Food Network Chefs’ Top Lasagna Recipe Videos | Food Network

Great ready for towering layers of pasta, cheese, meat, and veggies as Food Network chefs share their best lasagna recipes, from Ree Drummond’s Cowboy-Friendly Lasagna to Kardea Brown’s Grilled Vegetable Lasagna.
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Get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:05 – Sunny Anderson’s Easy Tomato and Basil Lasagna Roll-Ups
4:01 – Katie Lee Biegel’s Butternut Squash and Kale Lasagna Spirals
13:21 – Anne Burrell’s Butternut Squash and Pork Lasagna
19:56 – Ree Drummond’s Cheesy Lasagna DIP and Pasta Chips
22:19 – Kardea Brown’s Grilled Vegetable Lasagna
28:32 – Alex Guarnaschelli’s Old-School Lasagna
32:12 – Molly Yeh’s Chicken Alfredo Lasagna
36:03 – Ina Garten’s Turkey Lasagna
39:57 – Ree Drummond’s Lasagna Soup
57:22 – Ree Drummond’s Cowboy-Friendly Lasagna

Get the recipes:
Sunny Anderson’s Easy Tomato and Basil Lasagna Roll-Ups – https://foodtv.com/3wYQfb1
Katie Lee Biegel’s Butternut Squash and Kale Lasagna Spirals – https://foodtv.com/45WCusM
Anne Burrell’s Butternut Squash and Pork Lasagna- https://foodtv.com/3kIKfuL
Ree Drummond’s Cheesy Lasagna DIP and Pasta Chips – https://foodtv.com/3oHrsD7
Kardea Brown’s Grilled Vegetable Lasagna – https://foodtv.com/2HG9rEl
Alex Guarnaschelli’s Old-School Lasagna – https://foodtv.com/2HNknzW
Molly Yeh’s Chicken Alfredo Lasagna – https://foodtv.com/35uscDm
Ina Garten’s Turkey Lasagna – https://foodtv.com/3KKNpMz
Ree Drummond’s Lasagna Soup – https://foodtv.com/3R5Voqi
Ree Drummond’s Cowboy-Friendly Lasagna – https://foodtv.com/36cJ8hB

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Food Network Chefs’ Top Lasagna Recipe Videos | Food Network

[Music] today I’m making my easy tomato and basil lasagna rollups what oh yeah this is Carill on 10 I love rollups all right so this is a great dish for the whole family it’s such an easy dinner to throw together during the week and I start by doing this quick hack of how to get your lasagna noodles pliable without being over pliable and like breaking apart so I’ve got like 12 in here in my baking sheet that’s got the lips right or the EDG this is piping hot water just pour it out oh right out of the kettle huh right out of the kettle right over the top make sure you cover it you actually should move them around a little bit if you see like they might stick before you cover them up with aluminum foil just so they make sure you’ve got moisture between all of them and then just cover it up about 15 to 20 maybe 25 minutes and they’re Perfection take a look at that and these are wow are these regular on yeah they’re not the no bake the no boil they’re just regular o G lasagna noodles and you can see right here nice and alente pliable but not like break apart um so when they come out of the sheet if you need to you can give them a little little dry going to make the filling okay so ricotta cheese this is an Italian shredded cheese blend get a couple of eggs whisked in there just kind to kind of hold it together make sure it doesn’t all completely melt some uh parsley some basil I want the super Herby just like you know littered with herbs and then to bring it up a little bit I always add in some lemon zest cool and a little bit of spice of the red chili peppers that’s it that’s it no bashal it’s so it’s nice white yeah so I’m just going to go ahead and add some black pepper the cheese already carries a little bit of salt but it’s okay for good measure throw some down and then just get in there oh yeah yeah about half and then I like to kind of tilt it corner to corner full coverage now remember I’ve got the lasagna noodles that I kind of dried off they were sitting for about 15 25 minutes in that piping hot water and the steam coming up from the uh aluminum foil and then just kind of get in here this about A4 of a cup and then just start rolling oh man how could these not be good don’t do a tight roll either just kind of be really nice and gentle about it that’s cute it’s cute it’s cute right it’s Cur a peel it’s curb AEL so we’re not done yet now we’re just going to pour over the top the remaining sauce make sure you get it out now if you’re like my mom you’ll add a little bit of water swi it around you get everything out but make sure you pick a sauce with ripe tomatoes that that way it’s sweet and it’s delicious all right so there it is 375° my oven is at that I’m going to cover this up with a little bit of aluminum foil and then it’s going to cook for about 20 25 minutes and then uncover it and when you uncover it it’s really just so you get some of those crispy tops you know what I’m saying tops all right 375 and oh thank you J gentlemen and I’ll take that one out put this one in the bottom got it here it is you guys a nice sprinkle over the entire top of some Palm oh r r and then I just like to come in and marry it so a little bit of fresh parsley couple of pieces of fresh basil going in the little top chimney there sunny and there you have it perfect the Tomato the everything is so delicious and tasty and just perfectly seasoned the cheese is just the right amount of cheese I actually like this better than the regular lasagna way to go bris days call for cozy meals right this is my seasonal take on a comfort food classic y’all I’m talking about lasagna I’m making butternut squash and kale lasagna spirals wow a lot of so like vegetarian not vegan but vegetarian it is vegetarian that’s right this would be perfect for a meatless Monday it also is a great freezer meal because we’re making them into spirals you can individually freeze the spirals and then just have them to pop in to make a quick week night dinner I love it because this is a little labor intensive you’ll see Jeff I’m going to have you continue to dice up our butternut squash here you don’t have to do anything with this one it’s just here for good looks so I like them a small Dice and we’re going to roast those in the oven I’ve Got My Pan here to start cooking our veg that goes into the filling so some minced onion and I like to cut this up pretty fine and just cook them just for a couple minutes till they start to get translucent that happens pretty quickly because they’re so small now with this