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The Lady and Sons Lasagna Recipe - This easy lasagna recipe with cottage cheese is outrageously deliciously recipe for dinner.
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0:00
- Hey, y'all, come on in the kitchen and have a seat,
0:03
because I'm gonna share with y'all today,
0:07
remember, I'm filling requests
0:10
that we get a lot of questions about.
0:13
So, we have gotten a lot of requests for lasagna.
0:18
So I'm gonna share with y'all today,
0:20
The Lady and Sons lasagna recipe,
0:23
and I'm not leaving out a thing.
0:27
You know, it took me years to get this recipe
0:30
really the way I wanted it,
0:32
because over the years I would taste
0:35
different people's lasagna,
0:37
and so I finally figured out
0:39
what it was I wanted in the lasagna.
0:42
So, here goes.
0:44
Well, I'm gonna start
0:45
with a pound and a half of ground beef, y'all.
0:53
And I'm gonna brown that off a second.
0:56
And this is ground chuck,
0:58
so it shouldn't have much fat in it at all.
1:02
So I suspect that we won't even have to drain it.
1:06
So, here we go.
1:08
(spoon banging)
1:09
All right, we've kind of browned our meat off
1:12
almost all the way.
1:15
So now I'm gonna put a can of tomato sauce in it,
1:19
and let's see, how many ounces is that, Eddie?
1:21
I don't have my glasses on.
1:22
- [Eddie] It's 15.
1:23
- [Paula] Okay, a 15-ounce can of tomato sauce.
1:34
Let me rinse that out with a little water.
1:36
You know I want to get every drop.
1:39
And you will notice that I did not drain my ground beef,
1:44
and I didn't drain that for a reason, y'all,
1:46
because that's where the flavor is.
1:49
And we're gonna take full advantage
1:55
of our flavors.
2:00
And most of that in there is water.
2:04
I think that comes from the ground beef.
2:09
All right!
2:11
So, that's already looking good.
2:13
Now I'm gonna add my onions.
2:19
I'm gonna add my green bell pepper.
2:26
I'm gonna add two bay leaves.
2:33
I'm gonna add a teaspoon of seasoning salt.
2:37
I think that's a teaspoon, that looks like a lot.
2:40
- [Woman] It's actually a teaspoon and a half.
2:42
- [Paula] Okay, so I'm gonna add one teaspoon of that,
2:45
and I'll come back to the other half should we need it.
2:50
And I'm gonna put the whole 1 and 1/2 teaspoons
2:53
of house seasoning in.
2:57
And we're gonna put just a little sugar.
3:00
Done.
3:02
Knock the tartness down of the tomatoes.
3:06
And now we're gonna use, is that two teaspoons?
3:09
- [Woman] That's actually another teaspoon.
3:11
They're all 1 and 1/2.
3:13
- Okay.
3:14
- [Woman] Teaspoons of everything.
3:15
- And that was a tangin' seasoning.
3:16
Now you may find that you, and this is garlic.
3:19
- [Woman] And those were two cloves.
3:21
- Two cloves of garlic.
3:23
And you may find, as you taste,
3:26
that you will want to add more Italian seasoning,
3:32
because I really, really like the flavors
3:35
that that gives it.
3:37
All right, now for something green
3:39
to go along with our bell peppers is our parsley.
3:44
And that's gonna give it some flavor
3:47
and a pretty, pretty color.
3:52
So now we're gonna cover this,
3:55
and we're gonna let it cook
3:58
until I think it's right.
4:01
Probably about an hour.
4:04
And this is a good dish to cook in your slow cooker.
4:10
You can throw all this together in the morning
4:12
and come in and put your lasagna together.
4:18
And you've got dinner within 30 minutes.
4:21
So I'm gonna leave this here,
4:22
because when I taste
4:24
I may find that it needs more,
4:28
more salt.
4:30
So, we gonna kind of let that come back to a boil.
4:35
And then I'm gonna cover it.
4:39
Then we're gonna simmer it.
4:41
Well, actually, I'm gonna put it on low.
4:42
We're gonna do a little bit more than simmer,
4:45
for about an hour.
