The Most Creative Way To Make Far Better Lasagna

[@SipandFeast]

If you get tired of not having enough crispy edges on traditional lasagna, I think you will like this solution. If you can't find mafaldine pasta you could break up lasagna sheets. As always, thanks so much for liking and sharing our videos!

[@PrettySweetPea]

Can't wait to try this! Thank you. 😊

[@dww2006]

Looks so delicious. Can’t wait to make it. I’m going to try to halve it as I’m just one person.

[@Nalianna]

in Australia, it's called curly fettucini

[@karenughoc2849]

I can not wait to try this, but I have to use tomato sauce instead. I can not eat the whole tomato due to the skin and the seeds.

[@randommcranderson5155]

*distressed keto noises*

[@abaq92]

As one of those "Non-Americans" living in Norway, I really appreciate the measurements in grams. Thank you! Love the videos, BTW, always so wholesome 😊

[@JamesEvansTheGreat]

Honestly I'm American and I prefer using grams / mass instead of volume when possible. Baking with weights and using a kitchen scale is so much easier than dirtying up 7 different meaning cups and spoons, etc.

[@yomintyfresh]

As an American living in Germany, I appreciate seeing the number of grams too but the gram measurements in the recipe don't match common weight conversions. A cup is always 240 ml but a full cup does not always weigh 240 g. A cup of ricotta typically weighs 250-265 g (not 240 g). A cup of mozzarella weighs 225 g (not 360 g for three cups). A cup of pecorino romano weighs 85 g (so 3/4 of a cup should be just over 60 g).

[@Malkumecks]

I just have a scale that measures in every way so I’m not converting any recipes in my head

[@szymonbalcer]

Literally gave the video a like right after that phrase haha

[@jb76489]

@@yomintyfreshfun fact: literally nothing you are doing requires that much precision. Calm the fuck down

[@keithmkatz]

It’s nice to see Jim’s genuine joy when he nails it and gets a 10/10

[@paulineroque1839]

Had this for my birthday last year! I was going through a really tough time and this lasagna made my days a little brighter. Thanks for sharing!

[@tatersalad76]

It's such a wild journey seeing the Taste Tester grow up throughout these videos. This looks super tasty too, definitely gonna give it a try!

[@artemgleba7630]

I haven't watched these videos for some time, decided to watch this one. I was stunned when James showed up in the frame. I was like "hold on, wait a minute, I only missed a couple months worth of videos, what do you mean he's big???" hahaha

[@EdelweisSusie]

What I love about this man is that he speeds up all the vegetable chopping (unlike MANY other cooks on You Tube who film cutting/chopping of EVERY single piece - soo boring) and also that even a young person, student or novice cook can follow along easily and create something spectacular! He’s brilliant.

[@k00k]

I love how excited you get watching your son enjoy the food. I agree, nothing better than happy family on your food.

[@daisycocoa2557]

Yes 🙌

[@roesbud53]

‘Everybody gets a corner’ Priceless! ☺️

[@jimmyc7803]

ABSOLUTELY INSANE JIM !! we’ve made at least a dozen of your pasta dishes with many more still on the list. this one is a must make. thanks. best wishes from smoky Staten Island. ( by the way, wife and I are Sicilian Americans and as such, we found the podcast especially enjoyable. thank you.

[@SipandFeast]

Thanks for giving the podcast a listen. Hope you enjoy the recipe!

[@viva5526]

I think it's his best one yet. ❤

[@whysitthat3515]

The best cooking channels on YT always emphasize that you don’t need to be super precise, and to do things by feel and your senses. They also encourage viewers to take ideas from their videos and to make dishes their own. I always appreciate that you emphasize these things so heavily in your vids. Thanks for all the great content!

[@louiearmstrong]

thats why I like Chef John

[@midlifemom5829]

The most honest review comes from a teen boy! Cant wait to try this for my family , of college son, high school son! 👍

[@sevrantw8931]

Since having my first child watching your videos has changed over the years, I've gone from just taking notes on what other Italians in the west are doing with their Nonna's recipes to getting excited for the day my son grows up enough to have these reactions from our family dishes. Thank you

[@SkepticalSteve01]

New Zealander here - thanks for the Metric measurements. _Love_ your recipes, love your cooking technique, especially love your family. Long ago I screwed up my family really badly and although I’ve reconnected with my wife, I’m sadly estranged from my only son. Watching you connect with your taste tester is a joyous inspiration to me and gives me hope that someday my family will put aside our differences and reconnect in harmony. Preferably over a big table full of meat, pasta and tomatoes.

