The 1 Dollar Lasagna | But Cheaper
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- Опубликовано: 31 июл 2021
- Can you make the greatest homemade lasagna for 1 dollar per serving… I say yes.. and this is the easiest way you can do it.
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Can we get a “But Lazier” with some of your best recipes, but with shortcuts to make them easier/faster/more accessible?
this is an awesome idea
Yes but then you would have to listen to that “papa no kiss” beat an awful lot😂
That's called eating out.
@@airdrighmor1439 when someone wants to make the effort they have my respect, Joshua makes everything from scratch and this is why we love him but not everyone has the time and energy or resources to do that. Also eating out is much more unhealthy and expensive not to mention supporting unnecessary wealth in the case if big chains etc
The laziest lasagna is buying it premade wtf
As someone who has made homemade lasagna on multiple occasions, I can attest that homemade is superior to store-bought in every way, so thanks for showing how to save money when making it.
I’ve never had homemade but I have had lasagna made by the local butcher so not in air right plastic box bought
@itatchisasku I’ve never had homemade or frozen lol
@itatchisasku yeah straight from butchers
Stouffers probably has the best frozen if I had to pick. They have a meat lovers one that I love because 90% of lasagna's have too much ricotta.
ruclips.net/video/FzoJqHpyenM/видео.html
What you could do to make this even less expensive (and even more authentic to real italian lasagna) is to make a bechamel sauce rather than using ricotta. It's literally just butter, flour, milk, salt, and nutmeg. Could even use pepper if you don't have nutmeg (:
Both are italian ways of making it... bechamel vs ricotta depends on the region of italy you go to.
Never seen or heard of ricotta cheese on lasagna before,just béchamel ragú and lasagna pasta and of course the parmesan cheese
@@WayStedYou I'm sorry but that's not true😭 I bet ricotta in lasagne doesn't taste bad but in italy we just uses bechamel sauce
@@camillaboccoli5493 I'm not from Italy so maybe I'm out of touch with current Italian cuisine but if you search up Neapolitan Lasagna google says it came from Italy and contains ricotta. Probably just a regional thing that eventually made it's way to the US. Tbh the ricotta was the thing I looked forward to when my mom made Lasagna lol.
Yeah.. and you can make that bechamel savory by simmer the milk in a white onion for 2 hours then straining
"Then run that through a pasta roller"
**Ka-chin** 130$
A pasta roller coming out of a 300$ stand mixer 😂
@@bryanh9138 I think a pasta machine giveaway is in order here. Js
They make hand cranked ones that would be less
mine was 24 euros, non electric tho
@@taylorgang2237 their still quite costly, I would have to pay £40 for a decent one for something i don't make all the time, when i can just get a box of lasagna sheets for £1 or less
What I've learned from this series: Anything can be made cheaper if you simply ignore labor costs.
Restaurants generally don't make things like this to order. So even if we include labour costs in his equation, it still works out to like $3-4 per person.
Thats.....the point of this series. You can make your favourite dishes at HOME for a fraction of the cost without having to compromise on flavour.
And serving sizes, its like 200 grams of lasagna
Or implements 🤣
@@AlMcGrath91 Ignoring labor costs means you ignore your own labor/how much you value time as well. It also ignores (thought he didn't in this video) the cost of equipment. A decent inexpensive stand mixer is about $100. Spending $100 so you can save $0.80 on a box of pasta? You'd have to make 125 boxes of pasta to break even. Considering a box of pasta is about 6-8 servings, you'd have to make 750-1000 servings. That's literally pasta for breakfast, lunch, and dinner, for AT LEAST TWO YEARS. And also remember that making the pasta from scratch takes about an hour with all the prep, mixing, kneading, waiting, rolling, and cutting.
AND THAT'S JUST THE PASTA.
The point of this series is to make things cheaper but this one, making pasta yourself, is unrealistic.
*Joshua:* "You could roll it with a rolling pin, but it just wouldn't be the same."
*Pasta Grannies:* "Hold our beers."
More like pasta nonnas 🤌🏼
Ok boomer
*hold our grappa
@@AxxLAfriku no this has nothing to do with the comment or video like bitch-
i love that channel!!
Italian here. A couple things. First, I would like to say that Joshua did an amazing job with this. You know, his channel is so incredible and videos like this are such an inspiration to people who want to cook but often don’t have the money. Now, people can cook great food at low costs. Joshua truly deserves every single subscriber that he has, and he deserves much more. Coming from someone who’s been cooking his entire life, stick with Joshua, people. He knows his stuff, he’s funny, he’s passionate about food, and he’s just the kind of guy who ignites a fire in you to cook more.
Additionally, this lasagna was perfect for the budget constraints. I mean, are you kidding me? $1 per portion? That’s just fantastic. It looks beautiful, it’s made with proper technique, it’s bound to be flavorful, AND it’s cheap. Bravo, signor Weissman. Cucini le lasagne come una vecchia italiana. And that’s a compliment.
