Tomato-Sausage Lasagna- Everyday Food with Sarah Carey

[@tallyramsay2222]

Now, this is a legit cooking channel. No silly clickbait. More one pot recipes please. Keep it up!

[@LydiaApril]

Agreed and the recipes are spot on.

[@fannyboni472]

@Xeno Phon my gosh chill out! its cooking, its not brain surgery! i am half italian, but i know that cooking is malleable, it adapt to every cultur, place, to people and its the beauty of it!!! YOU dumb asse!

[@tallyramsay2222]

Xeno Phon OMG! create a video and show us. Otherwise, Shaaaduuup!

[@fannyboni472]

@Xeno Phon be careful man your head risk to explod..... lmao

[@fannyboni472]

@Xeno Phon you r delusional. you over estim your self can tell you that! deepshit

[@margoisqueen]

I use a garlic press, mince with a knife, and use the pre-minced stuff. It depends on how I’m feeling that day or what I’m making.

[@Elkycreates]

I would cook this the day before it is served. So much more flavour!

[@lennie78]

Elkycreates just curious how long would you reheat in the oven and to what temp setting? Thanks!

[@Elkycreates]

Place in preheated 180 degrees Celsius oven for 20-30 minutes for standard oven tray of lasagne. The time will vary depending on the portion you are heating up. I also cover it with foil to stop it from drying out and then add a couple of tablespoons of warmed up pasta sauce (see recipe on my channel if you like) over the top with some grated Parmesan cheese just before serving.

[@lennie78]

Elkycreates thank you!

[@Elkycreates]

lennie78 you’re welcome 🌸

[@kristinalopz1623]

So it's obvious you cook lasagna before I want to know where's the ricotta. Second of all you're going to have leftovers unless you have a large family.

[@LydiaApril]

This looks amazing Sarah, can't wait to try this one!

[@sarahcarey4081]

Thanks!

[@gerrywarwick8477]

I'm screaming this is so good!!!! I CAN'T WAIT to try this!! Thanks Sarah C!!!

[@PuppetPaul]

Great video as always. Its amazing to see all the possibility food has. It's a never ending story.

[@fannyboni472]

yeah, right?! this is exactly what food is all about, isn't!!?

[@janikiawoods8486]

Its gorgeous

[@SophieBaiLei]

I make something similar, but add cottage cheese between the layers....delicious!

[@mneff69]

Or ricotta cheese

[@sarahcarey4081]

That's interesting....

[@kristinalopz1623]

@@sarahcarey4081 so interesting.... I would never try it ricotta cheese please.... I could swear these people have put these comments on by The producers....

[@WelshLadOfficial]

This looks absolutely delicious !! Can’t wait to make this on the weekend 💚

[@delorisbledsoe2959]

Sara this looks so delicious. Thanks

[@Fernando-ox5mo]

That looks like the best lasagna. Thanks!

[@darkmoonlady2002]

Pre chopped garlic tastes completely different and gross. It has a weird flat metallic taste. Fresh garlic only..lol

[@joannag2351]

I agree - it's awful. Doesn't even taste the same as fresh garlic. I think if you want to take a shortcut, you can buy peeled garlic in bags. It's about $3 for a big bag of peeled garlic, last about a month, and all you have to do is chop or press it. If you want to "jar" it, toss it in your food processor and chop it up finely, then store in a jar with enough olive oil to cover.

[@sarahcarey4081]

WORD

[@romasandmo]

Amazing! Thanks!

[@Kievlar]

It looks so yummy!

[@juliacray5387]

No Ricotta Cheese with the egg and such? I’m going to try this recipe! Seems to be more healthy! Love your style and recipes!

[@kristinalopz1623]

It's not going to be the same without the ricotta cheese. Just mozzarella cheese dried up & barely moist.

[@Zathren]

Pre chopped garlic is way to expensive for my blood. Buy that stuff by the bulb. Can't wait to try this recipe.

[@judiegarnett2644]

and its not a fresh tasting either.. why buy when you can do your self so easily.

[@purichan7166]

I definitely agree that fresh garlic is better, but you can get the prechopped stuff seriously cheap at Costco. $5.50 for 48oz. Seriously, it's insane. www.costco.com/Kirkland-Signature-Minced-California-Garlic%2C-48-oz.product.100334304.html

[@tallyramsay2222]

TheUnholyOne My suggestion is if you have time on a weekend chop or food processor your garlic then soak it in olive or canola oil with half a tsp on distilled white vinegar. Make sure its in an air proof container and put it in the fridge, It makes the entire couple of weeks of prep a lil bit easier. :)

[@sarahcarey4081]

Agreed. also tastes terrible.

[@brenthooton3412]

Just finished watching a Marco Pierre White video, so my ears perked up when Sarah said "you could use a stock pot" at 3:38. It's your choice!