recipe you know we’re obviously using a fresh butternut squash that we’re chopping up you could get the prepackaged the ones that are already chopped up for you at the grocery store you can buy Frozen butternut squash that you could roast or you could just do a whole substitution and use canned butternut squash puree in this re are we uh are we going to puree this or is gets roasted and then I’m I’m just roting it and keeping it whole I’ve seen butternut squash puree yet in my grocery store I’m going to have to I’m not probably even paying attention it’s right around where the pumpkin is you could use canned pumpkin in this too if you just wanted the whole thing to be creamy I like the texture of having the pieces of the butternut squash all right so I’m going to add to this some chopped up mushrooms so these are crinis that I’ve finally chopped you could use white buttons you could use a mixture the sky the limit with your mushrooms and cook those just until all that water comes out of them and then adding to it some garlic that’s a lot I like that yeah I like a lot of garlic in this I think that mushrooms just take on that garlic flavor so well and then some nice fall herbs I always think of sage in the fall of course that’s one of my favorite cool weather herbs and some thme both just taste so good with those mushrooms especially and with the butternut squash it really highlights those fall cozy flavors here Miss Lee wow okay toss it with some olive oil salt and pepper put it into the oven those are going to cook until they’re fork tender it takes about 253 minutes at that size uh 30 35 you know just kind of watch it 425 degrees got it all right and I’m going to add a little bit of pepper I also think when you’re involving squash with pasta it can get a little sweet even if you don’t put sugar so those those herbs that Sage they just the garlic keeps it Savory bring it on over to Savory add some Savory I’m going to add to it some shredded kale you know how usually in a lasagna not usually but sometimes in a lasagna you’ll have spinach doing like a spinach ricotta filling so that’s where my kale Vibes are coming from look at these little morsels over here huh you know that’s good so see how they cook down even smaller and they’re perfect to go into the filling right this are so sweet and good you’re going to know you’re eating squash totally so you just want to let that cook all the way down then let it cool off and we’re going to make our filling so for our filling I’ve got some ricotta cheese here I’ve got one egg to go in you give that a little mix and then I’m going to add to it some Parmesan cheese you could also use Aro Romano that would be great I’m going to add in some shredded cheese this is like the the bag of the Italian mix cheese Mozzarella proone Vibes aago maybe all right Jeff take those and and put them right in here and I’m going to add the mushroom kale filling strain yourself Jeff what’s up America all right enough with that you see what I deal with here I know all right look at that give it a quick mix super clean this looks great it just is like the perfect fall lasagna okay I made a classic bashal so this I put some of it already underneath the little lasagna rolls nutmeg and all yeah little nutmeg the nutmeg’s really important because of the kale too I think that that really brings out the flavor in the greens and I’ve got some cooked lasagna noodles here it takes about A3 of a cup of fill in per lasagna noodle and then we’re just going to spread it out just twack pour it out yeah it’s like a cartoon seeing right I love it now if you’re going to the effort of making this maybe you want to just double the recipe and and freeze like I said these freeze individually really nicely tell if you ask me I would serve this at Thanksgiving it’d be a great great uh vegetarian it’s like a mix of mash up mhm well there’s some families that do lasagna oniv lot y lasagna are um ravioli I mean I would take lasagna any day all right so little spirals beautiful spir pop them in the 8 by8 here now one of our favorite things to do in the fall we’ve done the last couple of years now that we have iris is to go to Hanks pumpkin town do you know Hanks pumpkin town it’s in Southampton the traffic is crazy around this place because it’s on a two-lane highway so it it’s like you got a plan to be sitting there for a while but look how much she loves it let me see here she is on her little tractor having a great time all right I’m going to top this with the bashel that looks double bash cheese so this is our sauce and it smells so good you could have just throw the cheese in but over the top huh yeah I’ll take it here we go here I say you might even want to like bump the nutmeg up kind of yeah I mean everything that’s in this benefits from that little bit of nutmeg all right so shmear it all over and then I’m going to top it with more cheese that’s right because lasagna needs to have cheese did your mother approve this recipe this would definitely not be a Kim Becker approved recipe Kim oh is this this is no well it does have kale and butternut squash and mushrooms but all the cream and the cheese Katie that’s the Li amount of cheese there honey bunny I really like you in the winter months I like w what restraint and now and now for that I like a thick layer of cheese on top of my lasagna I don’t play when it comes to the cheese okay this is going to go in 350° for about 45 minutes this is heavy cover uncovered if it starts to Brown too much then you can cover it up a little guy on there yeah got you all right ooh you see that a little corner silence move the tray move the TR I don’t know what to do I’m staring at the cheese I’m sorry I’m sorry that’s a that’s an oven P how how much does that weigh 14 lbs I mean this is heavy watch the oh my God there’s a fissure in the cooking board yeah it is heavy now usually you’d let this sit for like 10 minutes before you cut into it but we are not in the business of having patience right I will take lasagna lanch right now a lasagna lanch lasagna lanch you might lasagna lanch all right and you want a corner right of course you want the corner of the lasagna also maybe cuz you did the rollup thing maybe you don’t have to that’s