Grandma Guga: And today I will be making my A5 Wagyu Lasagna with prosciutto and parmigianno rigianno, black truffle, and 14 sauces. So let's dewwwwww it
I am Sicilian and know Italian food! I watch you and Angel all the time. You are absolutely correct. I love how you try new things and put your own twist on them. The same food gets boring to watch. That Lasagna looks amazing. You sir are master chef and my hat goes off to you. God bless you and your little buddy. Keep on making us happy with your videos.
Yea but classic italian food doesnt mix different sauces. Here in Brazil people mix red and white sauce all the time, and for italians it feels like its a crime
I’ve tried this dish twice, however I don’t own a smoker so I sous vide the meat using the ingredients with liquid smoke... my family loved it! So did I... I’m doing it again today... my new favorite lasagna
As an Italian, i 100% approve this, it's honestly annoying and boring to see the same recipes over and over, they all look the same, some people put parmesan in it, some don't, some put mozzarella, some don't, it's refreshing to see something different. I wish more restaurants in my area would go out of their way to make something different, where i live when you go out to eat, you have 3 choices, all you can eat sushi, pizza, or the same traditional stuff over and over again, which is been the same for decades... don't get me wrong, it works, it's good, but it gets boring after a while. On a side note, it's funny to see the amounts of garlic that americans use when they cook italian recipes, we don't use THAT much garlic XD
TheLegend27 You look at a lot of RUclips cooking videos, and you’ll always see plenty of Italians sounding off with “thatsa no how you meanta makea dis” comments. So, I’m with the pasta CEO here.
In Spain, we call that white sauce "Beschamel" and I always put that on my lasagna. In fact I think it's on traditional recipe..... Anyway, smoked short rib is your personal touch and it has to be incredible. Congratulations Guga
@@Psiilocybe yes, thats the traditional italy way. Funny that Guga think that Ricotta and not Bechamel is traditionally, maybe its "traditional American"
My nonna used to make it with ham too... She even used corned beef and sometimes chopped boiled eggs and mushrooms... But she came out of a real rural village in Italy
"No one makes better food then grandma. Respect your elders. No matter what happens, Grandma always makes it better". Love this Guga. respect to you from Pakistan.
I’m 100% Italian and I approve this dish!! I know all those flavors individually and together.... Boom, mouth explosion!! There is nothing wrong with mixing it up, I call this fusion and that my friends is how you throw a big twist on a world wide favorite dish!! Guga never disappoints!! Oh man, that smoked beef rib though, I can imagine!!
i think what really drew me to this channel is the uncle/nephew relationship. i used to be very close to my uncle who is a photographer from whom i learned the craft.
Fact checker: - Traditional Lasagna does not have only one sauce - Bechamel sauce can be done with cold milk ( I am not sure if it is not even recommended by professionals) - Italians precook pasta before using it for lasagna (There is a special type of lasagna pasta that does no need precooking) - Don't start with pasta first. It can burn on the bottom. Start with the sauce first. Extra: Always let your lasagna rest for 5-10 minutes to have cleaner cuts. Lasagna looks tasty though. :) -
Correct on all counts. Though "Traditional" varies by Region and or Family. My family is from Naples and only uses Sunday Gravy (sauce) in our Traditional Family Lasagna. And Every Italian I know pre cooks the pasta.
@@GugaFoods Could you do Prime Rib Stroganoff with sauteed spinach, Asparagus, arugula, carrots or green bell peppers? I'm picky about my veggies & these are the few I know I like. Please don't use canned vegetables, as my stepfather would slap me for even thinking about buying non fresh vegetables (joking), but serious fresh is best!
It is kinda funny the amount of reverse prejudice going on, which is just regular prejudice for the other side. Seriously who gets mad about somebody doing something new and creative? Then again I've seen people going apeshit over adding eggs to a traditional pasta dough recipe also.
@@DeathBYDesign666 I'm not sure I'd call it prejudice with the amount of people I've seen in cooking and food communities do this over dishes that were at one point based on an Italian dish. The comments are definitely premature, but the expectations aren't far from what usually goes on.
You know what? I’m Italian and I want to eat this!!!! Every chef has the right to try everything he likes. In the art of cuisine, innovation is essential. Unless you overcook pasta 😂 Great job Guga! ❤️
Thx, so not just me who thinks this is even more than normal? I also add fresh mozzarella and pecorino romano to the white sauce to make really silky like and more tasty.
@yoda8802 I grew up with ricotta or cottage cheese. Only read about the bechamel when I started to learn how to cook better. I'll check out other lasagnes. Thanks for piquing my interest.
sneakapikachu no tomato sauce but tomato paste, milk and broth if it gets sticky after 2 hours of cooking. If you see someone making ragù with tomato sauce it’s not traditional ragù but it’s still pretty good. Maybe if you add tomato sauce is better for pasta because it’s more “liquid”. We also have two different types of ragu: bolognese in the north (just with ground beef and pork) and napoletano in the south(with sausages pancetta guanciale stinco... more meat)
I was born in Italy and lived there until age 19, and I LOVE my food, of many types. What do you mean, “traditional Italian lasagne only has red sauce”? This is completely wrong. Traditional Italian lasagne is made with layers of “besciamella” (the white sauce) and “pomodoro” the tomato sauce, just as you did. I admit, other aspects were a bit ‘unusual’, such as the cut of meat, and the addition of ham. But it looks good to me. And I repeat, the use of red AND white sauce is 100% spot on!
