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LASAGNA INSPIRED BY GARFIELD (FEAT. IT'S ALIVE WITH BRAD)

Picture for Lasagna inspired by Garfield (feat. It's Alive with Brad)

6,168,875 views  This week, we forgo the usual clip from the movie - an unfortunate scene wherein the CGI cat dances along to the Black Eyed Peas - in favor of a clip from this week's collab with Brad Leone! Join Brad, Vinny and I as we seek to build the perfect pile of pasta, otherwise known as lasagna.

US

original

metric

INGREDIENTS

1 lb pork

1 lb beef

1 lb veal

1 chopped onion

1 chopped carrot

2 stalks chopped celery

Red pepper flakes (optional)

Oregano

4 cloves of garlic

2 cups of white wine

2 cups of chicken stock

1 can (28 ounce; 800g) peeled whole tomatoes

1 can (14.5 ounce) diced tomatoes

Chopped sage

3 sprigs of fresh basil

1 ½ cups of milk

2 bay leaves

½ cup freshly chopped basil

½ cup heavy cream

3 ounces of grated parmesan

Salt

Pepper

Mozzarella cheese

Ricotta cheese

Pasta

DIRECTIONS

1.

Add some olive oil to a large pot over medium high heat, and add the beef, pork, and veal. Cook to render the fat out of it, and strain it over a large bowl. Set aside the meat and the fat.

1 lb beef

1 lb pork

1 lb veal

2.

Using some of the reserved fat, add chopped onion, large chopped carrot, and celery stalks. You can also add a few optional shakes of red pepper flakes if you’re feeling saucy (pun intended), and a healthy pinch of oregano. Stir to combine.

1 chopped onion

1 chopped carrot

2 stalks chopped celery

Red pepper flakes (optional)

Oregano

3.

Add garlic and sauté for one minute. Deglaze mixture with wine, scraping the delicious fond off of the bottom of the pot before adding back meat mixture.

4 cloves of garlic

2 cups of white wine

4.

Add homemade chicken stock or chicken stock in which you’ve dissolved a packet of gelatin, along with canned peeled whole tomatoes, canned diced tomatoes, some chopped sage, a few sprigs of fresh basil, milk, and bay leaves. Stir to combine.

2 cups of chicken stock

1 can (28 ounce; 800g) peeled whole tomatoes

1 can (14.5 ounce) diced tomatoes

Chopped sage

3 sprigs of fresh basil

1 ½ cups of milk

2 bay leaves

5.

Cover and slow simmer sauce for 4 hours. Alternatively, you could also bake the sauce with the lid partially open in a 325°F oven for about 4 hours.

6.

Once everything is thick and cohesive, remove sprigs of basil, and add freshly chopped basil, heavy cream, and grated parmesan. Stir to combine. Season with salt and pepper.

½ cup freshly chopped basil

½ cup heavy cream

3 ounces of grated parmesan

Salt

Pepper

7.

Set on the back burner and start working on your fresh pasta.

8.

Check the recipe for fresh pasta here from

9.

Basics With Babish: Pasta.

10.

Also check out this episode of "It’s Alive with Brad Leone" on how to make ricotta cheese with Babish if you want fresh ricotta.

11.

Preheat your oven to 375°F

12.

Once your dough is rolled out start layering your baking dish. First layer sauce, then pasta, then mozzarella cheese, then ricotta cheese. Repeat this until you reach the top and add some grated parmesan cheese. Place baking dish on a baking sheet and cook in your oven for 45 minutes.

Pasta

Mozzarella cheese

Ricotta cheese

of grated parmesan

13.

Once cooked, remove from oven, let cool for 30 minutes. Dig in and enjoy!

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