much it’s not that’s true that’s lay like that I don’t know I’m just trying to S quicker true probably just have to pull out a roll jying yeah it really is just getting a roll I think you did you I think you found a roll God you know what good with this Jeff we go good beer a cus sausage oh yeah little oh yeah this will be great with sausage in it if you wanted to add meat God you can even do like a turkey like turkey crumble you know like ground turkey oh my God but I mean I have a feeling we’re going to be wanting for nothing oh wait should I pass I should no it’s yours yours nobody’s going to judge you here look at that wow that’s gooey and yeah oh no earthy mushrooms the the the kale the kale doesn’t stand a chance in here it’s really just there for decoration right I I I think you’re cute with your window dressing this time of year I get it but honestly this is about that squash the cheese earthiness of the mushrooms the bmall is like a comforter in front of the fire you know what I mean you’re already getting warm then you add more warmth starting out just the way we do with a standard B I’ve got all my flavor bases I’ve got some onions some garlic some fennel which I’m going to get diced up here a couple of celeries just get these all hacked up and puree them and we start to Brown our food then we’re going to add a bunch of pork and brown that too and these are going to be in between the layers of our roasted butternut squash good stuff let’s give a little lubrication to our Pano okay my flavor bases are in the pan big salt we got a big pan we need big salt this is how we go in the restaurant big food and a pinch of crushed red peppers we’re on our way Browning away I’m going to Brown the crap out of this all right I’ve developed beautiful crud that’s just what I’m looking for so now it’s time for big meat yay all right my ground pork it’s just the way it rolls okay oh look at that so some salt we got in there and we start to Crunch this all up really to get brown meat again we’re going to repeat these same ideas of really developing big brown flavor and sort of like as flavorful as it can possibly get one step before it’s burnt smells so good so Brown food has developed so I’m going to add a bunch of tomato paste now I have tomato paste p and I’m going to grab some canned puree Tomatoes I’m going to toss those in also all of these steps in the formation of this Ragu in the beginning are really important some wine that makes everybody happy so I’m stirring my tomato paste around really stirring it to get involved I’m going to add a little bit of a super secret flavor weapon butternut squash and cinnamon go so well together so I’m going to throw in a couple of cinnamon sticks thme bundle bay leaves some canned puree Tomatoes oh yeah I can see big flavors developing why cuz I can see brown food happening so this is where we go this is welcome to the dance we add water and reduce add water and reduce so this is the dance that we have the life cycle of the Rago just the way I do in the restaurant I do in my home it’s the life cycle of our Ru and my life cycle is doing beautiful things here right now so we add a little water and reduce and I’m going to keep on doing this for you know another hour or so well in the place of noodles I have a butternut squash we’re all about fall flavors today or wintertime stuff so I’m just going to cut this guy in half straight away and then I’m going to cut it in into quarters to give my myself a little bit of a help here hey okay and I’m going to slice this thin there we go nice so look at that that looks like a beautiful sort of lasagna kind of noodle so just a little toss with some olive oil and salt as I said get them in the oven and uh then we’re going to be ready to have some lasag noodles we do a nice layer of our butternut squash in the bottom of our dish then we do a little a layer of Ragu notice I’m saying glutenfree but we’re not vegetarian so we still have big hearty things happening here I’m going to do a few dots of ricotta cheese all over the place we’re going to give it some creaminess all right few mushrooms and some spinach look we have beautiful green like this just is going to be a really pretty looking lasagna that’s a good thing all right now once I get my spinach layer in there we’re going to give it a little parm a little more cheese little more cheese factor and then we’re going to do another layer of our noodles our butternut squash so how we’re going to do that is we’re going to lay them in the other direction to kind of stabilize the whole issue all right so look at my beautiful lasagna all put together I’m just going to add one more layer of my gorgeous delightful delicious bread Ragu this kind of seals the deal and one more sprinky dink of parm I’m going to wrap this in aluminum foil and then get it in the oven so you know the thing about lasagna it’s best if you have a chance to bake it let it cool and then warm it up why so it will do a beautiful job slicing if you don’t have that chance to do that that’s okay it just won’t slice as beautifully as if you had the time to do that but you know what it will still taste delicious why because we took the time to taste all of our parts to know that we’re putting together a beautiful beautiful something something so there we go look at that hello I’m going to take a picture of it you look really good I’m going to toss this on a sheet tray just in case things bubble over so I you know don’t have crud on the bottom of my oven always thinking all right some foil now I’m going to put this in a preheated 375° we’re going to go for about you know 50 55 minutes I’m going to roast this for ooh that’s a lot of lasagna I’m going to roast it for 45 minutes covered and then another 10 uncovered to get a little crispy and crunchy on top there we go I’m going to take this middle piece yes oh look at that that is beautiful that is lasagna it’s glutenfree it’s it’s noodle free it’s very seasonal and it looks it smells fantastic oh I rocked this one out okay that looks like a lasagna dinner to me doesn’t it this is spectacular yeah the butternut squash feels just like noodles but it has just a lovely sweetness and that pork Ragu with a little poke of cinnamon the rotta oh