Ultra-Melty Bechamel Lasagna | Basics with Babish

Lasagne

Why is this the best lasagna I've ever eaten?? ❤

Thanks for providing metric measurements, however pls don't stop halfway (cups), cheers!

I don't know what I'm doing wrong but when I add the milk, even slowly, it's not liquid. It's paste still. Help please.

Anyone else find their bechmal came out bland and floury? I've remade it twice and it just doesn't taste like anything? What am I doing wrong?

I've never added nutmeg, nor have I ever missed it not being in there. As someone else already said, ricotta is amazing in lasagna IF you mix some egg into the fresh ricotta that you just made the night before.
The bechamel addition, I would add WITH the ricotta, not instead of. But again, I've never felt anything was not great already without it.
Oh, and the dried pasta - when I've used it, I don't par-boil it at all. Just goes in dry and the sauce is just a little wetter than you showed. The pasta absorbs its moisture from the sauce causing it to, not only taste amazing, but also makes the noodles curl up and bundle all wavy-like. Not only does this look amazing, but it helps the slices stay together since the layers of pasta aren't flat to let everything slide around. It really works great like that. 🙂

I've used this recipe several times and it always goes over really well! I love that for an light hour of prep on the day before, I can have a home-made, delicious meal that just needs to go in the oven for a bit while I entertain my guest!

you can replace a rue with silk tofu for glutenfree folks

Guys I did what he said and doubled the sauce for this recipe and it saved my life

Very nice. Recommend warm milk for the béchamel. Comes together much more easily.

Use cottage cheese instead of ricotta or bechamel. You are welcome.

I recommend putting that cheese through a meat grinder for consistency

No cheese in the bechamel? Say what!!!?!

Where’s the sofrito?!?!

A well made béchamel sauce don't need to be sifted.

When will this recipe be available on your website?

Don’t put the cheese on top, it will burn before the process is finished…
You can add some cheese in the end, let it melt and then take it out.

you don't boil the pasta?

If you sign the book I will buy it:)

Thanks you are awesome

wher kan i buy thos oven gloves

No carrot or celery? Sigh

not traditional but looks great

Nice

Haha, I just watched this for my lasagna, hoping I wouldn't forget anything as well. Got all the way to the top and remember I forgot the Parmesan. Will have to do on the last layer and the top! Can't wait to try it out!

Does it work with regular salt or does it need to be kosher salt?

Tanks for the bechamel tip it was helpfull

What is Kosher salt? How is it made? What makes it Kosher?

Chef Boyardee makes a tasty canned lasagna for those on a budget.

regarding bechamel, if you let it simmer for 40 minutes you will be rewarded. Smooth as silk

cooking is so forgiving! the lasagna looks great

Well, I just found out why I’ve never been a huge fan of lasagna! Growing up my dad never let it sit, it was oven to table immediately. I never liked how goopy it was, I wanted the Garfield lasagna😂

I love the baking dish he’s using is that a babish dish cause the ones on his amazon storefront look different where can I get that bad boy! Lol

Made this last night and didn’t have enough red sauce. Did anyone else have this problem?

I prefer more sauce and ricotta but still watched

Nobody wants to make homemade pasta.

your lasagna recipe in the Basics with Babish cookbook says to use 24 oz of fresh pasta dough.. would this be equivalent to 36 oz of storebought dry pasta?

Canned tomatoes?

How can you make a mistake like that. 😂😂😂😂😂

Ok Kelly Bundy, it is called Lasagne.

Can anyone explai nthe advantage of making the flour volcano on the counter over a bowl ? please

This is just like my Nonnas recipe. I would urge you to swap out the mozzarella with freshly grated Romano, Parmigiana and Pecorino. No mozz is more traditional. However, the gooey nature of mozz probably provides a nice mouth feel. As for flavor, you should really use the Romano and Pecorino as well. It would make you shake both hands while tasting. Kudos.

LOVE that you forgot the béchamel and fixed it instead of editing it out 🙂❤🤍💚

this chanel whent down, sausage no beef lasagna? No ragu bolonese just marinara with sausage it is a joke. The Alvin and others I do not even watch

Our family has rediscovered the original “Garfield” cartoon and then this video popped up 😂😂😂😂😂😂😂😂😂😊😊😊😊.

I got pasta machine for christmas. I think my husband will love this.

Best tip from the video, wait 10-20mins before serving when it comes out of oven. Was wondering why my lasgne was always so saucy/runny and layers go missing, eating it immediately after baking was the issue 😂

This is not only the best lasagna I've ever made, it's the best lasagna I've ever had. Team Bechamel all the way.

So you dont boil the pasta prior to assembling the lasagna?