Exactly. In the US they use ricotta and that ruins it. This is youtube though and obviously all the Americans with Italian ancestors call themselves Italian and act offended. I am German and the only difference between this and the Lasagne I make is that I use parm or padano instead of mozzarella and I put onion and grlic and ham in the bechamel sauce.
@@JustDaniel6764 All levels. I always put a thin layer of red on the bottom before the first noodle layer to keep it from sticking and then red and white between each noodle layer. When the red is all gone I dump the rest of the white on top. Then I add grated parm in a thick layer and cover with foil before baking. After 30 minutes remove the foil and let it crisp up for 10 minutes. If you use dry parm from Sam's club and don´t break up the clumpy bits you get nice crunchy parm nuggets on top too which I like but I tend to use fresh parm lately. Everyone I know loves my Lasagne. I have had Lasagne parties for me and friends and my ex-GFs mom even asked if I could make her a Lasagne to serve at a dinner party she was having with her friends back when we were still together. One time I made 6 giant trays in those foil catering trays and froze some so I had Lasagne for months on stand by.
Guga, I tried your recipe and You have definitely revolutionized how we see lasagna! It tasted like I smoked the entire lasagna, one of the most uniquely delicious recipe I’ve ever had!
Jes it's the Basic recepie The more tastiest is Hot seasoned (half Onion with a few cloves and a pinsh of nutmeg + about 15g salt/500ml) milk cold Roux(White/blond or brown), believe to guga. I did this sauce and it once for a kind of Mac n` cheese and my friends said it's the best I have ever eaten. After u tried it once u will never ever make the basic one anymore.
He also said to use low heat so the butter doesn't separate, which doesn't matter when you're making a roux. (Most people actually separate the butter on purpose in order to cook off the water before adding any flour.) Let's be realistic: Guga's a fantastic cook, but he doesn't know everything and we shouldn't expect him to.
I have been watching your videos every dinner every day for a while now, perfect entertainment while eating !! I love everything about your show. You and everybody involved have such a good chemistry, Angel and you always making me laugh out loud. I wish RUclips would have a "must watch" section because your channel should be in it. This is better than TV !!
@@krys8494 it does if you slow smoke it, have smoked frozen microwavable dinners, canned ravioli, spaghetti, left over pizza, chili, hot pockets all sort of stuff.
Who would give this a thumbs down? Crazy people!!! Dude, that is the best looking lasagna I've seen! It does seem like a bit of work, especially smoking the rib meat, but that end product shows how much love you put into this dish. Well done my friend!!! Cheers to ya Guga!!!
I wouldn't give it a thumbs down, but I did try it and wasn't really impressed. The ribs were awesome fresh off the smoker, and my red sauce turned out amazing, but after putting it all together, the flavors of the sauce and the ribs both kinda disappeared in the mixing of ingredients. I will admit, it was a lot of fun making it though, and now I have a red sauce recipe I really like
Many things about this dish are not traditional. But the mixture of the bechamel with tomato sauce is the most traditional element by far. Lasagne all Bolognese has been made this way for hundreds of years, and is by far the most recognized lasagne in Italy. Just thought you might find that interesting. Looks wonderful! Can’t wait to try Italia-Brazilian food!
Having both Italian and Venezuelan family, this looks like an incredible spin on my mom's Pastício, sans the peas, and short rib instead of Bolognese red sauce.
I am Italian and I LOVE this spin on Lasanga! It looks wonderful. I don't think the ham is necessary. I make the best traditional Lasanga :) and have made it every year for my son on his birthday. I'm gonna make him TWO pans this year, mine and yours! Thankyou !
I am Italian but really open to every little change that can improve a recipe! and I saw many of your video, and I you know what you are doing! Little Italian advice, for last lasagna layer a spring of parmesan will give a bit of extra flavor and crunchiness
I’m Sicilian and although this may not be “traditional” it looks amazing and I’m sure it tastes amazing, I’m just raging because I don’t have a smoker lol. P.S. Traditional lasagna apparently uses béchamel sauce and not ricotta so not sooo crazy. ☺️
The white sauce is totally a béchamel XD A roux with butter and flour, milk, seasoned with salt, pepper and ntmeg, it's the tewtbook recipe of béchamel XD
Love the Brasilian recipes!!! Would you please do a feijoada recipe on a grill or smoker? I’ve seen your sous vid one but am intrigued on doing a version on a smoker. You are the man Guga!!!!
I just made this Lasagna and it was awesome! The short ribs play a big role in the taste so cook them with attention. Loved loved the ham and white sauce which I am not used to here in Canada! Cheers Guga
Tried this this week. Guga speaks the truth. This lasagna is amazing. My family loved it. I didn’t plan very well so I substituted a chuck roast for the ribs but did everything else as instructed.
i absolutely love that you explained things and what they really were so the beginners can start on the great journey that is cooking. you didnt go crazy explaining everything but gave them the tools to look it up and come back with more knowledge .