That said, there are a couple of slight missteps for my liking. Firstly, where’s the soffritto? You made a ragu, but you didn’t have the soffritto. You added the onions, but where are the carrots and the celery? Now, I understand if those were omitted for price, but I just can’t do without it. But other than that, your sauce was perfect. All in all, I’m not going to take you to task too much on that, because this is a But Cheaper.
The other thing is the ricotta. So many here in the states use the ricotta. But it’s a regional thing. In the south of Italy, that’s where you’re more likely to find that done. Since many Italian-American immigrants came from the south of Italy, ricotta became the primary way to do it here in the states. However, in the north, where my grandparents are from (they lived in Milan) and where I lived for a few years (the other 5 years I lived in Europe were in Nice, France), they typically use a bechamel, which is cheaper than ricotta. You can mix that with mozzarella, Pecorino Romano, parmigiano reggiano, or even provolone. You don’t need the ricotta, even though I do like it. That’s an extra expense you can cut out. Just use a bechamel and free up some room in the budget for the celery and carrots.
Other than that, you did a fantastic job. Once again, bravo. If you didn’t tell me what was in that, I would never guess it’s a $1 portion. That’s something I would be happy to pay $15 for any day of the week and twice on Sunday.
your comment is wholesome
i aint reading allat
This recipe was delicious. We made the pasta ourselves and followed the recipe. What I enjoy about the 'But Cheaper' series is it gives me and my kids stuff to do. We watch the video and then go in the kitchen and make it. Never over look the quality time of cooking with your kids or significant other. Keep them coming Josh!
i would´ve loved to taste it :((
@@i9bonsei I want to taste their kids too 😢
Garfield is taking notes as we speak
He was the first viewer
Tom simons LMFAOO
Jon's already making it.
No he is planning to rob the pizzeria
Huh?
I use a large wooden dowel with rubber bands on the end to roll out my pasta. Simple and cheap. The rubber bands are my depth gauge. Works well and I’ve been doing it this in my culinary school for many years.
Can you make some videos of your cooking?
The rubber bands are also a good measure for the chew gauge for your pasta!
...I'm joking...That's not a bad idea.
The "discard" at 1:42 can actually be thrown into soup at the last minute as little noodles - for anyone who hates waste.
Me and my broke ass: *writes down the ingredients*
Him: “run that through a pasta roller”
Me:
Me: aight, Imma head out.
Garfield would be impressed
The creator of Garfield, Jim Davis, had his 76th birthday this past Wednesday
Me too, because I'm Garfield.
@@JackMcSomeone ok.
indeed!
Who? ;)
I wish he would actually use the ingredients used in the price quotes. I’ve seen several times he’ll quote crushed tomatoes for under a dollar and then use a can of Cento which is at least 2 bucks. There’s a huge difference between great value crushed tomatoes and Cento crushed tomatoes.
And also where is he finding ground beef for less than 5 or 6 dollars a pound 😞
@@marcushankins8171 wild fork foods has some for around 4 dollars a pound
@@marcushankins8171 where are you?? That's double our prices.
There are discount grocery stores like Grocery Outlet, Big Lots, Aldies, that sell name brand products for less than retail at very good prices. Also some normal grocery stores put their meat that us near it's best by/use by date at major discounts as well.
@@marcushankins8171 yeh I haven't eaten beef since last year rona fucked up everything
Love the "but cheaper" series. I actually was going to start a whole youtube channel on eating good on the cheap. And it get's SUPER cheap when you are buying in bulk and concentrating your recipes around cheaper products. An egg is 16 cents. A serving of rice is 10 cents. That right there could be your meal... but I was going to come up with a channel with actual decent recipes where you're out the door for around 50 cents. Oh well, never did it, and josh is doing a slightly more expensive version better than I could have. Keep em coming Josh!!
Thanks Joshua. My wife and I enjoyed the video and promptly made lasagna this weekend. Overall, it was easy and tasted great. It was much better than the lasagna I recently had at a local Italian place. When assembling, it really seemed like there needed to be more ricotta. I found that I could barely coat the layer of noodles with it. Also, when it was finished, my wife and I both thought it seemed a little dry. The recipe does mention that we could add some water, if needed, and apparently we should have done that. Next time we'll add more water to the sauce (or more tomato sauce) along with extra ricotta. Thanks again for the entertaining video. I was looking for a lasagna recipe and now I found my new favorite food channel.
I think that is where a bechamel sauce instead of ricotta comes in. Maybe check out how to make it (unless you already know of course) and use that instead ? Much more liquid, no watering down the taste of your meat sauce and it is delicious. Just a suggestion though. It's the only way I've made it ir ever heard of it being made here in Ireland. Ricotta just wasnt a "thing" in general here 🤷♀️
@@lellyt2372 Absolutely fair and I grew up eating the bechamel version too, but ricotta is the Southern Italy version and they make it work. I'd just recommend people look up a recipe written by someone who grew up with the ricotta version in Southern Italy for their tips and tricks.
