Making the Best Lasagna! Like a Pro chef!

[@vincenzosplate]

Wow wow wow wow Chef what can I say? Bravo well done. Love the passion and love you added to this Lasagna but do you think I am going to disagree with some of the steps? You will have to find out in the upcoming reaction video. Are you ready? 😱

[@ChefJamesMakinson]

Hey Vincenzo! Haha that's okay, I will look forward to seeing your reaction! :)

[@skibidi.G]

My 2 fav chefs together 😊

[@Sharon46T]

I cannot wait to see your comments Vincenzo - JM is a passionate chef so don’t be too harsh! 😂

[@florianrohn8577]

I would guess Vincenzo is disagreeing with a) Ricotta instead of Bechamel b) doing the minced meat before the sofritto c) using the lasagna sheets - alternative would be to make Scripelle like his Nonna does - sorry for any misspelling

[@doncase2169]

looking forward to your analysis. His recipe rocks; I only changed chicken stock for the water in the sauce and of course some San Marzano tomatoes...

[@RFGSwiss]

Adding Spanish ingredients and asking an Italian to review it is a bold move. Love it!

[@ChefJamesMakinson]

😂😂😂😂

[@jotade2098]

you do know Spain and Italy are vey similar countries in the Mediterranean? climate almost the same

[@AlenTudja]

​@@jotade2098and Croatian olive oil is best just like tartuf

[@q1337]

@@AlenTudja As a Croatian, I approve of this message

[@harshil9270]

watching chef james or finishing my presentation for my degree about reaction mechanisms, i think the answer is obvious here

[@ChefJamesMakinson]

🤣🤣 thank you for choosing me over the degree!

[@tsgillespiejr]

Right there with ya, pal... ooh, a Chef Brian video I haven't seen yet is next the queue! Degrees can wait 🤷🏼‍♂

[@12Kyra121]

What reaction mechanism did you do?

[@harshil9270]

@12Kyra121 at that particular time I was doing a presentation on the sonogashira cross coupling reaction

[@mizuhashitsunoka]

It felt like I was watching Babish or Joshua again but without their channel specific banter/antics. Really refreshing coz there's not a lot of chefs left on YT who go through recipe videos as thoroughly coz now they have cookbooks to sell. Keep up the great work! It was also fun to see a chef cook without any small containers or cups to measure stuff like salt and wine. Been ages since I saw a detailed video as yours do it ngl

[@ChefJamesMakinson]

Thank you so much! I try, but I still forget to mention things

[@KenNakajima07]

Even while being a chef he used Uncle Roger´s recommendation... ¨Use Feeling!!!!¨

[@clawedsimian]

@@ChefJamesMakinson You should do your own reaction to this video - Oh, I forgot to mention this. You can do it better this way. Wow the lighting in this shot is bad. What is happening here?? 😀

[@lucilletabbutt6703]

Comparing James to babble-ish or Joshua crackman is ridiculous. James is authentic, because of his experience which isn't a garnering of KZbin numbers. And he's cute.

[@clawedsimian]

I love how you sprinkle in cooking tips that can be applied beyond the lasagna! You already have me making paella repeatedly to try to perfect it. Now I may try a few rounds of lasagna. This seems more time-consuming so it'll have to wait until the weekend I think. Thanks for the recipe!

[@ChefJamesMakinson]

You are so welcome!

[@joshuapettus6973]

Absolutely, thats why i watch this channel! Even if the recepie itself may not have as much as much value to me, the video will.

[@RiskOfBaer]

Straight forward presentation, a lot of useful information, clear instructions with visuals, no bloat or unnecessary things to pad the video length. And the final product itself is great too I bet. This is a perfect video recipe, thank you!

[@ChefJamesMakinson]

You are welcome!

[@ChefJamesMakinson]

I hope all of you enjoy this video and recipe! :) Be sure to checkout my Cooking Course! chefjamesmakinson.com/cooking-course/

[@skibidi.G]

Let's gooooooo 💥

[@macMcQueen-qn3gl]

Looks perfectly gnarly. 🥰

[@Your_treeMAN]

React to futurecanoe

[@MamitaClaud]

Bookmarking the page. I want to learn with gusto (WANT in my language. Excuse the pun - pleasure in Spanish).

[@victor2214]

The fond looked insane!!!