This same recipe with ground beef it’s called pasticho in Venezuela My family it’s from Italy they don’t know who invented this recipe but they like it. I love what you did here with the meat oh and by the way the white sauce it’s called besciamella but I think the original recipe for the sauce includes chopped onions.
I've watched you make some insane dishes and combinations in the last 3 years, and this one is very similar to my own take on it. 3 things I'd suggest for you to try on the next one , 1 Try it with a home made pasta sheet [just need 100g Flour, 1 medium size Egg, 3-4 g Salt and 1/2 Tsp Olive oil]. 2 Take some Smoked Gouda cheese [or smoke it yourself might turn out better] and add it to the white sauce for some more creamy cheese flavor.3 Have some Pesto on hand to add a bit on top while serving [ a little extra herbal flavor can make it more rich] {Although Angel might avoid it}
I'm Italian and we use the white sauce (the roux should be a bit thicker, it should combine in a ball and then you should add the milk slowly) and Ragù (that is something much more special than red sauce). As a tips: use less garlic (one or two pieces, do not cut them) and it will be much more good!!!!! Bye! Loving your videos and you cooking experiences! ❤️👏👏
Ryan, this is the best comment of the day! I guess Guga's audience and Paula's don't overlap very much because this should have hundreds of likes by now!
So cool. Awesome video - I didn't make a lasagna but I made the white sauce but added an egg and chicken breasts and put that on top of spaghetti -it was wonderful.
Hi from France! I watch Guga's videos for Guga..I feel his very interesting personality, intelligent and sensible. And his videos are interesting too..Since the cost of life in France has never been so high, and the quality of life is so poor (avoid to travel in Paris, or south ) Its so nice to watch guga's videos😁
As an italian i suggest you cook it a little more to get the scorched effect on the surface. Trust me it's another matter entirely. For the rest you have been very good.
Italian background here and i grew up with nona's lasagna moms lasagna, and this is a pretty great take on it. gotta remember that the old school Italians used the entire animal they slaughtered, so there is never a set ingredients for any Italian dish, the sauce would sometimes have 2 or 3 different types of meat in them. Great video looks delicious
@Dahrk One I can categorically tell you the city I live in is not pronounced War-chester, it is pronounced Wuss-ter - my credibility being that I live in Worcester city, incorrect assumptions based on peoples usernames don't do anyone any favours BUD
Before watching the video: "I bet he uses dry aged Japanese Wagyu A-5" Lets see what's going on here *Press Play* Edit: Guga you dirty dawg! Also, traditional lasagna is two sauces: tomato and bechamel
As people have already pointer out, the traditional recipe from Italy does actually use white sauce (Bechamel), which is also true for Austria. I never even knew it was tradition in the US to only use Bolognese sauce. You guys are missing out, Bechamel is the best part of a lasagne. Anyway: aside from the ham layer that was mostly traditional actually. It is still unique enough though since you used smoked ribs instead of ground beef and added cheese slices inside instead of spreading parmesan on top.
I was just thinking and wishing Guga could make a video on making Lasagna after watching a lot of his Bar B Que videos then BAM! I found this one. My mouth was watering after seeing this video. Thank you Guga. I am going to try this one out for sure. Guga is the experiment Master! "Com'on let's do it!"
I have made lasagne with meat, poultry, even seafood. In the UK we always make it with 2 sauces, white and tomato separated by pasta layers. my best versions are: lamb mince lasagne. chicken and smoked bacon lasagne. smoked salmon trimmings and prawn (shrimp to americans) lasagne, white sauce only. roasted vegetable lasagne.
Grandma Guga: And today I will be making my A5 Wagyu Lasagna with prosciutto and parmigianno rigianno, black truffle, and 14 sauces. So let's dewwwwww it
Parmigiano Reggiano*
And Iberico pork lol
He's a man
Years ago when I lived in Spain I met a guy named Justin Time...
This is the comment I was looking for rofl! I always love seeing the comments for Gugas videos
"This is not your traditional lasagna" *CUE SPANISH GUITARS"
lmao
LMFAO
@Louis Gui look up where they got their instruments😬
Exactly :)
mr worldwide
I am Sicilian and know Italian food! I watch you and Angel all the time. You are absolutely correct. I love how you try new things and put your own twist on them.
The same food gets boring to watch. That Lasagna looks amazing. You sir are master chef and my hat goes off to you. God bless you and your little buddy.
Keep on making us happy with your videos.
We actually use a "white sauce" called besciamella in Italy, so what you did is actually traditional (a part from the ham)
Alessandro Tortia true. This Dude thinks the only italian sauce is bolognesa
Forza italia
And the short rib
Yea but classic italian food doesnt mix different sauces. Here in Brazil people mix red and white sauce all the time, and for italians it feels like its a crime
Apart is one word bruh.... not: a part
I’ve tried this dish twice, however I don’t own a smoker so I sous vide the meat using the ingredients with liquid smoke... my family loved it! So did I... I’m doing it again today... my new favorite lasagna
I'm gonna try it. What time and temp for the meat worked best?