@@miaa7968 that's interesting about southern Italian version using ricotta. I agree, if you are looking for authentic then go to the source. I am very careful to NEVER say I make Italian food because I don't. I make my own interpretation of Italian inspired recipes lol. Seriously though, I don't make Italian food, I make recipes my mother made, based on Italian recipes with her own spin, her own access to ingredients and I add my spin based on what my family enjoy. I'm not of Italian descent and I would never argue about recipes from other countries, I just do my best and try not to disrespect the countries by destroying their recipes 🤷♀️ thank you for the information on ricotta, maybe I'll try to find an authentic recipe and see what my family think 😊
You could go even cheaper by making a simple thick bechamel sauce instead of an expensive tub of ricotta. I'm not sure if it's a regional thing, but my Nonna always used a bechamel sauce instead of ricotta. Anyway, yours looks delicious too! 👏
yeah i think ricotta is more often used in the south of italy, which a lot of US/Italian immigrants came from, making Ricotta the preferred choice there.
Northern Italy generally uses a Bechamel like sauce, which spread to Europe, making it the preferred choice there.
(This is just a generalisation and not always 100% right, just an approximation)
I prefer bechamel for sure, the version from Bologna. You usually make a ragù alla bolognese for the sauce, so it's a good fit.
@@WutendPLayZ Thanks for the history lesson, I find it fascinating the subtly different regional methods and ingredients in Italian cooking. And yes, my Nonna was from Piacenza, which is quite close to Bologna, so makes sense :)
@@giovannipoggi234 honestly i perfer ricotta so much more. dont get me wrong i still think its very good with bechamel but idk its not the same for me as my parents had always made it with ricotta
I'll never understand the bechamel sauce. It's just thick milk? It has almost no flavour? It's good to make cheese sauces, like a Mornay, but Itself doesn't seem like a good ingredient? I know that many others completely disagree, but I'm quite surprised people just like thick milk lol. Maybe I just like cheese too much to let it go from my dishes.
I feel as if the Parmigiano Papa was a missed opportunity.
I’ve been incredibly ill for the last 4 days so naturally, not being able to eat myself, I instead watch these videos to make me feel better. Not sure if it is working but it looks good
I hope you feel better. I know how that feels ❤️
Been four months yah alright
@@yuuji8447 ya we better. I somehow did not die and we are good now.
@@abbygodsen6235 coollll😎
Made my first ever lasagna following this recipe and it was amazing and really easy!
I read this title wrong so I read the 1 dollar lasagna but cheaper, so I thought he was making a “1 dollar lasagna” but even cheaper than a 1 dollar lasagna.
Same XD
Same
he probably could
$1 store steaks but cheaper should be the next entry
Saaaaame.
- Makes italian dish.
- Calls them noodles.
- *birds chirping*
So you call them lasagne pasta, spaghetti pasta, fettuccine pasta... no
@@JH-hy6hx ... no, we call them lasagne plates, spaghetti (just spaghetti) and fettucini. Pasta is just the collective term of the staple.
he also pronounced lasagna as "lasaga" like 3 separate times in the video, i don't think hes going for any points with the italians in this one
I’ve noticed people from the United States call it that! I don’t get why!
@@m.e.p.7223 he was obviously just joking around when he said "lasaga" gimme a break 🙄
Josh. Love your informative attitude. Your comical twist makes it entertaining. You throw in many options and additives which I love. Thanks man for posting. Keep it up 🙏🏻
Josh: flour is literally free. it's abundant in the air we breathe. catch your own flour with a butterfly net particle by particle until you have 400 grams.
Josh needs to put the calcs that he used to arrive at these prices and show where he’s getting ingredients this cheap.
Right! Cento tomatoes are easily the MOST expensive on the market! They're $3 or MORE where I live! (Granted, they are the BEST tasting and best for pasta sauces - they are totally worth the expense but they cost WAY more than he's quoting)
This is what the recipe would cost me in Sweden using really "cheap" alternatives. And now we're talking imported meat nuked with penicillin.
Pasta - $4
Sauce: $13
Bechamel: $5
Cheese: $6
Total: $28.
@@Zarglog Everything is expensive in Sweden. Except for trees and snow.
@@Zarglog I'm 100% with everyone else here he's not using realistic pricing, but I'm assuming your $28 isn't per serving but to make the whole lasagna, correct? Then it would be $2.33/serving, which is far closer to the 1.19 he cited. Am I correct?
@@annk8599 Yeah, you're right. I was talking about the entire dish.
as an italian, the main difference between your recipe and mine is the pasta. We don't cook the pasta before putting it in the lasagne. We make a liquidy sauce adn put store bought pasta raw. It cooks along with the rest in the oven and absorbs the water from the sauce. Don't know if this makes a difference x)
That's exactly what I do. For me, boiling water in a big pot for the pasta is wasting water, salt, gas, and time. I mean, the pasta is going to get boiled anyway and, that way, I can make sure that the pasta is not going to be overcooked. I really dislike eating pasta mush.
also he made riccota sauce instead of bechamel
Italians use store-bought pasta? I’m surprised.
