Wow wow wow wow Chef what can I say? Bravo well done. Love the passion and love you added to this Lasagna but do you think I am going to disagree with some of the steps? You will have to find out in the upcoming reaction video. Are you ready? 😱

@ChefJamesMakinson

3 ай бұрын

Hey Vincenzo! Haha that's okay, I will look forward to seeing your reaction! :)

@skibidi.G

3 ай бұрын

My 2 fav chefs together 😊

@user-kx6qw2nd8v

3 ай бұрын

I cannot wait to see your comments Vincenzo - JM is a passionate chef so don’t be too harsh! 😂

@florianrohn8577

3 ай бұрын

I would guess Vincenzo is disagreeing with a) Ricotta instead of Bechamel b) doing the minced meat before the sofritto c) using the lasagna sheets - alternative would be to make Scripelle like his Nonna does - sorry for any misspelling

@doncase2169

3 ай бұрын

looking forward to your analysis. His recipe rocks; I only changed chicken stock for the water in the sauce and of course some San Marzano tomatoes...

Adding Spanish ingredients and asking an Italian to review it is a bold move. Love it!

@ChefJamesMakinson

3 ай бұрын

😂😂😂😂

@jotade2098

3 ай бұрын

you do know Spain and Italy are vey similar countries in the Mediterranean? climate almost the same

@AlenTudja

3 ай бұрын

​@@jotade2098and Croatian olive oil is best just like tartuf

@q1337

3 ай бұрын

@@AlenTudja As a Croatian, I approve of this message

watching chef james or finishing my presentation for my degree about reaction mechanisms, i think the answer is obvious here

@ChefJamesMakinson

3 ай бұрын

🤣🤣 thank you for choosing me over the degree!

@CaptainBollocks....

3 ай бұрын

The mechanism is not greater than the degrees of reaction? 😅

@tsgillespiejr

3 ай бұрын

Right there with ya, pal... ooh, a Chef Brian video I haven't seen yet is next the queue! Degrees can wait 🤷🏼‍♂

@12Kyra121

19 күн бұрын

What reaction mechanism did you do?

@harshil9270

18 күн бұрын

@12Kyra121 at that particular time I was doing a presentation on the sonogashira cross coupling reaction

It felt like I was watching Babish or Joshua again but without their channel specific banter/antics. Really refreshing coz there's not a lot of chefs left on YT who go through recipe videos as thoroughly coz now they have cookbooks to sell. Keep up the great work! It was also fun to see a chef cook without any small containers or cups to measure stuff like salt and wine. Been ages since I saw a detailed video as yours do it ngl

@ChefJamesMakinson

3 ай бұрын

Thank you so much! I try, but I still forget to mention things

@KenNakajima07

3 ай бұрын

Even while being a chef he used Uncle Roger´s recommendation... ¨Use Feeling!!!!¨

@clawedsimian

3 ай бұрын

@@ChefJamesMakinson You should do your own reaction to this video - Oh, I forgot to mention this. You can do it better this way. Wow the lighting in this shot is bad. What is happening here?? 😀

I love how you sprinkle in cooking tips that can be applied beyond the lasagna! You already have me making paella repeatedly to try to perfect it. Now I may try a few rounds of lasagna. This seems more time-consuming so it'll have to wait until the weekend I think. Thanks for the recipe!

@ChefJamesMakinson

3 ай бұрын

You are so welcome!

@joshuapettus6973

3 ай бұрын

Absolutely, thats why i watch this channel! Even if the recepie itself may not have as much as much value to me, the video will.

I hope all of you enjoy this video and recipe! :) Be sure to checkout my Cooking Course! chefjamesmakinson.com/cooking-course/

@skibidi.G

3 ай бұрын

Let's gooooooo 💥

@macMcQueen-qn3gl

3 ай бұрын

Looks perfectly gnarly. 🥰

@Your_treeMAN

3 ай бұрын

React to futurecanoe

@MamitaClaud

3 ай бұрын

Bookmarking the page. I want to learn with gusto (WANT in my language. Excuse the pun - pleasure in Spanish).

@victor2214

3 ай бұрын

The fond looked insane!!!

Vincenzo gonna love this😻

@ChefJamesMakinson

3 ай бұрын

I hope so!!

@michaeltobin2172

3 ай бұрын

@@ChefJamesMakinson I think he will too, and probably make the same comments about ingredients that you did. Thanks for a great video!!