[@Sandra-bx6yy]

Fellow New Zealander here.. Thank you for sharing your story and your honesty.. Keep reaching out to your son, don't give up. I wish you well.

[@garlicgirl3149]

Praying for reconnection.

[@vjnappo]

My grandmother who came from the Salerno region of Italy used to put just a touch of nutmeg in the ricotta mixture and it made a world of difference. I'll be trying this one for sure.

[@htmc2022]

You KNOW when James says it’s GOOD 10/10 It’s GOOD! James just kills me - natural Food Judge! ❤

[@maercyme61]

Great idea. One idea for the viewers: when you're going to cook in a cast iron skillet in the oven, put the skillet in the oven as its preheating. It will heat more evenly than on a cooktop and put the energy of the heating oven to good use.

[@mikebrowne477]

Made this yesterday for the wife and her friend who is visiting and it came out AMAZING! Did everything the same except I added an 8oz can of tomato paste between the red pepper step and the wine step because I like the richness, and I also let the sauce cook for an hour and a half because we had the time. Came out SO GOOD - it tastes just like lasagna! Thank you!

[@24CiViC]

I never, ever, can wait out the “rest” - I dive in, fight the slide and burn my mouth every time! It looks delicious! I’ll be making this one! ☺️

[@skylinerunner1695]

You're a lasagna lover after my own heart. High five from a fellow burnt mouth sufferer!

[@jackiewinters5792]

That's too funny! 💜

[@jamesstarzyk2701]

I made garlic bread while it rested, 10 min exactly!

[@zoemetro9824]

I personally love how you educate to use garlic. You constantly express the idea that we are all our own cooks who need to accommodate for our families taste buds and to adjust accordingly. This may seem simple advice to some, but for me, it is a game changer. Many thanks.

[@amynoland9162]

I love the way you kind of dance around when your son is tasting the dish. Especially if you know he’ll love it! ❤😂

[@beachblond1968]

I like all your videos before I even watch them. Every recipe of yours that I’ve made for my family has been a hit. Thank you - I do so appreciate your generosity in sharing your cooking.

[@malcontent456]

Your recipes, your delivery, and your family make these videos some of the best cooking videos I've seen on KZbin. I've made a bunch and this one just got added to the rotation. Thanks man.

[@Lordgrim1]

That killed me when your son said your soup was dry 😂. I appreciate you for making quality cooking videos

[@joeyhardin1288]

Thank you. My mom loves my lasagna and I can not wait to make this recipe for her. God Bless and stay safe.

[@igotfriendsinlowplaces2971]

I love your channel! I worked as a chef at an Italian restaurant in Seattle during my HS and college years but I make your recipes for my kids at least once a week. I know what I’m making tonight for dinner

[@cherielafleur3137]

Thank you, great comfort food recipe! I used my homemade roasted tomato sauce and 1/3 pound linguica w the other pork as my client enjoys a bit more heat and included basil and flat leaf parsley from my garden. Thank you [again] so very much!

[@hablin1]

I got this pasta as a present, and did not know what to do with it …… now I do 👍😍 I love how James‘s eyes light up when he starts to eat I’m like your wife I love the crispy bits you are all such a lovely family really authentic how a family should be 👍😍

[@aris1956]

2:33 I also appreciate this because we are on KZbin, we are on the Internet, and so the Internet knows no borders. When one appears on KZbin, on the Internet, one should always keep in mind that one is dealing with an international audience. 👍 Greetings here from Italy ! 👋 PS: However, this one we in Italy would call more "Pasta al Forno" and not Lasagna. The definition of “Lasagna” is always one made in layers, where then on each layer you put the various things.

[@skylinerunner1695]

Lasagna is hands down my all time favourite dish, and dang this version looks good. I don't mean regular good, either. I mean mouthwatering, knee-weakening, race-around-the-block-howling-in-ecstasy good, and I can't wait to try it. Warm thanks from the hills of Northern Spain.

[@jackiewinters5792]

Love your comment, put a big smile on my face! 💜

[@skylinerunner1695]

@@jackiewinters5792 Thanks Jackie, that makes my day. I bet it's a lovely smile too! Chris

[@jackiewinters5792]

@@skylinerunner1695💜 ☺️

[@viva5526]

I tried it and it was awesome.

[@skylinerunner1695]

@@viva5526 Perfectly concise, Viva ;-D

[@clairehan7535]

Thanks James for thoughtfully providing metric measurements for us non American viewers!