La pasta va sbollentata nell'acqua (soprattutto quella comprata che viene essiccata), altrimenti non assorbe abbastanza acqua e la cottura non è ideale.
Translation for the ones that don't speak Italian: the pasta need to be boiled (especially the store bought that is dried), otherwise it doesn't absorb enought water and it doesn't cook good
Only when we don't want to waste 1000 hours, and half of us don't even cook the pasta first
Lasanga with bechamel is elite. This looks pretty nice too though I'll be having a hefty top layer of bechamel on this recipe!
first time i am gonna make lasagna without bechamel and gonna use some sort of moz,parm,ricotta mix. see how it goes.
There is nothing elite about cooking. My Mother had a basic high school education, my Dad only attended through the 8th grade. We were very low income in the Deep South. My Mother made béchamel sauce for many uses, including gravy for biscuits. We never had a boxed Mac and Cheese in our lives, because that simple white sauce is perfect for adding flavor to with anything from sausage crumbles to cheese., it is incredibly versatile. I have cooked the same way, every day, for over 50 years. Learning new techniques is still something I do, that is why I'm here.
Just made this, my whole family loved it, thanks boss!
"You could roll it with a rolling pin, but it just wouldn't be the same."
Rolling pins are the standard in Emilia (Italy) where the stuff comes from. Some people outright refuse to use machines because they say the pasta comes out smoother, which is bad for sauce retention. Egg pasta is supposed to be rough and uneven in order to grab sauces, something that rolling with a pin on a wooden top makes easy to achieve.
I’m gonna get flamed so hard for saying this, but my render distance is on max and I still can’t find who asked
@@darrenlang1111 they were just saying a fact
@@darrenlang1111 why would someone have needed to ask?
but if its such a federal issue here ill go ahead
hey amazing alpaca are there any alternatives to using the $300 kitchenaid stand mixer with $150 pasta roller attachment for people who cant afford that shit that are more authentic to boot?
You need practice to nail the even thickness, it's easier with pasta roller
@@darrenlang1111 ratio
Petition for joshua to make a series called" but fancier "in which he makes everything more expensive and more fancy
thats just his regular cooking
@@megankay5935 that and his but better series lol
Mythical Kitchen does this
So your asking Joshua to teach restaurant chefs and people who want to impress their girlfriends parents how to make stuff fancier
No no! Rie over at Tasty already does that!
Lasagna is the first thing I ever cooked and to this day is still a satisfying effort. This looks delicious. I'm loving the lacy edges.
Can you do a video where you include shopping for the ingredients before you start cooking? Or at least gathering them? It'd be interesting to see how you pick out the meat you want and the vegetables.
love you josh but you can't say that rolling pasta with a rolling pin "is just not the same" when compared to using a machine. a rolling pin is how you traditionally make homemade pasta and because the rolling pin is made of wood it gives the pasta a rougher texture which makes it ideal for bolognese ragu. source: i'm italian and live in bologna, italy
also most pasta rolling/cutting machines are manual and only cost around 20$ without needing that fancy thingy
also egg pasta sheets are used for bolognese lasagna, whereas store bought dry sheets with the wiggly sides (which don't have eggs) are used for neapolitan lasagna. the former only has bechamel, ragù and parmesan cheese (also people in bologna typically make it with green dough with spinach), whereas the latter has ricotta, mozzarella and a bunch of other stuff. don't get them mixed up
@@fradidi2000 We have made lasagna with my wife both ways, with a rolling pin and with a machine. With a rolling pin is so much effort to get it as thin as one would want (at least for me that I an not a rolling pin expert); and maybe that's what Joshua was talking about? The effort of homemade lasagna sheets with a rolling pin is not worth it?
Grazie per averlo detto, ce n'era bisogno ahah
was that an irish flag in the stock footage at 5:38 😅
It's red if you look closely ;-)
naa the irish flag has a yellow/orange stripe
It's 110% the Irish flag lmao
I thought it was the Cote D’Ivoire flag, myself…
@@PhilipIvesMusic I’m with you
First recipe I tried from this Channel and i loved it. Cant beleive it was so easy and tasted so good.
Last week-end, I was invited to a lasagna party, which meant that everybody that went brought a lasagna, and may the best lasagna win. And since I was to multiple legendary family lasagna recipe, i figured, let's do the 1 dollar lasagna! If I was going to loose, I might I as well not sink too much money into it.
TLDR: I won. Every loved my lasagna!