I’ve just got ground beef and sausage browned I’m going to add a few more things a can of diced tomatoes juice and all and a couple of tablespoons of tomato paste got to have plenty of garlic in any lasagna dish and then some salt and pepper keep things really seasoned for the season I’m going to stir this all together and then it needs to simmer for 15 minutes okay I’m going to make the cheese mixture for the lasagna dip and I’ve got about A3 a cup of the cottage cheese and Ricotta and about A4 a cup of the parmesan and then I want to make this really Herby and delicious so I’ve got some chopped basil and chopped parsley and then some salt and pepper and then I’ll just smoosh this all together okay that is all mixed together so now I’m going to assemble the dip it is a lot lot of fun I’m going to start with a layer of the meat sauce I’ll add half of it to the bottom of a square baking dish now I’ll add dollops of the cheese mixture now as if that’s not enough cheese I am going to add a layer of grated mozzarella okay now I’ll repeat the layers one more time the rest of the meat mixture all right and another layer of the cream ricotta mixture the rest of the mozzarella and that’s all there is to assembling it now I’ve got a bake it at 425° for 15 minutes noodle chips coming right up I cut boiled and cooled lasagna noodles into triangles put all 80 of them into a bowl then added 3 tablespoons of olive oil 1/3 a cup of grated Parmesan a tablespoon of chopped fresh oregano mixed everything together split the chips between two sheet pans baked them at 375° for 20 minutes then took the crispy wonders out to cool all right now I want to sprinkle some of these beautiful herbs over the top lasagna diping chips perfect for the holidays and I’m using yellow squash and zucchini I’m cutting my vegetables on a slight bias here [Music] add some olive oil and some salt and pepper give it a little mix my grill is nice and hot not going to leave them on the grill too long just until they get that nice little Char lines on there remember the veggies are going to continue to cook in the oven you know I I’m a southern woman and I eat a lot of southern food it’s nice to change it up sometimes and actually growing up my mom’s favorite meal to make was lasagna and that’s how I learned how to make lasagna and she learned how to make lasagna from her Uncle Tony and I remember Uncle Tony he was actually my favorite uncle before he passed away and he could make a mean lasagna while these Grill I’m going to get started on my sauce olive oil fresh garlic tomato paste I’m using crushed tomatoes paste and tomato sauce I like a really chunky sauce and because I’m not using meat and I’m using vegetables I need something with a little substance tomato sauce crushed tomatoes and that gives you that really nice fresh tomatoey flavor and it’s going to give this sauce a really great texture looks like my veggies need to be flipped you see that’s all I wanted to do was get those nice grilled lines you always think lasagna is very heavy vegetable lasagna is very light very flavorful and adding these grill marks you’re going to get some of that Grill flavor let the other side grill continue with my sauce red wine thir cup it makes it really really robust and don’t worry about it the alcohol will cook out and all of the flavors will remain tablespoon of Italian seasoning a half a teaspoon of ground finel it just gives it this nice little like licorice flavor that I really like oh those are beautiful [Music] one bay leaf salt and pepper and because tomato sauce is very acidic I like to add sugar I say about 2 teaspoons some fresh parsley give it a chop add it to the pot in 20 minutes this is going to be very very delicious but if you have the time if you want to cook it earlier in the day you can it’s going to be even more delicious but it’s fine in 20 minutes all right put that on let me get started on my ricotta so I like to use about a pound of ricota mhm I’m transport myself to Italy and oh I can’t wait to add the mozarella a nice helping of grated Parmesan some mozzarella I like using fresh mozzarella because it has a little less moisture and once it melts is going to have a really nice stretch I need to add some salt about a half a cup of milk [Music] like with anything that I cook I like building layers of flavor and lasagna is exactly that layers of flavor the thing about ricotta cheese is that it can really stretch and get really liquidy if you don’t add an egg smell the Char on the veggies I smell that sauce going back there I’m really excited about this lasagna my ricotta mixture is done let me get my sauce and start building this lasagna I’ve got my n x13 casserole dish and I’m using oven ready lasagna when I first started making lasagnas you have to boil it and deal with that flimsy little pasta and everything’s slipping and everything’s going all over the place you don’t have to worry about that because these lasagna sheets are dry the first thing I like to do is add a little sauce in the casserole dish because it helps prevent the pasta from sticking mix it around here now I’m going to add my oven ready lasagna sheets fit it to however you like it’s like kind of like a a puzzle there you go another layer of [Music] sauce adding my [Music] veggies now this lovely ricotta mixture so that looks good I’m just going to keep doing the same thing until I get to the very top or until I run out of noodles I like to make a little design on the top cuz it’s you know you see the top layer so trying to make it cute that same fresh mozzarella I use in the ricotta mixture it’s going to get nice and golden and melty parmesan cheese fresh basil I like the flavor of Sweet Basil especially with a good pasta sauce with lasagna it’s always best to start off with it covered so the new noodles and the sauce and everything melts and gets nice and cooked then I uncover it and let it bake for an additional 15 minutes so all the cheese will melt on top and it’s going to get nice and golden brown it’s time to uncover my lasagna M yes that smells delicious oh baby I immediately smell the sauce I’m smelling the basil I smell the fresh veggies that needs about 15 more minutes I just want the top to get nice Brown and bubbly