This dish will be added to the history books as Gusagna, guga's lasagna
as far as I'm concerned.....you should get the pattent for this terminology......Gusagna!
@@ndiogouniang83 freebie
Gusagna! I love that name!
@@twistercuber guga made it not me. I simple felt inclined to write it for digital history. I love guga and fam. 🙃❤️ Sous vide human 🙌
Gugag E
As an Italian, i 100% approve this, it's honestly annoying and boring to see the same recipes over and over, they all look the same, some people put parmesan in it, some don't, some put mozzarella, some don't, it's refreshing to see something different. I wish more restaurants in my area would go out of their way to make something different, where i live when you go out to eat, you have 3 choices, all you can eat sushi, pizza, or the same traditional stuff over and over again, which is been the same for decades... don't get me wrong, it works, it's good, but it gets boring after a while.
On a side note, it's funny to see the amounts of garlic that americans use when they cook italian recipes, we don't use THAT much garlic XD
The fact that you're Italian doesn't make your 'aproval' necessary it's not like you're the CEO of pasta
TheLegend27 You look at a lot of RUclips cooking videos, and you’ll always see plenty of Italians sounding off with “thatsa no how you meanta makea dis” comments. So, I’m with the pasta CEO here.
Guga is brazilian, we use a lot of garlic here, we love the stuff
Stfu italian purist
@@lazzzzyy23 XDD
In Spain, we call that white sauce "Beschamel" and I always put that on my lasagna. In fact I think it's on traditional recipe..... Anyway, smoked short rib is your personal touch and it has to be incredible. Congratulations Guga
Yeah, I'm pretty sure beschamel is more traditional than ricotta. I think that might be an Americanism
Neel Vaidya yes the traditional recipe uses Besciamella
True, bechamel is traditional in Italy. Ricotte as very popular also, but bechamel is traditional
Yea my Mom is from sicily she always makes lasagna with bechamel
@@Psiilocybe yes, thats the traditional italy way. Funny that Guga think that Ricotta and not Bechamel is traditionally, maybe its "traditional American"
My nonna used to make it with ham too... She even used corned beef and sometimes chopped boiled eggs and mushrooms... But she came out of a real rural village in Italy
"No one makes better food then grandma. Respect your elders. No matter what happens, Grandma always makes it better". Love this Guga. respect to you from Pakistan.
leave it to grandma Guga
"White sauce"-Bechamel sauce. Very traditional in northern Italy
Io sono del Piemonte 😂
Very traditional on PornHub
@@puurplegiraffe ha what a man of culture 🤣🤣
the red sauce is usually combined with the minced beef. in traditional recipes. But because there is no minced beef. it has 2 sauces.
Stavo giusto per scriverlo io
I love how excited Guga gets when Angel guesses the ingredients. He's a prodigy!
@Todd CahillI always say that! Such a lucky dude to be eating gugas food
He's learning fast!
nah, he's a fool
I’m 100% Italian and I approve this dish!! I know all those flavors individually and together.... Boom, mouth explosion!! There is nothing wrong with mixing it up, I call this fusion and that my friends is how you throw a big twist on a world wide favorite dish!! Guga never disappoints!! Oh man, that smoked beef rib though, I can imagine!!
Boon like CIM U gay!
Guga is actually a really good wholesome guy who cares about his family:)
i think what really drew me to this channel is the uncle/nephew relationship. i used to be very close to my uncle who is a photographer from whom i learned the craft.
Fact checker:
- Traditional Lasagna does not have only one sauce
- Bechamel sauce can be done with cold milk ( I am not sure if it is not even recommended by professionals)
- Italians precook pasta before using it for lasagna (There is a special type of lasagna pasta that does no need precooking)
- Don't start with pasta first. It can burn on the bottom. Start with the sauce first.
Extra: Always let your lasagna rest for 5-10 minutes to have cleaner cuts.
Lasagna looks tasty though. :)
-
JS Koloman it won’t burn if you’re just heating it up with low heat like guga did. Everything was already cooked and just needed to be heated.
@@Idk-ro9nt I am not really debating that anything he did was not working because it did. I am simply saying that there is a known and better way.
To avoid the pasta from sticking to the bottom I line the bottom of the pan with melted butter and a very lite dose breadcrumbs. Works like a charm
Yeah at least something on the bottom, like some butter or olive oil so it doesn't stick.
Correct on all counts.
Though "Traditional" varies by Region and or Family. My family is from Naples and only uses Sunday Gravy (sauce) in our Traditional Family Lasagna.
And Every Italian I know pre cooks the pasta.
There wouldn’t be any meat left by the time I got to the sauce -.-
I had to restrain myself Kennan 🤣😂
Kennan G that’s what I was thinking
Agreed lmao
@@GugaFoods Could you do Prime Rib Stroganoff with sauteed spinach, Asparagus, arugula, carrots or green bell peppers? I'm picky about my veggies & these are the few I know I like. Please don't use canned vegetables, as my stepfather would slap me for even thinking about buying non fresh vegetables (joking), but serious fresh is best!