[@zacharylavender1568]

Hi Sarah! First and foremost, I love the series. Have you tried submerging the onion in cold water for 15 minutes? It does help with the teary eyes...

[@ohoudabdallah7816]

I want to try it 😍

[@Bananaslushies]

What a great idea to only soak the noodles. Can I still freeze it this way once assembled?

[@sarahcarey4081]

YES

[@dmr31]

Oh, I like this recipe!!! It's what I usually have in my kitchen.. I don't care for ricotta or cottage cheese as a filler.

[@jackiewinters5792]

Love your hair & your outfit!! You look terrific! Thanks for sharing the recipe. 🤗

[@johncipriano3627]

Love this Recipe for Your lasagna ❤️❤️❤️❤️❤️

[@juliahamilton9125]

I really enjoy watching this series. I used 2 watch it on the PBS channel. All their Chefs are ExcellenT chefs that Martha selected 2 B on her shoW!🐥😉

[@ariel3725]

I'm gonna make one for next week!

[@mneff69]

I'm sure you are lol

[@TommyAlanRaines]

I think I would add more Sausage to it! Will be adding this to my menu to over the next month or so.

[@mneff69]

I agree more meat. I use a sausage ground beef mixture.

[@sarahcarey4081]

Its pretty sausage-y! but you be you. I'm sure it'll be great.

[@ianrickey208]

Sarah is looking radiant these days! I prefer her orange hair but wowzers, she just glows on camera!!!

[@kristinalopz1623]

Your creepy..... Please.... she looks like she's aged 50 years. A nice tactic so she seems relatable to older women.

[@livelovelaugh473]

This looks delicious! Also, I like to see lasagna recipes that don't include ricotta cheese. Thanks! 👍🏼

[@luarodriguez6516]

Tasty!!

[@lynnuppermichigan9187]

Love you Sarah!! Why are people so mean?

[@frankstrausbaugh9832]

Mean people suck. BTW, Sara I personally LOVED your red hair. But hey girl it’s your hair, you wear it your way. Lastly, love your recipes. YOU ROCK!

[@kristinalopz1623]

It's not that they're mean she was a total snob on Martha Stewart Living. That was their Forte. She can cook. But she still speaks to the camera quote on quote in a condescending way to the audience. A lot of people don't appreciate that. I'm having a blast looking at that hairdo and those frumpy clothes. Believe me you even Lucinda is wearing that same frumpy I'm gray and old so I can relate to the older cook ensemble. People are not that stupid. As for me I'm laughing at all these videos because I'm just watching them for the first time and I could not believe that was Sarah and I could not believe that Lucinda is wearing the same get up. It's a great tactic. So that she'll grab an older more experience audience. Or come off like you have more experience than you do. But I think she sucks. Where's the ricotta cheese. That's going to come out just mozzarella cheese & dry sauce. Don't take things so personal. It's all in fun at least for me it is. You have a nice day and don't stress out...

[@motherofallnationssoblesse4856]

Delicious 😍

[@RobinMarconeCassidyRN]

Sarah's so awesome💟

[@LydiaApril]

Yeah she is!

[@sarahcarey4081]

Thats so sweet. Thank you!

[@VijayaFoods]

Tomato sausage 👍👍👍😊

[@AuMENUCOOKING]

Nice tomato Sausage for Lasagna ! !! ! ! Thanks for this nice recipe ! ! ! ! Hello from FRANCE ! ! ! ! 🍎🍭🍄💖😍🌟💛🍚🍓🍊

[@sarahcarey4081]

hello!

[@veevee111]

Thank you for sharing this ❤️ BTW I love your hair 👍

[@gulyaswift1503]

So delicious 😋

[@hildamasi4665]

Love your hair💜💜💜💜💜💜💜💜

[@susieg9725]

Ok. I’ve been away for a year because of internet and rising prices. Back online. Sarah you are so svelte and I love your hair. So glad to see you’re still the same fun and goofy girl. ❣️ Nice lasagna by the way.

[@sarahcarey4081]

Welcome Back!

[@MrTaylorcrary]

If its just one or two cloves I used the frozen ones anything larger I chop my own

[@sibuna01]

I never use pre chopped garlic because oddly enough I love chopping garlic.

[@judiegarnett2644]

How do you store or where do you store the left over salt & pepper that is on your counter?

[@davidr.2633]

Just leave it out...

[@blujay1608]

You can also use a potato masher to break up the tomatoes.

[@rudyfan1926]

No garlic press for me. Fresh chopped only. Exception being combo of fresh and granulated when making garlic noodles. Never too much garlic for me.

[@landit]

I used to have all the fun & fancy gadgets. But at some point, it got to be too much & went back to just having a couple good knives.

[@sarahcarey4081]

Simplify!