@tommasozoppi6352

3 ай бұрын

He Will argue about Besciamella sauce, which is a staple but missing here. Also, you dont usually use ricotta nor mozzarella, Just cheese on top (and besciamella inside). Anyways, It looks good!

@DeadlyGhost1207

3 ай бұрын

You kidding? He's gonna roast James. But put this in front of any non-Italian and they'll scarf it down no problem. lol

@KenNakajima07

3 ай бұрын

@@DeadlyGhost1207 I think he´ll not roast him but just give him only a slightly golden brown edge, and that because of the pasta quality and will drop a tear because of the lack of besciamella, but I do think this can be Italian approved.

Chef James Recipe! Oh I'm all into this one. Haha

@ChefJamesMakinson

3 ай бұрын

Hope you enjoy it! haha

Straight forward presentation, a lot of useful information, clear instructions with visuals, no bloat or unnecessary things to pad the video length. And the final product itself is great too I bet. This is a perfect video recipe, thank you!

@ChefJamesMakinson

3 ай бұрын

You are welcome!

Sunday Chef is best James 😊

@ChefJamesMakinson

3 ай бұрын

Thank you!

I appreciate the proper culinary techniques used. It is instructional.

@ChefJamesMakinson

3 ай бұрын

you are welcome!

Greatings from the Caribbean. I never made this dish in my life (41yrs)... I have the confidence to try it now. Thank you. I like that you don't just share a recipe step by step, you also teach cooking as well. Keep that up it sets you apart from the rest.

@ChefJamesMakinson

3 ай бұрын

Thank you I will!

Finally someone who sautees the meat properly and puts the soffrito afterwards to deglaze the pan. The lasagna looked fantastic. Never tried one without bechamel though, maybe I will soon.

@ChefJamesMakinson

3 ай бұрын

Thank you! I hope you enjoy!

@legion_prex3650

2 ай бұрын

the soffrito was perfect.

This is the type of content I really enjoy. You can tell James knows what he is doing. More like this one please. Finally, please no musical track it's very distracting.

What Fun! Good to see you in action! I enjoyed the blend of local ingredients and traditional ingredients!

This looks so yummy. Thanks for sharing the recipe and cooking tips.

Thanks for this lovely recipe. Now I know what to cook this Tuesday. I usually make lasagna with thinner sauce, béchamel, and dry pasta. I will try your recipe out since the finished dish looked too appetizing.

This is definitely on my "make" list. It looks and sounds delicious. For convenience, I have usually used "no boil" lasagna sheets and a looser sauce. Now that I have seen this, it will be great to try the technique you demonstrated with the noodle. Thank you! To follow this up, maybe you could make a Jamie inspired version of what I like to call Paella-sagna. You start with a chorizo based sauce, add kumquat for some bitterness and acidity, and use Chinese five spice instead of saffron. For the pasta, substitute flattened and dried hot dog rolls and tortilla chips... Or maybe this would be the Jack version.

Thank you for the fantastic recipe and detailed step-by-step instructions! I successfully made it this weekend using the same ingredients.

This is just gorgeous. I love how you don't just limit yourself to cook but you also help people adapt the recipe to their budget, schedule or market. Really reminds me of how my mother used to teach me how to cook in the way you speak and put a thought on why each step is made the way it is. It really shows that you are someone who actually knows how to cook

@ChefJamesMakinson

15 күн бұрын

Thank you so much! I try too, as I know how it is to not have money

A good tip to prepare mozzarella (especially bufala) is to cut it, then put in on a plate and set the plate to a tilt. Water will flow to the bottom half of the plate and you'll have dry mozzarella to use. I'd also dry the pasta sheets, but your sauce was good and dry and you also used ricotta instead of besciamella (like in Naples), so it's probably fine. In Italy we can also buy a type of rough dry lasagna sheets that cooks in the oven with the sauce, and they're relatively thick. I also learned a few tricks from this video. We usually make all the layers similar (pasta -> sauce -> mesciamella/ricotta -> cheese(s)), and I might actually like your way more.

Just a comment from an Italian - if you can find good quality egg dried lasagne sheets, you would be better par-boiling then first. This makes them easier to fit into your dish and also prevents that kind of powdery texture if you just put them in dry. Also, I never use bechamel sauce, but I know many people do.