Facts 😂😂😂
People in the comments: italians gonna be MAD
Italians in the comments: I approve, looks delicious
It is kinda funny the amount of reverse prejudice going on, which is just regular prejudice for the other side. Seriously who gets mad about somebody doing something new and creative? Then again I've seen people going apeshit over adding eggs to a traditional pasta dough recipe also.
@@DeathBYDesign666
I'm not sure I'd call it prejudice with the amount of people I've seen in cooking and food communities do this over dishes that were at one point based on an Italian dish. The comments are definitely premature, but the expectations aren't far from what usually goes on.
French people: That white sauce is called a Béchamel.
There's a bunch of triggered Italians in the comments
@@slow-moe3518 italian people: that white sauce is called Besciamella. =)
The production quality of this is ridiculously good.
Guga needs to start a restaurant so people can taste the amazing food he makes
Im Italian and honestly who cares if it’s not traditional and it still looks amazing
Baby Yoda why do you people eat soo much carbs?
Here's another Italian! I totally agree with you, this lasagna seems amazing. I will try to make one.
AleC 😂 di Acireale sono! Siciliano purosangue. 😳 ops, you are right... Sicily... Italy or Africa? 🤔
AleC 😂
then what about put pineapples on the pizza?
calling a non traditional lasagna *better* is just begging for the Italians in the comment section to rage
I'm italian and I don't care, everything guga cooks is amazing
Well no because Italians have no dish called "Lasagna". Call it "Lasagne" and then they'll react.
i'll write in italian........ AL ROGO!! :)......COMUNQUE LA PRIMA SALSA BIANCA SI CHIAMA BESCIAMELLA
I've seen worse interpretations of italian dishes.
Here I am!!
You know what? I’m Italian and I want to eat this!!!!
Every chef has the right to try everything he likes. In the art of cuisine, innovation is essential.
Unless you overcook pasta 😂
Great job Guga! ❤️
The white sauce aka besciamella is traditional here in Italy. A part from the meat and the ham you did it quite similar to the italian version
So glad to have stumbled upon this channel. I know he’s gonna be up there on my list with Sam the Cooking guy!
Thank you...yes! Sam and Guga are the ONLY 2 food channels I watch!
Dont forget NOT ANOTHER COOKING SHOW
Guga and Sam are my top 2 too... Sometimes Babish..
You all should add Alex French guy cooking and Adam Ragusea to your cooking channels list
I'm italian, my family is from sicily and we've always made that exact same white sauce and put it on lasagnas along with tomato sauce. Delicious!
Thx, so not just me who thinks this is even more than normal? I also add fresh mozzarella and pecorino romano to the white sauce to make really silky like and more tasty.
D H thats not the weird part. Its more the smoked brisket with Worcestershire sauce, ham, and cooked on a smoker
@@mattydips2887 Yes.. I realize now. :-)
@@mattydips2887 Yes, but he did say the white sauce is not traditional in the video. I said Guga, the white sauce is very traditional...
@yoda8802 I grew up with ricotta or cottage cheese. Only read about the bechamel when I started to learn how to cook better. I'll check out other lasagnes. Thanks for piquing my interest.
As an Italian I approve, it looks really good.
GoldenGMCuber THANKS! 👍👍👍
I’ll second that. The best recipes don’t conform to someone else’s tradition in my book.
Who are you to approve?
Garip Sajko an Italian. Can you read?
@@GaunterO_Dimm an Italian. Can you read?
traditional lasagna actually does use 2 sauces, bechamel and tomato sauce 😂.... but yeah italians gonna be upset about the ham 🤣
We use ragù, not tomato sauce
@@justasbrb6357 and whats in the ragu aside from meat? 🤔
sneakapikachu no tomato sauce but tomato paste, milk and broth if it gets sticky after 2 hours of cooking.
If you see someone making ragù with tomato sauce it’s not traditional ragù but it’s still pretty good. Maybe if you add tomato sauce is better for pasta because it’s more “liquid”. We also have two different types of ragu: bolognese in the north (just with ground beef and pork) and napoletano in the south(with sausages pancetta guanciale stinco... more meat)
@@alessandromassimo5717 so you dont deny traditionally there are 2 sauces used then 👌
Guess you could say the Italians are gonna go...ham.
I was born in Italy and lived there until age 19, and I LOVE my food, of many types.
What do you mean, “traditional Italian lasagne only has red sauce”? This is completely wrong. Traditional Italian lasagne is made with layers of “besciamella” (the white sauce) and “pomodoro” the tomato sauce, just as you did.
I admit, other aspects were a bit ‘unusual’, such as the cut of meat, and the addition of ham. But it looks good to me. And I repeat, the use of red AND white sauce is 100% spot on!
Exactly. In the US they use ricotta and that ruins it. This is youtube though and obviously all the Americans with Italian ancestors call themselves Italian and act offended. I am German and the only difference between this and the Lasagne I make is that I use parm or padano instead of mozzarella and I put onion and grlic and ham in the bechamel sauce.
yup, I am from Slovenia, so Italians are my neighbours, and everybody I know make it with Béchamel sauce...
