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$13 Lasagna Vs. $60 Lasagna

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$13 Lasagna Vs. $60 Lasagna

“It’s just a boat of meat!”
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$14 Vs. $54 Vegan Lasagna

Merle and Rachel compete in a vegan lasagna food challenge to see who can make the better broke vs expensive lasagna recipe. It will be up to Aria to taste test and determine the winner!

Get the Goodful by Cuisinart 8-cup food processor we used in the video here:

Cheap Vegan Lasagna
Serves 9
INGREDIENTS
Tofu Ricotta
21 ounces extra-firm tofu
1½ tablespoons lemon juice
2 tablespoons nutritional yeast
2 cloves garlic
½ teaspoon dried basil
¾ teaspoon salt
¾ teaspoon pepper
Eggplant/Mushroom Sauce
1 tablespoon olive oil
½ medium yellow onion, diced
3 cloves garlic, minced
1 pound white button mushrooms, chopped
1 pound eggplant, diced
1 tablespoon low-sodium soy sauce
1 tablespoon Italian seasoning
Salt, to taste
Pepper, to taste
¾ cup inexpensive red wine
36 ounces jarred tomato sauce (reserve 1 cup)
16 ounces lasagna noodles
Dried basil, to taste
PREPARATION
In a food processor combine tofu, lemon juice, nutritional yeast, garlic, dried basil, salt, and pepper, and blend until smooth. Set aside.
To a large pan add olive oil. Once the oil begins to shimmer, add onion and cook for 2-3 minutes until translucent. Add garlic and salt to taste, then cook another couple of minutes until fragrant. Add mushrooms and eggplant and saute for about 20 minutes until cooked down.
Add soy sauce, Italian seasoning, salt to taste, pepper to taste, red wine and cook for another 2 minutes.
Add in tomato sauce and bring to a boil. Lower heat, cover, and simmer for about 20 minutes.
Par-cook your lasagna noodles for about 4-5 minutes
Preheat the oven to 375°F (190°C).
In a 9x13 inch lasagna pan add ½ cup of reserved sauce to cover the bottom. Layer half-cooked lasagna noodles, then spread ricotta mixture over top, followed by sauce. Repeat until finished and top lasagna noodles with remaining ½ cup reserved sauce and dried basil to taste. Cover with aluminum foil.
Bake for 25 minutes, remove aluminum foil and bake for 5 more minutes.
Allow to cool about 10-15 minutes then cut into ninths, serve.
Enjoy!
Inspired by:


Expensive Vegan Lasagna
Serves 9
INGREDIENTS
Cashew Ricotta
3 cups raw cashews
6 tablespoons nutritional yeast
3 tablespoons lemon juice
¾ cup cup extra virgin olive oil
1½ cups fresh basil, lightly packed
3 cloves garlic
1½ teaspoons salt
½ teaspoon pepper
½ cup water
“Meat” Sauce
1 tablespoon olive oil
½ medium yellow onion, diced
4 cloves garlic, minced
18 ounces ground Impossible meat
1 tablespoon tomato paste
1 tablespoon Italian seasoning
¾ cup expensive red wine
Salt, to taste
42 ounces crushed San Marzano tomatoes (reserve 1 cup)
8 ounces shredded vegan mozzarella cheese
16 ounces lasagna noodles
PREPARATION:
Make the pesto ricotta. In a blender, combine the cashews, nutritional yeast, lemon juice, olive oil, basil, garlic, salt, pepper, and water. Blend until smooth.
To a large saucepan add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 2-3 minutes until translucent. Add the garlic and cook for another couple of minutes until fragrant.
Add the Impossible meat, breaking it up with your spoon, and cook for about five minutes or until browned.
Add tomato paste, Italian seasoning, red wine, and salt to taste, then cook for 2 minutes.
Add crushed tomatoes and bring to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes.
Par-cook your lasagna noodles for about 4-5 minutes
Preheat the oven to 350°F (175°C).
In a 9x13 inch lasagna pan add ½ cup crushed tomatoes to cover the bottom, then layer half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture and then mozzarella shreds. Repeat until you run out of ricotta and meat sauce, then add the last noodle layer and top with the other ½ cup crushed tomatoes and cheese. Cover with aluminum foil.
Bake for 25 minutes, then remove aluminum foil and bake for 5 more minutes.
Allow to cool about 10-15 minutes then cut into ninths, serve.
Enjoy!
Inspired by:



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$15 Spaghetti Vs. $143 Spaghetti

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100-Hour Lasagna

It's been rainy and cold lately, so I spent the week making lasagna. A better cook could probably do this faster, but I enjoy taking my time when I make food for my friends.

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I don't really have a recipe since I usually cook this by feel, but here are some wonderful lasagna recipes from people who are a lot more knowledgeable in the kitchen than I am:

Gennaro Contaldo:
Jess Pryles:
Serious Eats:
Babish:
NYT Cooking:

(The pasta dough I made is a 1:1 ratio of flour to egg yolks, in grams, taught to me by Chef Michael White)

Also, I made a 100-Layer Lasagna for work a while back that was pretty fun:

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$11 Steak Vs. $306 Steak

It tastes like pure luxury.