my lasagna is done look at that this is gorgeous it’s nice and brown on top the cheese has nicely melted oh wow did y’all bring your appetite of course we did the oldest boy will get his first Corner okay this a big piece a fireman you know he deserves this he’s been saving lives so I’ll start by heating a/4 cup of olive oil in a nice big Skillet with a lot of surface area take the ground beef and just break it up a little bit so that I can really get in there with the [Music] salt so I’ll just add that right in this is 1 and 1/2 lb and right away spread it out in a nice even layer so you can get the beef Browning two carrots and and do two stocks of celery I’ll just slice them up nice and thin now I want to cook my carrots celery and onions from my bolog in that wonderful beef fat so I’ll take the ground beef out now don’t worry if there’s a little beefy residue in here that’s fantastic to that pan I’m going to add celery and carrots and the onion pinch of salt you just see how I’m scraping the Ed in the bottom getting all those wonderful beef bits integrated into the foundation of my bolog sauce once they’ve had a minute to meld together and caramelize I’m going to add the beef back in so I’ll give that another minute and meanwhile so once you stir the pasta it’s been about 7 minutes here and they’re starting to be bendable but they still feel pretty alente pretty firm I’ll drain them I’m going to just coat it with a little bit of olive oil just to prevent them from sticking and of course to give them a little flavor so I have my regular tomato sauce for my lasagna and I have this meat sauce look at this how the vegetables have cooked down we’re ready to put our sauce over this and turn it into meat sauce extraordinaire I just spoon that right over it now I made these sauces with fresh tomatoes but you can make make them with canned and you can also make a big batch of this and freeze it look at this how the vegetables have cooked down and the meat and the tomatoes all melted together so to finish this off I’m just going to add a splash of milk now that sort of adds that creamy effect but in a really light way now we’re ready to put together our lasagna I’m going to start with a basic lasagna tomato mozzarella parmesan pasta we’re going to keep our bologi on the side and if we feel like it we’ll just drizzle that over the top and maybe underneath maybe we won’t so I’ll start with the layer of the tomato and I start in with my lasagna I do like to have them overlap slightly this is really fun to put together then I start with my favorite part the cheese now you’ve got to allow for the spread Factor so you don’t have to completely coat it with the cheese now when I assemble the lasagna I also like to have a baking sheet underneath it that way any overflow will be trapped in here and not on the bottom of my oven all right now I’m ready to pop this into the oven the foil really protects it from overly Browning on the top as it Cooks so I will cook that at 350° for about 45 minutes then I’ll take that foil off and give it that nice last Browning broil now I could eat it just like this which is fantastic and vegetarian or I could soup it up even more with a little of that bolog sauce and then a little of that leftover parm why not I am making my chicken alfredo lasagna it’s creamy and Rich and super indulgent it’s basically the Cozy flannel sheet version of lasagna to start I’ve got a couple of chicken breasts cooking in my Skillet here and I’ve seasoned them with some Italian seasoning just for extra flavor you could also just go a shortcut route and use a rotisserie chicken from the store I’ll transfer these to a pan I’ll set these aside while I make my alfredo sauce I’ll do it in the same Skillet where I just cooked the chicken I’m going to add 6 tablespoons of butter get down as the butter melts I’ll scrape the pan to get those chicken bits Incorporated because those Harbor a lot of flavor and add in six cloves of minced garlic I’ll let this cook just for about a minute or two so that the garlic can soften and when I can really start to smell it that’s how I know it’s ready to move to the next step garlic and butter is the key to a good Alfredo I’m going to add some flour now which is going to help to thicken my sauce 2 tablespoons is all I need and the butter with the flour together is going to create a r and that’s going to thicken up some milk and heavy cream so that it’s just extra rich I love lasagna made with a bamel type sauce like this now I’m going to add 2 cups of whole milk mixed with one cup of heavy cream I’ll pour this in gradually as I mix continuously until it starts to get luxurious this is looking really creamy and dreamy it hasn’t reached its full thickness yet but it’s going to continue to thicken up once I add my cheese I’ve got shredded parm which is going to load it up on flavor and in my creamy sauces I love a little bit of nutmeg it’ll Coe it up just grate in a little bit and then I’ll mix in 2 and 1/2 cups of freshly grated Parmesan for loads of flavor I’ll sprinkle in about half of it and whisk it in until it melts I’ll add in a little more and I’m going to save some for the top I’m going to add lots of black pepper and the parmesan is pretty salty so I don’t need to add more salt give it a taste yes that is perfect all all right I’ll just keep this on low while I chop up my chicken normally I’m super opposed to chicken and cheese I don’t think that they go well together but chicken and parm and a little bit of mozzarella in this I make an exception for my chicken’s all cubed up I’ll also chop up some parsley it’ll be really pretty and green add some Fiber got to have something green in there okay to put this decadent lasagna together I’ve got a butter casserole dish some shredded mozzarella for meltin and no boil lasagna noodles I’m going to start with a layer of sauce in my dish I’ll spread it all over the bottom I’ll lay down three noodles spacing them out evenly and they expand a little bit in the oven I’ll add another layer of sauce make them extra cozy I’ll sprinkle on some chicken some mozzarella lasagna is all about the textures you have the creamy sauce melty mozzarella noodly noodles and that juicy tender chicken G all in one bite