White sauce on all levels or just white sauce on the top?
@Just Daniel
A thin layer on all levels, definitely!
@@JustDaniel6764 All levels. I always put a thin layer of red on the bottom before the first noodle layer to keep it from sticking and then red and white between each noodle layer. When the red is all gone I dump the rest of the white on top. Then I add grated parm in a thick layer and cover with foil before baking. After 30 minutes remove the foil and let it crisp up for 10 minutes. If you use dry parm from Sam's club and don´t break up the clumpy bits you get nice crunchy parm nuggets on top too which I like but I tend to use fresh parm lately.
Everyone I know loves my Lasagne. I have had Lasagne parties for me and friends and my ex-GFs mom even asked if I could make her a Lasagne to serve at a dinner party she was having with her friends back when we were still together. One time I made 6 giant trays in those foil catering trays and froze some so I had Lasagne for months on stand by.
Guga, I tried your recipe and You have definitely revolutionized how we see lasagna! It tasted like I smoked the entire lasagna, one of the most uniquely delicious recipe I’ve ever had!
"Try to avoid using Cold Milk"
B-But Chef John has us know: "hot roux, cold milk = no lumps?" o_O
Chef John is right
Jes it's the Basic recepie
The more tastiest is Hot seasoned (half Onion with a few cloves and a pinsh of nutmeg + about 15g salt/500ml) milk cold Roux(White/blond or brown), believe to guga. I did this sauce and it once for a kind of Mac n` cheese and my friends said it's the best I have ever eaten.
After u tried it once u will never ever make the basic one anymore.
Just use a whisk. Whisk= no lumps.
Hot roux with cold milk , or cold roux with hot milk .... = no lumps . And bechamel ( white sauce ) is much better/richer if you use heavy cream .
He also said to use low heat so the butter doesn't separate, which doesn't matter when you're making a roux. (Most people actually separate the butter on purpose in order to cook off the water before adding any flour.)
Let's be realistic: Guga's a fantastic cook, but he doesn't know everything and we shouldn't expect him to.
Dude I felt your excitement, I'm sending you a big hug from Nicaragua
guga: *makes non traditional lasagna
italians: "you mama'd your last-a mia"
XD LMAO
You will never see a pizzeria
It's always painful seeing Guga removing the fat but it's great that he still explains why these many years later...
I have been watching your videos every dinner every day for a while now, perfect entertainment while eating !! I love everything about your show. You and everybody involved have such a good chemistry, Angel and you always making me laugh out loud. I wish RUclips would have a "must watch" section because your channel should be in it. This is better than TV !!
Not to take anything away from Guga and his content because it's superb, but it doesn't take much for anything to be better than TV programming.
The lasagna has changed his life by taking 5 years off it
Hahahahahahahaha
But they were good years while they lasted.
😆😁
Yh but it's worth it tbh
Life's too short not to enjoy it to its fullest extent 😋
"time to smoke for 8 hours" ain't nobody got time for that
iv tested slow smoking random stuff, found it really doesn't matter what protein you use
Maoh Lynx does it really make that much of a difference?
@@krys8494 it does if you slow smoke it, have smoked frozen microwavable dinners, canned ravioli, spaghetti, left over pizza, chili, hot pockets all sort of stuff.
@Cynthia plenty of time now since everyone at home with corona virus
LoL 😁
Who would give this a thumbs down? Crazy people!!! Dude, that is the best looking lasagna I've seen! It does seem like a bit of work, especially smoking the rib meat, but that end product shows how much love you put into this dish. Well done my friend!!! Cheers to ya Guga!!!
Vegans...
@@DeathByCactus 🤭🤫
Italians. 🤷♂️
I wouldn't give it a thumbs down, but I did try it and wasn't really impressed. The ribs were awesome fresh off the smoker, and my red sauce turned out amazing, but after putting it all together, the flavors of the sauce and the ribs both kinda disappeared in the mixing of ingredients. I will admit, it was a lot of fun making it though, and now I have a red sauce recipe I really like
Facts.
Many things about this dish are not traditional. But the mixture of the bechamel with tomato sauce is the most traditional element by far. Lasagne all Bolognese has been made this way for hundreds of years, and is by far the most recognized lasagne in Italy. Just thought you might find that interesting. Looks wonderful! Can’t wait to try Italia-Brazilian food!
Guga will smoke anything but when it comes to grandma, he don't want the smoke lol. Let's dewww it
“A life changing lasagna”
Me: Nah
Guga: Short ribs
Me: Ok, now I trust you
Why do I watch this before eating?? 😫
6:15 Angel goes brain blast
6:16 Loading...
This is why I watch Guga's videos or any other food videos while eating so I don't have to suffer
I watch this while I'm eating 😅
Guga out there trying to save Angel's life by making sure he says Grandma's lasagna is better. LOL 😂
Having both Italian and Venezuelan family, this looks like an incredible spin on my mom's Pastício, sans the peas, and short rib instead of Bolognese red sauce.
