Hi, how are you doing? Welcome to cooking with Jack; just want to thank you for all the letters and e-mails you’ve been sending me, I am going to keep doing videos so don’t worry, a lot of you were asking, “are you going to keep doing this?”, yes I will, there’ll be plenty to come in the next year. Tonight we’re going to do something special. My son’s classroom is doing a, tomorrow they’re going to be doing a International Day so everybody has to cook a dish from their heritage and bring it to school tomorrow so I figured, hey, why not? I wanted to do a video on how to make a Lazy Man’s Lasagna, and I’m going to be making that for his class so that we came together and we’re making the video right now.
So let’s show you how to do Lazy Man’s Lasagna, and we’re going to write the ingredients then we’re going to, as we always do, we’re going to show you how to throw it all together, alright? Just take a look at the ingredients right now.
Okay, here’s all the ingredients, now when I mean Lazy Man’s Lasagna, I mean lazy, that’s why we got these. Normally, I’ll be shot for being Italian in using these jars of sauce, but if you need some quick and easy grab your two favorite jars of sauce at the store, okay? Grab a thing of Ricotta cheese, you’re going to need about a pound of mozzarellas, some of them come in square, some of them comes in a ball, you’re going to need two pounds of macaroni and one of these pans to serve it. Try to get the kind that has a plastic lid on it. Now normally we would put meat in the sauce but since the classroom that we’re serving this to may have vegetarians, we’re going to leave the meat out.
First thing you would want to do is grind up the mozzarella. Okay, now normally you get it shredded but it’s more expensive, I think it’s like twice the price, so I’d rather just grind it up, I’m not that lazy in Lazy Man’s Lasagna. Okay, then I’m going to cook the macaroni and heat up the sauce and then we’re going to just throw it all together to be beautiful. Okay, so the whole objective is, I will use the sink to mix everything because if it spills over, it’s not a mess; it goes in the sink, I rinse it off. So let’s start with the sauce, we’re going to slowly, now I’m not the best to pouring this stuff, we’re going to slowly put it in the pan here, there we go. Oh, that shot right back at me, I’ll give you a shot of that later, but right now, let’s work while it’s hot, that’s the key, okay? So there’s your sauce, then we’re going to take your mozzarella that we shredded, you’re going to put that in next, okay? Now obviously in the heat that’s just going to all start melting, so it’s got to be beautiful, you put that in there, then the hot macaroni is going to go in on top of that, but first what I want to do is, this is the key, is to mix in the cheese first. Let’s get that just kind of start it on the melting process, just a little bit, you’re going to see that right there, you’re going to mix that all that cheese in there, see it’s starting to melt? Not all the way, just get it warm, there we go. And then you’re going to dump the pasta right in on that, there we go, look how beautiful that is.
It’s still hot, burning hot; we’ll throw that in, there we go, lot of work. Alright and then once again let me tip this so you could see, okay? Now I’m going to mix this all in, once again, you can always add more cheese if needed, but let’s see where at first. It’s all experimenting it’s not like baking; baking has to be precise, pasta doesn’t. Okay now you see, look how beautiful that is, it’s gone all melted together, now we’re going to put in these all once again, I’m doing a double batch, ho ho ho, sorry; it’s the fun part of cooking, let’s just get that right up there, put that in there; and since I’m doing a double batch, I’m going to do double Ricotta, there we go, come on. And this is one of my favorite cheeses, I grew up putting this in the macaroni all the time, and we’ll wait for Ravioli night. And that it’s mixed in, alright now to mix it properly, it’s going to look just like this. It’s going to almost be really clumped together but it’s going to be just enough to slide right out of spoon. Now it’s time to plate this.
So here to begin there, we’ll fill this up for the kids, oh it’s burning hot, okay let’s try it again. Alright, this isn’t one of my smoother videos but its good, I promise you that, here we go. Just going to start dumping right in there, I hope I made enough, yeah I think I did. Put that up a little bit more, I’m going to like that, bring them more over there, bring the other one over here, see if that works; there we go. Oh my gosh its’ coming together, I swear. It’s a lot more fun when you have family around to laugh for you. Okay so, oh that was difficult, it’s really easier than that, I’m telling you, you’re supposed to get your family helping you. Okay so that’s what it looks like, now let me just give you a few more tips before I say goodbye. The first thing you do is to save a little bit of cheese, okay? Save a little bit of cheese, you can take a little bit of this and just gently sprinkle the tops, I would say just more fruit that crave for hey, they got tons of cheese in it. But it looks nice, gives a little contrast to it. And the other thing is you can bake this later, now I’m going to put this in the oven in the morning before I take it to the school, but you can bake this like a baked ziti, and it’ll get a hard upper crust, okay? And lastly, the one that you don’t want to do, these plastic lids that come with these trays, don’t put them on right away, cause what you’re going to do is you’re going to lock all the moisture under here and then it’s going to drip back in your lasagna and it’s going to be real wet and loose, okay? Lasagna is good thick; I don’t know how you like it, that’s how I like it. So there it is, and there was just a little tiny bit, just a little bit leftover so I’m just going to save this for me. And once again I’m going to eat in front of you because I like doing that. It’s amazing now, it’ll be better tomorrow. You have a good one, that’s the Lazy Man’s Lasagna, do me a favor, keep sending those e-mails to the address below, I’ll talk to you later, bon appétit.
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