The Most Amazing Super Cheesy Lasagna | Christine Cushing
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- Опубликовано: 29 апр 2022
- This creamy, bubbly three cheese lasagna will have everyone begging for seconds. The mouthwatering layers of ricotta, bechamel, tender fresh pasta and flavourful Parmigiano are the perfect contrast to the fresh spinach earthy wild mushrooms. You must try it. FULL RECIPE BELOW.
* Watch Secrets to a Perfect Bechamel - White Sauce* : • Secrets to a perfect B...
RECIPE: 3 CHEESE LASAGNA
Ingredients:
1 lb. fresh lasagna sheets (450 g), 8 sheets , see recipe below or store bought
2 Tbsp. butter (25ml)
2 Tbsp olive oil (25ml)
1 lb. assorted wild mushrooms, sauteed (450gm)
1 oz dried wild mushroom, rehydrated in hot water and lifted gently to remove any sand, chopped
1 large onion, finely sliced 1 large clove garlic, chopped
1 tsp. chopped fresh thyme (5 ml)
1/4 cup chopped fresh basil and parsley (50 ml)
Grated zest of 1 lemon
juice of ½ lemon
freshly cracked black pepper 1 batch bechamel sauce, recipe below salt and pepper to taste
1/2 lb. ricotta (about 1 cup) (200 gm)
1/3 cup freshly grated Parmigiano Reggiano (65 gm) or to taste
¾ cup Buffalo Mozzarella, torn into pieces (125 gm)
1 lb. spinach, stems trimmed, blanched and squeezed.
Fresh Pasta:
* Watch Homemade Fresh Pasta* : • Homemade Fresh Pasta -... for more in-depth instructions
325 gm 00 flour ( approx. 2 cups / 500 ml) more or less depending on humidity and size of eggs
3 large whole eggs
Measure flour into a medium bowl and make a well in the centre. Add the eggs and whisk with a fork incorporating a little flour at a time.
Dough may not take all the flour so save a bit of the flour to blend in at the end if dough is too wet.
Knead by hand until mixture comes together into a firm ball. Dough will seem dry at this point and will soften up once rested. Wrap and let rest 30 minutes.
Using a pasta machine or attachment pass the dough through machine decreasing the thickness gradually until desired thickness is achieved.
Cook pasta in boiling salted water until just al dente (about 4 min). Strain and rinse in cold water and strain. Transfer to shallow dish and toss in olive oil to prevent sticking. Set aside. Cover to prevent crusting.
Mushrooms preparation:
In a medium frying pan heat ½ the butter and add onion and garlic and sauté until translucent.
Transfer to a bowl. To same pan add remaining butter and olive oil and sauté mushrooms over high heat until mushrooms are golden and liquid has reduced.
Note: At this point in the video, I added the chopped rehydrated mushrooms - optional.
Add back the onions and lemon juice and cook for 1 minute. Add the fresh chopped herbs and freshly cracked pepper and salt. Taste for seasoning.
BECHAMEL SAUCE:
* Watch Secrets to a Perfect Bechamel - White Sauce * : • Secrets to a perfect B... for more in-depth instructions
Ingredients:
1/3 cup butter (75 gm)
1/3 cup + 1 Tbsp. flour (75gm)
5 cups milk (1250 ml)
pinch freshly grated nutmeg
salt and pepper to taste
In a medium saucepan, over medium heat melt butter. Add the flour and stir with wooden spoon, until a paste forms. Remove from heat and add the cold milk a little at a time while stirring well between each addition. Return to heat once all the milk is added and mixture is smooth.
Continue stirring over medium heat until sauce comes to a boil and thickens. Add a pinch of nutmeg and season with salt and pepper to taste. Add some of the parmesan cheese and stir. Add the squeezed spinach and stir until warmed through.
NOTE: as the Bechamel cools it will thicken slightly, I added 1/3 cup milk to it, so the lasagna is a bit looser when baked.
Preheat oven to 350 degrees F. Drizzle olive oil on the bottom of a 9 x 13 x 2-inch baking dish.