How? Well. I followed the recipe, but like most people, I improvised a bit on the spices in the sauce mix:
- I added a generous drizzle of Worcestershire Sauce (It's like a cheat code)
- I added dried Basil (1 tablespoon)
- I added dried Oregano (1 tablespoon)
- I forgot to buy fresh garlic, so I used dried Garlic instead (2 tablespoon)
- I was generous on the chili flakes
- Added salt & pepper to taste
This may be the cheapest lasagna around, but it beat so many others, I am now the reigning Lasagna king (at least for this year), all that thanks to this recipe!
PS: I used store bought pasta noodles, because I do not have the equipment to make my own pasta
Seasoning will always be king in cooking! He says it's *optional* but adding in things like oregano and red pepper flakes makes such a huge difference. And one thing I've found, and is probably the most obvious, is grating a block of cheese instead of using the shredded stuff. Makes such a huge difference!😊😊
I don't know if he ever said that, but the best lasagna is the one re-heated for lunch the day after. I'd like to thank Josh for the effort in saying italian dishes the best he can. Bye from Italy :-)
Interesting. Reminds me a bit of hungarion ghoulash which also gets better every time you re-heat it.
@@darthplagueis13 I think it is a characteristic of complex dishes with sauces and more consistent components (pasta, meat), because the flavors need time to blend. Then there is the risk of making them too dry for too many re-heating, but they usually run out before it happens ;-)
Lasagna is always better the day after because it can set up and doesn't fall completely apart.
Lot of foods taste better the next day. Some of my favs are Happy Joes Taco pizza ( eat cold ) baked beans ( I like them cold or heated ) That is all i can think of off hand.
Josh: Make your pasta water as salty as the sea
Midwesterners: *confused Lake Michigan noises*
Once you get move past the East coast, strange things happen to Italian food. Strange, deep-dish things
@@EricLeafericson Strange, yet not unwelcome
I always wondered you the hell should you know how salty sea water is. Nobody ever told me! How many g per liter? And why not just say that?
Yummy as always! Can't wait to try this one and take it camping with us!
I appreciate how you didn't really need any kind of equipment beyond the pots and oven, and that the process was really simple. Imma use this recipe!
When you make fresh pasta best is to add whole eggs. 1 whole egg for every 100 grams of flour.
5:36 As an Irishman, this does put a smile on my face. Dunno how the Italians feel bout it tho
maybe it's good flavour side but it's sacrilegious
Nothing like watching Josh cook my favourite dish while my broke-ass eats some corn flakes.
same. and he got the portions wrong. everyone knows that a serving size is the size of what container the thing is in. so that's actually like 12 dollar lasagna per person :D
Bitch i eat raw RAMEN noodles w salt and water how tf u get money for corn flakes?
I love this series
This perfectly layered lasagna looks tasty, and the homemade dough, sauce,and ricotta cheese mixtures are super simple to assemble. Thanks for breaking it down so clearly. Now everyone gets to make their own!
As a European who stands in solidarity with the Italians, I am appalled by the use of ricotta instead of bechamel. I can't imagine that that would be better or cheaper.
Edit: This was a lighthearted comment. I understand that people make lasagna in different ways. You can stop correcting me.
I know .... I had to Google it 😅
Agree
Americans..
Americans put pineapple on pizza, I’m not surprised he put ricotta instead of bechamel 😭
Am 100% in agreement (having posted my comment about this before reading those already here). Ricotta lasagne makes me sad.
I always use white sauce instead of ricotta, I don't know why but I love how it mixes with cheese and sauce flavours, so I guess that would've been even cheaper than ricotta 😁 but I will for sure try your recipe!
Same because we don't have ricotta available here in markets 😂
@@fareeha6158 I have bought ricotta once and it was in the price of 2,5 butter cubes lol 🤣 i could make tons of white sauce
I've done both ricotta and bechamel before because I figured, why not - I do what I want! And it was delish, haha
I thought I just didn't like lasagna (not a fan of ricotta). Then I discovered the type that uses bechamel. It's soooooooo good. I always have to make it myself tho because I only ever see the kind with ricotta
@@frcShoryuken my grandmas recipe uses Knudsen cottage cheese instead of ricotta it’s a lil more runny then ricotta but maybe you’d like it. There both pretty similar tho
thank you so much for including the price of extra equipment into your recipes!!
I'm glad you mentioned the time of gear and time for homemade pasta.
Josh: Telling us about the superiour flavour of homemade noodles
Also Josh: Uses storebought noodles for his lasagna right after making fresh ones
OMG...you're right (I had to go back and look) he DID use the store bought ones they have the wavy edges....Papa gets no kiss for this, he tricked us!