[@doxx2427]

Greatings from the Caribbean. I never made this dish in my life (41yrs)... I have the confidence to try it now. Thank you. I like that you don't just share a recipe step by step, you also teach cooking as well. Keep that up it sets you apart from the rest.

[@ChefJamesMakinson]

Thank you I will!

[@CoolJay77]

I appreciate the proper culinary techniques used. It is instructional.

[@ChefJamesMakinson]

you are welcome!

[@YouTubeFan559]

Chef James Recipe! Oh I'm all into this one. Haha

[@ChefJamesMakinson]

Hope you enjoy it! haha

[@caudravan]

Vincenzo gonna love this😻

[@ChefJamesMakinson]

I hope so!!

[@michaeltobin2172]

@@ChefJamesMakinson I think he will too, and probably make the same comments about ingredients that you did. Thanks for a great video!!

[@tommasozoppi6352]

He Will argue about Besciamella sauce, which is a staple but missing here. Also, you dont usually use ricotta nor mozzarella, Just cheese on top (and besciamella inside). Anyways, It looks good!

[@DeadlyGhost1207]

You kidding? He's gonna roast James. But put this in front of any non-Italian and they'll scarf it down no problem. lol

[@KenNakajima07]

@@DeadlyGhost1207 I think he´ll not roast him but just give him only a slightly golden brown edge, and that because of the pasta quality and will drop a tear because of the lack of besciamella, but I do think this can be Italian approved.

[@skibidi.G]

Sunday Chef is best James 😊

[@ChefJamesMakinson]

Thank you!

[@80sMeavyHetal]

Finally someone who sautees the meat properly and puts the soffrito afterwards to deglaze the pan. The lasagna looked fantastic. Never tried one without bechamel though, maybe I will soon.

[@ChefJamesMakinson]

Thank you! I hope you enjoy!

[@legion_prex3650]

the soffrito was perfect.

[@deaconmikepray9793]

This is definitely on my "make" list. It looks and sounds delicious. For convenience, I have usually used "no boil" lasagna sheets and a looser sauce. Now that I have seen this, it will be great to try the technique you demonstrated with the noodle. Thank you! To follow this up, maybe you could make a Jamie inspired version of what I like to call Paella-sagna. You start with a chorizo based sauce, add kumquat for some bitterness and acidity, and use Chinese five spice instead of saffron. For the pasta, substitute flattened and dried hot dog rolls and tortilla chips... Or maybe this would be the Jack version.

[@robertgeorge5895]

This is the type of content I really enjoy. You can tell James knows what he is doing. More like this one please. Finally, please no musical track it's very distracting.

[@666aron]

Thanks for this lovely recipe. Now I know what to cook this Tuesday. I usually make lasagna with thinner sauce, béchamel, and dry pasta. I will try your recipe out since the finished dish looked too appetizing.

[@Lykon]

A good tip to prepare mozzarella (especially bufala) is to cut it, then put in on a plate and set the plate to a tilt. Water will flow to the bottom half of the plate and you'll have dry mozzarella to use. I'd also dry the pasta sheets, but your sauce was good and dry and you also used ricotta instead of besciamella (like in Naples), so it's probably fine. In Italy we can also buy a type of rough dry lasagna sheets that cooks in the oven with the sauce, and they're relatively thick. I also learned a few tricks from this video. We usually make all the layers similar (pasta -> sauce -> mesciamella/ricotta -> cheese(s)), and I might actually like your way more.

[@gomar2641]

This is just gorgeous. I love how you don't just limit yourself to cook but you also help people adapt the recipe to their budget, schedule or market. Really reminds me of how my mother used to teach me how to cook in the way you speak and put a thought on why each step is made the way it is. It really shows that you are someone who actually knows how to cook

[@ChefJamesMakinson]

Thank you so much! I try too, as I know how it is to not have money

[@HolyGrailGaming]

my favourite youtuber! I love seeing recipes from you :)

[@ChefJamesMakinson]

Wow, thank you!

[@incognito7039]

My favorite chef on youtube! Looks amazing, and will try this week and get back to you.

[@ChefJamesMakinson]

Hope you enjoy it!

[@yodude1194]

Ive made fresh lasagna loads of times but never with celery and carrot. Thanks for the recipe.

[@daywizzle]

Not meant to be rude, but if you’ve made it tons of times, you never dared to look up a recipe?