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4 Levels of Lasagna: Amateur to Food Scientist | Epicurious

We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of lasagna. And then we brought in a food scientist to review their work. Which Lasagna was the best?
Check out the professional's recipe here on the ICE blog:

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4 Levels of Lasagna: Amateur to Food Scientist | Epicurious

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I became a pie today, and it's a good life.

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$18 Oil Vs. $60 Oil

The episode you were probably never expecting.

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I tried every kind of LASAGNA from the store... BEST & WORST - Taste Test REVIEW!

I tried every kind of LASAGNA from the store... BEST & WORST - Taste Test REVIEW!
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i decided to go to the store and find literally every lasagna and i tried them all! it was a moment! let me know what other food you guys want me to taste test! thank you for watching! #food

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FA Deny Giant Lasagne Will Be Cooked Inside Wembley Stadium
FOOTBALL
The FA have confirmed that Wembley Stadium won't be used to cook a giant lasagne to make food for everyone during the Covid-19 crisis.
It seems ridiculous to have to even type that sentence but a Whatsapp video recording went viral on Friday that claimed the national stadium would be used to cook the Italian dish to help feed the country, an obviously ridiculous idea.
According to the Mirror, the FA have confirmed that the recording, which said the underground heating would be used to heat the lasagne, was in fact not true at all.
The recording was done by football fan Billy McLean who recorded the note and sent it into a group of his mates and his mother, and was a parody of other recordings of people who claimed to have inside information.
McLean, aged 29, recorded himself saying, My sister, her boyfriend's brother works for the Ministry of Defence and one of the things that they're doing to prepare... is building a massive lasagne. At the moment, as we speak, they're building the massive lasagne sheets.
They're putting the underground heating at Wembley on, that's going to bake the lasagne, and then they're putting the roof across and that's going to recreate the oven, and then what they're going to do is lift it up with drones and cut off little portions and drop it off to people's houses.
Speaking to the Guardian about his now famous Whatsapp message, McLean said, It was just a one take. I sent it to the football group, my mum and the girl that I'm trying to date.
It went around the football group. Then I got people that I know forwarding it to me, not knowing it was me, or forwarding it to me asking if I'd heard it. Ex-girlfriends were coming out of the woodwork asking was it me.
Outside of it being an obviously ridiculous thought, there isn't actually a closeable roof on Wembley and that's clearly the only problem with the idea.
Sorry lasagne fans, you won't be getting the dish delivered to your door by drones, via the national football stadium. Hopefully you knew that already...

Huge Mound of Lasagna

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Lasagna Pie: Pizza or Lasagna? || Really Dough?

Scott can’t let his road trip with Mark end on a sour note, so he thought the only way to restore the good faith in their friendship was to keep the road trip going. But driving up to Maine while Mark was sleeping was definitely extreme, even for Scott. Once Mark cools down and gives kudos to Scott for making such a risky move, the two head to Slab Sicilian Street Food in Portland to try their meat lasagna pie, which is lasagna built in to a Chicago-style pizza crust with crumbled meatballs, four cheeses, and layered pasta. Scott’s been eyeing this pizza for years and he can’t wait to see Mark’s reaction. Will Mark be convinced that the meat lasagna pie is pizza? Will Scott finally take Mark back to Brooklyn now?

What makes a pizza, a pizza? Lucali owner and old-school Brooklyn pizzaiolo Mark Iacono has a strict pizza formula: sauce, cheese, and dough. That’s it. But renowned pizza enthusiast Scott Wiener believes that the beauty of the slice comes from its creative customizability; even if it’s topped with cheeseburgers or constructed with paella. Scott travels all over America to spotlight the country’s most unique pies and make a case for whether these new customizations can, in fact, still be considered a pizza. This time, he’s taking Mark along for the ride on an East Coast road trip to try the craziest concoctions claiming to be pizza... but are they really dough?

Credits:

Hosts
Scott Wiener
Mark Iacono

Guest
Chris Bassett

Showrunner
Keith Cecere

Senior Producer
Chas Truslow

Producer
Phoebe Melnick

Director of Photography
Gunsel Pehlivan

Camera Operator
Carrie Stalk

Assistant Camera
Lucas Young

Production Audio
Nathan Bonetto

Senior Editor
Chris Murphy

Editor
Gunsel Pehlivan

Associate Editor
Ede Bell Crowder

Colorist
Gunsel Pehlivan

Post Audio
Aldon Baker

Animators
Fredy Delgado
Megan Chong

Illustrator
Jason Hoffman

Photographer
Cole Saladino

Photo Director
Drew Swantak

Nightmare Voices
Jen Osaki
Taylor Brown
Thom McKenna
Ede Bell Crowder
Zach Lapierre
Morgan Dopp

Jingle Vocals
Zach Lapierre

Production Coordinator
Myra Rivera

Production Assistants
Chanel Baker
Jennifer Fullante

Programming Coordinator
Madeline Concannon

Line Producer
Emily Tufaro

Director of Development
Leo Fernandez

Post-Production Supervisor
Daniel Byrne

Supervising Producer
Stasia Jones

Design Director
Ted McGrath

Executive Producer
Justin Lundstrom

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#Thrillist #ReallyDough #Portland

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