I mean he did say overall the store bought is cheaper
there is many problems with his but cheaper videos, his prices never reflect the real world, and often are at wholesale/bulk prices and uses high end stuff and uses the low end prices of cheaper brands, even in this video, CENTO Crushed Tomatoes at MINIMUM is $2 on sale at Walmart, and he claimed 89 cents, and $3.10 for Ground Beef, we all know low fat is used in meat not drained so 90/10 minimum, he said $3.10, Walmart is almost $6
He forgot to add the price of the pasta maker in his homemade noods
@@EliteGeeks a can of great value crushed tomatoes is easily under a dollar
Making this for the first time right now... this sauce is insane. I did 1:1 sausage and beef, and accidentally added thyme thinking it was fennel but I think it made it even better. I grew up going to Italian restaurants on Long Island once every other week and nothing has even come close to this. Extremely good. 100/10
Still added the fennel and crushed red pep pep btw
I made this (with store bought noodles sorry lol) tonight and it was literally amazing. 1st time making lasagna and it turned out perfect. 10/10 recipe, would make for everyone I love.
Came here looking for a cheap lasaga recipe, came away in love, you dude are so fun and make cooking look easy for people. Great job!
I would LOVE to see an episode where you go shopping for pantry essentials on a budget and how you organize them!
Oh yes, please. My pantry is an unorganized mess lol
I made this for a friend 2 nights ago, used herbs - fresh oregano and basil in sauce, followed your instructions on sauce, in the past my lasagna has been very runny. Ricotta added fresh parsley to mix. This was excellent and applaud and thank you for this recipe, the trick was the tomato paste and it made such a difference in preparing the meat and sauté of garlic and onions in your style. Everyone had several helpings and just Luv you babes....
Making this with my partner together ❤️ learning to cook new things together is so nice 😋 👌
first few videos I caught on Facebook I thought this guy was trying way to hard to be a meme using cook, but after genuinely watching some videos I've grown to really appreciate the humor and knowledge around the kitchen and can't wait to try making this all from scratch. Keep it up man
Why ricotta? Béchamel is cheaper and also the correct white sauce to use in lasagne.
That’s basically Pastitsio
But not in lasagna. It's regional.
Might be more traditional but it doesn't taste better. Both are fine though depending on your preference.
@asdrubale bisanzio I suppose this is the Neapolitan version, because I’m from Sicily and we use the ricotta just to fill cannoli e non so perché sto scrivendo in inglese ma io le lasagne le ho sempre mangiate/viste/fatte con la besciamella
Che poi visto che si tratta di una “cheaper version” forse sarebbe stata anche più economica della ricotta lol
@@dex4463 What are you smoking? it doesn’t taste better? Ricotta tastes like watery creamed shit, a properly seasoned béchamel is far superior.
Looks so good. My wife always mixes a container of cottage cheese into the ricotta to make that layer thicker
*Cries in Canadian* 15 oz Ricotta = $5.98, 8 oz of Mozarella = $6.28, Parmesan $2.60 for 80 grams
I would really love a But Cheaper episode where you show the prices to buy everything(not per use, but in total) and show recipes to get the best bang for your buck. just think it would be interesting
I don't know man, I'm not sure if you can get much cheeper than a $1 lasagna
It helps the math when the prices of some of the things aren't true. I'd like to know where he is buying cento cans of tomato paste for 43c and crushed tomatoes for 89c. The crushed tomatoes are $2+ a can, and the tomato paste is $0.70 at every place I've seen in a lower cost of living area.
Use fresh tomatoes that you grew.
@@virionspiral depends on where you live I guess. And you don't have to use cento
@@virionspiral Still cheaper than a restaurant
@@virionspiral Obviously it largely is affected by where you live. The point is that it will still be cheaper than purchasing at a restaurant. The prices he lists are definitely true in most cities in Texas, where I also live. So.. claiming he's lying is beyond an overreaction and is simply based on YOUR anecdotal evidence, which doesn't make you more correct.
you know most food presentations on youtube don't speak, they're just silent and make really good food. and i really like that. But with Josh it's different: he makes good food, he talks(a lot, he talks a lot), he critises these resturants but i like his videos even better man, his voice, his humour and omw the edits! his personality is just awesome. THIS IS THE CONTENT I SIGNED UP FOR
I made this. It was really good. Thanks Josh!
my 2 cents of wild thoughts: bechamel is cheaper and/or better in lasagna than ricotta cheese?
Not only is better with bechamel, but it should be done with it
YES YES YES
Porque no los dos?
Also no garlic and no mozzarella.
Ricotta on the other hand is a very reliable tool if you want to make your Lasagna worse. So if you prefer mediocre Lasagna over good Lasagna Ricotta might get you there.
Does Joshua realize that people have to buy things as a whole?😭 like I cant go to the store and be like oh I’ll just take 6 ounces of this instead of the whole jar🥰
Make more and freeze the leftovers in single portions.
It’s abt portions and how much lasagna u wanna make
It just makes it appealing for the premise of the show. But if you cook on a daily basis you have those already. He is using very basic ingredients. Plus, buying all together might seem “expensive” but it will always be cheaper than buying it from a restaurant and you’ll be able to make these dishes at ***least*** twice.
I think it is very obvious lmfaooo
click bait!