[@Furawa95]

Me encantan tus vídeos, tienes una personalidad muy agradable. Ojalá pronto muchas más personas te sigan, que te lo mereces. Saludos desde México o/

[@ChefJamesMakinson]

Gracias!!

[@mykelevangelista6492]

Just a comment from an Italian - if you can find good quality egg dried lasagne sheets, you would be better par-boiling then first. This makes them easier to fit into your dish and also prevents that kind of powdery texture if you just put them in dry. Also, I never use bechamel sauce, but I know many people do.

[@ChefJamesMakinson]

sadly I can't so I will have to make them next time

[@GEInman]

What Fun! Good to see you in action! I enjoyed the blend of local ingredients and traditional ingredients!

[@sivag1003]

This Lasagne recipe looks real classy, and i like the fact chef mentioned you can customize as you like, i would like to suggest to anyone making homemade tomato sauce, just char a pepper of your choice over flame, remove skin and blend it along with tomatoes while making sauce, this adds a Smokey flavour to the dish.

[@zexuanqiao2441]

Hooray! Finally, another Makinson recipe! Please do more! I love your own recipes as well as your reaction videos! (maybe there can be more Highland piping as well haha!)

[@ChefJamesMakinson]

maybe! :) I made a few more recipes so be ready to see them soon

[@xyreniaofcthrayn1195]

Bechamel sauce not only gives it a nicer colour it gives it a creamier flavour.

[@ecstasycalculus]

Agreed. Ricotta tastes like a whole lotta nothing with a weird texture. Besciamella per sempre.

[@legion_prex3650]

@@ecstasycalculus exactly. i have seen so many things, what people but on lasagne: sour creme, ricotta, joguhrt... what the hell! only Besciamella is the correct one!

[@CCUnderhill1007]

Saved this one to my favorite list! Looks absolutely delicious! I hope it gets lots of review videos!

[@ChefJamesMakinson]

Hope you enjoy it! :) me too!

[@timothy4664]

I'm actually legitimately surprised. I was expecting you to prepare a bechamel. Don't get me wrong, I use ricotta as well sometimes. Depends on my mood. For the meat, I use sweet Italian sausage with the hamburger. Looks good man. 👊

[@ChefJamesMakinson]

haha bechamel is not the favorite

[@JurajGrossmann]

@@ChefJamesMakinson The vegetables size was top notch. you are missing butter and nutmeg if no beschamel is used. deglazing got me lost as red wine acidity desolves the caramelized tomato-vegetables mix and you then miss the maillard reaction. the steel spatula basicaly scraped all roasted rests that were meant to be separated from the pan bottom. i am a layman and the result is fabulous, it is following a different recipe as I use.

[@mezame1626]

​@@JurajGrossmannah be very careful with the nutmeg it's so easy to over power the dish it can dominate so easily just a pinch

[@MrHaggyy]

I love how you cook with ingrediants you get everywhere. What i don't like, i'm hungry now.

[@Buzzcook]

Looks yummy. For the family I use ground turkey and stretch the ricotta with cottage cheese.

[@vael123]

if my grandmother had wheels she would have been a bike

[@KibaSnowpaw]

8:13 its a comment practice here in denmark for what is called as deglazing, which involves using the leftovers stuck to the pan after cooking meat, to enhance sauces or gravies. When I cook meat, I ensure to scrape all the bits left in the pan into the saucepan. This not only adds an extra layer of flavor but also reduces waste significantly. It's much better to incorporate oils, fats, or butter into the sauce or gravy rather than pouring them down the sink, which could potentially clog it or cause other plumbing issues. Deglazing is a culinary technique that helps capture and utilize the fond-the caramelized bits of meat and juices left in the pan after cooking. These bits are packed with flavor due to the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive taste. By adding a liquid, such as broth, wine, or even water, to the pan and stirring, you can dissolve these flavorful bits and blend them into your dish. This method not only enriches the taste but also adheres to sustainable cooking practices by minimizing kitchen waste, ensuring that all the developed flavors are used to their full potential.

[@ChefJamesMakinson]

I Deglazed when I added the wine

[@frankieslounge]

Things Vincenzo is probably going to get mad over: - the """lasagna sheets""" - using the blowtorch That still looks delicious, though

[@ChefJamesMakinson]

you have to do, what you have to do sometimes

[@mikem9384]

I'm going to try to make this to impress my Italian friends. I already made some of chef Vincenzo's dishes and they were hits, I'm sure this will be as well.