@ChefJamesMakinson

3 ай бұрын

sadly I can't so I will have to make them next time

Used this video when I made a lasagna for the first time a few days ago, love your content and you are a very pleasant person to watch! The lasagna turned out tasty but I managed to overcook the lasagna sheets as i used fresh ones. Looking forward to cooking more of your recipes :)

I can't wait to watch this. Ive never rmade lasagne myself before so I'm very pleased to see James showing me how to! ❤🎉😅

Things Vincenzo is probably going to get mad over: - the """lasagna sheets""" - using the blowtorch That still looks delicious, though

@ChefJamesMakinson

3 ай бұрын

you have to do, what you have to do sometimes

This Lasagne recipe looks real classy, and i like the fact chef mentioned you can customize as you like, i would like to suggest to anyone making homemade tomato sauce, just char a pepper of your choice over flame, remove skin and blend it along with tomatoes while making sauce, this adds a Smokey flavour to the dish.

keep up the good work pal i like your simple and gentle vibe very refreshing to watch

Bechamel sauce not only gives it a nicer colour it gives it a creamier flavour.

@ecstasycalculus

3 ай бұрын

Agreed. Ricotta tastes like a whole lotta nothing with a weird texture. Besciamella per sempre.

@legion_prex3650

2 ай бұрын

@@ecstasycalculus exactly. i have seen so many things, what people but on lasagne: sour creme, ricotta, joguhrt... what the hell! only Besciamella is the correct one!

my favourite youtuber! I love seeing recipes from you :)

@ChefJamesMakinson

3 ай бұрын

Wow, thank you!

A great lasagne recipe plus a few fantastic tips. Thank-you.

@ChefJamesMakinson

Ай бұрын

Glad you enjoyed it!

Thank You for the recipe, it was a pleasure to see you cooking. The video is logic and full with tricks, music is ok.😋

Me encantan tus vídeos, tienes una personalidad muy agradable. Ojalá pronto muchas más personas te sigan, que te lo mereces. Saludos desde México o/

@ChefJamesMakinson

3 ай бұрын

Gracias!!

my biggest problem making lasagna is resisting the urge to add one more layer, so it _always_ bubbles over

@ChefJamesMakinson

3 ай бұрын

Hahaha 🤣

@martinschulz326

3 ай бұрын

Yeah. A many layer lasagna is fantastic. I think Steven made one.

Thanks, i definitely will give this recipe an try. Looks prefect ❤

Love how descriptive and informative these videos are! Thank you James!

@ChefJamesMakinson

3 ай бұрын

Thank you!

Ive made fresh lasagna loads of times but never with celery and carrot. Thanks for the recipe.

@daywizzle

2 ай бұрын

Not meant to be rude, but if you’ve made it tons of times, you never dared to look up a recipe?

I'm actually legitimately surprised. I was expecting you to prepare a bechamel. Don't get me wrong, I use ricotta as well sometimes. Depends on my mood. For the meat, I use sweet Italian sausage with the hamburger. Looks good man. 👊

@ChefJamesMakinson

3 ай бұрын

haha bechamel is not the favorite

@JurajGrossmann

3 ай бұрын

@@ChefJamesMakinson The vegetables size was top notch. you are missing butter and nutmeg if no beschamel is used. deglazing got me lost as red wine acidity desolves the caramelized tomato-vegetables mix and you then miss the maillard reaction. the steel spatula basicaly scraped all roasted rests that were meant to be separated from the pan bottom. i am a layman and the result is fabulous, it is following a different recipe as I use.

@mezame1626

3 ай бұрын

​@@JurajGrossmannah be very careful with the nutmeg it's so easy to over power the dish it can dominate so easily just a pinch

Thank you so much for sharing! I first started making lasagne 40 plus years ago. ..a few similarities in our recipes. Cannot wait to try. I have learned so much from you and Vincenzo...many thanks.

@ChefJamesMakinson

3 ай бұрын

That is awesome!

Thank you. That looks beautiful. Definitely will be added to my lasagna rotation.

Looks yummy. For the family I use ground turkey and stretch the ricotta with cottage cheese.

@vael123

3 ай бұрын

if my grandmother had wheels she would have been a bike

Definitely not the traditional fresh pasta, bechamel, ragu, and parmigiano, with passata at the bottom. But definitely on my make list. My Vincenzo predictions are as follows: Bolognese ragu is cooked too fast, brunoise is a waste of time, just use a blender, no bechamel, and some form of “I used to use herbs, but I don’t anymore”, possibly the inclusion of “I don’t put cheese on top of mine”. Can’t wait to see how I did 😅

I love to watch you cook! Great video! Thanks James. :)

@ChefJamesMakinson

3 ай бұрын

Thank you!

I made the recipe. It was very tasty and not complicated to make. I love the videos and the tips to learn to cook better.