So weird hearing "eating lasagna in a italian restaurant" when the "eating out" culture here in Scandinavia is pretty much non-existent. Especially a dish that is very common in every household. But I like this recipe, gonna try it out for sure!
I want to thank you for bringing back my love of cooking. You inspire me to try new things, and to be a better cook. Keep up the amazing work. Kisses to Papa. 😉
“Eat at Italian restaurant”
Papa I’m poor 😂🤦🏻♂️
"Garfield ate the lasagna( buffet) and went to bed."
Just well, extraordinarily beautiful.
Per serving cost is nice to see, but I think it would be great if you could include the grocery bill if you'd have to buy all of the whole ingredients, not just the estimate cost of what you use. Thanks Josh!
Seriously. The bill to make this dinner assuming you had none of the ingredients to start would be very large. He's also really rounding down on some of these ingredients. The meat, tomatoes, ricotta, mozzarella, parmesan, and eggs are all much more expensive, in my low cost of living area, than he's quoting.
yeah that is what annoys me the most about those types of videos
never seen your content man, but I gotta say u got the perfect mix of cooking and memeing in your vid. Subbed
Got your brownies in the oven now. They smell so good!!!
Tomorrow, I'll be making your carrot cake and Carmel sauce.
So u not gon share?
I'm making his ziti tonight.
@@airdrighmor1439 I made it last week. It is amazing!
@@elijahevans579 I am, it's for a buddies birthday.
@@cloverbear7479 inv me
My boyfriends favorite! I’ll make this week! Thanks! Can’t wait to get your cookbook delivered. The wait is killing me!
correction on the salty as the ocean recommendation. That's for fresh pasta that will only be getting 30 seconds in the water. For dry pasta, do less salt because it has more time in the water and will absorb more. Mythical Kitchen did a mythmunchers on this.
I’ve never pre-cooked fresh pasta noodles before building the lasagna. I simply build it with raw fresh pasta and it cooks perfectly when I bake it.
the price of Parmesan in Italy varies (especially for the seasoning and the type of shop) but usually the 12-month one goes on sale at 18 euros per kg, I think that in America it costs double (minimum) 🤣
6:09 you can use besciamella instead of ricotta if you like it or just mozzarella and cheese (and i think mozzarella e parmigiano è proprio l'accoppiata perfetta perché è più leggera della versione con besciamella e parmigiano)
Mia madre ci mette mozzarella, parmigiano e besciamella poi giusto per farla completa aggiunge anche due etti di prosciutto cotto sparsi tra uno strato e l’altro ahah
Noi ci andiamo di bescia e parmigiano drittissimo
Genuinely waiting for a video where Josh starts the dish by growing his own tomatoes.
Seeds are always cheaper!
Total prep time: 3 months
I mean you could. Tomatoes can be grown in a window or a porch.
Farm gal, doing that 😌 thing . . .
Looking soo yummy Thankyou for sharing will try It soon in my kitchen 😍😍
the potato masher trick is pretty clever, thanks Josh!
I'm stumped... why not use carrot and celery in the sauce? it's a classic and those ingredients are very inexpensive
Also making besciamella... its just flour, milk and some butter 😩
I mean he just called the Pasta Sfoglia noodles what we expected? Sometimes I wonder why he's always goin' for the fancy way when it's absolutely unnecessary. The fennel and the spice was also very very unnecessary lol
@@jess878 That's not pasta sfoglia
@@mistermassi95 Pasta fatta in casa, meglio? Non migliora il fatto che l'abbia chiamata noodles
@@jess878 La sfoglia è quella per fare i dolci e le torte salate.
Noodles tra l'altro è il termine corretto in inglese, vuol dire semplicemente pasta.
did Joshua Weissman just say 'storebought is fine' is the world ending? or did josh give up-
edit: everyone stop taking it so seriously😭 I just wanted to make a joke-
@Edward Moriarty but so worth it.
@Edward Moriarty bro it's a joke- Joshua just doesn't usually say yes to store-bought so I thought it's funny. don't take it to heart
@Edward Moriarty lol I've made it before and tbf I enjoyed it. I think a newly starting cook wouldn't enjoy it but I honestly do love to cook and bake so it's a lot of fun for me
He gave up cause now it doesnt matter what he makes he makes enough money from you watching.
Only when comparing price (given what you have to buy to enable you to make proper home-made).
I've made lasagna many times before but this time I am trying your recipe as I am on a budget right now. It's in the oven now! Thanks 👍
I'm now making this lasagna again a year later as it has become a tradition for my fiance's birthday! He loves it!
Joshua that's a great dish! In italy every region (every town!) has is own way to cook lasagne or similar dishes. They are similar only in names... The ingredients are different, the sauces are different, the pasta is different. In the south we often use mozzarella, sometimes ricotta (not much). But in Bologna, the place where lasagna is "untouchable" and a local treasure, no cheese but parmigiano are needed. You need pasta, a good ragú (No garlic!) And a fresh homemade bechamel. That's it. Give it a chance, you'll not regret it, believe me...and it will be even cheaper!! Have a wonderful life you all
On my first ever attempt at home made lasagna, I was able to finish making a lasagna faster than a frozen one takes to cook. So much better also.