a little parsley and I’ll just repeat this two more times Nick grew up eating a lot of Italian food because he was on the cross country team the night before a meet they would have pasta parties I’ll finish with my remaining parmesan oh yeah just enough cheese all right this is ready for the oven I’ll stake it in at 350° for 40 to 50 minutes until the cheese is super melty and the noodles are tender I’m going to crush this so what I have in this pot is I’ve sauteed some onions and garlic and then broken up some sausage that I got at the store this is turkey sausage you can get hot you can get sweet but I actually like to combine the two so it’s half and half it’s about a pound and a half of sausage and it’s all cooked in a little bit of olive oil then I’m going to add tomatoes a 28 Oz can of crushed tomatoes in puree if if you use whole tomatoes you can just put it in the food processor and crush them up yourself and a 6 oz can of tomato paste the whole can I’m going to add lots of flavoring some fresh basil just pick off some leaves and chop it up coely it’s all going to cook together anyway I love basil and it tastes so good with tomatoes and turkey sausage doesn’t have to be perfect okay so right into the tomato and turkey sausage and then I think some fresh parsley you can use flat leaf parsley like this or you can use curly parsley I think this has a little more flavor but really depends on the parsley right into the pot I think we need salt and pepper one and 1/2 teaspoons of salt a lot of this depends on how salty and pepper the sausage is so you’ll want to taste it half a teaspoon of pepper and then just Stir It Up I’m just going to let this simmer for about 15 to 20 minutes over low heat until all the flavors blend together and the tomato and the basil and the turkey sausage all taste like one okay now I’m going to get the cheeses ready I need 15 ounces of ricotta cheese which is usually one package and then I’m going to put lots of flavors in it first thing is go cheese I know it’s unusual in a lasagna but I think it really gives a great flavor so this is a 4 o package I if you have a 4 and a half ounce package or 5 oz package just be casual about it it’s just fine just crumble it right up into the racata sort of a little more ping kind of flavor it’s good one cup of grated Parmesan just mix that in and then one egg you know when you’re putting an egg into a mixture I always put it into another glass bowl because you never know when you get a bad egg so one egg extra large egg just mix that in and then I’m just going to add a little bit of flavor with some chopped parsley that two tablespoons and of course Salt and Pepper you don’t need too much cuz the parmesan is pretty salty qu of a teaspoon of pepper just spread it out along the bottom of the dish mush it around just want to do one layer of pasta right on top of the tomatoes they don’t have to be perfect just cut them to fit just take about half the mozzarella and layer it on top and then the next layer is this cheese the ricot about half the cheese remember it’s the Ricotta and goat cheese and Parmesan more sausage okay another layer of noodles more mozzarella the rest of the cheese it’s amazing how fast this builds [Music] up and with nothing more strenuous to do than grate some Parmesan over it I put it in the oven at 400° for 30 minutes I’m going to start by breaking up some lasagna noodles and I’m going to put them into a bowl and then they’ll be ready to drop in the boiling water later I’ve already got boiling water going there’s nothing worse than having a soup or sauce all ready and then you realize oh no I’ve got to bring a big pot of water to a boil I’m just breaking them into random pieces so you don’t have to follow any sort of size got those on standby and now I’m going to slice up an onion you just cut off the tip and then peel off the outer layer this soup is one of my family’s favorite things right now it’s kind of a mashup of lasagna and soup which makes perfect sense and I love things like that where you take something like lasagna that you’ve made for years and years and then you turn it into a completely different dish so once you cut the onion in half just lay it on its side and you can cut nice Half Moon Slices I call them this is so much easier than slicing a whole onion because you have this flat surface that kind of stabilizes the onion I don’t have the fanciest knife skills out there so I need all the little tricks I can get okay I’ve just got the little bit so the onion is sliced I’m separating the onion slices now of course any lasagna recipe has to have plenty of garlic so I’ve got four cloves and the easiest way to break open a clove of garlic is just to take the knife smash it with your hand you can sort of think about the things that you’re frustrated about this week whack a clove of garlic everything instantly seems better you know in the supermarkets they sell bags of peeled garlic now which is really really a timesaver if you use a lot of garlic in your cooking I do confess to buying bags of peeled garlic cloves so I’m actually a little rusty right now peeling garlic I forgot how all right I’m just mincing the garlic and it just kind of takes Gathering it up holding the knife and just kind of rocking it back and forth this is one of those things you can’t rush the more you mince it up the more more garlic flavor is going to wind up in your dish are you having fun yet I am thank you for cooking with me it’s always more fun to cook with a friend than by yourself okay the garlic is nice and minced so I’ve also got a couple of fresh herbs and they’re two of my favorites oregano and th and I’ll just strip the leaves off of the stock and I’ll do the same thing to the thyme just hold the top and then take your fingers and just peel off the leaves they come off so easily sometimes time is so delicate that you can actually just chop up the stock along with the leaves so I’m going to mince these up together there is no better smell than fresh herbs I live in Oklahoma and we have four seasons so when I don’t have herbs growing in my garden I’m just not as happy an individual okay got all this ready now I’m going to get over to the pot and get things going I’m going to add plenty