[@Nocturne22]

I love a good laze-agna

[@sarahcarey4081]

HAHAHAHHAHA laze-agna....exactly

[@nanamarini4817]

I need that pan & pot. Anyone of you know the brand? Thanks.

[@amyrivers4093]

I've never used garlic already crushed in a jar because until about two years ago I had never eaten garlic. I have aspergers plus short gut syndrome due to all but one metre of my intestine being removed over many surgeries (I've got one of the worst cases of Crohns disease with extensive complications. My specialists say that medically they don't know how I'm still alive and fighting for my live daily. 11 years ago when I was 32 they gave me two years at the most to live. They didn't take into account my determination which Mum calls stubbornness). Two totally different illnesses combined has physically and emotionally stopped me from trying garlic and many other foods. For example I would never eat a stir fry because it's all mixed together. Two years ago I forced myself to try many foods and to explore what I could or could not digest without horrendous pain. I now crush fresh garlic with a coarse salt or I use my garlic press that had been waiting in a draw for ten years to fulfill it's destiny. Next year I'm moving and I will have a vege / fruit garden and garlic is on my list to try to grow as it's so expensive in my country.

[@maryallenb]

As fabulous as this recipe is, your hair color is just as fabulous! Well played!

[@shodgeee125]

I thought this was Lizzie McGuire’s mom lol

[@normadurr818]

I never made lasagna without ricotta cheese.

[@lordbattlefield]

So you can watch your callories with the olive oil for the onion and garlic, but then pour in a huge amount of chese instead of the classic bechamel sauce. And then you cook it for a load of time to get a gooey ball of food. I like lasagna and the sauce looks great, but the rest is not my cup.

[@kristinalopz1623]

What the hell are you talking about? Vechemel sauce is white & has fat. Made w/ butter.

[@yolandajustme9122]

Love that it doesn't have cottage cheese and all of that extra stuff.

[@sarahcarey4081]

It's actually pretty tasty

[@kristinalopz1623]

All that extra stuff is what makes it lasagna. Not cottage cheese ; ricotta cheese.... It's not hard at all. One things for sure you can buy Sauce, cook the sausage add the sauce from the jar. Put ricotta cheese drain it first it's only takes like 30 minutes add parsley a little salt pepper one egg, only one so it will bind. Assemble your noodles , sauce, then layer ricotta cheese ,a little more sauce noodles repeat. add mozzarella cheese on the top along with the layer of sauce put it in the oven at 375. For about an hour and a half. Done

[@VTboys1220]

I feel like ricotta cheese and basil needs to be added to that party.

[@sarahcarey4081]

Do it!

[@bxitaliangirl]

I don't like the chopped garlic you can buy in a jar. I don't feel like it has the same flavor as the fresh stuff. I have a garlic press but I usually just mince it myself.

[@Mr091930]

👍🏻

[@aimee1177]

I think this is the first time she hasn’t worn white. I always wonder how she wears white and doesn’t get dirty.

[@sarahcarey4081]

Bleach....lololol

[@simplestartmomrilveria9521]

Nope i buy whole garlic...i love to chop

[@sarahcarey4081]

Yes!

[@Davesky19]

The thumbnail looks like En-Cor frozen lasagna.

[@tracykiske7758]

no to the garlic press.. its an extra dish to clean. just a knife.

[@zacharylavender1568]

I grate my onion..

[@sarahcarey4081]

That's a good method, but i hate grating them. so painful on the eyes!

[@Liv-tr9of]

Please bring back your red hair ❤️ it was so bright and cheery and amazing!!

[@intimom]

I think she changed it because too many haters were making fun of the color. Sad that we can't just appreciate her for her cooking not how she looks.

[@Liv-tr9of]

I appreciate her for her cooking I just love the red hair

[@tomsaaristo6294]

I finally found a garlic press worth it's salt so I've gone back to the garlic press after years of mincing with a knife

[@jsdemonaco]

I listened three times, and I SWEAR @ 5:17 she says" 2 cups of the Dreaded Mozzarella Cheese..."

[@christyhernandez8625]

It's better to cook noodles al -denta. They cook better and not hard when finished.

[@robertadellaperuta8436]

My Italian heart is falling apart

[@tnichlsn]

no ricotta?

[@klmhookedmoore5847]

Delicious! Sarah...bring back your red hair!

[@fannyboni472]

@StickyBitch yep, cant agree more!

[@sarahcarey4081]

Never

[@sarahwestling9438]

Fresh garlic for me. :-)

[@sarahcarey4081]

YES

[@rachaelnikkola8257]

No Ricotta?

[@cyoohoos]

I chop my garlic!

[@sarahcarey4081]

yes

[@gaiacalls3593]

Don't blend in can the can is toxic

[@mariamontaquiila641]

I didn’t think any tomato dish could be covered with aluminum foil?