[@that44rdv4rk]

my biggest problem making lasagna is resisting the urge to add one more layer, so it _always_ bubbles over

[@ChefJamesMakinson]

Hahaha 🤣

[@martinschulz326]

Yeah. A many layer lasagna is fantastic. I think Steven made one.

[@oleksandrsanzharevskyy]

Thank you for the fantastic recipe and detailed step-by-step instructions! I successfully made it this weekend using the same ingredients.

[@AdamFloro]

Definitely not the traditional fresh pasta, bechamel, ragu, and parmigiano, with passata at the bottom. But definitely on my make list. My Vincenzo predictions are as follows: Bolognese ragu is cooked too fast, brunoise is a waste of time, just use a blender, no bechamel, and some form of “I used to use herbs, but I don’t anymore”, possibly the inclusion of “I don’t put cheese on top of mine”. Can’t wait to see how I did 😅

[@frankavellone1175]

From Chicago, just made --- and ate ---- James's lasagna! Delicious! Followed the recipe exactly, except that flaming the top bit at the end, used fresh sheets, and I used a blend of pecorino and parm.

[@ChefJamesMakinson]

I'm to hear!! :)

[@rebekahsprlyan6982]

I don’t like cooking but love lasagne and might attempt (butcher) this recipe one day. You’re just so enjoyable to watch!

[@ChefJamesMakinson]

Thanks so much!

[@DEVAEGIR]

Watched this first on Vinnie's channel, so commented there first. I found interesting how you add a separate layer of the ricotta. An excellent idea. I do it more meaty, generally avoiding putting much inside, apart from the ragout and a bit of parmigiano. My wife, on the other hand, does add the bechamel (we haven't tried ricotta; we will), and she adds regato instead of parmigiano. I have to admit, mine comes just a hint drier than hers. But I use quite a bit of wine when doing the ragout, and keep it on low heat for longer, so that it remains more moist, to compensate.

[@allanjones4800]

Thank you James-a great recipe! My effort was well appreciated by my wife. Mine was beef only and needed more salt and more liquid but, by damn, was very tasty. I will amend my effort and, I’m sure that, it will become a family favourite. Many thanks again!

[@ChefJamesMakinson]

I'm so glad to hear that! :)

[@larsbakker3791]

I made the recipe. It was very tasty and not complicated to make. I love the videos and the tips to learn to cook better.

[@annek7262]

I love making lasagna. The weather where I live it getting to be too warm for me to want to make big dishes that take long hours of cooking like this. But I'm hoping that we will have a little bit of a cool spell just one more time before summer hits so that I can make lasagna with some beef short ribs I have in the freezer. One little tip for those of us who try to make use of everything when cooking, don't throw out the onion, carrot, and celery peels. Put them in a ziptop bag in the freezer. Once you have enough (a gallon size bag or so, usually), use it to make stock. I use it to make veggie stock or meat stock. You get the same flavors, but you aren't using the whole onion just to throw it out when the cooking is done. This way, I use the onion for another dish, but put the "waste" bits into the stock and get double duty from the veggies.

[@Swaggycat_yt]

I made your Bolognese recipe at work today. Lovely.

[@ChefJamesMakinson]

Wonderful!

[@BorgWolf359]

I love Lasagna & would love to try this with your ingredients Chef! I wish we could get awesome Italian ingredients here! Great vid Chef!

[@fionaoneil9783]

Thank you so much for sharing! I first started making lasagne 40 plus years ago. ..a few similarities in our recipes. Cannot wait to try. I have learned so much from you and Vincenzo...many thanks.

[@ChefJamesMakinson]

That is awesome!

[@Fhursten]

Used this video when I made a lasagna for the first time a few days ago, love your content and you are a very pleasant person to watch! The lasagna turned out tasty but I managed to overcook the lasagna sheets as i used fresh ones. Looking forward to cooking more of your recipes :)

[@Miranda-c6q]

I’m thrilled you did this, Chef! It looks very good and you did the best you could with what was available. I do look forward to seeing Vincenzo review it. He’ll be hearing from me. Y’all are my two favorites and think this will be exciting!

[@ChefJamesMakinson]

Thanks so much! I hope he does!

[@Miranda-c6q]

⁠It is happening!!! See. This is your year! I’m so excited for you. I made sure to reach out to Chef Brian Tsao too to let them know the video will be out shortly.

