Just watching you make that, makes my mouth water, and my heart stop beating. Congratulations, you've pounded another nail into the coffin of the American diet.
Finally, just made bechamel for the first time: Aced it with your steps! I used fresh chopped baby spinach and lemon in the ricotta. It's in the oven as I write this....cannot wait. Thanks for the recipe!
@@ChristineCushing it was a next level lasagna for sure. I am a freak for lemon too. I used a bit of French feta in with the ricotta. It was excellent! I only grew up with the meat + red sauce lasagne, now the bechamel will be my go-to often. One question, would you ever think to make a lemon version of tiramisu? Using lemon + lemon zest in the marscapone and maybe limoncello on the base of the lady fingers? Cheers Chef
This is a delightful alternative to your lasagna bolognese recipe (which is also classic and outstanding)! Going to try this as a side for Easter dinner! (Love your channel and energy!)
Hi Christine, this is your fan from Hong Kong again. I made this yesterday and it was really delicious! The only thing was I bought fresh lasagna sheets from Mark & Spencers. Haha... Love your recipes. Thank you!
By choosing “Mozzarella di Bufala”, you have given an even more important and special touch of flavor ! 😋👍 You really made a special Lasagna. As an Italian, I congratulate you ! Complimenti e saluti dall’Italia ! 🇮🇹👋
@@mathewwong1415 “Mozzarella di bufala” (buffalo mozzarella), compared to a normal mozzarella, has a completely different flavor .... more aroma, more taste. Try it on top of a pizza too (as they do in pizzerias in Naples), it makes a pizza even more special. A simple Pizza Margherita with buffalo mozzarella becomes a special pizza. PS: But also eaten it alone….sliced, a little olive oil on top, a little salt, fresh ground pepper and you eat something special !
It's good to see you again and I love your lasagna. I heard two other chefs say that you don't have to cooke patsat all before making the lasagna. Thoe steam would soften tt. I hope we don't have to wait so long for your next recipe. I think you should do a PBS show on Korean food.
Fresh pasta for lasagna, I absolutely agree: game changer. I did it last year for Christmas and my family loved every bite! It was fun and easy, and I used low gluten (Jovial Einkorn) wheat flour. (No I have nothing to do with the company nor am I endorsing but I do highly recommend)
That is a 👍 for sure. I make a breakfast lasagna much along the same lines with hard boiled eggs, fried crisp bacon and. Beschemel sauce, Swiss cheese and parmegano cheese , every Christmas since 1991. I can’t stop as it’s part of our.tradition now.
Hello Chef! I loved this recipe. This is Lisa in Georgia, still learning to cook with you! Question, I have been learning to make chicken stock and finally getting it right. I am trying to learn to make beef bouillon and i see I need egg whites, etc. Can you help with a video tutorial please, I need to see it in your action and style. Thankl you!
So glad you are enjoying and continuing to grow as a cook. Ah the consomme is such an amazing process. I'm not sure how many people would love that but I will add it to the list. Thank you
My pasta always stick together after I boil them. I even tried the olive oil trick in your other video to no avail. How do you keep them from sticking? Thanks.
For lasagna, you have 2 options. To working very quickly once you pull them out of the water , drizzle with olive oil and separate the sheets, as much as possible. An easier way, that I show you in this video is to plunge them in cold water to stop the cooking and them transfer them to shall dish but spread them out .. Do not just stack them one on top of the other. I hope this helps and that you try it.
Ok, that looks insane. I have a question about how many layers of lasagna to have....I guess I'll role back the video. It looks like you used four layers total. I'm sure it's personal preference but I've seen where people use 10 or 4 or more... And you're absolutely right there is no comparison fresh lasagna is a game changer. Last year I made my own fresh lasagna using einkorn grown in Tuscany (Jovial Brand btw ) Wow, it was so good it melted in the mouth
Hi Christine, Every recipe that I have looked at of yours is just spot on seriously! Now this looks Amazing and I would love to make it for a special occasion. Just a question, when you say season between each layer do you mean that salt and pepper will need to be sprinkled over each layer of the pasta? So on top of the Béchamel for example on each layer you would put salt and pepper? Thankyou so much. I made your Potato bake today and it was a beauty! Cathy x
Thank you ! When I say season between the layers, I just mean salt and pepper lightly, yes. Now each component is seasoned but the ricotta is sweet and the spinach is also going to absorb some salt. I hope you try it!
Christine I just ordered my ever first Pasta-Rolla attachment for my KitchenAid! I cannot wait to try making fresh pasta for my lasagna bake, I always just use pasta from the shops! I am excited and inspired! Thankyou Christine x
OMFG, this looks AMAZING and delicious!! This is another recipe on my "Christine must-do list." Thank you for sharing it with me and the world! Thank goodness I'm on Lipitor :) FYI I'm feeling a bit intimidated by the thought of making my own fresh pasta.
