The Best CLASSIC Lasagna Recipe (with EASY homemade ricotta)

FINALLY a classic lasagna recipe that I'm happy with. It has all the familiarity of what you're used to with fool proof techniques that level it up.
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-- RECIPE --
RICOTTA MIXTURE
1lb/455g fresh ricotta (EASY recipe below or use nice store bought)
75g or 3/4c grated parm
100g or 1/2c heavy cream
5g or 3/4tsp salt
2g or 1tsp black pepper
1 egg
1tsp nutmeg
Stir ingredients together.
--
FRESH RICOTTA
▪½ gallon/2000g whole milk
▪200g or 3/4c + 2 Tbsp heavy cream
▪15g or 2 1/4tsp salt
▪100g or 1/3c + 1Tbsp white distilled vinegar
Place 4 layers of cheesecloth in a colander with bowl underneath (i use a salad spinner with basket).
Add milk, cream, and salt to a sauce pan and heat over medium for 10 min, whisking frequently, until temp reaches 190F/88C. At this point, add vinegar. Very gently stir with spatula or whisk to combine. Allow to sit for 15 minutes to allow milk to break. Curds and whey should be separated. Gently pour mix into cheesecloth setup then lift out cheesecloth and allow to drain for about 20min. Now you have fresh ricotta.
--
MEAT SAUCE
1lb/450g 80/20 ground beef
2 115g/4oz Italian sausages, meat removed from casings
Olive oil
25-30g or 2Tbsp butter
200g or 1 lrg onion
Salt
20g/5 cloves garlic, minced
Chile flakes
2 28oz cans crushed tomatoes
5-7g or 1-2tsp sugar
Spread ground beef and sausage meat flat onto a sheet tray. Cook under the oven broiler for 15 minutes (or roast in oven at highest temp).
While that cooks, add 25-30g olive oil and butter into large heavy bottomed pot over med-high. When melted, add onion and pinch of salt. Stir and cook onions until softened and translucent. Add garlic and chile flakes. Cook for about a minute until fragrant. Add crushed tomatoes. Add 10g salt and stir to combine. Simmer for about 5min.
Check broiling meat. When done, it should be browned and cooked through. Crumble into small pieces then add to tomato sauce along with any drippings, stir and continue to cook for 20-30 minutes. Sauce should have reduced by about half. To finish, taste for seasoning. Add a pinch more salt, if needed, and sugar to balance. Stir and taste again.
--
THE BUILD AND BAKE
Meat sauce
1box no boil lasagna noodles (or reg lasagna noodles soaked for 5 min in water before building)
1lb/450g full fat mozzarella, shredded
1/2c grated parm
6-9 slices fresh mozzarella
Layer ingredients as follows into a 9x13 baking dish: 1/2c meat sauce spread, a single layer of lasagna noodles, 9 spoonfuls of the ricotta mixture, 1c shredded mozz, 3/4c meat sauce, a layer of noodles, 9 spoons ricotta mix, 1c shredded mozz, 1c meat sauce, noodles, 9 spoons ricotta mix, 1c shredded mozz, 1c meat sauce, noodles, 1c meat sauce, 1c shredded mozz, grated parm, 6-9 slices of fresh mozz
Cover tightly with oiled piece of foil and bake in preheated 375F/190c oven for 25min. Remove foil and return to bake uncovered for 25min. Finish by broiling for 2-3 mins on high to brown top. Allow to cool for 30 min before cutting and serving.
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CHAPTERS
0:00 Intro
0:17 Making fresh ricotta
2:04 The sauce
4:03 Making the ricotta mixture
5:04 Finishing the meatsauce
5:43 Athletic greens (ad)
6:45 Building and baking
9:44 Let’s eat this thing
#lasagna #lasagnarecipe #classiclasagna
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[@Rhino88888888]

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?

[@Rhino88888888]

@@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

[@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

[@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!

[@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 🤦‍♂️

[@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!

[@SaadKhan-xn1xv]

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.

[@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.

[@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!!

[@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!

[@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

[@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! 🎉

[@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 🤤

[@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.

[@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!

[@laurenklatman6918]

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

[@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 !

[@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!

[@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.

[@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!

[@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.

[@caroloni4911]

Looks amazing. I can’t wait to make this. Thank you for all your hard work!!! ❤

[@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

[@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.

[@kentborges5114]

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

[@alfred55]

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

[@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 ❤

[@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!

[@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.

[@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

[@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 😊❤

[@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.

[@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

[@katherinecornette5315]

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

[@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!

[@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.

[@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!

[@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!

[@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.

[@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.

[@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.