[@KenNakajima07]

I like your reactions, but I love your cooking!!! Chef James, Brian Tsao, Frenchie and Vincenzo are some of the channels I enjoy the most this year, I hope he does a collab with you soon, if anybody criticizes anyone using spanish olive oil and wine, let me remind them that Spaniards know their trade well, and they were at some point part of the Roman Empire... So in my book it is as legit as the Italian stuff. I think Vincenzo will ding you on the pasta sheets but will approve overall, it looks absolutely delicious!!!

[@ChefJamesMakinson]

I want to do one with them! yeah the pasta was not the best haha

[@zephyrspride]

I made your recipe last night for dinner for me, my partner, and our really good friend. The food was delicious. This was my first time using red wine in tomato sauce and it's a game changer for me. OMG it was so good! After watching Vincenzo's reaction video and suggesting to add milk to stretch the sauce instead of water, it was really good. I'm hoping to look at your other recipes too 😊. Thank you so much for creating this channel. I hope you get more subscribers from this.

[@ChefJamesMakinson]

I'm so glad to hear that! I have a lot of other recipes on here and I will be adding more soon! take care!

[@redphoenix17sv]

Love how descriptive and informative these videos are! Thank you James!

[@ChefJamesMakinson]

Thank you!

[@briancoleman9330]

Thank you for actually showing us how you cook!

[@ChefJamesMakinson]

My pleasure 😊

[@scottfraser1758]

A great lasagne recipe plus a few fantastic tips. Thank-you.

[@ChefJamesMakinson]

Glad you enjoyed it!

[@sharendonnelly7770]

Chef James, your lasagna looked absolutely delicious! Since I am also a Vincenzo's Plate fan, I will link this video and ask him to do a review. Honestly, I think you did stellar, and think Vincenzo would agree as you used excellent ingredients, except for a couple, which we all have to do because of availability or time. Side note on basil, love it, use it whenever tomatoes are in a recipe, and have a pot growing on my windowsill so I always have fresh. A heavenly herb. Great video!

[@ChefJamesMakinson]

I think he will :)

[@jupitersensei849]

Hey chef James! i hope you would make more of these cooking tutorials from you other than the typical reactions on the videos . that lasagna looks really good . appreciate the content !

[@ChefJamesMakinson]

More to come! I have to remake 2 that I just recorded 🙄 so it will be a few weeks now before anyone will see them

[@lmao-xw3yj]

that is some magnificient cutting. I love it

[@ChefJamesMakinson]

Thank you very much!

[@Miranda-c6q]

Hi!!! It’s happening! Vincenzo has the settings for members. Please see if you can make it for everyone to view! I am SO excited!!!

[@ChefJamesMakinson]

I can't see it as I'm not a member

[@Miranda-c6q]

@@ChefJamesMakinson , hopefully he will open it up for everyone to see soon.

[@Miranda-c6q]

@@ChefJamesMakinson you got an excellent review!!! I’m so excited for you!

[@gatovillano7009]

at 1:47 I like to add mushroom (that I've already cooked so the water is evaporated) to my sauce to add a bit more umami 😁 I also make my own ricotta (with whole milk and buttermilk) the day before. It's so much better when it is fresh.

[@Sidraughen]

Looks amazing. I'm usually too lazy to make lasagna from the scratch but I will take some time next weekend to make this recipe.

[@ChefJamesMakinson]

Hope you enjoy!

[@Sidraughen]

@lifesbutastumble That sounds like a plan. 👍

[@Thejollydodger1]

Amazing as usual, especially doing Italian while being in Spain.

[@ChefJamesMakinson]

Glad you think so!

[@flarican64]

This is the first video where I see you cook. You are great. I love your reactions and I will check out your cooking videos. Blessings chef Makinson🥰

[@ChefJamesMakinson]

Thank you so much!