Assembly:
Layer lasagna as desired starting with pasta and alternating bechamel, ricotta cheese, mushrooms and grated Parmigiano. Season well between each layer. Finish with layer pasta and arrange torn mozzarella equally on top, covering pasta. Drizzle with remaining bechamel and grated Parmigiano cheese. Bake lasagna in oven for about 35-40 minutes or until golden and bubbly. You should have 6 layers of pasta and 5 layers filling.
Serves 8
Connect with Chef Christine on social media:
Instagram: / ccfearless
Facebook: / chefchristinecushing
Christine's Website: christinecushing.com/
Linkedin: / christine-cushing
Twitter: / ccfearless
#lasagna #lasagnarecipe 
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Nothing is more Italian comfort food than lasagna. 😋😋😋
As an Italian I must agree with you absolutely ! 😋 👍
Totally agree ! You immediately smile. Thanks
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.
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. 😀
That looks fantastic!
Thanks so much
Oh my goodness. That looks divine.
Appreciate it ! Thanks
Just a wee note to wish you a Magic Christmas.🎄
We miss you Chef.🎨
Thanks so much. Wishing you a great 2023.
I love that you take a real bite.
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.
So delicious!
It was such a hit ! Thank you
Looks delicious! 👍
Thank you 😋
YUM!!!!!! This looks incredible!!
Thank you . I hope you try it.
I will definitely try this recipe. Yummy
Thank you ! It really is special
Making this!
You have to. So good. Thank you
Beautiful!
Thank you
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 ; )
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
Mushroom heaven! That's a great looking lasagna. Cheers, Christine! ✌️🇨🇦
Thank you very much
Awesome!!!
Looks insane! Wow
Its delicious ! I hope you try it
👍loved it. Must make in my kitchen
Yes definitely. It’s so good
Thank u, Christine......will make this for the next church dinner.....💖
Oh it will be great. Enjoy
I would love this recipe gonna try it tomorrow.
WOW I got to go for it today
It is so delicious ! Thank you
That’s a keeper!
For sure !
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
This looks amazing!
Gorgeous, gorgeous, heavenly lasagne! 😍 I just made this. This is absolutely divine.
So glad you made and loved it as much as we do. !
I’m definitely trying this. Best looking veggie lasagne I’ve ever see. 😋 Thanks Christine.
Appreciate it ! Hope you try it.
That’s yummy:)
Thank you 😀
Omg yum
Crazy good.
Oh my goodness thats definitely delicious
Another great dinner
Many thanks
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.
This looks incredible Christine just like you! We will try it ourselves and let you know the outcome 🙂
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 .
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!)
Very disaplined cook. Never misses a beat..excellent
Thank you so much !
great recipes chef😍😍😋😋
Thanks so much
Wow super delicious
I beg to eat that so much. YummO !
It is so ridiculously good.
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)
Delicious, made two times already, the whole family likes so much, thank you for sharing this recipe
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
Fantastique Lasagne !… really good and perfect explanations, it’s a pleasure to follow you 🥰
Greetings from California 🇺🇸🇺🇸🇺🇸🇺🇸
Thank you ! Right back at you
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.
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.
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.
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
Looks amazing! I'd like to have some with sung ghing's wasabi pepper salt!😍
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 🥰
Ooooooooo mommy! Umami
You know 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
if you're using store bought pasta, do you have to rinse it with cold water?
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!
😮💨😮💨😮💨😮💨😮💨 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. 👀🤫🤣
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.
Oh my goodness! That looks fantastic. I want some. Can you send by airmail??
Haha ! Calling my people now to see elbowed options 🤣
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!
Mmmmm, I'm throwing seafood all in that.
❤
How about a plackii recipe withe gigantes ?
Ok That is on the list. Thank you
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.
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
Hi Christine
Yes, Mozzarella Di Buffala will add that amazing kick…would Buratta work?
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 🎄
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
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 .
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
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.
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
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!