Chef James, your lasagna looked absolutely delicious! Since I am also a Vincenzo's Plate fan, I will link this video and ask him to do a review. Honestly, I think you did stellar, and think Vincenzo would agree as you used excellent ingredients, except for a couple, which we all have to do because of availability or time. Side note on basil, love it, use it whenever tomatoes are in a recipe, and have a pot growing on my windowsill so I always have fresh. A heavenly herb. Great video!

@ChefJamesMakinson

3 ай бұрын

I think he will :)

From Chicago, just made --- and ate ---- James's lasagna! Delicious! Followed the recipe exactly, except that flaming the top bit at the end, used fresh sheets, and I used a blend of pecorino and parm.

@ChefJamesMakinson

Ай бұрын

I'm to hear!! :)

I love Lasagna & would love to try this with your ingredients Chef! I wish we could get awesome Italian ingredients here! Great vid Chef!

My favorite chef on youtube! Looks amazing, and will try this week and get back to you.

@ChefJamesMakinson

3 ай бұрын

Hope you enjoy it!

This is the first video where I see you cook. You are great. I love your reactions and I will check out your cooking videos. Blessings chef Makinson🥰

@ChefJamesMakinson

3 ай бұрын

Thank you so much!

Saved this one to my favorite list! Looks absolutely delicious! I hope it gets lots of review videos!

@ChefJamesMakinson

3 ай бұрын

Hope you enjoy it! :) me too!

Looks phenomenal!!! WOW. This will come out of my oven tomorrow! Thanks!!!

@ChefJamesMakinson

3 ай бұрын

you are welcome!

I don’t like cooking but love lasagne and might attempt (butcher) this recipe one day. You’re just so enjoyable to watch!

@ChefJamesMakinson

3 ай бұрын

Thanks so much!

Great video! Coincidentally I made a similar lasagne last night. But I learned some great tips from this video that I didn't know.

@ChefJamesMakinson

3 ай бұрын

Glad it was helpful!

I made your recipe last night for dinner for me, my partner, and our really good friend. The food was delicious. This was my first time using red wine in tomato sauce and it's a game changer for me. OMG it was so good! After watching Vincenzo's reaction video and suggesting to add milk to stretch the sauce instead of water, it was really good. I'm hoping to look at your other recipes too 😊. Thank you so much for creating this channel. I hope you get more subscribers from this.

@ChefJamesMakinson

Ай бұрын

I'm so glad to hear that! I have a lot of other recipes on here and I will be adding more soon! take care!

Hey chef James! i hope you would make more of these cooking tutorials from you other than the typical reactions on the videos . that lasagna looks really good . appreciate the content !

@ChefJamesMakinson

3 ай бұрын

More to come! I have to remake 2 that I just recorded 🙄 so it will be a few weeks now before anyone will see them

Looks good, Chef. I’ll have to try this!

this was so therapeutic for me, thank you for uploading! btw, the money I would pay to try a glass of that wine and cook with that olive oil, very envious of you Chef!

Wow! Amazing recipe Chef James! 👏👍🤤

@ChefJamesMakinson

2 ай бұрын

Thank you 😋

I’m sorry.. but I usually get your review videos in my inbox. Love that I finally got you cooking! I knew you were a great chef. An this video just proved it even more! 😊 love All your videos! Thank you! ☺️

@ChefJamesMakinson

3 ай бұрын

No worries! :) I have made 2 more recipes just waiting for them to be edited

Watched this first on Vinnie's channel, so commented there first. I found interesting how you add a separate layer of the ricotta. An excellent idea. I do it more meaty, generally avoiding putting much inside, apart from the ragout and a bit of parmigiano. My wife, on the other hand, does add the bechamel (we haven't tried ricotta; we will), and she adds regato instead of parmigiano. I have to admit, mine comes just a hint drier than hers. But I use quite a bit of wine when doing the ragout, and keep it on low heat for longer, so that it remains more moist, to compensate.

Hooray! Finally, another Makinson recipe! Please do more! I love your own recipes as well as your reaction videos! (maybe there can be more Highland piping as well haha!)

@ChefJamesMakinson

3 ай бұрын

maybe! :) I made a few more recipes so be ready to see them soon

Looks FANTASTIC.

Your cooking is a vibe and so informative. Be well and stay safe.

@ChefJamesMakinson

3 ай бұрын

Thank you! You too!

Haha! Love all the Vincenzo bait in this video! I think you did a great job of covering all bases. Great explanation of steps taken, decisions made etc. Not much to knock here, any issues one might have will be personal preferences.