I am Italian and I LOVE this spin on Lasanga! It looks wonderful. I don't think the ham is necessary. I make the best traditional Lasanga :) and have made it every year for my son on his birthday. I'm gonna make him TWO pans this year, mine and yours! Thankyou !
I am Italian but really open to every little change that can improve a recipe! and I saw many of your video, and I you know what you are doing! Little Italian advice, for last lasagna layer a spring of parmesan will give a bit of extra flavor and crunchiness
I’m Sicilian and although this may not be “traditional” it looks amazing and I’m sure it tastes amazing, I’m just raging because I don’t have a smoker lol.
P.S. Traditional lasagna apparently uses béchamel sauce and not ricotta so not sooo crazy. ☺️
The white sauce is totally a béchamel XD
A roux with butter and flour, milk, seasoned with salt, pepper and ntmeg, it's the tewtbook recipe of béchamel XD
Krankar Volund wait no a bechamel needs a little more things
@@jordiw913 That's the base recipe, the original. You can add things, but the base will always will be a roux with milk ^^
Where in Sicily did you grow up?
giovanni9107 New Jersey
"No one makes better food than grandma... Respect your elders... No matter what happens!" lol....AMEN.
No, old people smell...and they know it.
Young people smell too... I mean, that’s what noses are for right?
@@MastaSmack You will be as old one day, don't worry bro
Love the Brasilian recipes!!! Would you please do a feijoada recipe on a grill or smoker? I’ve seen your sous vid one but am intrigued on doing a version on a smoker. You are the man Guga!!!!
So nice to watch someone with such an appreciation and enthusiasm for foos and still having fun with it and experimenting
I just made this Lasagna and it was awesome! The short ribs play a big role in the taste so cook them with attention. Loved loved the ham and white sauce which I am not used to here in Canada! Cheers Guga
When I see a guga video I click it as fast as I can
Hello fellow food addict
👍👍👍 thanks brother !
Nobody :
*Guga : Let's DUWEEEET!!!*
It was funny the First time i read.
@@matheusteku Nobody asked you. So *LETS DUWEEEEE*
@@badro-agent808 thats funnier 😆
Hahahhha I literally wrote the same thing😂🤣🤣🤣😆
Let’s Dew-ittttt
I hope Babish see's this since he says he normally does not like lasagna....
No he doesn't enjoy ricotta in lasagna, not lasagna itself
Hussein Merged Rosé I don’t know why Americans put ricotta in a lasagna.
@@arnerabens4911 idk, I dont have a problem with it
Tried this this week. Guga speaks the truth. This lasagna is amazing. My family loved it. I didn’t plan very well so I substituted a chuck roast for the ribs but did everything else as instructed.
i absolutely love that you explained things and what they really were so the beginners can start on the great journey that is cooking. you didnt go crazy explaining everything but gave them the tools to look it up and come back with more knowledge .
Guga’s the type of guy to find a way to grill a frozen TV dinner.
This same recipe with ground beef it’s called pasticho in Venezuela My family it’s from Italy they don’t know who invented this recipe but they like it. I love what you did here with the meat oh and by the way the white sauce it’s called besciamella but I think the original recipe for the sauce includes chopped onions.
Nono, we don't include chopped onions ahahah
"Lets duiiiiiit"
Still one of my favourite lines :D
Same: first time I heard it I was like
Agreed
Best music and video on RUclips! Love your close ups. Excellent work!
My goodness! This was MORE than enough to get a subscription out of me! Time to try this awesome lasagna! Thank you friend!
8:00 I really like what you' e said here, I respect you for respecting the elders
Guga needs his own show
Idk... I think he already does xD 1.28 million subscribers + randoms is already pretty good!
He does. It's called Guga Foods.
Alex Salinas not to mention a million subs on his second channel too
@Anonymous ••• Yup. I actually discovered Sous Vide Everything before Guga Foods!
This literally is "his own show". LOL
I'm actually really jealous of Angel for getting to eat this amazing looking food all the time....
angel is lucky
I've watched you make some insane dishes and combinations in the last 3 years, and this one is very similar to my own take on it. 3 things I'd suggest for you to try on the next one , 1 Try it with a home made pasta sheet [just need 100g Flour, 1 medium size Egg, 3-4 g Salt and 1/2 Tsp Olive oil]. 2 Take some Smoked Gouda cheese [or smoke it yourself might turn out better] and add it to the white sauce for some more creamy cheese flavor.3 Have some Pesto on hand to add a bit on top while serving [ a little extra herbal flavor can make it more rich] {Although Angel might avoid it}
I'm Italian and we use the white sauce (the roux should be a bit thicker, it should combine in a ball and then you should add the milk slowly) and Ragù (that is something much more special than red sauce). As a tips: use less garlic (one or two pieces, do not cut them) and it will be much more good!!!!! Bye! Loving your videos and you cooking experiences! ❤️👏👏
Guga: next I add a little bit of butter
Paula deen: omg stop!
Ryan, this is the best comment of the day! I guess Guga's audience and Paula's don't overlap very much because this should have hundreds of likes by now!
The quarentine made me wacth all guga's videos.
