I have said this before and I'll say it again: I love your recipes, even more because you say everything in grams. Thanks again

@ryanm2

Ай бұрын

But I need my foot pounds. 😭

@ChildofFlames666

Ай бұрын

@@ryanm2 Then you can buy a kitchen scale or use Google to convert. After all, the rest of the world has to do that too if we want to cook US-American recipes. :)

@stanislavkorniienko1523

Ай бұрын

​@ryanm2 you mean freedom units?🤔

@richosull

Ай бұрын

Man the worst is when they say a cup of an ingredient like broccoli which is totally different depending on how it is cut up to fit in the cup. Weight is the only way!

@Gmeister484

Ай бұрын

@@richosull 1 cup - chopped spinach? Or 1 cup - spinach, chopped​ lmao. weight would be much more simple

That look after the egg shell went into the blender was the best! Thanks for leaving that in!

@andy_cooks

Ай бұрын

glad you enjoyed that 😆

@orrgazmo

Ай бұрын

Would have preferred he blended the shells 😂then realising his mistake.

@tzTalesandtails

Ай бұрын

It was hilarious and I can certainly relate. Holding 2 things and the wrong one goes in.

@fadetoblackyoutube

Ай бұрын

@@tzTalesandtailslike straining a sauce but forgetting to catch the sauce in something

@siemens6429

Ай бұрын

Seriously that was an epic moment 😍

Love how you didn’t cut out your egg mistake. This is how you look relatable AND likable folks. Great recipe and content brother. Nobody is perfect. Love it!

The egg shell going into the blender after explaining using something else to crack your egg into 😂 absolutely brilliant

I love how un-polished this is. The weird small "mistakes" or when you mix up words etc. just adds more to it all, makes it feel more genuine. Not sure if on purpose, or if you had one drink too many beforehand ;) Either way, I love it.

@andy_cooks

Ай бұрын

It's just how my brain works sometimes. I think it's good to leave the errors in, we all make them

@alexashton6501

Ай бұрын

Andy doesn't drink, but he is a bit goofy and people make mistakes :)

@Spungizzle

Ай бұрын

@@andy_cooks Exactly my point ... Just don't mix up sugar and salt when making donuts, I did that once. Not recommended!

@brendalee8694

Ай бұрын

😆 😅😂

@kameeI

Ай бұрын

@@andy_cookstrue 🥹

Loved this recipe. My younger son is vegetarian so I use Quorn mince (soya) and layer it with roasted aubergines, peppers 🫑, courgettes and spinach leaves slightly sautéed with garlic. My kids love it. 😊

I'm an italian from the region ragù and lasagne are from, and I'm super impressed, great job

@glucas71

Ай бұрын

io ci metto la mozzarella contro il consiglio di tutti ma mi piace molto 😂

@andy_cooks

Ай бұрын

Thank you!

@massimilianodesolei2250

Ай бұрын

​@@glucas71 anch'io ci metto la mozzarella e la preferisco di gran lunga alla besciamella

@ADudesRotary

Ай бұрын

Pressure Cooker 😊

@Cozy-vlog466

Ай бұрын

Wow

7:24 this is what I like about andy, he is a master of his skill but he’s still one of us ahahah

I have no clue how you appeared this late in my youtube - cooking journey. Your content is absolutely brillitant!

I've been watching cooking shows for 20 plus years. I've seen it all but for some reason you are my favorite. Just seem original. Keep going strong.

@andy_cooks

Ай бұрын

Thanks mate!

Andy making my favorite dish is something I would cancel my plans on a Saturday just to watch.

@2beinteresting

Ай бұрын

He even brings out a goddamn flagpole to roll out the pasta dough. What a genius Andy is.

@andy_cooks

Ай бұрын

the timing 😆 glad it turned out well!

That spinach pasta looked amazing, a brilliant touch. This is definately one to try out and hopefully add to my "Andy made me do it" collection!!!!

I am so glad i am not the only one who uses pork and beef together. It makes it so much more flavourful.

@Mav_F

Ай бұрын

Italians actually do that too. That's why in areas with a lot of Italians, stores have mixed mince packs already done with Port and Beef. It's becoming more common these days because a lot of people are eating more pasta too.

@soullessnight6539

Ай бұрын

@@Mav_Fdepends which region you are from in Italy. In the north, it is common to use just beef.

@Mav_F

Ай бұрын

@@soullessnight6539 Yes, I was just saying that to someone else. It all depends on what was available in their village / town at the time. My mother calls her town a village.