Delicious combination of cheeses and spinach - a favorite of mine! Personally, I don't like rehydrating mushrooms with the water that's taken out. Squeaking mushrooms takes the moisture out but leaves that mushroom flavor to love. Squeaking, is my new flavor favorite with mushrooms. Perhaps, you could show us a video of "squeaking" mushrooms as nobody shares this. Thanks for your delicious recipes as I came here to fill my grocery list! Thank you 🥰
Thanks for checking in. I dont have the team just yet to produce more videos at the moment. It's quite a lot of work to produce the videos at this level. I'm hoping to be able to make some new videos .
this looks absolutely mouthwatering, however, i was born a mushroom hater... is there any other alternate veg you could throw in to replace it?? i need this in my life asap!!!
Haha ! I totally get it. You can use zucchini , in place of the mushrooms and just add more spinach. I would just slice the zucchini and pan fry lightly to give them a richer flavour. In the absence of the mushrooms , I would increase the fresh herbs also. Thank you and I hope this helps.
Thank you for checking in with me. All is good , I’ve just lost my camera operator so I have not been able to shoot videos. Let’s see how the new year shapes up. Happy holidays 🎄
it's a great question. Shallots are not as harsh ( hard to explain ) as cooking onions, and are definitely better for vinaigrettes etc. Its always about the details and anyone who has had French training will reach for the shallot first. Of course you can always sub an onion, except for raw uses , where the cooking onion is just too harsh. I hope this helps to clarify it a bit.
Just watching you make that, makes my mouth water, and my heart stop beating. Congratulations, you've pounded another nail into the coffin of the American diet.
Nothing is more Italian comfort food than lasagna. 😋😋😋
As an Italian I must agree with you absolutely ! 😋 👍
Totally agree ! You immediately smile. Thanks
I love that you take a real bite.
Just a wee note to wish you a Magic Christmas.🎄
We miss you Chef.🎨
Thanks so much. Wishing you a great 2023.
Finally, just made bechamel for the first time: Aced it with your steps! I used fresh chopped baby spinach and lemon in the ricotta. It's in the oven as I write this....cannot wait. Thanks for the recipe!
You are most welcome .. How did you like it?
@@ChristineCushing it was a next level lasagna for sure. I am a freak for lemon too. I used a bit of French feta in with the ricotta. It was excellent! I only grew up with the meat + red sauce lasagne, now the bechamel will be my go-to often. One question, would you ever think to make a lemon version of tiramisu? Using lemon + lemon zest in the marscapone and maybe limoncello on the base of the lady fingers? Cheers Chef
@@ChristineCushing Dear Chef,
Are you shooting a new series or on vacation?
We're all missing your recipes and videos ; )
Thank u, Christine......will make this for the next church dinner.....💖
Oh it will be great. Enjoy
Delicious, made two times already, the whole family likes so much, thank you for sharing this recipe
Honestly the dried oven ready flat lasagna sheets are just as good and ten times as easy ...100% Full blood Italian here
I have to agree to disagree on this one. The fresh pasta is completely different and so tender. it goes from a 7 to a 10 . Thank you
This is a delightful alternative to your lasagna bolognese recipe (which is also classic and outstanding)! Going to try this as a side for Easter dinner! (Love your channel and energy!)
Oh my goodness. That looks divine.
Appreciate it ! Thanks
This was super flavorful with the mushrooms and the creamy sauce. I will be making this again!
So glad you loved it. it's such a good alternative to the classic .
Wow super delicious
Hi Christine, this is your fan from Hong Kong again. I made this yesterday and it was really delicious! The only thing was I bought fresh lasagna sheets from Mark & Spencers. Haha... Love your recipes. Thank you!
That is amazing! I won't take any marks off for the pasta shortcut LOL.
Gorgeous, gorgeous, heavenly lasagne! 😍 I just made this. This is absolutely divine.
So glad you made and loved it as much as we do. !
Fantastique Lasagne !… really good and perfect explanations, it’s a pleasure to follow you 🥰
By choosing “Mozzarella di Bufala”, you have given an even more important and special touch of flavor ! 😋👍
You really made a special Lasagna. As an Italian, I congratulate you !
Complimenti e saluti dall’Italia ! 🇮🇹👋
What’s the special touch of flavour ? Never had it before
@@mathewwong1415 “Mozzarella di bufala” (buffalo mozzarella), compared to a normal mozzarella, has a completely different flavor .... more aroma, more taste. Try it on top of a pizza too (as they do in pizzerias in Naples), it makes a pizza even more special. A simple Pizza Margherita with buffalo mozzarella becomes a special pizza.
