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Lasagna Recipe by The Cake Boss | BVK EP07



The Cake Boss hits the kitchen with Chef Bryan Forgione to cook up his family favorite Grandma Maddalena’s Lasagna! It’s a delicious, classic Italian dish with a kick that you should cook tonight! Click SHOW MORE for recipe.

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Buddy Valastro – @BuddyValastro
Kim Canteenwalla – @Kim_Canteenwalla
Bryan Forgione – @ChefBryForg

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Lasagna Recipe from Buddy V’s Ristorante

Lasagna Bechamel

INGREDIENTS (In Order)
Butter 1.75cups
AP Flour 3.5cups

Juices from meat + Chicken Stock – 1gal
Thyme – 1Tbsp
Rosemary – 1Tbsp
Roasted Garlic Puree – 6Tbsp
Salt & Pepper – to taste

COOKING PROCEDURE
Make roux with butter and flour, cook out for a few minutes, add rest and simmer for 30 minutes stirring frequently to avoid sticking to bottom. Season to taste with salt and pepper

For each layer: 1qt of meat, 1qt of bechamel, 2cups of mozz, 1cup of ricotta, 1cup of grana, 6oz marinara.

Lasagna Meat

INGREDIENTS (In Order)
Italian Sausage bulk meat – 5#
Ground Pork – 1.5#
Ground Beef – 1.5#
Canola Oil – 4Tbsp
Salt – to taste
marinara – 6cups

COOKING PROCEDURE
Over med heat, add the oil and slowly cook out meat being sure not to evaporate the juices, when all is crumbled and cooked evenly, put into a strainer with a bowl underneath to catch all the liquid, reserve all the juices for the bechamel. Add the marinara and season with salt and pepper to taste, cook for about 5 minutes to marry all the flavors. Lay out meat on to sheet trays and cool down.

See also  SUPER TASTY JAMAICAN BROWN STEW CHICKEN STEP BY STEP | STEWED CHICKEN

Lasagna Assembly & Recipe

INGREDIENTS (In Order) QUANTITY per Layer For 4 layers
Lasagna Pasta Blanched as needed
Bechamel 2cups 8cups
Ricotta 1 cup 4cups
Basil Leaves torn 1 oz 4oz
Marinara 2cups (+top) 10cups
Lasagna Meat 2cups 8cups
Grated Parmesan 1.5cups 6cups
Shredded Mozzarella 1cup (+top) 5cups

COOKING PROCEDURE
Butter the bottom of a baking dish and add a thin layer of marinara sauce. Add enough pasta sheets to line the bottom. Put down ingredients in order. Spread the bechamel so there is a thin layer on top of pasta sheets, add the ricotta in randome patches, spread the basil, crumble the meat making an even layer and then spoon the marinara over. Sprinkle with both cheeses. Add another layer of pasta sheets and use something to push down like a samll cutting board. Repeat layers and push down between layers. I reccommend 4 layers. When the top sheets are layed down, cover with plastic wrap and put in fridge with some weight on top to help press layers together overnight.

Credits

Produced by Cakehouse Media
Starring Buddy Valastro and Bryan Forgione
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Camera: Matt Antonucci
Editor: Andy Mills
Music: artlist.io
SFX:
Recipe provided by: Bryan Forgione & Buddy V’s Ristorante
2018

Contact: andrew@cakehousemedia.com

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31 Comments

  1. How did you go from a lasagna pan to a square of it on a cooking tray?

  2. Hayden McKertish says:

    Cake Boss always looked like Shane McMahons fat twin

  3. Half Thang says:

    Spaghetti cake

  4. Very KinkyCurl says:

    Looks good af! πŸ˜‹

  5. Daisy Lopez says:

    The background music doesn’t fit.

  6. Judy Pella says:

    RECIPE PLEASE!!!!

  7. Maria C says:

    He just showed us how to assemble I would have liked to watch how he made the sauce the meat and the bacimele components .. maybe it's a secret lol but have to say my its favorite restaurant in Vegas .. I have dinner at Buddy Vs then head across the way for a lobster tail at Carlos Bakery then enjoy eating it while watching the Gondolas go by …it's the best part of my trip !!

  8. Lilia Lilia says:

    πŸ’–πŸ’–

  9. elena chiricuta says:

    πŸ€¦πŸ»β€β™€οΈ

  10. Gloria Valles says:

    This lasagna looks delicious πŸ˜‹

  11. P La says:

    Beautiful presentation of the 8 layer Lasagna 😊

  12. rinkai says:

    I'm Italian. As soon as I saw that yellow sauce (I suppose it should be besciamella sauce) I stopped watching this video. And what's that parsley on every kind of pasta at the beginning? Anyway this is not an Italian lasagna. Buddy, your grandma would have said the same. Also your cakes don't look Italian actually. But you're a nice guy and I love your "Cake boss" show.

  13. Moonia Moala says:

    By far the best lasagna recipe ever!!! Love! Love! Love! Thank you for sharing!!

  14. Chef Bryan "Make eight layers"……pan is filled after one.

  15. Melinda Burnside says:

    GREAT JOB πŸ‘πŸ₯°πŸ’―πŸ’ž

  16. Italian ASMR & Lunch says:

    Great video! πŸ˜„πŸ‘

  17. Sadeem Baseem says:

    Trash πŸ—‘

  18. KillSwitch says:

    β€œJust cook it til it’s done” great advice πŸ˜’

  19. Loretta Wilson says:

    I can't wait to see how this turns out!!! Yum-Yum πŸ˜‹ πŸ’š

  20. Loretta Wilson says:

    I'm gonna make this for Christmas!!! πŸŽ„πŸŽ…πŸ™πŸ˜‡πŸŽ

  21. Ruth Gilbo says:

    "Sauce" is made from vegetables. "Gravy" is made from animal stock. When Italian immigrants came to America, since there's only one word in Italian for soupy stuff that goes over food, they incorrectly used the English word 'gravy'. That is how it all began. But, technically, 'sauce' and 'gravy' in English are two different things, as explained above.

  22. Lorena Villagomez says:

    How did we learn how to make Italian lasagna?nothing just telling me how he placed the sheets along with the condiments!! So upsetting !

  23. Alida Pellegrini says:

    πŸ˜‹ Le lasagne sono buone, bravo Buddy Valastro πŸ˜‚

  24. Sandra Robinson says:

    not enough detail… didn't learn a thing

  25. Caterina Rizzo says:

    Ma dai, 4 cose ti servono: la pasta, la besciamella, il ragΓΉ e il grana… basta, non diventa piΓΉ buona se la riempi di roba

  26. Faith Walker says:

    Anyone can make layers. you didnt teach us how to make lasagna at all. psssshhh.. UNREAL!

  27. Mark McKinstry says:

    Bryan is handsome!!

  28. goku style says:

    Hi I'm new

  29. ASCooks says:

    this looks amazingg! xo

  30. Chelsea C says:

    It looks burnt.

  31. Christine Merlino says:

    I can relate to "a little bit of this…a little bit of that…I am 69 and have never followed a recipe in my life…I learned from "watching"…and "improving"…Problem is…People always ask me "for the exact measurements….I can't give it….and "even if I do…they say ""It didn't taste like yours…lol

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