[@sickofitall8486]

I agree with Tara at 11:08 100%. I loved my mother's leftover lasagna so much because after reheating it in the oven, the edges got nice and crispy.

[@windflower5010]

With James giving this a 10, how could I not try this. Thank you so much for sharing your recipes.

[@jmmck2361]

Love this kind of cooking. Pro tip; for draining… push the meat to one side of the pan and put some folded paper towel in the empty side and tip the pan so the fat runs towards the towels. Use tongs to pull the towels out. I don’t lose all the fat this way. Meat doesn’t dry out. I’m making this soon. Thank you for another excellent recipe.

[@gkennedy2998]

Better than lasagne! Jeepers, I have to make this. Thanks so much for the receipe.

[@familytreehugger5856]

My husband, who considers lasagna one of the four food groups or at least the basis of the food pyramid, wants to thank you for this video. I have a cast iron skillet and made the pizza and we loved it. Now I can make lasagna in it….my husband wants me to profess his great thanks for this recipe!!!!

[@MichaelMayfield-fc3df]

Love it. I like having extra sauce as an option for the top. Glad to see you cooking with your kid. My daughter & I enjoy the kitchen like that too.

[@etpe4830]

First time watching this channel. You understand the cook at home as different ingredients, equipment, reality. I love it, great video

[@rpols22]

Thank you SO MUCH for saying things like 3/10, and 7/10 when referring to range heat setting. So many KZbinrs just say medium high or medium low. Both of those categories can vary widely.

[@rubydoomunchkin]

Oooooooh! Simple and hearty and delicious. That is a 10! Thank you Jim and James and Tara. You can just see how much fun you are all having. 😂

[@Kragith]

It's my birthday in a couple of weeks, gonna make this for my folks when they visit. If it's a flop I will blame you, HOWEVER!! If it's a smash-hit success I will gracefully accept all credit.

[@Kragith]

It was a hit, and in a moment of weakness I let it slip that I got it from you. It was awesome.

[@johnfranchini7655]

Best cooking channel on KZbin. Inspiring me to learn how to cook.

[@kj4726]

I LOVE the mafaldine! I came across it by way of an Asian cook who used it in her spicy noodle with sesame sauce dish. I made that recipe and my wife (2nd gen It-Am) and I decided to make that noodle a permanent part of our pantry. I will certainly be making this lasagna recipe.

[@amai_zing]

I love these types of recipes, take a dish, deconstruct it, find a better way to make it.... definitely trying this one

[@loisdambrosia9383]

I just love the way you cook using the old Italian techniques!!!

[@scottstaley2349]

I love that you do these videos with your family...cheers and God bless!

[@trublgrl]

As an Italian chef who has to cook for family, I can't believe Jim doesn't have a gigantic stainless steel bowl, big enough to bather a baby in. That little glass bowl was giving me agita.

[@musclemanawesomeness5550]

Do Italians ever get tired of complaining and realize not everyone wants or cares.. And if you can't enjoy anything unless it comes out of an Italian kitchen... Go there.... Just go live!

[@maryburbach6317]

I must of missed a couple episodes but the new digs are beautiful

[@hisappearing7162]

This looks absolutely delicious!!!!! Eagerly anticipating making this!!!! But I have a request, would you please, pleeeaaase, make a video making lasagna SOUP the italian RIGHT way? Thank you kindly! I've been seeing recipes for it all over social media platforms since it's a little cooler here in Texas, I'd like to try it. You are my go to guy for true, authentic Italian 🇮🇹 recipes. 😊 Eagerly anticipating the video!!!

[@fvw1187]

This guy has such a casual confidence about him. His energy is just so goddamn awesome. Dad energy personified basically. Great channel.

[@g-girl9867]

I LOVE that kid! Good job mom and dad, I always felt like you do cooking with my kid's enjoyment in mind even when I was cooking for a bunch of people. My daughters approval was the ultimate satisfaction above all else.

[@AJ-oy5iv]

Just want to say I enjoy your channel. You give instructions the way I prefer, enough info to get good results and be creative; your dishes are delicious!

[@garlicgirl3149]

😃 1-I come from an onion and garlic" family so yes it is relative. LOL!! 2-When we were kids we LOVED it when Ma made baked spaghetti and meatballs. I have not had it anywhere else. So, I am excited for this. 3-The EYEBALLS say it all. I knew it was a winner the way he whipped his head around to look at you. LOL! Totally making this.

[@Crustymarine]

My Italian wife taught me to brown meat first, remove browned meat, then do the onion. Onions release lots of water that de glaze the pan. I like this dish, and it is in my future. Worth a sub.