[@Sharon46T]

Good hack on the bin tub 👍 I break up the mince in the pan with a potato masher to create pebbles rather than have strands that can clump together 👍

[@bartonone2005]

Vincenzo's review popped up in my feed, so I watched his video first. He deservedly gave you high praise, but I felt it is only fair that I watch your original video. Though I realize it's the reverse order of what it should be. Chef James, overall, your kitchen skills are incredible!! I never studied but learned by watching chefs like you. Of course, I'm not nearly as accomplished. You taught me something important about tearing basil instead of cutting it. I will definitely remember that!! Your lasagne looked, and I'm sure, tasted wonderful. I cannot source mozzarella di buffula where I live. However, I can buy fresh mozzarella and ricotta at the farmers market. The man who makes it learned from fourth generation Italian cheese makers. He does not use preservatives, stabilizers or gums in either product and the ingredient list is quite brief: milk, rennet and salt. I'm spoiled. When the farmers market closes for winter, I really notice the difference in store bought products!! Chuck in Northern New England

[@saskakarlsson9600]

Great video!😊 I sometimes add a layer of aubergine. Gives great flavor and nice creamy texture!

[@marksimpson2321]

I can't wait to watch this. Ive never rmade lasagne myself before so I'm very pleased to see James showing me how to! ❤🎉😅

[@hmistry]

I love to watch you cook! Great video! Thanks James. :)

[@ChefJamesMakinson]

Thank you!

[@JeremyPickett]

Excellent. We could nerd out on sofritos and mirepoix for ages. I won't bother you anymore, it looks beautiful.

[@ChefJamesMakinson]

Thank you!

[@JeremyPickett]

@@ChefJamesMakinson (anise In small amounts works .to each our own . Wonderful work my brother)

[@medgeeks1974]

keep up the good work pal i like your simple and gentle vibe very refreshing to watch

[@jordipalacios8608]

Well done, Chef! Achieving a good result with “lesser” ingredients is a masterstroke. Although Spanish produce is second to none most of the time. By the way you can find Mutti in Consum and Bonpreu

[@miklosdaradics9900]

Thank You for the recipe, it was a pleasure to see you cooking. The video is logic and full with tricks, music is ok.😋

[@StrikerEureka85]

that bolognese looks heavenly

[@ChefJamesMakinson]

Thank you!

[@jameshamaker9321]

beautiful, looks better then what i saw from a certain chef from food network, his looked like he recycled one from a box, that exploded. this one looks, amazing.

[@uagino1]

Wow! Great Lasangna!

[@ThisGuyLoots]

in a sea of over the top food content that no one can replicate, this video shines. Tasty, affordable and mouthwatering.

[@Eurydice-cj6tv]

I came here for a palate cleanser right after your Fast Food Lasagna reaction video. A lovely recipe with many informative tips.

[@evabright8735]

This looks so yummy. Thanks for sharing the recipe and cooking tips.

[@Sharky762]

Fantastic cook James. I loved the Mercadona supermarkets when I was down there in Cambrils

[@Sharky762]

Fun fact.. I was making lasagne with a bolognese myself

[@daves1412]

My preference is béchamel but otherwise that surpasses anything I could do by a country mile. Amazing technique!

[@paulpuckerinGM]

Your cooking is a vibe and so informative. Be well and stay safe.

[@ChefJamesMakinson]

Thank you! You too!

[@Badg0r]

This is next level like vincento is doing, but different. I've bought a Philips pasta machine after seeing his video's because I don't want to get the original recipes get lost. And boy it's a game changer. Once you know, you can adjust.

[@TheZeal04]

I hadn't noticed until recently but the local basil I buy from the store says on the container to not put it in the fridge and I have had better results for how fast the leaves start turning black. And besides the pancetta being great to add, I always advocate for adding like half an ounce of dried porcini mushrooms that you reconstitute and chop really fine to the sauce.

[@ChefJamesMakinson]

my basil last a week in the fridge wrapped

[@niemandschuldet]

Looks phenomenal!!! WOW. This will come out of my oven tomorrow! Thanks!!!

[@ChefJamesMakinson]

you are welcome!

[@driftingdynamic]

Looks delicious, Chef. I love to see you using the rubber spatula. That's my best friend in the kitchen and I never see people using them on youtube. Only change I would make to the recipe is to use ghee or lard instead of oil. Thanks for posting this.

[@JurajGrossmann]

ain't no rubber spatula there. it is a silicone one.

[@driftingdynamic]

@@JurajGrossmann irrelevant correction. You know what I meant.

[@ChefJamesMakinson]

lard would add more flavor :)

[@Meme.Supreme]

this was so therapeutic for me, thank you for uploading! btw, the money I would pay to try a glass of that wine and cook with that olive oil, very envious of you Chef!

