How to make Lasagna - Part 1 Video

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How to make Lasagna - Part 1

How to make Lasagna - Part 1 Hey, how are you doing today? Welcome to “Cooking with Dave.” I’m Dave and today we’re going to cook some lasagna. Everybody love lasagna and everybody love to cook lasagna. Some people do and lot of them think it is so much of a hassle. I’m not sure if it really it’s not hassle but you can cook lasagna easy, make it good, make everybody love it, make everybody a wonderful cook, cook an easy lasagna. Now, what I did here on my pan was I just cooked some bacon. I’m going to use some bacon here. You don’t want to do that with onions and this is going to give my sauce some serious flavor and I put this bacon aside and I will snap on this while I cook. We’re going to make lasagna and going to make through “tongs, slap the brains”, you know what I’m saying. We start of with bit of bacon and we’re already down to make and put some onion in there and the whole, and then we go and take some garlic and I put it back two or three Tablespoons of garlic then add the thing you know put some garlic and get some flavor in that thing, a little bit of salt and pepper and the onions and garlic and most important thing its back on lasagna and its going to be your sauce because you have a nice tasting sauce. You’re going to have a nice tasting lasagna. A lot of people don’t know you don’t have to cook them in a little before you cook lasagna and the biggest thing about cooking lasagna is dealing with hot wet looks and that the burn you and hard to do what you can and what are we really doing with that. We cooked this for our noodles in raw, hard crisp rolls and then do with our sauce, and that’s we enjoy about sauce being taste both and one of you just boiling in the water and whatever you don’t have to do all that and was certainly I would that. Now, that I have onion you have to caramelize and ready to go and I go with and add my meat and you don’t quit some sausage as the country sausage, you can use Jimmy bean you can use any Vienna sausage you want it didn’t matter. I think the sausages are important and give the lasagna a little different flavor so you could also have nice spaghetti and sweetness and this also make the spaghetti and not the kind of sausage and we’re going to remember and we’ll take and thyme season them and we will put and season on top of it and we’ll start the amount of hamburger and brown the sausage. Put your hands in there and mix that thing up and get the sauce and mix up and get the hamburger and almost done and the other and we get them all brown again and that’s what we’re going to do. Okay brown my hamburger now about five to ten minutes and a little bit more or mixture and cook my hamburger on sausage and are really, really well and I want to make sure its really well and I want to try to all the raise I can. What we’re going to do for everybody to creams when I use to baking the ribs what I do is I don’t want to grease the sauce, so after I get my hamburger brown and the bacon. I’m going to take it and I’m going to use my strainer and a number of strainer and all the grease and all that I can, all from it and now we’re turning it back to the pot. Now I want to get the plate and reason for everything and all you want to what the flavor are meat with the bacon and ribs and the onions with the flavor and bacon and we have bacon with our sauce but hopefully we will not have a greasy sauce so we want to be get all the grease you can and then return the hamburger and the sausage back through our pot as grease free. There are good tomatoes and stewed tomatoes right our stewed tomatoes is diced and we can provide our hamburger and sausage and I put this on the pot and right into the hamburger and the sauces and let’s all give them a good stir and we still have to give this good and I use three cans and I might going to use four cans and you want to look what its might equally use four cans or if you want to take tabs doing yourself from tomatoes, you need to still about four, five tomatoes per can. So we have about 15 stewed tomatoes in those and not so far and you can use up with about 20 and the sauce you want how much lasagna you want to make. I want to make pretty good size and have some lasagna so three tomatoes and a can of little tomato paste and the most important part of it is our lasagna, these are sauces, we have to have a one food tasting sauce with good tomatoes in there and we had a caramelized onions and the bacon grease, we got some sauce and have some hamburger in there with the tomatoes, everything is wonderful, now put this tomato past n there to make it thicken up a little bit and now I don’t have enough liquid in my sauce. So, I’m going to add some chicken stock to my sauce and give me the sauce shake that I’m looking for, now that how much right here I’ve got about three cups of chicken broth and I probably going to put about two cups over in there and maybe not, maybe just by cup and a cup and a half and just enough to give me good liquid, good consistency, where it looks like spaghetti sauce and I’m trying to make spaghetti sauce, all right don’t loose spaghetti sauce right away I’m not sure this going to look like I’m a brand can over here and show you what it looks like. So it looks like some tomatoes and some hamburger put it together. Now what we’ll do is we want to cook this down. So I’m a pretty little more sauce. That’s like a feather and a little bit thinner and I might cook this down and when I get down cooking it down for about four to five minutes I cooked it on medium just to deal with the simmer and I want to simmer for about 45 minutes to an hour just to make me a nice sauce and so about the sauce. Remember, I’m going to go ahead and put some more thyme season in there and very important to have enough thyme season in your sauce. So we put enough garlic so we going to go into through by my teaspoon of garlic in our sauce and some I did not usually do for spices but I can do for my spaghetti sauce and my lasagna is I put a cup of bay leaves. Its just right your old bay leaves, I put them in there, I put big ones in there because I take them out and we don’t want to eat this, we will take them out before we put it in out noodles and stuff so I make them big enough so I can find them again. All right for about three or four bay leaves in there, we’ll put five in there and five bay leaves in there so it gets a nice strong flavor and that’s going to be really, really good and nobody ‘s going to know what the flavor is in your lasagna and they are all about thing and where is the sausage but its going to be wrong unless you have the bay leaf. But you let them think this is the sausage and you’re telling whatever sauce that you put in there is a special kind of sauce that you bought juice for them and they will think that your sauce kind of this. What you going to see has bee cooked this and its going to get more red and let more like a tomato spaghetti sauce and if I ask to in order to achieve that I will add some more tomato paste if I have to. We’ll see those things, we’re just going to let that cook the balm for about four to five minutes and the simmer and we’ll see what happens. Okay its now our simmering and about four to five minutes or so and turn it down a little bit see now we’re looking more like a spaghetti sauce and looking just like as a spaghetti sauce and I could it down too much. But I want to add some more chicken broth right to it then turn out just a little bit just for and put on the side. Now, we’re looking for spaghetti that’s all we want to do before we look my spaghetti and it looks like spaghetti and the most important about the sauce, spaghetti sauce is out bay leaves and remember to always remove your bay leaves, you don’t’ want anybody to eat the bay leaf and they will be very mad at you if you got a freedom to eat bay leaf they’ll choke on it and I have had that happen. I speak from experience but more humanly but I will get some of that out man and they’re looking good and then I take the beans right over here but don’t fall apart as they wouldn’t fall apart if you let you longer but that’s okay because we want you to do anyway you know I’m glad but I’m okay and I can’t wait. So look at that is that wonderful some of the guys are a little wonderful like you.