[@brittanywendland8267]

This looks delicious! Adding this to next weeks meal prep!

[@Anaberhaus]

Holy cow! Another amazing success from Brian. Made this tonight and it was perfect!

[@paintsketch]

Made this tonight, it was so good. Thank you, once again, for a delightful and delicious recipe. 🎉

[@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.

[@dedelin4356]

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

[@mark91345]

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

[@shawnawhiting]

Wow, looks delicious! I’m saving this recipe! 😋

[@jamesthomas4080]

Double thumbs up for this one. We've been making ours pretty much just like this ever since we made your ricotta for the cheese ravioli recipe. Before that I always made lasagna without cooking the noodles, but it used cottage cheese. That was a recipe my Grandmother found at least 40 years ago. No need to soak the ordinary noodles, they cook up just fine. I much prefer the noodle and dish consistency when they are cooked inside the sauce, vs the restaurant style slippery lasagna that slides around as you try to eat it. Maybe I could have saved you 5 iterations 🙂

[@recordman555]

Love this approach, Brian!

[@italiana626sc]

I'm so so so glad I discovered your super easy method of making homemade ricotta (in your 3 cheese ravioli vid). It's incredible! I don't think I'll ever bother buying grocery store ricotta again. Thank you, Bri!!

[@internetshaquille]

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

[@KenHollowayshow]

Brian, thanks for the great recipe. This is easily the best lasagna I've ever made (and the best ricotta). You rock!

[@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.

[@gershonodze4703]

Made it and the family loved it! Thank you

[@i4dat]

Awesome video Bri, that lasagna looks delicious!! Gonna have to try this one out soon.

[@rgarciaf071]

This looks awesome we'll try it out tomorrow! Thanks for all the great content

[@kohlrabi4342]

I've tried all the lasagna pasta ways, and I agree, the no boil are the way to go!

[@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?

[@gregroemke1564]

Thanks for this great recipe! Lot's of fun to make and absolutely delicious! Your recipes haven't let me down! Appreciate all your work and your great videos!

[@HayTatsuko]

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

[@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.

[@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.

[@craig9069]

I'm drooling! Keep up the great content!

[@dcarsondavis]

I made this tonight. It's next level. Crazy good.

[@terry5749]

Always learn something new in your videos! Love the browning meat under the broiler idea. 😊

[@GoodForYou4504]

I've been making homemade ricotta for lasagna for the past few years. I'm glad you included it in your video! The taste of homemade is so much better than what most supermarkets carry (less expensive too) and well worth the effort. I'm not sure if you (or anyone) mentioned it, but make sure the milk is not "ultra pasteurized". I believe that it won't work if it is. I do use heavy cream that is but that's all I can get and seems to work out OK. I also use a combo of vinegar and lemon for the acid. Just a matter of taste but that's what works for me and worth a try sometime if you make it a few times a year. Thanks for the great recipe, you added a few tweaks to mine that I can't wait to try this weekend! 👍

[@moretea512]

Ah, man! I needed this last night! I literally made lasagna for dinner last night! 😂

[@HawkGirl69]

This looks delicious Brian! My favorite lasagna recipe is from Chef John.

[@wolfens]

Yes! looks incredible

[@joshualaird5303]

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

[@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.

[@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!

[@marcpatton5207]

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

[@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?

[@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.

[@giraffesinc.2193]

I want to make a lasagne for my Dad since he gave me pasta rollers (for the Kitchen Aid) for Christmas! Looking forward to making a gorgeous ricotta as you have done. Thank you again!

[@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.

[@taylorgeorge6169]

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

[@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!

[@samwithrow7309]

Looks awesome can’t wait to try it.

[@isensmith]

this is the Las recipe i've always wanted!! i love ricotta and this looks so doable!!

[@sameliterally]

I have Serious Eats for my Bechamel lasagna, and now I have this for my nostalgic classic! Thank you!

[@Pkilla80]

You sir are by far the best cook on KZbin!

[@wolfman011000]

Excellent recipe and portions freeze well to boot.

[@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.

[@brian52763]

welcome back, Happy New Year!

[@kristinejohnson3701]

Made this recipe today and it was delicious!

[@sprocketholer1]

Best Lasagna I've ever made. Thanks, Brian

[@Furen]

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

[@shuman26V]

Great take on a classic!

[@BrianLagerstrom]

Thanks Shuman

[@Anarcath]

World class! Bravo!

[@MsCafecito]

Excellent job!

[@Number8Entertainment]

Look how far you’ve come since your first video! Keep up the good work Bri!

[@thatspyguy839]

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

[@someguynj]

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

[@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.

[@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!

[@iamwhoiamd7056]

That looks really good.