me, but the inclusion of ricotta was a plus, as most lasagna in the the UK omits it.

[@ksmacco]

Yes, you bloody legend. Thank you for this work of art! Love your work.

[@Mikkogram]

Finally I had the time to try that recipe. It was delicious but it does not beat the classic lasagne with ragu and bechamel sauce

[@TheeMrRasmus]

This went all over the place and now Im just hungry... :(

[@nickhenderson6246]

My better half is Italian and she said best lasagna as her grandmother made also the meat ball in sauce is Marin

[@arkh1730]

Nah... The eggs aren't needed imo... Rest is awesome imo

[@Lightworkps]

Love the new intro bto

[@Cabdrum1]

If it is best left all day before eating is it eaten at room temperature or is there a reheating process.

[@rossco3603]

That's a mouli, not a chinois. Lasagna looks ace though.

[@TheNikiSu]

I thought that the Dried aged beef was the best video ever, but this one tops it... epic!

[@TheNikiSu]

@@foodbusker I'm not a chef but really enjoy watching your videos. Tried several of your dishes...some were successful others not. Keep the good work!

[@Matt19matt19]

How to tell who's a yank in the comments, whoever spells it lasagna.

[@IanFZA]

Best vlog you've done mate. Plus your lasagne looks sublime. Nice one!

[@sunofslavia]

Kind of weird cuts (cinematically), but I might be drunk.

[@nichtlachen1554]

great intro :D like the boom at the end

[@elfiamma]

this is not the classic Italian Lasagne. Is completely different...Lasagne alternates between fresh pasta, ragù, béchamel and parmesan ....I'm sure these are good but they have nothing to do with the classic ...

[@FrankieHeat]

You're talking about Bolognese. This is Neapolitan.

[@theblckpool]

Excellent!

[@rulyjayz7944]

Beautiful :)

[@rickywest57]

Music Fine 👍🏻 Great Video

[@MikeSmith-ek6mc]

Different, looked nice though gonna give it a bash fella

[@rankytheskate]

Mmmmmmm "Bitch Lasagna "

[@Master-Mo]

Wow, looks exactly like the original from the last episode. You make this look too easy chef ;) The intro will never get old. Whoever made it did an outstanding job! Boom!

[@cdb5001]

Agreed that into is great

[@tobybrown1194]

We want more skint episodes!!

[@fluxfotos22]

How to become famous on you tube eating well.

[@lukefowles6641]

Yeah thats a food mill not a chinois, is that what its called in the 🇬🇧?

[@ettorefieramosca5460]

In Italy classic Lasagna change by regions. This is Naples Style. 👍

[@elfiamma]

@@foodbusker Lasagne, the eternal challenge between Bologna and Naples...but but he wins easily Bologna all over Italy

[@scottcrosby-art5490]

Slightly disgusted at the boiled eggs but so be it

[@FauzanMuhammadNuhaFM]

Can you put ur vids in playlists please 🙏🙏

[@Aezandris]

How's the Takeda knife ?

[@erikkz]

Great job chef! Will try this once I move house and have actual storage room for stuff like the chinois.

[@TranceMusicEventsUK]

Chef. Where did you get the San Marz tomatoes. Ive seen alot of posts online about the majority of them being sold online being fake. Would love a recommendation?

[@jimmyboe25]

Miss you hope you come back soon!

[@jaytlamunch4459]

Blimey, A lot of work but has to be worth it for the end result looks, delicious chef and thank you, for sharing :-))

[@domlloyd9224]

The bloody boiled egg is back

[@daniemoment]

What about bitch lasagna?

[@Shaun_Garratt]

Looks awesome chef, will have to give this one a go for sure. For those angry Italians saying this is not a genuine recipe, please watch last week’s video. Definitely seems like authentic recipe of Naples/Amalfi Coast region.

[@clockwork2839]

I'm half Italian and grew up in my nonnas kitchen and my family come from this region, I'd say it is almost correct never had meatballs in mine, chunks of spicy sausage and eggs and sometimes mozzarella yes. And these angry Italian's are proud of their root's, and if you ask any Italian there nonna was the best cook hands down. Want to see an angry Italian add cream to a carbonara in front of them.

[@izandevainmyheart1129]

Miss this dude

[@zzbd1n277]

i am Italian and this is not a classic lasagne

[@XxXshaharXxX]

but is it "bitch lasagna" bro?

[@artblockonthefrontlawn6701]

Make bitch lasagna

[@agaragar21]

Yeah ....$200 lasagna !

[@mjb6446]

Nine eggs? Seems a bit excessive.

[@ParaskeviVfd]

Paradise!!!👨‍🍳😋

[@crazyworld2992]

Food Busker, where do you buy your PDV salt from to cure bacon?? please provide link as I want to buy the right stuff!! PLEASE HELP!!!!

[@down0068]

Can we get more detailed instructions, I think I can pull this off with a little bit more help.

[@down0068]

@@foodbusker So excited, I already made the Bacon, on to the next Food Busker challenge.

[@douglasfrank9323]

Incredible recipe.

[@davisivuskans3762]

Looks disgusting

[@mnasser2149]

Bitch Lasagna!!

[@marcbub279]

fuck this is so much work.

[@sunshinegurl3632]

Ladies and gentlemen...find a lover who looks at you the way John...and NOT David - 8:25 - admires his lasagna. Beautiful and scrumptious lasagna!!!

[@monke7112]

Its john mate

[@sunshinegurl3632]

@@monke7112 Thank you mate

[@carlnicholas9015]

do b*tch lasagna

[@clockwork2839]

Meatballs in a lasagne? I grew up in my nonnas kitchen this is a new one for me. Maybe a regional thing, my family come from the Napoli/Caserta region and chunks of hard boiled eggs and the spicy sausage are normal. Great video's btw just found your channel.

[@kwimreaperm1674]

Well you smashed that one out the park chef. Great looking food. That sauce looked so good and so easy. I'm stealing that one.

[@Rohnon]

Even tho it is better for you this way, I kinda miss you being miserable on the streets xD

[@Rohnon]

@@foodbusker No problem :p