@Mav_F

Ай бұрын

@@soullessnight6539 Plus I was referring to Italians in Australia, not in Italy. Sorry should have stated that before. Areas with a lot of Italians you will also find Continental Shops

Unbelievable Andy! I actually made your lasagne yesterday afternoon following the short video, I would have played it about 10 times over the 4 hours it took, then saw this pop up this morning 😂😂 It was delicious and well worth the effort. I really enjoy your work so thank you.

Haha, I love that reference to crispy fish video :) In order to continue the engagement: Pigment does not dissolve in water when the particles are large enough. By mixing it you are not making them smaller or breaking them down - you are making a suspension and as a cook you should already know what that means. Similar thing happens when making mayonnaise, it is a color that neither product has when put in.

I love how you didn’t edit out your mistakes.., Cooking is a journey and it’s honestly really good to see pros make a silly 😂😂😂

I just appreciate this crew so much. I love that you keep some of the mistakes in! So relatable!

I have enjoyed so many KZread 'chefs' but you are easily the best. A real chef that doesn't chat shit and dress things up. You are a hero brother but you and your great team around you aren't the start of the show, the food is. Never forget it. That's why I have binned off all the others.

Love how you talk about why you like to do things a certain way, like with why you prefer to roll lasagna sheets as one whole piece. It's super interesting to hear your insight and point of view on stuff!!

Andy your making me gain courage to make my own lasagna sheets am from Kenya and cheese is quite expensive but am definitely trying these one

Gracias por la pista de audio en español Andy, entiendo bien el inglés pero es maravjlloso saber que más gente de acá puede disfrutar estas recetas saludos desde Chile

Just wanted to say, I'm learning a lot from you, and I love your naturalness. Nuka from Whanganui

I'm starting the 4th hour for the sauce simmering. At the end of 4 hours, I'll put in the fridge overnight. Planning to build and bake in the AM. let cool and refrigerate for about 4 hours then reheat. I'll let you know how it comes out, but I can tell you now from my tasting of the sauce, EPIC!

"the engagement helps" this man is social media professional for sure hahaha! also Andy if you wanna make pasta sauce from scratch more than welcome to come join my family on our farm each year when we do it in in SA. family owns a fruit & veg shop so we do up a lot (this year was about 400kg of tomatoes)

While watching this video I felt relaxed and comforted in thinking I too could make this delicious lasagna - because you were calm and relaxed. You were confidently enjoying what you were doing. This is how we learn to love cooking for ourselves and others. Thank you!

While my go to lasagna recipe is from The Kitchn, the game changed when I saw Andy make his sofrito. Thank you @AndyCooks Hat tip.

Lasagna. I think it serves better AND the flavours come out better if you let it rest overnight and reheat. Well done chef, looks delicious 👏🏻

Love your content mate, such an enjoyable wind down at the end of a busy day. Appreciate you and your teams work.

Never seen someone do single sheets. That’s genius my guy!

Not the recipe of my Italian grandmother but close, congrats for the result, worth trying it, keep on with your way of cooking!

Spectacular recipe. Thank you so much.❤

Hi Andy, I'm Pablo from Argentina who lives in Switzerland, again. Your Lasagna recipe is very good, I congratulate you; My father was born in Cosenza, Calabria. Greetings and may the success continue (some Argentine recipe)

@andy_cooks

Ай бұрын

Thanks Pablo!

@pablopatitucci5065

Ай бұрын

Thank you very much for your return Andy. Congratulations again on your cooking, your very clear and educating teachings, and congratulations to your entire team and family. I encourage you to cook an Argentine dish, whatever you want, it would make me very happy

@MrOso36

Ай бұрын

@@pablopatitucci5065 My father was born about an hour away from Cosenza. Calabria is a lovely part of Italy. I visited Argentina about 8 years ago. Had a great time.

@patrickshaw3284

Ай бұрын

An episode exploring the various types of empanadas across the country would be a really cool watch. from empanadas arabes (sfijas), tucumanas, saltenas.

Love most of your recipes. I'm not as worldly as you are. I will be trying a few recipes out of my wheelhouse or foreign. Dohna from Wisconsin USA

Splendid recipe! You definitely have taken lasagn* to the next level! This nutritious dish can easily replace Sunday roast. 👍😋

Salivating ❤❤❤. And I think you have even convinced me to make my own pasta sheets. Thanks so much 🎉

just made this for the family, they all said it was absolutely fantastic. another stunning recipe, chef!

Love your recipes and you explain everything so simple I’m glade I found you ❤

I mix drywall mud and thinset alot so I can roll out some pasta right lol👍 Thanks for the great video🔥

Try also adding pinch of cinnamon to ragú. My friend was told to do this, when he was in Milano and it adds nice depth to ragú.