[@Renvil_]

What are the odds that you release a lasagna recipe the same day I made an amazing one from scratch too! Mine was made with a bechemel and I used beef stock instead of wine (due to not having any), and additionally used some garlic and oregano as aromatic spices for it. It turned out abolutely fantastic, and got that stunning golden brown crust you mentioned when using bechemel and not just mozzarella. Loved this recipe video, and I'm looking forward to more in the future, Chef! Keep it up! Warm regards from Norway!

[@ChefJamesMakinson]

Thank you!!

[@MamitaClaud]

I laughed when you said "these little pasta sheets they're crap" 10:58. It's what I use too chef. I compensate with fresh veggies in my garden so I can pass maybe the crap snob haha. I learn, laugh and enjoy your vids. 😂

[@ChefJamesMakinson]

I'm glad! haha yes they are crap fresh pasta is much better

[@MamitaClaud]

@@ChefJamesMakinson ooh gad. Please teach then (the most basic way IF possible). I do not want to dissapoint. I can never tell the difference between fresh pasta and the commercial one unless I make it. I do know fresh noodles from instant lol. I am Asian after all. 😅😂

[@paulmason6860]

Haha! Love all the Vincenzo bait in this video! I think you did a great job of covering all bases. Great explanation of steps taken, decisions made etc. Not much to knock here, any issues one might have will be personal preferences.

[@ChefJamesMakinson]

Much appreciated!

[@richieh2006]

Good work, chef! I love your personality and passion for food.

[@ChefJamesMakinson]

I appreciate that!

[@richieh2006]

@@ChefJamesMakinson I’m waiting for Vincenzo’s response 🤔😂🥄

[@josephkennedy3541]

love the pork and meat which I cook with garlic and olive oil. then I add the crushed tomatos, basil and some marjoram. with a combo of ricotta and beschemel.. plus I use a chianti wine. and I add a little stock/water twd the end. but this is a vry good recipe.

[@mooneshbabwah6697]

i've been following your channel since day one. i really like your cooking videos because it makes me feel like i can cook too because it's easy to follow lol.

[@ChefJamesMakinson]

Thank you! :) I have a lot more recipe videos on my channel

[@ClaudiaNW]

Great video! Coincidentally I made a similar lasagne last night. But I learned some great tips from this video that I didn't know.

[@ChefJamesMakinson]

Glad it was helpful!

[@sgtgiggles]

Every single time I watch you or Chef Brian Tsao I learn how much I was doing wrong in cooking. On Brian’s channel I learned how wrong I was making hamburgers. I was adding eggs and breadcrumbs as well as over handling it. I didn’t know I was making a patty shaped meatball. You two should do a collaboration if you two happen to be in the area with a reaction to Cooking With Jack

[@CreatorInTrng]

This looks very inviting. Making Lasagna is not a five minute dish (maybe on the next day....), so you need to be prepared. Tomatoes: fresh vs. canned. Very subjective and seasonal. In my opinion, if you find something you like, use it. Your tips and presentation were quite informative and easy to follow. Pasta: I will usually search out the best available prepared pasta. Yes, there are those dishes where fresh (typically egg-based) pastas are essential, but, unless you're experienced and equipped to make you own pasta - life is too short. I will have to carve out some time and try to make this. Thanks.

[@johnnygamer23]

Wow! Amazing recipe Chef James! 👏👍🤤

[@ChefJamesMakinson]

Thank you 😋

[@beths4249]

I’m sorry.. but I usually get your review videos in my inbox. Love that I finally got you cooking! I knew you were a great chef. An this video just proved it even more! 😊 love All your videos! Thank you! ☺️

[@ChefJamesMakinson]

No worries! :) I have made 2 more recipes just waiting for them to be edited

[@johnryan6456]

I plan to make a similar lasagna but with pesto and veggies instead of meat. Thanks for sharing your recipe, chef.

[@xXZachrawXx]

Beautiful work, James! I think your recipe is amazing. I'm pretty adventurous, and I like to break from tradition often so I plan on experimenting with what else could be added or what ingredients I could change. Are there any ways that you've modified this recipe before that you've liked?

[@sh2bn]

美味しいラザニア食べたくなったわ。 I eagerly eat soooo delicious lasagna.

[@N3r1a]

Thank you. That looks beautiful. Definitely will be added to my lasagna rotation.

[@sylviagm]

Yummmm, looks so good! It's similar to what I used to make it, I just add lots of cheese! 😋😋😋