@ChefJamesMakinson

3 ай бұрын

Much appreciated!

I’m thrilled you did this, Chef! It looks very good and you did the best you could with what was available. I do look forward to seeing Vincenzo review it. He’ll be hearing from me. Y’all are my two favorites and think this will be exciting!

@ChefJamesMakinson

3 ай бұрын

Thanks so much! I hope he does!

@user-cr8nz5su1u

2 ай бұрын

⁠It is happening!!! See. This is your year! I’m so excited for you. I made sure to reach out to Chef Brian Tsao too to let them know the video will be out shortly.

Yummmm, looks so good! It's similar to what I used to make it, I just add lots of cheese! 😋😋😋

Good work, chef! I love your personality and passion for food.

@ChefJamesMakinson

3 ай бұрын

I appreciate that!

@richieh2006

3 ай бұрын

@@ChefJamesMakinson I’m waiting for Vincenzo’s response 🤔😂🥄

Thank you for actually showing us how you cook!

@ChefJamesMakinson

2 ай бұрын

My pleasure 😊

i've been following your channel since day one. i really like your cooking videos because it makes me feel like i can cook too because it's easy to follow lol.

@ChefJamesMakinson

3 ай бұрын

Thank you! :) I have a lot more recipe videos on my channel

WOOOOO Recipe Video! Giving me motivation to try making lasagna for the first time!

@ChefJamesMakinson

3 ай бұрын

Hope you enjoy

beautiful, looks better then what i saw from a certain chef from food network, his looked like he recycled one from a box, that exploded. this one looks, amazing.

Love the recipe. That is very similar to my recipe. The biggest difference is that I add a little more spice to my bolognese such as oregano, parsley and thyme. I found the tip about salting and peppering at every step to be very helpful. I actually use a peeler on my celery, just because! All peels go in the garden. I just love your knife skills. I'm like a bull in a china shop with my knives. I cannot seem to keep them sharp no matter what I do. I'm flummoxed. Thank you so much.

@ChefJamesMakinson

3 ай бұрын

I didn't have any fresh thyme or I would have used it

great to see you do your own recipe's! Love this content

@ChefJamesMakinson

3 ай бұрын

Thank you!

Arrived a little earlier at my workplace then i saw this notification. Immediately had to pause what i was doing because.. its.. lasagna for God's sake. 😂 More videos like this Chef!

@ChefJamesMakinson

3 ай бұрын

Haha more are on the way!

Thank you so much for this recipe

@ChefJamesMakinson

3 ай бұрын

you are welcome!

Vincenzo's review popped up in my feed, so I watched his video first. He deservedly gave you high praise, but I felt it is only fair that I watch your original video. Though I realize it's the reverse order of what it should be. Chef James, overall, your kitchen skills are incredible!! I never studied but learned by watching chefs like you. Of course, I'm not nearly as accomplished. You taught me something important about tearing basil instead of cutting it. I will definitely remember that!! Your lasagne looked, and I'm sure, tasted wonderful. I cannot source mozzarella di buffula where I live. However, I can buy fresh mozzarella and ricotta at the farmers market. The man who makes it learned from fourth generation Italian cheese makers. He does not use preservatives, stabilizers or gums in either product and the ingredient list is quite brief: milk, rennet and salt. I'm spoiled. When the farmers market closes for winter, I really notice the difference in store bought products!! Chuck in Northern New England

This look amazingly good. I might try this myself! Hopefully my crappy small-town grocery stores combined will have most of these ingredients. (I guess there's always online shopping too)

Great to see you cooking again! And not some horror from another person. What we can call "a real dish." This is interesting because I use the same ingredients, but I layer mine differently. I do use crushed tomatoes instead of sauce, though. I think I may try your method for layering as it is much easier and neater!

@ChefJamesMakinson

3 ай бұрын

if only I had some other tomatoes

Fantastic cook James. I loved the Mercadona supermarkets when I was down there in Cambrils

@Sharky762

3 ай бұрын

Fun fact.. I was making lasagne with a bolognese myself

this looks so good....

Funny,we thought of Vincenzo when you went to Ricotta..yet,you always bring it..nice

Excellent. We could nerd out on sofritos and mirepoix for ages. I won't bother you anymore, it looks beautiful.

@ChefJamesMakinson

3 ай бұрын

Thank you!