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How to make Lasagna - Part 1

Hey, how are you doing today? Welcome to “Cooking with Dave.” I’m Dave and today we’re going to cook some lasagna. Everybody love lasagna and everybody love to cook lasagna. Some people do and lot of them think it is so much of a hassle. I’m not sure if it really it’s not hassle but you can cook lasagna easy, make it good, make everybody love it, make everybody a wonderful cook, cook an easy lasagna.

Now, what I did here on my pan was I just cooked some bacon. I’m going to use some bacon here. You don’t want to do that with onions and this is going to give my sauce some serious flavor and I put this bacon aside and I will snap on this while I cook. We’re going to make lasagna and going to make through “tongs, slap the brains”, you know what I’m saying.

We start of with bit of bacon and we’re already down to make and put some onion in there and the whole, and then we go and take some garlic and I put it back two or three Tablespoons of garlic then add the thing you know put some garlic and get some flavor in that thing, a little bit of salt and pepper and the onions and garlic and most important thing its back on lasagna and its going to be your sauce because you have a nice tasting sauce. You’re going to have a nice tasting lasagna.

A lot of people don’t know you don’t have to cook them in a little before you cook lasagna and the biggest thing about cooking lasagna is dealing with hot wet looks and that the burn you and hard to do what you can and what are we really doing with that. We cooked this for our noodles in raw, hard crisp rolls and then do with our sauce, and that’s we enjoy about sauce being taste both and one of you just boiling in the water and whatever you don’t have to do all that and was certainly I would that.

Now, that I have onion you have to caramelize and ready to go and I go with and add my meat and you don’t quit some sausage as the country sausage, you can use Jimmy bean you can use any Vienna sausage you want it didn’t matter. I think the sausages are important and give the lasagna a little different flavor so you could also have nice spaghetti and sweetness and this also make the spaghetti and not the kind of sausage and we’re going to remember and we’ll take and thyme season them and we will put and season on top of it and we’ll start the amount of hamburger and brown the sausage.

Put your hands in there and mix that thing up and get the sauce and mix up and get the hamburger and almost done and the other and we get them all brown again and that’s what we’re going to do. Okay brown my hamburger now about five to ten minutes and a little bit more or mixture and cook my hamburger on sausage and are really, really well and I want to make sure its really well and I want to try to all the raise I can.