@SimDeck

Ай бұрын

Yep. We do this also.

One is lasagnA, two are lasagnE, I have to Say you did a very good job with the ragù. Love from Italy 😊😊😊😊

I don't know if Italy is more proud or glad for your videos I guess both! your are a proper " Cuoco" always a big pleasure watch your videos even when I know everything about . Bravo!

Another outstanding recipe Andy! I love the math symbols added during editing. Making me hungry, it’s only Monday, though, I’ll have to wait till the weekend. Thanks again for making cooking so much fun! 20:02

I made this for the wife and I this weekend and it was a tremendous success! Thanks Andy, awesome channel.

love it!! I've been looking for a fresh pasta lasagna recipe.. definitely going to try this one!! Thanks Andy

I just love watching your videos! You explain everything so good that I feel confident trying out your recipies. Especially the way you cook is so calm and natural (like when you threw the shells into the blender 😂). I just love watching your videos. Also your language is easy to understand for me (as a german, whose english might not be the best ;))

@andy_cooks

Ай бұрын

I really appreciate that, thanks for watching

What a joy to watch Chef

Dude, that looks so frickin’ tasty! And that pasta rolling was cool.

That looks delicious! Was wondering how to make spinach pasta, thanks for the demonstration. Can almost taste it!

thanks chef! as always a pleasure to watch 🙌🏻

The best, one and only andy! Great cheff as always!

Great instructional video. A man of patience and experience 👍

How wonderful! Love the added pasta lesson! Kudos Chef!

For a long time my favourite chef was Jamie Oliver. But now it's you Andy! 😊

@isagrace4260

Ай бұрын

I know I’ve had too much Uncle Rodger exposure because this made me clutch my pearls 😂

@MrMikellsof88

Ай бұрын

@@isagrace4260 No such thing as too much Uncle Roger!

The spinach pasta is my go-to!! Love seeing it represented here when it's often overlooked

Always like your videos! Straightforward and you make it easy.

Delicious! I always use red wine in my ragu. It adds so much depth to it. I deglaze with it and then rinse my tomato jars with it!

Thanks for the recipe Andy. I made this, and it was definitely the best lasagna I’ve laid. The basil on top is genius. Bechamel sauce delicious. Noodles really elevated the dish, but it’s definitely the thing I’d cut out next time as it’s a lot of labor for an already laborious dish.

not sure which is better, watching you cook after a hard days graft or falling asleep to the soothing music😴

Andy you are great, this way we learn some Australian as well.

@darklin333

Ай бұрын

I think Andy is Kiwi, but he has all our lingo mastered.

@kwoylee5617

Ай бұрын

​@darklin333 I was wondering about this. 99% of the time, Andy sounds like an Aussie, but the way he says stuff like "mince" gives it away!

Looks so so good!

@andy_cooks, as somebody from Bologna - the birthplace of lasagne, or at least, the type of lasagne you made here - that was very very close to the recipe as I know it! Didn't expect that. I'm very impressed that you went for green sheet pasta, I almost never see that outside of Bologna. The dash of milk at the end was also a good reminder of home. 🙂 Every restaurant, and possibly every family, will have their own slight twists on the way to make ragu and to assemble the dish. So, what you showed is absolutely fine. Still, a couple of things you can consider: 1) Leaving the lid completely off, or off for longer, when making the ragu. In Bologna, ragu often loses the redness and wateriness from the tomato sauce and becomes thicker and browner. This helps the lasagne stay together and not fall apart. (Lasagne are supposed to only need a fork to eat - that's difficult when the sauce is too slippery!) Cost is the main reason that, around the world, ragu will be too liquid and tomatoey; but if you can spare the money and time, the less red it is at the end, the better. (Then there are all manners of variations on ragu. Some families like to add a bit of bacon, or mushrooms, etc. Others add a small-to-large amount of olive oil to make it richer. Suit yourself!) 2) There should be no need for mozzarella; you can just play with the amount of bechamel and parmesan vs. the ragu to achieve any degree of creaminess you wish. More seriously, whatever is the thing you used in there, that's not how mozzarella is supposed to look like! Mozzarella should be snow white and way too supple to be grated. 3) I don't think basil on top is needed, but if you like it, why not. However, you could consider an alternative that is quite frequent in Bologna: trying to get the top layer to be slightly crispy. That's a delicate tradeoff as I have seen more than one tray of lasagne ruined by too much of this. Anyway, if you want to go for that, on the top layer, instead of tomato sauce, go for the usual layering of ragu with only a little bit of bechamel and - at the end - parmesan. Quite simply, the less liquid on top, the more the top layer will naturally start to get crunchy. Beware that especially the edges of the top layer can burn fast!