PS: But also eaten it alone….sliced, a little olive oil on top, a little salt, fresh ground pepper and you eat something special !
Molto Grazie ! I really wanted to make a lasagna with great care and attention to flavours , textures etc. 😀
I will definitely try this recipe. Yummy
Thank you ! It really is special
YUM!!!!!! This looks incredible!!
Thank you . I hope you try it.
Very disaplined cook. Never misses a beat..excellent
Thank you so much !
I’m definitely trying this. Best looking veggie lasagne I’ve ever see. 😋 Thanks Christine.
Appreciate it ! Hope you try it.
Beautiful!
Thank you
WOW I got to go for it today
It is so delicious ! Thank you
Oh my goodness thats definitely delicious
This looks incredible Christine just like you! We will try it ourselves and let you know the outcome 🙂
That looks fantastic!
Thanks so much
It's good to see you again and I love your lasagna. I heard two other chefs say that you don't have to cooke patsat all before making the lasagna. Thoe steam would soften tt.
I hope we don't have to wait so long for your next recipe.
I think you should do a PBS show on Korean food.
Looks insane! Wow
Its delicious ! I hope you try it
👍loved it. Must make in my kitchen
Yes definitely. It’s so good
They should serve your lasagna at The Met, because it is a work of art!
Haha ! 😂we have to set the price
Of entry 👏👏. Thank you
I would love this recipe gonna try it tomorrow.
Another great dinner
Many thanks
Fresh pasta for lasagna, I absolutely agree: game changer.
I did it last year for Christmas and my family loved every bite!
It was fun and easy, and I used low gluten (Jovial Einkorn) wheat flour.
(No I have nothing to do with the company nor am I endorsing but I do highly recommend)
That is a 👍 for sure. I make a breakfast lasagna much along the same lines with hard boiled eggs, fried crisp bacon and. Beschemel sauce, Swiss cheese and parmegano cheese , every Christmas since 1991. I can’t stop as it’s part of our.tradition now.
That’s a keeper!
For sure !
Mushroom heaven! That's a great looking lasagna. Cheers, Christine! ✌️🇨🇦
Thank you very much
So delicious!
It was such a hit ! Thank you
great recipes chef😍😍😋😋
Thanks so much
Looks delicious! 👍
Thank you 😋
Making this!
You have to. So good. Thank you
That looks so good. I made a lasagna the other day with spinach as the main ingredient. Definitely want to try your recipe.
I hope you try it. The flavours and textures are so satisfying. Thanks
I beg to eat that so much. YummO !
It is so ridiculously good.
Hello Chef! I loved this recipe. This is Lisa in Georgia, still learning to cook with you! Question, I have been learning to make chicken stock and finally getting it right. I am trying to learn to make beef bouillon and i see I need egg whites, etc. Can you help with a video tutorial please, I need to see it in your action and style. Thankl you!
So glad you are enjoying and continuing to grow as a cook. Ah the consomme is such an amazing process. I'm not sure how many people would love that but I will add it to the list. Thank you
@@ChristineCushing thank you!
My pasta always stick together after I boil them. I even tried the olive oil trick in your other video to no avail. How do you keep them from sticking? Thanks.
For lasagna, you have 2 options. To working very quickly once you pull them out of the water , drizzle with olive oil and separate the sheets, as much as possible. An easier way, that I show you in this video is to plunge them in cold water to stop the cooking and them transfer them to shall dish but spread them out .. Do not just stack them one on top of the other. I hope this helps and that you try it.
Looks amazing! I'd like to have some with sung ghing's wasabi pepper salt!😍
Ok, that looks insane.
I have a question about how many layers of lasagna to have....I guess I'll role back the video. It looks like you used four layers total. I'm sure it's personal preference but I've seen where people use 10 or 4 or more... And you're absolutely right there is no comparison fresh lasagna is a game changer.
Last year I made my own fresh lasagna using einkorn grown in Tuscany (Jovial Brand btw ) Wow, it was so good it melted in the mouth
Awesome!!!
Miss the videos, Merry Christmas!
Thank you. ! Merry Christmas. We'll see if I can begin new videos for the new year.
@@ChristineCushing I must thank you for reviving my love for cooking over the COVID lockdowns Christine! Merry Christmas!! Happy New Years!
Hi Christine,
Every recipe that I have looked at of yours is just spot on seriously!
Now this looks Amazing and I would love to make it for a special occasion.
Just a question, when you say season between each layer do you mean that salt and pepper will need to be sprinkled over each layer of the pasta?
So on top of the Béchamel for example on each layer you would put salt and pepper?
Thankyou so much. I made your Potato bake today and it was a beauty!
Cathy x
Thank you ! When I say season between the layers, I just mean salt and pepper lightly, yes. Now each component is seasoned but the ricotta is sweet and the spinach is also going to absorb some salt. I hope you try it!