4:48
And then we're gonna put our lasagna together.
4:54
Okeydokey.
4:56
Our spaghetti sauce has been cooking for one hour.
5:02
Ooh, gosh, that scared me so bad!
5:04
- [Eddie] Scared me too.
5:06
- You all jumped too?
5:07
- [Woman] And so did Albert.
5:10
- I'm gonna take out our bay leaves.
5:13
I know I probably told y'all this story before,
5:16
but our little Anthony.
5:19
Mm.
5:20
Our little Anthony.
5:23
Michael tells me that he was invited
5:25
to spend the night with a friend.
5:28
And the next day he came home, he said, "Daddy...
5:34
they put grass or something,
5:37
some kind of leaves in their spaghetti sauce."
5:41
And he said, "I didn't know what to do about it.
5:43
I didn't, I didn't eat it,
5:45
but I just tried not to say anything about it."
5:50
And his daddy said, "Anthony,
5:52
that was bay leaves, honey."
5:53
(laughs)
5:54
- [Woman] But you're not supposed
5:55
to eat bay leaves, are you?
5:56
- No.
5:59
They're just for the flavor.
6:01
All right.
6:02
So, I've got my 13 by 9 by 2 pan.
6:07
I'm gonna give it a little spray
6:09
just to keep it from sticking.
6:13
And I will show y'all the greatest invention
6:17
in the way of convenience foods.
6:21
This is what we actually use at the restaurant.
6:26
They were just available commercially for awhile,
6:29
but these are fresh pasta sheets.
6:35
They are wonderful.
6:37
And this is what they,
6:38
they look like in your grocery store.
6:42
You know, I've never had any luck
6:45
like balling the noodles.
6:47
They would just tear all up and just aggravating.
6:51
And so when we moved to our first restaurant downtown
6:57
in 1996, I discovered that our food purveyors
7:03
actually carried lasagna sheets.
7:05
So, it was a while, though,
7:07
before the grocery stores carried it for the public.
7:13
But this is great.
7:15
So I hope that y'all will try that
7:17
because it will make your life so much easier.
7:20
Now I'm gonna.
7:25
I'm gonna taste our sauce,
7:29
because you know I didn't put all of the salt in it.
7:33
So I'm gonna taste it, make sure it's seasoned right.
7:40
It is.
7:41
It's delicious.
7:43
We are ready to go.
7:44
And I'm just gonna put a little thin layer
7:48
of the meat sauce down.
7:52
I'm gonna spread it out
7:53
because we want our noodles
7:56
to have like a little bed to lay on.
8:03
Just a thin little bed.
8:08
A little bit more.
8:13
Okay, there we go.
8:14
So, we're gonna lay our lasagna noodles.
8:20
You know, I think that we might be better
8:23
laying them that way rather than long way.
8:27
Or we're gonna have to do a lot of cutting.
8:32
Okay.
8:35
Take my scissors.
8:36
Oops.
8:37
I'm gonna take my scissors
8:39
and just trim a little bit of that off.
8:45
So we'll be able to see the layers in our dish.
8:52
Doesn't take much,
8:53
and I'll save these in case we need them somewhere else.
8:56
So, there we go.
8:57
That's perfect.
9:00
All right.
9:01
I'm gonna come over here now.
9:04
And I'm gonna take,
9:08
this is a 16-ounce of cottage cheese,
9:12
and I'm gonna take it,
9:16
and I'm gonna mix it with eggs...
9:27
and Parmesan cheese.
9:35
Now, that egg will help find that cottage cheese.
9:43
So to kind of make little,
9:47
little nicely formed piles of cottage cheese.
9:52
Now, you can use ricotta.
9:55
Ricotta is to me a little bit more flavorful,
9:59
and it's definitely thicker.
10:03
So, in goes the Parmesan.
10:06
Oh, which one was I supposed to use, Theresa?
10:08
- [Theresa] Parmesan Gruyere.
10:10
- Okay. - You did the right one.
10:12
- [Paula] Oh, yeah, this is Gruyere.
10:14
All right.
10:15
So, you know, by now,
10:16
you know that you use the cheeses of your choice.
10:22
And we all love Gruyere around here.