Oh dear god that’s looks amazing, love how intense the pasta sheets looks. Would happily sit down and eat a plateful of this.

I definitely have to make this spinach pasta, thank you!!!

Another winner of a recipe! Keeping it real for everyone..........

That was a beautiful lasagne...wanted so much to have a bite. Will need to make it. Thank you.

Excellent dishes chef. Made it today for a few friends and let's say, I'm still trying to figure out how my dish got out the door. Yummy job!!😊

Loved the video, mistakes included, you're just a super charismatic easy person to follow. I did want to say one thing: at some point you talk about using vodka in a crispy batter. I'm not 100% on it just evaporating quicker than water, but I do know that alcohol usage in a dough will lower the amount of gluten produced. I learned this from Alton Brown on the show Good Eats when he used Applejack (apple brandy) as part of the wet ingredient for his apple pie crust. Less gluten forms because of the alcohol and you are left with a flaky crust instead of doughy. Plus Applejack tastes amazing.

I learned a long time ago to make the "Sheets" of pasta but I roll each sheet separately as it is easier for me than one giant sheet and cut. I have a template for my deep dish 9x13. I love the bechamel sauce and I make more than you and instead of the milk added to the ragu, I add some bechamel sauce to the ragu.) Lovely recipe.

Chef. Mate. That rolling pin is absolutely ludicrous 😂 Superb stuff , I want one. I wouldn't be able to stop laughing. Superb video as always, of course - thank you

@andy_cooks

Ай бұрын

I agree, it is ridiculously big but it works really well haha

Thats almost how we do it here in Europe, I often cook on italian recipies doing those kind of dishes, so we mix the cheese with bechamel sauce but I guess you get the same result in the end, also for those hardcore, add a bit of chicken liver to the ragu. Also we always use a table spoon or two of tomato paste (which should fry a bit to get the bitternes out). Great Vid!

Awesome Andy just love it a great video Big Thanks

I know this dish will taste magnificent and I will try it here at the house. Thanks for this great video

Thank you for this, great recipe :)

That looks like an insane amount of work. Something I'd generally put in the too hard basket and forget about but after watching that I'm going to give it a go. Wish me luck.

@andy_cooks

Ай бұрын

It is a bit of work but I definitely think it's worth it, even just to try once. And i'm sure it will turn out great

@natbarron

Ай бұрын

You could definitely make a few of these at a time and freeze them. Totally worth the effort especially knowing exactly what ingredients you’ve put into it. Unlike store bought stuff

@Userfox8712

Ай бұрын

@@andy_cooksThis looks delicious!😊

Looks incredible

I really like that rolling technique. I first saw it in your ravioli short and must have watched it six or seven times. Thanks for explaining it. Also your lasagna looks great

@andy_cooks

Ай бұрын

Thanks for watching!

Thanks for the recipe in the details

Omg that’s looks amazingly delicious!

we need Vinchenzo's plate and Andy collab on these bottles of passata!

That looks amazing, that béchamel has always worried me, for some reason, but watching, & see how fast it came along, I think I’m gonna try & make it

Ultimate comfort food. Am salivating.

Love the last comment! We make lasagne at home (using purchased pasta though) and cook it in the morning and then reheat at night. It tastes so much better then straight out of the oven I think i might have a go at making pasta next time after watching this

I make mine, almost exactly like yours. That makes me feel good!

Looks so good 😋

Will try this method. Seems great with some different techniques than i normally make lasagna with

That looked delish and love the spinach pasta, yum 😊

The self deprecating humour adds to your grounded personality. Some of these other YT chefs you can feel the arrogance such as Johnn D F.. but maybe his been great for long enough to be seen as a villain? I also watch Jean-Pierre B for french cooking, energy and sincerity.

You are a master. Never be afraid. ❤

Looks absolutely delicious Andy top job sir 👍

The longer you cook ragù sauce the better, and it always tastes better the next day ! 👍❤️👍

@Mav_F

Ай бұрын

There is a limit though.

Thank you for sharing. Your video. Looks delicious.👍😊

I'll make it. Looks great, thanks

Qué bien!! En español!!! Mil gracias

Mate, you can really cook! Great vids to follow, thank you

I like the way you maximize flavor in ur lasagna ❤❤❤

Nice. Pretty authentic, beside garlic at the start and green color!

That looks scrumptious 😋

Awesome as usual

Looks Amazing!!

I just found this channel by happenstance via the algorithm. What a blessed day it is to witness such a masterfully assembled recipe.