Veal (or Pork) MEATBALL LASAGNE from Scratch /Italian restaurant recipe/lasagna (VIDEO)
Be sure to have your ANNOTATIONS turned ON in order to see the ingredients and other printed directions.
Veal (or Pork) MEATBALL LASAGNE from Scratch /Italian restaurant recipe
Related Posts
 MEATBALL LASAGNE from Scratch /Italian restaurant recipe/lasagna (VIDEO)){kind=link}
 MEATBALL LASAGNE from Scratch /Italian restaurant recipe/lasagna (VIDEO)){kind=link}
Congrats on 25,000 subscribers!
Chef – I made this today and it was absolutely the best lasagna I have ever had. I am sold on your tomato sauce – made 2 batches today. Made the pasta with your recipe. (I made two lasagnas). I had already made a bunch of small veal and I think lamb (can't recall exactly) meatballs that I had previously frozen. I cooked the meatballs just like you showed and made the lasagna. Only thing is I cut all the meatballs in half when I added them. My weights on the Parmesan were less than yours but when I grated it fresh it seemed to have much more volume. Your Parmesan looked a little dryer than mine – perhaps it was shredded previously. I also added a about a tablespoon of sauce sprinkled on each layer and a little fresh mozzarella to the top. Waited about an hour after taking it out of the oven to try and had to go for seconds. Can't wait for lunch tomorrow! Thank you so much for sharing your techniques. This lasagna is something special!!!
Loved it
This is a real project, but the results are impressive. We did it all. Tomato sauce from scratch. Ground our own pork. Pasta from scratch. Sorry, there was no way we could wait until the next day to eat it, but we did manage to let it rest 45 minutes before digging in. I do have some leftovers to compare. Definitely a recipe for a special occasion. The meatballs could be made as a stand-alone item, as they are very good indeed.
Chef. what's the best way to bring up to temp for service? 190 seats, busy kitchen (600+ covers), and trying to keep 20 minute ticket times. Oven re-heat of individual portions dries them out and gives you a bit too much of the brown around the edges.
what a beautiful dish.thank you for your tips and for sharing.
Hi chef, just saw the san marzano tomatoes on your book and figured I only found these fresh once in the past 5 years. They were on sale because most people found it odd shaped, I was told by the owner…I can get them canned, but would you suggest using that instead of fresh ripe tomatoes?
Ok I'm about to tackle this one finally. Can you assemble the layers and store it in the frig to bake later? Or should you bake it first, let it cool 45 min and then store for reheating later? Either way?
what are the red marks on your fore arm?
Which cut of pork would you use?
This is my next project. And I will do it strictly by the recipe. I will get back to you with the results. One question, chef, is the provolone smoked or not? Thank you very much for your excellent videos and delicious recipes. To other viewers, try his Chicken Cacciatore. It is the best chicken stew I have EVER tasted — tons of delicious and distinct flavors.
Fine looking Lasagna Chef, I like Meatballs in mine as well. BTW I just finished your Book, it was a great read. Your have been around my Friend. I would have pissed myself if I heard Burns say that to Cindy!
Thanks chef! this is way better than my typical tomato version.
How is your ricotta and egg mixture so creamy? The ricotta I get is always so grainy. I love you work.
I followed every little detail of this recipe, with only two things being substituted with something else [a different Italian sausage, and a different spirit for Vodka, when making the tomato sauce]. My parents usually eat very fast, being stressed with life things, suffering from indigestion. But they really slowed down with this one and wanted to enjoy every moment of it. Thank you so much!
Love your videos. but isnt it time to get yourself better camera equipment? 😀
i went to the italian deli here in couver and asked if they had any ciauscolo and they are italian and were perplexed as to what it was. ciausculo is actually from the province im from…i like it but i think it would be gross to a lot of people it has a slightly unappealing texture. anyway, what other sausage would work? i cant imagine this being as good with those cheap "italian" sausages from a local saveon foods.
Funny, having lunch out with a friend yesterday I was saying I have not make a home made lasagne in a long time and I am due, I never seen it make with meatballs like that but I sure can give it a good try and if anyone has never made home made pasta before you are in a serious good treat.
Offtopic: I am making your emirate camel stew with beef from your cookbook. It is resting now for 30 minutes and I have to cook the rice and raisins in the spice mix in a few minutes. My entire house smells wonderful. This is going to be good!
I made a lasagna with your other Italian meatball recipe, which was out of this world (by your recommendation). I am looking forward to this one. The final result looks so good. It makes me want to be Italian.