The other thing to keep in mind about the differences in the store bought lasagna pasta and the fresh home made pasta; is that the store bought lasagna pasta is not made with eggs, just flour and water. The fresh home made pasta's inclusion of eggs is where all that extra flavor is coming from.
Don't let a lack of a pasta roller stop you from enjoying fresh home made pasta -- you can easily hand roll the pasta, fold the flat sheet on top of itself, and cut into ribbons to make tagliatelle. Tagliatelle is classically served with bolognese sauce (the sauce for the lasagna here would be a good cheat version of bolognese), but you can serve the noodles with whatever sauce you like.
Depends on the product. Some lasagna sheets do have eggs: www.rpspasta.com/retail-pasta/fresh-rolled-pasta/egg-lasagne-sheets/
Its in the oven now! Made this for dinner tonight for my mom & sister. I used boxed noodles, and did notice my ricotta was more liquidy. So hoping for the best 😊
Made this last night for 6 people. Used 1.1kg of mince (500 pork), a little too much tomato paste concentrate because i use the top tier Mutti brand of crushed tomatoes. Used 1.2kg crushed tomatos. I made my bottom layer way too thick and so it was a bit soft, but thats on me :D Ricotta was easy (used 500grams - a bit more wouldn't have hurt). Used oven ready pasta (soz papa) and worked fine, but just needed to use more lower. used 500grams of mozarella and a heap of parmesan. Needed more mozerella, but had some gorganzola so it was a lil different but nice!
Cost me about $40-45 Kangaroo dollars. Recipe was great and easy to follow, thanks Josh! Only thing is i saw other comments about considering time constraints, showing actual costs (eg my Mutti crushed tomatoes is much more than what you quoted). Suggestion from me: I would love to see a video where you make homemade (obviously right?) pancakes! Not sure if it's already a thing! Have a great day all
Pov: You think there should be bechamel instead of ricotta
I had no idea Americans made lasagnas with ricotta! In Europe (or at least in France where i'm from) we make it with a bechamel sauce instead
Yes, we (italians) also put bechamel in our lasagne
@@mattiapascal187 are you southern Italian?
@@daithi007 no, I’m from the northern part of Italy
Another cheap option to go with if you can't find Ricotta is to get large-curd, full fat cottage cheese and rinse it, then do what was done with the ricotta. My dad used to use it as a replacer when I was a kid and we made big lasagnas for our holiday family dinners.
making this for dinner tomorrow!
Those cheeses go for about $50 TT depending on where you purchase so I'll only be using cheddar!!! 🇹🇹
Cheddar $26 per pound
Pasta $14 per box
Ground beef $ 23 per pound
Tomato paste $9 per bottle
A pound of tomatoes $10 - $15 depends on where purchase
So see how it adds up! I haven't eaten lasagna for years lol
Right. Cheddar is a good substitute for parmesan imo.
Dude everything but not cheddar, that cheese it's pure plastic
@@edoardobiggio6439 I think you're thinking of processed cheddar, I'm thinking of matured cheddar.
@@pistolen87 idk cause from me cheddar is not a big thing, there's only processed, but a good dop cheddar could be fair enough, dry jack is another solution
@@edoardobiggio6439 Not if you get an actual hunk of cheddar.
I'm from Italy and we don't discard the dough, we incorporate it with some lard. Please don't waste food and ingredients
Cosa
I don’t understand what “incorporate it with some lard” means. In the lasagne?
@@jvallas Just try it friend one recipe is not the only recipe
@@99690893 I’m not afraid to try it. I don’t understand what it means. Incorporate it HOW? Dough and lard? What do I do with them?
Love your channel!!!
Made this today and it is FIRE! Sooo yummy!
Lovin’ It! Making It Simple and From Scratch!
Aww Man! 2 Likes!
The pain in his voice when he says, 'But store bought is also fine' 😭😭
Timestamp: 3:23
Hands down best lasagna video on youtube
To get very close tasting fresh pasta from dry pasta… Soak pasta sheets in salted hot tap water for 20-30 minutes checking often to make sure the pasta isn’t sticking together… The pasta sheets will get thicker and more pliable and will cook in the oven.. people always want to know if I made the pasta from scratch..
I’d love to know where you buy ground beef or ground pork for 3.25 a pound. Groceries where I live are next level expensive now.
Right?!? That's what I was gonna say
2.49 to 2.99 on sale here in Utah
@@airdrighmor1439 damn. My grocery bill has gone up 25% overall in the past 6 months.
@@nickv5131 yeah, covid created some serious supply issues. My grocery store is often out of many common items.
He lives in Texas - so do I and our beef is always pretty cheap. $3-$5lb usually on average.