of olive oil and I’ve already got the big Dutch oven preheated I just added about A4 a cup of olive oil and then you want to grab these beautiful sliced onions who and this is why I wear Flor or otherwise patterned tops so if I spash a little olive oil on myself nobody will know and then the garlic goes in it smells amazing already it’s crazy how quickly that happens and then all of these beautiful fresh herbs go in oh I’m going to grab a spoon so you just want to stir the onions and garlic with the herbs and get those softened oh just glorious this is a great way to start any soup recipe at all so these are getting off to a good start so I’m going to add the meat I’m doing a mixture of ground beef and then just some regular pork sausage you can use Italian sausage this is one of those recipes you can just open your fridge if you have some ground be beef that you need to use if you have a whole bunch of sausage you can just omit the beef entirely do a sausage version you could even do ground turkey all of the recipes that I make are incredibly versatile meaning if I’m out of something I can swap in so many other things I think that is the case because I live in the country and I’ve learned the hard way that if I run out of something I need I’m out I can’t take the time to drive to town and go to the store okay so you want to crumble up the meat just kind of break it up with a spoon and this is a good time to add some kosher salt this is not the last time you’re going to see me grab the black pepper I’m a big black pepper fan and then it’s just about stirring and cooking this until both meats are totally browned so get up to that point and then we’ll keep moving forward all right the meat is totally browned it took about 5 minutes this hot Dutch oven it doesn’t take long now depending on how lean your ground beef is it’s always a good idea to drain any excess grease so I just kind of tilt it the goal for me is never completely removing all the grease because there is Flavor in there I just kind of get out the big pools of it but you want to leave a little bit behind because it does add to the overall flavor of the soup I think that’s good enough and there’s still a little bit in the bottom of the pot and that’s what you want so now that the onions and garlic and meat are cooked I’m going to start adding the other soup ingredients add some tomato paste and you want to stir the tomato paste in and let it really get against the bottom of this hot pan it almost kind of fries the paste and deepens the flavor it kind of wakes it up in a way and you just want to stir it around for about 30 seconds before you start adding the other things and by other things I’ve got a little cop of the hard stuff it’s actually not hard stuff it’s just white wine you can use red wine white wine whatever you have handy and it’s good to use something that you already have open you don’t have to use fine wine when it comes to making a soup like this oh the smell of wine wafting out of a pan I think that’s one of the smells in heaven along with Citrus lavender I have a list of smells in heaven Okay so so now that the wine has partially evaporated you want to add a can of whole tomatoes and you can do dice Tomatoes stewed tomatoes you can even do tomato puree if you’re somebody that doesn’t like to have big chunks of tomatoes when I make my regular lasagna recipe it always has Big Tomato chunks so I kind of wanted the soup to be similar now some fancy chefs get in there and squeeze the tomatoes with their hands I’m just going to use the spoon every time I try to squeeze a tomato with my hand it either squirts me in the eye or winds up in my hair and I’m trying to look nice for you guys so I’m just going to let the spoon do all the squishing and mushing I really love this soup I have two teenage boys still at home my daughters are out of the house now so the meaty hearty really home style recipes are really front and center in my house these days both of my boys play football so having a soup like this ready to go when they get home from practice is just my favorite category of things to cook for them okay all the tomatoes are broken up so the liquid for the soup comes next I’m using four cups of vegetable stock you can use beef stock beef broth chicken stock chicken broth really you just kind of want a flavorful liquid of any kind you could even use bullion cubes and dissolve them in some boiling water in a pinch I’ve done that for sure give it a stir and then I’ve got some fresh parsley I already pulled some of the leaves off of some parsley stems and there’s nothing complicated about this I am not precise when it comes to picking the leaves off of herbs I don’t have time to be precise in my life if there’s a little stem in there it’s not going to matter and then with parsley I like to chop it up I call it kind of halfway because I still like to see those pretty little flat leaves you don’t have to mince the heck out of it all right that looks fantastic now I’m going to save some of this parsley for another little component I’m going to make in a minute but I’ll add add some of it to the soup give it a quick stir and then can’t forget about my lasagna noodles this is a good time to pour those in all right you need to bring the soup to a boil and then reduce it to a simmer and let it cook for 20 minutes you need to cook the lasagna noodles so take care of that and I’ll see you back here in a bit so how does your soup look mine looks pretty darn good it’s been simmering away it got a little bit rich richer in color looking great I drained the lasagna noodles you want to do that about 10 minutes in you don’t want to cook them all the way because they’re eventually going to go back into the soup and you do not want a mushy lasagna noodle I’m going to wait on that because I’m going to make a really delicious ricotta mixture it starts with ricotta cheese and you want to add some grated Parmesan and the rest of the minced parsley that you cut up add that in and then add some salt and pepper this is very very simple in regular lasagna you would make a ricotta mixture to put in between the layers of sauce and noodles I’m going to turn these into little dollops I kind of call them ricotta dumplings