What we’re going to do for everybody to creams when I use to baking the ribs what I do is I don’t want to grease the sauce, so after I get my hamburger brown and the bacon. I’m going to take it and I’m going to use my strainer and a number of strainer and all the grease and all that I can, all from it and now we’re turning it back to the pot. Now I want to get the plate and reason for everything and all you want to what the flavor are meat with the bacon and ribs and the onions with the flavor and bacon and we have bacon with our sauce but hopefully we will not have a greasy sauce so we want to be get all the grease you can and then return the hamburger and the sausage back through our pot as grease free.

There are good tomatoes and stewed tomatoes right our stewed tomatoes is diced and we can provide our hamburger and sausage and I put this on the pot and right into the hamburger and the sauces and let’s all give them a good stir and we still have to give this good and I use three cans and I might going to use four cans and you want to look what its might equally use four cans or if you want to take tabs doing yourself from tomatoes, you need to still about four, five tomatoes per can.

So we have about 15 stewed tomatoes in those and not so far and you can use up with about 20 and the sauce you want how much lasagna you want to make. I want to make pretty good size and have some lasagna so three tomatoes and a can of little tomato paste and the most important part of it is our lasagna, these are sauces, we have to have a one food tasting sauce with good tomatoes in there and we had a caramelized onions and the bacon grease, we got some sauce and have some hamburger in there with the tomatoes, everything is wonderful, now put this tomato past n there to make it thicken up a little bit and now I don’t have enough liquid in my sauce.

So, I’m going to add some chicken stock to my sauce and give me the sauce shake that I’m looking for, now that how much right here I’ve got about three cups of chicken broth and I probably going to put about two cups over in there and maybe not, maybe just by cup and a cup and a half and just enough to give me good liquid, good consistency, where it looks like spaghetti sauce and I’m trying to make spaghetti sauce, all right don’t loose spaghetti sauce right away I’m not sure this going to look like I’m a brand can over here and show you what it looks like.

So it looks like some tomatoes and some hamburger put it together. Now what we’ll do is we want to cook this down. So I’m a pretty little more sauce. That’s like a feather and a little bit thinner and I might cook this down and when I get down cooking it down for about four to five minutes I cooked it on medium just to deal with the simmer and I want to simmer for about 45 minutes to an hour just to make me a nice sauce and so about the sauce.

Remember, I’m going to go ahead and put some more thyme season in there and very important to have enough thyme season in your sauce. So we put enough garlic so we going to go into through by my teaspoon of garlic in our sauce and some I did not usually do for spices but I can do for my spaghetti sauce and my lasagna is I put a cup of bay leaves. Its just right your old bay leaves, I put them in there, I put big ones in there because I take them out and we don’t want to eat this, we will take them out before we put it in out noodles and stuff so I make them big enough so I can find them again.

All right for about three or four bay leaves in there, we’ll put five in there and five bay leaves in there so it gets a nice strong flavor and that’s going to be really, really good and nobody ‘s going to know what the flavor is in your lasagna and they are all about thing and where is the sausage but its going to be wrong unless you have the bay leaf. But you let them think this is the sausage and you’re telling whatever sauce that you put in there is a special kind of sauce that you bought juice for them and they will think that your sauce kind of this.

What you going to see has bee cooked this and its going to get more red and let more like a tomato spaghetti sauce and if I ask to in order to achieve that I will add some more tomato paste if I have to. We’ll see those things, we’re just going to let that cook the balm for about four to five minutes and the simmer and we’ll see what happens.

Okay its now our simmering and about four to five minutes or so and turn it down a little bit see now we’re looking more like a spaghetti sauce and looking just like as a spaghetti sauce and I could it down too much. But I want to add some more chicken broth right to it then turn out just a little bit just for and put on the side.

Now, we’re looking for spaghetti that’s all we want to do before we look my spaghetti and it looks like spaghetti and the most important about the sauce, spaghetti sauce is out bay leaves and remember to always remove your bay leaves, you don’t’ want anybody to eat the bay leaf and they will be very mad at you if you got a freedom to eat bay leaf they’ll choke on it and I have had that happen.

I speak from experience but more humanly but I will get some of that out man and they’re looking good and then I take the beans right over here but don’t fall apart as they wouldn’t fall apart if you let you longer but that’s okay because we want you to do anyway you know I’m glad but I’m okay and I can’t wait.

So look at that is that wonderful some of the guys are a little wonderful like you.

Transcription by: Scribe4you Transcription Services