I doubt it MADE you watch them all, but they are fun though, yes?? 😂😂👍
Facts I feel you
Guga, the fact that you can’t resist your own son just makes me like you that much more!
Just gave this recipe a try. Best lasagna I had. The family loved it. Thx Guga
Loved the Brazil mention on ham and cheese lasagna. As a brazilian I didn't know that we're the only ones who usually do that. Love from Brazil!
I love how he says.... “so let’s dooo it”. 😂
2:17 What about Chef John's words of wisdom "cold milk + hot roux = no lumps"?
I wish I could get adopted by this guy. Yes. Even though I’m 30!😂
So cool. Awesome video - I didn't make a lasagna but I made the white sauce but added an egg and chicken breasts and put that on top of spaghetti -it was wonderful.
Hi from France! I watch Guga's videos for Guga..I feel his very interesting personality, intelligent and sensible. And his videos are interesting too..Since the cost of life in France has never been so high, and the quality of life is so poor (avoid to travel in Paris, or south ) Its so nice to watch guga's videos😁
As an italian i suggest you cook it a little more to get the scorched effect on the surface. Trust me it's another matter entirely. For the rest you have been very good.
Haha cancer but yes
In the south we call that “white sauce” milk gravy
No it’s roux. gravy is with stock
11963 you don’t use stock in a milk gravy. You use milk.
Ham on lasagna: Ah sim, claro que sim, obviamente! 😏
Italian background here and i grew up with nona's lasagna moms lasagna,
and this is a pretty great take on it.
gotta remember that the old school Italians used the entire animal they slaughtered, so there is never a set ingredients for any Italian dish, the sauce would sometimes have 2 or 3 different types of meat in them.
Great video looks delicious
That looks absolutely insane… mouth watering
Parabéns pelo trabalho, da bastante trabalho, mas com certeza deve valer a pena em uma ocasião especial,
Top d + 👍
If you say “What’s this here sauce” fast then you have properly pronounced Worcestershire sauce.
This is a fact.
Its pronounced the way it looks it's so easy to pronounce
Actually its pronounced war-chester-shire
@@AnonYmous-df7sy I hope that is a troll, because it's definitely not
@Dahrk One I can categorically tell you the city I live in is not pronounced War-chester, it is pronounced Wuss-ter - my credibility being that I live in Worcester city, incorrect assumptions based on peoples usernames don't do anyone any favours BUD
WHAT
Does everybody like the way Guga says “ Done”?
Leon Zhang yes
Amen - one of the best parts of his videos
Sounds like "dun"
Click, Nice
And I love the dedication to family
Just made this last night. Absolutely amazingly good. Thanks for making me a good cook simply following your instructions!
You're guilty for.. making me hungry in the middle of the night 🤤
I think pulled pork instead of the ham slices would take it one step further!
Dude... 🤤🤤🤤
and one layer instead of mozzarella add cheddar cheese
Before watching the video: "I bet he uses dry aged Japanese Wagyu A-5"
Lets see what's going on here *Press Play*
Edit: Guga you dirty dawg! Also, traditional lasagna is two sauces: tomato and bechamel
I love this guys energy
I'm Italian, and I have made many variations of lasagna, and I am most certainly going to try yours. Looks amazing!!
Adam Ragusea wants to know your location
NYC
Adam Ragusea sucks
Amandeep Johal you are wrong
@@amandeepj33 if i had the strength, id throw a zero turn lawn mower at you for what you just said.
"Its so tender." "Do you feel that meat?"
I read it as he said it😷
@@cappokey6752 "If you do it right, it slips off the bone"
I would make two changes- prosciutto instead of ham and add provolone and parmigiana or Romano cheese
As people have already pointer out, the traditional recipe from Italy does actually use white sauce (Bechamel), which is also true for Austria. I never even knew it was tradition in the US to only use Bolognese sauce. You guys are missing out, Bechamel is the best part of a lasagne.
Anyway: aside from the ham layer that was mostly traditional actually. It is still unique enough though since you used smoked ribs instead of ground beef and added cheese slices inside instead of spreading parmesan on top.
I was just thinking and wishing Guga could make a video on making Lasagna after watching a lot of his Bar B Que videos then BAM! I found this one. My mouth was watering after seeing this video. Thank you Guga. I am going to try this one out for sure. Guga is the experiment Master! "Com'on let's do it!"
who cares if it's "traditional" it either tastes good or it doesn't.. let the haters hate, thats all they are good for ;)
Jesus Christ on a bicycle that looks good
I thought you said that you thought that some bicycle looked good lmao
Guga as president : what’s the agenda for today?
Commander General: we have to bomb Iran.
Guga as president: let’s deewww eeett
Sous vide, please.
U can never bomb Iran dumbshit
@@bgborden6852 do you know what a joke is dumbshit? Sensitive ass people
My mouth was literally watering. That looked amazing
I have made lasagne with meat, poultry, even seafood. In the UK we always make it with 2 sauces, white and tomato separated by pasta layers.
my best versions are:
lamb mince lasagne.
chicken and smoked bacon lasagne.
smoked salmon trimmings and prawn (shrimp to americans) lasagne, white sauce only.
roasted vegetable lasagne.