that go on top of the soup once you dish it up oh and this happens all the time I totally forgot to add the basil no harm no foul it’s not too late I’m going to pick off a few leaves talk about an herb that I love oh gosh there’s no replacement for Basil it is delicious and this is one of the herbs that is the hardest for me to get in the winter time in Oklahoma so for that reason in the summertime I really go crazy I plant so much basil to the point that it’s just coming out of my ears basically now you can just kind of roughly chopped the basil I just rolled it up in a really rough ball and I don’t know if I can even call this chiffonade I just kind of cut it into strips and then you want to add the basil to the ricotta mixture and now I can Stir It Up now that I’ve added everything sometimes when you forget an ingredient it’s no big deal like with the basil even if you forgot it in the ricotta you could sprinkle it over the soup the worst thing to forget when you’re in the kitchen is some kind of a baking ingredient I have a chocolate sheet cake that I make and even after all these years of making it from memory every now and then I’ll forget to add the baking soda and I don’t realize it until I pull the cake out of the oven and it’s basically a little flat chocolate pancake instead of a cake those are some very dark days all right so it’s good to have the ricotta mixture all ready to go I’m going to get back over here to this beautiful soup and I’m going to turn the heat way way down now I cannot leave well enough alone this soup would be delicious as it is now but if you add a little bit of heavy cream to the pot it doesn’t turn it into a creamy tomato soup at all it just kind of takes the edge off of all of that tomato and all of that richness trust me it is really good with the cream if you want to omit the cream that’s totally fine too again this is one of those recipes that’s totally versatile you can add a bunch of cream if you want you can add a bunch of Parmesan to the soup you can keep the parmesan limited to the ricot mixture there are no rules in my kitchen hope it’s the same in your kitchen now it’s time for the broken up lasagna noodles those just go right in and they’re just under the alente stage you want to have a little bit of room for forgiveness because when it the noodles simmer in the soup they will keep cooking how beautiful does this look now I’m actually going to get a few more leaves of Basil just cuz I feel like it this time you can just tear them right in no need to use the knife sometimes when I do things like this I tell myself I’m being rustic but I’m actually just being lazy I don’t want to chop it up how pretty does this look all right now just wait till you see it in the bowl okay when you serve up the soup you want to have a bowl that has somewhat of a wide rim so you can see all the gorgeousness and I really like food to look pretty so I make sure I get chunks of tomato plenty of Basil of course lasagna I’m a lifelong pasta lover Okie do and then I’m going to add a little bit more basil to the top you can keep adding basil or not I don’t think you can ever have too much and then I’m going to grab a little spoon and this is how the ricotta mixture plays out you just scoop a little bit of a round dollop and drop it right on you can just do one or you can do two get on there or if you’re me you can do three if one is good three is better that’s my motto and then as this sits in the soup it’s just going to get creamier and creamier look at this I have a little extra parmesan left in the measuring cup little more basil I told you I can’t stop look at this soup guys I’ve been smelling it and now I cannot wait to taste it oh it is even more delicious than the last time I made it it’s so rich and meaty and Hearty honestly that cream really sends it over the top it just kind of adds a richness I taste the basil I got a little piece of the ricotta it’s perfect lasagna soup I’m adding 3 lbs of ground beef and 2 lb of just regular pork breakfast sausage to a big pot and then I’ll add about five cloves of minced garlic now I’m just going to cook the meat mixture until it’s totally browned I’m going to add two 28 Oz cans of diced tomatoes and then I’ll add two cans of tomato paste if you have the little cans of tomato paste you’d actually need to add four cans this is one of those recipes that I could seriously make in my sleep because my mom made it so much and I have made it so much all right now I’ll just stir in all the Tomato stuff and I’m going to add some salt and pepper it’s a lot of meat so it needs some seasoning I’ll add some fresh herbs later it just needs to simmer uncovered for about 45 minutes okay now I’m going to add half of the herbs to the sauce and then I’m going to save the rest of the herbs for the cheese mixture okay the sauce is pretty much ready so I’ll go ahead and make the cheese mixture for the lasagna I’ve got two big containers of cottage cheese even if you don’t like cottage cheese by itself it’s delicious in this lasagna my husband would not touch cottage cheese by itself to save his life but he loves this lasagna all right now to the cottage cheese I’ll add four beaten eggs and that helps bind the lasagna all together and then a cup of grated Parmesan then I’ll add a little bit of salt and pepper and mix it all together the cottage cheese mixture is a little more mild than the rotta flavor so you really really taste the meat and the sauce all right that’s all stirred together now I’ll just throw in the rest of the herbs the parsley and the basil all the elements are ready and I’m going to start assembling it I’ll lay four lasagna noodles in the bottom of these disposable foil pans all right on top of the layer of noodles I’m going to spoon a four of the cheese mixture right over the top so I’ll just spread that all over the noodles now on top of the cheese mixture I’m going to lay slices of mozzarella it’s just a big old Spoonful pretty much on top of each slice of cheese all right and spread that out now I’m going to repeat the layer exactly like the first [Music] one it needs to bake at 350 for about 45 minutes to an hour until it’s hot and bubbly I’ll leave this oil on so the top won’t get too burned [Music]