[@helpfulnatural]

Agreed. I use a layer of parchment paper first, then foil to hold it down onto the pan. I've had that horrible reaction happen with foil and tomato sauce....not good. :/

[@sarahcarey4081]

Parchment lined foil is actually best to avoid pitting.

[@jweiwei]

Guess I'm first. I enjoy this.

[@tiffanyd9594]

When you don’t use the bottom part of onions smh

[@sarahcarey4081]

I save scraps for stock...

[@cloroxbleach6390]

third

[@skottiR]

sosig

[@gorenjevaskemaskin]

You should never cook with hot water from the tap!

[@fannyboni472]

crazy how few people knows that?! there is deposite in it from the heat proces among other things not really good for us! i could explan better in my birth language, my english is not good enough! my father have worked in water treatment in hospital, so he told me since little "never drink or use hot water from the tap!!!"

[@JustCookbyAngel]

Awesome 🤩 first

[@wmverk]

I would never do it this way. It's way too chunky and she doesn't bother with making a bechamel sauce. This way is lazy, maybe okay for serving to people you don't like.

[@Joseph1NJ]

What she tasted looked good, but the dish at end, not so much.

[@DonnaMSchmid]

Sarah, there's no reason to soak the lasagna noodles! Next time you make your lasagna, just use them dry... Do NOT add any extra water to your sauce, or it will make the lasagna soggy. {Even the "thick/chunky" sauce, like in this video, contains enough liquid to soften the noodles without drying out the entire lasagna.) Give it a try!

[@fannyboni472]

yep, my mom always use dry "no need to cook before in water" lasagna noodles, and she never soak them before. she just put them in the plate, layer by layer and put it in the oven. i can tell you i have not yet find better lasagna than my Mom's lasagna!!

[@DonnaMSchmid]

I used to use the "no need to cook" noodles, too... But then I tried normal lasagna noodles and they worked, too! Give it a try!

[@jojoscoulos]

What is wrong with her hair?

[@monica1374r]

I am Italian, it's not Italian lasagna

[@naturalvee67]

Nope this looks WAY better. None of that nasty ricotta cheese that I hate. Just pure yummy, saucy, cheesy goodness.

[@sarahcarey4081]

Never said it was Italian.

[@divergentevolution8114]

You do realize it takes about as much time to make lasagna noodles as it does the extra time needed to cook shitty dry packaged noodles. Not even mentioning the fact that for lasagna noodles they are meant to be fresh to properly absorb and cook with the juices released from the meats and cheese. Dry noodles do not absorb moisture like that, even if you put them in dry. You dont even need a pasta roller to make lasagna noodles, tbh this is just wrong in far too many ways for you to appear credible. 1. You used dry noodles which completely destroys the very effect of a layered pasta dish. 2. You did not sweat or even infuse or brown the onions and garlic to release natural sugars to counter the tomato sauce. Those onions we not even translucent... 3. You did not use the maillard reaction on you protein, at all. 4. You used dry herbs and did not sweat them on top of your sauce. 5. You added dry herbs to hot oil. 6. You did not caramelize the sugars in your sauce from the tomato or even balance its acidity. 7. You did not simmer or cool to allow flavor complexity to develop. 8. You used split tomatoes in a dish that requires layers and stability instead of crushed, or blending them yourself. You are a fake a fraud and liar and I am tired of watching horrible, lazy, food be passed as "A lesson". Shame on you all. This video is on the same level of incompetence as the Verge's "How to build a PC video" and you had all BETTER HOPE that more chefs dont notice this video.

[@vaughnrocks]

Who peed in your cheerios?

[@jayXIV]

Among other concerns... what's wrong with adding dry herbs to hot oil?

[@barryaston3436]

What rock did this person crawl out from under. Nobody claims their recipe is authentic, it's just their version. This recipe looks delicious. I've tried other of her recipes, and often they wind up being my "go to" recipe.

[@paulascaglione9701]

Divergent Evolution U R NUTS!!!

[@divergentevolution8114]

@@paulascaglione9701 Yes, being intolerant to scam artists teaching trash for ad revenue is nuts....

[@kristinalopz1623]

Loving the comments like people never had lasagna.Whaaaa? Great snob following..... I'll keep it 💯 I'm watching because I can't believe this is Sarah, and if you think she looks totally crazy wait until you see Lucinda...." it's a spertle Myrtle". Yeah.... the same get up. Long gray hair like she's going out for Halloween. Loving every minute of it. They were such snobs. And probably still are this is the tactic so that they look more relatable to the average woman " it's a good thing".😭 😁😅🤣🤣🤣🤣 So condescending . Such an expert....where's the ricotta???? She forgotta.🤣🤣😳😳😳😭 Amazing....Not.