[@maryg124]

Thanks!

[@SipandFeast]

Thank you so much!

[@joypaulson6093]

Great video with delicious ingredients, plus James' opinion at the end is a bonus - he's so precious and adorable! Keep up the great work!

[@joeyswaney8497]

Nothing better than making your children happy with a quality home cooked meal. Amazing! Great video.

[@bradfordmontgomery4330]

This lasagna was a family hit! We tweaked the sauce a bit but it's the pasta and the process that make the dish...love it!

[@L8rCloud]

“Doesn’t matter what you call it it’s going to be delicious”…EXACTLY 👍👍👍👍👍

[@King-ci8sk]

As always. Thank you James. Always a pleasure to be in your kitchen

[@JohnnyUtah15]

That. Looks. So. Delicious. Jim! Kudos to your Taste Tester! It’s always fun to see your family involved with your cooking.

[@forearthbelow]

FABULOUS episode, one amongst many, thank you all😊

[@viva5526]

I had to stop eating and come tell you how fabulous this meal was. By far the best I have ever tried from your recipes. I got shredded cheese from the Italian store (what they use for their dishes) as well as fresh rigota. I think that makes a difference. If you're making this recipe try to go to an Italian store if you have them around. I as well live on Long Island and we have many of those stores.

[@joebacarella2829]

We have a big Italian family and I am responsible to make the pasta and sauce every year at Christmas for about 25 people, of course everybody brings a dish as well. the pot I use for the sauce is my 26 quart canning pot and it`s about 3 inches from the top when i`m done. I can my own roma tomatoes so I use mine, I canned 52 jars this year. This years sauce was meatballs, italian sausage and I bought 4 beef neck bones. I cook it all day the day before, leave it on the stove overnight and in the morning I put it back on low, I made 4 lbs of penne, it`s a huge hit every year and I let everybody take home left over sauce, I make it 2 or 3 times a year because we freeze it, do you know how many times I have to stir that sauce over a day and a half, maybe 200, love your channel, love your style of cooking.

[@jamessinacore6991]

Thanks for this one James! It came out amazing! My “taste testers” agreed; this will be going into the regular rotation.

[@toms.3977]

Hey....us American cooks use metrics, too. Love the video. Glad to meet you, Jim. On with the show...

[@SandyL9316]

Wow this is sooooo good! Made it mine with a vegan version. Couldn't find mafaldine locally (will buy online but couldn't wait) so I used orecchiette. Used vegan ricotta and tofu crumbles but otherwise the same sauce. To be sure I got crispy edges on the pasta I didn't put much vegan cheese on top. And I really love how easy this all came together, and that sauce is so good I am very happy to have more on hand. Thank you so much!

[@donnapollock]

WOW!!! What a great recipe, I love Lasagna, and this one is right up my ally here. I have never seen this Pasta befor either, but you can bet I will find it somewhere. Thank you and God Bless you...GREAT RECIPE!!!!!

[@tinuviel949]

made this tonight & I think its the best thing ive ever made. dont have access to the mafaldine & didnt even think of trying amazon(i). i had some extra pepperoni slices just chilling in the fridge so I added them for a "pizza" vibe. nothing better than crispy noodles & pepperoni. thanks for this.

[@beanie7547]

This is exactly what I make with my mafaldine pasta. I don’t use the wine and nearly enough meat or ricotta so I’m excited to make those adjustments as well as use my cast iron. Again I learn a little more to make my dishes better.

[@maaamiii6918]

Love your videos and recipes. You're very pleasant to watch and your execution of the recipes is easy to follow. I can tell you have such a close family who enjoy each other so I'm getting warm fuzzies when I watch. 10 out of 10!

[@slst3phan]

I came across your channel a few weeks ago, and I've made several of your recipes for the Mrs. and I, they all have been really good. This will be the next recipe I will try, this looks absolutely fantastic! Keep these great recipes coming!

[@Lilwebstarr]

I’m gonna make this tomorrow for dinner. I can’t wait! I have a beautiful Authentic Italian deli right by my house here in CT that I get most of my items from. I used to live in NY and Decicco’s was very close to me and ever since I moved I Miss Decicco’s so much lol.

[@stevevicious6911]

Awesome, as always! Thank you. My favorite cooking show on KZbin. ❤

[@lindaandrusko508]

Just a suggestion for one of the best tricks I've learned for removing grease from pan. Take a couple of paper towels, folded & use either tongs or a large spoon, put into pan, press & it soaks up the oil/grease very well. It's faster & easier.