Christine I just ordered my ever first Pasta-Rolla attachment for my KitchenAid!
I cannot wait to try making fresh pasta for my lasagna bake, I always just use pasta from the shops!
I am excited and inspired!
Thankyou Christine x
Greetings from California 🇺🇸🇺🇸🇺🇸🇺🇸
Thank you ! Right back at you
OMFG, this looks AMAZING and delicious!! This is another recipe on my "Christine must-do list." Thank you for sharing it with me and the world! Thank goodness I'm on Lipitor :) FYI I'm feeling a bit intimidated by the thought of making my own fresh pasta.
How about a plackii recipe withe gigantes ?
Ok That is on the list. Thank you
Delicious combination of cheeses and spinach - a favorite of mine! Personally, I don't like rehydrating mushrooms with the water that's taken out. Squeaking mushrooms takes the moisture out but leaves that mushroom flavor to love. Squeaking, is my new flavor favorite with mushrooms. Perhaps, you could show us a video of "squeaking" mushrooms as nobody shares this.
Thanks for your delicious recipes as I came here to fill my grocery list! Thank you 🥰
if you're using store bought pasta, do you have to rinse it with cold water?
Omg yum
Crazy good.
That’s yummy:)
Thank you 😀
Oh my goodness! That looks fantastic. I want some. Can you send by airmail??
Haha ! Calling my people now to see elbowed options 🤣
Ooooooooo mommy! Umami
You know it. 👏👏
Mmmmm, I'm throwing seafood all in that.
Where have you gone ? Nothing from you for 7 months !
Thanks for checking in. I dont have the team just yet to produce more videos at the moment. It's quite a lot of work to produce the videos at this level. I'm hoping to be able to make some new videos .
6 months ago? i hope all is well...we miss you
Thank you for checking. All is good but I do not have the team to make new videos right now. I hope to this year. Thank you
😮💨😮💨😮💨😮💨😮💨 Miss Christineeee… I said I was givin’ up dairyyy. My hearttt 😫🥺😢😭 *weeps*
Oooh I’m sorry. 😀
@@ChristineCushing 😭😭😭 It’s okaaaay. I’ll make it on a holiday. 👀🤫🤣
this looks absolutely mouthwatering, however, i was born a mushroom hater... is there any other alternate veg you could throw in to replace it?? i need this in my life asap!!!
Haha ! I totally get it. You can use zucchini , in place of the mushrooms and just add more spinach. I would just slice the zucchini and pan fry lightly to give them a richer flavour. In the absence of the mushrooms , I would increase the fresh herbs also. Thank you and I hope this helps.
@@ChristineCushing i will definitely be trying this! thank you for the amazing recipe!!!!!
Sausage/ sage with onion and thyme...
Mushrooms are meaty so go with sausage.
Christine, you da man!! That is definitely calling out to me... That Bechamel/Mornay is to die for!!! Holy S@#% !!! 👍👍
👏👏👏thank you. It’s so ridiculously delicious.
I hope everything is ok, we haven’t seen you in a while
Thank you for checking in with me. All is good , I’ve just lost my camera operator so I have not been able to shoot videos. Let’s see how the new year shapes up. Happy holidays 🎄
Hi Christine
Yes, Mozzarella Di Buffala will add that amazing kick…would Buratta work?
Mushrooms are excellent choice. You get a hardy, meaty flavor and it’s filling. Zucchini would fall apart instantly because it has too much water.
Absolutely. I totally agree. The little addition of the dried porcini is also next level. Thank you
Ricotta hurts my stomach. I could use cottage cheese instead?
I use creame fraiche, its not so heavy.
You can use cottage cheese or even remove it all together. Hope that helps
Shallots rather than onions seems to be the norm for chefs on tv cooking shows. Why the preference?
it's a great question. Shallots are not as harsh ( hard to explain ) as cooking onions, and are definitely better for vinaigrettes etc. Its always about the details and anyone who has had French training will reach for the shallot first. Of course you can always sub an onion, except for raw uses , where the cooking onion is just too harsh. I hope this helps to clarify it a bit.
shallots Less moisture
It’s pretty much “Cheese ASMR” at this point! 10:15.
❤
I love no-meat lasagna. This has gotta be good.
It's so great. I hope you try it.
Oh wise one, strong mushroom make me gag so what would you recommend as an alternative?...but not eggplant or zucchini 🤢
Good grief I am sorry I typed the wrong thing, I need to learn to make consomme! Sorry about that
Other than watery gross spinach...looks good. Maybe Broc rabe or asparagus or sausage...spinach is just gross to me with beschemel...
I really don't think shes committed to this channel!
This looks amazing!