@JeremyPickett

3 ай бұрын

@@ChefJamesMakinson (anise In small amounts works .to each our own . Wonderful work my brother)

Amazing recipe ! I'll be sure to give it a try soon; and I was waiting for the "gnarly" word at the end... 😂 Keep it up the good work James :)

@ChefJamesMakinson

3 ай бұрын

haha Thank you!

Good hack on the bin tub 👍 I break up the mince in the pan with a potato masher to create pebbles rather than have strands that can clump together 👍

Amazing as usual, especially doing Italian while being in Spain.

@ChefJamesMakinson

2 ай бұрын

Glad you think so!

Every single time I watch you or Chef Brian Tsao I learn how much I was doing wrong in cooking. On Brian’s channel I learned how wrong I was making hamburgers. I was adding eggs and breadcrumbs as well as over handling it. I didn’t know I was making a patty shaped meatball. You two should do a collaboration if you two happen to be in the area with a reaction to Cooking With Jack

Absolutely fantastic video… I am a crispy edges person on my lasagna… but thought this was spot on and doubt Vincenzo will have many complaints

My preference is béchamel but otherwise that surpasses anything I could do by a country mile. Amazing technique!

Well done, Chef! Achieving a good result with “lesser” ingredients is a masterstroke. Although Spanish produce is second to none most of the time. By the way you can find Mutti in Consum and Bonpreu

Looks delicious, Chef. I love to see you using the rubber spatula. That's my best friend in the kitchen and I never see people using them on youtube. Only change I would make to the recipe is to use ghee or lard instead of oil. Thanks for posting this.

@JurajGrossmann

3 ай бұрын

ain't no rubber spatula there. it is a silicone one.

@driftingdynamic

3 ай бұрын

@@JurajGrossmann irrelevant correction. You know what I meant.

@ChefJamesMakinson

3 ай бұрын

lard would add more flavor :)

I plan to make a similar lasagna but with pesto and veggies instead of meat. Thanks for sharing your recipe, chef.

It looks so good.

My favorite dish made by my favorite dish!!

Ohhhh, that looks so good ! I'll have to try with the ricotta, to compare with the mornay sauce my mom's recipe use 😊

Hey! So similar to mine, I knew it was going to be delicious. Nice to see you in the kitchen in action ❤

@ChefJamesMakinson

3 ай бұрын

Thank you!

I laughed when you said "these little pasta sheets they're crap" 10:58. It's what I use too chef. I compensate with fresh veggies in my garden so I can pass maybe the crap snob haha. I learn, laugh and enjoy your vids. 😂

@ChefJamesMakinson

3 ай бұрын

I'm glad! haha yes they are crap fresh pasta is much better

@MamitaClaud

3 ай бұрын

@@ChefJamesMakinson ooh gad. Please teach then (the most basic way IF possible). I do not want to dissapoint. I can never tell the difference between fresh pasta and the commercial one unless I make it. I do know fresh noodles from instant lol. I am Asian after all. 😅😂

that is some magnificient cutting. I love it

@ChefJamesMakinson

3 ай бұрын

Thank you very much!

What are the odds that you release a lasagna recipe the same day I made an amazing one from scratch too! Mine was made with a bechemel and I used beef stock instead of wine (due to not having any), and additionally used some garlic and oregano as aromatic spices for it. It turned out abolutely fantastic, and got that stunning golden brown crust you mentioned when using bechemel and not just mozzarella. Loved this recipe video, and I'm looking forward to more in the future, Chef! Keep it up! Warm regards from Norway!

@ChefJamesMakinson

3 ай бұрын

Thank you!!

That looks delicious! I’ve made lasagna few times with béchamelcheesesauce as the white ingredient. That is a good variant too. Rioja wine is my kind of red wine, my fav is Marqués de Cáceres.

Awesome video!!! looks yummy. ! Greetings from Costa Rica

@ChefJamesMakinson

3 ай бұрын

Thank you!

I love making lasagna. The weather where I live it getting to be too warm for me to want to make big dishes that take long hours of cooking like this. But I'm hoping that we will have a little bit of a cool spell just one more time before summer hits so that I can make lasagna with some beef short ribs I have in the freezer. One little tip for those of us who try to make use of everything when cooking, don't throw out the onion, carrot, and celery peels. Put them in a ziptop bag in the freezer. Once you have enough (a gallon size bag or so, usually), use it to make stock. I use it to make veggie stock or meat stock. You get the same flavors, but you aren't using the whole onion just to throw it out when the cooking is done. This way, I use the onion for another dish, but put the "waste" bits into the stock and get double duty from the veggies.