[@susanrussell6825]

Can I wait to try this recipe. I really enjoy your videos.

[@jackiewinters5792]

I love the new backdrop! It's so warm & welcoming, & brings so much life & personality to the show! This pasta dish looks off the charts fantastic! Boy oh boy, am I ever looking forward to making this. I have been craving something like this for awhile now, so I'm really happy that I tuned in today! Thank you so much for sharing this with us. 💜🍝🥗🥖🍷

[@julias6688]

Love your personality and your cooking. And your relationship with the family. I just subscribed. Thank you!

[@Wdstroud]

This is so delicious looking. Crisp edges is the bomb.

[@Steve-Duh-Rino]

That looks good and it’s almost lunchtime! Great videos!

[@nicktecky55]

Have you guys thought of a 'clips' channel? Today you gave us the white wine in twice tip. We've had cook the paste (purée) thoroughly first, and cooking the garlic first (although not this time... grrr?!), even the "hey guys, just make it your own" schtick. This has been a revolution for me, after a lifetime of TV chefs bossing me about. (They all just threw the tomato paste (purée) in willy-nilly, btw.)

[@feinschmecker]

Insanely inspiring and down-to-earth. Love your videos 😍🧑‍🍳 You deserve waaay more subscribers 🚀 Thanks a lot from Denmark 😋

[@almosthonest42]

now my favourite cooking show, it's inspired me, I love the relax attitude. Made the ragu, then made it more kiwi for us haha so good.

[@Mezzotenor]

Amazing...! There is one type of talent needed to cook well, and a whole special type of talent to help others cook well. God bless you and your family, paisano. 💛

[@EdelweisSusie]

First time I've seen a kitchen designer position a sink facing a wall. It really intrigues us. Oh and the dish is fantastic, as ever.

[@ingenious212]

I never usually leave comments on KZbin video's, but I have to say your channel has exclusively changed my whole meal repertoire. Me and the family appreciate everything you do. And as a non-american, thank you for the grams.

[@OB17358]

I live in the Northwestern US and will look for the Mafaldini noodles. Never seen them before. Found curly edged “trumpets” at Walmart, and Amazon has the Mafaldini.

[@fortawesome1974]

One of the best utensils I've found for removing fat is a Chinese Fat sieve. It keeps the liquid fat in but lets water through. They are amazing!!

[@wolfman011000]

We have made this several times in the past couple of months and we have taken to making large batches of the meat sauce, most we canned [as part of our food reserves] and some we froze. This has allowed us to buy larger packs of meat which are cheaper per lb / kg or take advantage of offers, as well as saving time and energy. The meat sauce is the part that takes the most time, effort and energy to get right so making large batches for portions, make better meals midweek easier and much quicker for this and other recipes on the channel. Thanks for the recipe, take care, God bless one and all.

[@quiros1527]

Wow... love that recipe! From the "other americans"... blessings from Puerto Rico...

[@mackmiddendorf6027]

This has become my favorite lasagna recipes. It is amazing! And if you use Incredible sausage, it’s even good for Lent!

[@viva5526]

I love EVERYTHING about your videos.

[@anitachiquita70]

This looks so good. I will be making it very soon. Thanks for sharing.

[@kathileedean3851]

I agree about the “meat masher”. Also super for crushing those whole tomatoes.

[@annchovy6]

This was awesome! Normally I don’t find extra sauce necessary. But it was great here.

[@rop.9199]

I can't wait to try this! 😋

[@fureyhiggins3289]

I’ve made a few of your recipes now and they do not disappoint . I am stoked to make this one , it looks outasight. My favourite cooking channel by far . Like a farmer in his field, outstanding

[@thehobbyist6963]

Just looking at this, you can tell this is a winning recipe. James was only confirming what we all could see. Great job, and I can't wait to bring this to my dinner table!

[@viva5526]

A+

[@coasterchum8289]

My wife bought me a pampered chef meat masher.... didn't use it for a decade....then tried it on a whim... now I can't live without it

[@Abcdlmnop-w4n]

I love your laugh and your anticipation for James taste test ☺️ so loving!

[@TrinaMadeIt]

I make something VERY similar to this because we live lasagna but I hate having to make it every time as I have half a vegetarian family so have to make 2 every time I make it. I always make a cheese sauce (not a ricotta mix) and I just use whatever shaped pasta I have on hand. My kids LOVE it.

[@anniefitt8623]

It looks so good ! And James is getting so grownup!