10:24
So, that's what I'm gonna use.
10:31
So, we've got that...
10:37
mixed together.
10:41
And then we've got our cheeses.
10:45
We have, gosh, help me, Teresa.
10:49
I know we got Swiss and we got cheddar.
10:51
- [Theresa] And mozzarella.
10:52
Oh, that goes in here.
10:54
- [Paula] Oh, okay.
10:55
- [Eddie] The Parmesan.
10:56
- [Paula] Was that two different kinds of Parmesan?
10:59
- [Eddie] One was Gruyere and that one's Parmesan.
11:01
- [Paula] Okay, but the Gruyere went in here, right?
11:04
Okay.
11:04
You can, you know, you can really do this
11:06
any way you want to.
11:08
Normally I just use ricotta and an egg.
11:13
So, but extra, yes, we are.
11:18
So, this is gonna be even better
11:22
with that cheese and that ricotta.
11:24
- [Eddie] That's almost like a manicotti stuffing.
11:26
- [Paula] Yes, yes!
11:28
Stuff this between some big noodles.
11:32
I'm starving, y'all.
11:35
Uh-oh, who's that coming in that garage door?
11:37
- [Theresa] I'm sure it's Pete Paul.
11:40
- All right.
11:41
Now I'm gonna put another layer of meat sauce.
11:50
Look, our pasta is curling up.
11:55
All right, and then we're gonna start using
11:57
all those good things over there
12:01
that makes it lasagna.
12:05
All right.
12:06
So I'm gonna pile.
12:09
So, see, by putting those cheeses in there, Eddie.
12:12
(knock on door)
12:14
By putting those cheeses in there,
12:17
it made it as thick as ricotta,
12:19
if I was using ricotta.
12:23
Oh, my gosh.
12:24
I just love biting into this.
12:32
And I'm gonna kind of leave 'em in heaps like that.
12:44
Doggies!
12:46
That is lookin' so good.
12:49
All right, now I'm gonna layer
12:52
a little cheddar cheese over that.
12:57
You can see that I like cheesy lasagna.
13:03
Come in, Pete Paul!
13:05
- [Pete Paul] Hey, Paula.
13:06
- It is almost time,
13:10
and I hate so bad that you're still on that crazy diet,
13:15
and not gonna be able to join us in lasagna.
13:21
But maybe you can just have some of the sauce,
13:24
a bowl of the sauce.
13:25
- [Pete Paul] Yeah, maybe I will.
13:27
Save me some.
13:28
- [Paula] Okay.
13:32
All right.
13:33
So I'm gonna, now that I know,
13:36
as we trim, I'll do that before...
13:41
I lay them down.
13:47
All right.
13:58
Mm-mm!
14:01
Indeed!
14:07
All right, now I'm gonna share my secret ingredient
14:12
that a friend, Becky Deere...
14:19
told me about years ago.
14:23
Because she had had lasagna,
14:25
had us over for lasagna one night,
14:28
and I thought it was so delicious.
14:30
And I said, "Okay, Becky,
14:31
what makes this so stinking good?"
14:35
And she said, "Well, Paula, I put cream cheese in it."
14:39
So I have never to that day ever made lasagna
14:43
that it didn't have cream cheese in it,
14:47
because it takes it to another level.
14:50
When you bite into that soft cream cheese,
14:56
it is just so good.
15:00
All right, now I think we need a little bit more cheese.
15:05
The triplets.
15:08
(laughs)
15:09
I've said so many times to them
15:12
that they think it's what it is.
15:15
I'll say, "You want mo?"
15:18
And they'll say, "Mo, mo?"
15:21
(laughs)
15:22
I said, your mama and daddy's gonna whip Guinea.
15:26
Teaching y'all such incorrect English.
15:31
All right, now you see I'm just dividing my cheese.
15:36
Up, up, up.
15:42
Alrighty.
15:46
This dries out pretty quickly, y'all.
15:49
So you don't want this
15:51
to sit out very long...
15:57
on the counter, because you saw the way
15:59
that the ends were curling up.
16:04
That is just perfect.
16:05
I love these size sheets.
16:08
Those sheets at the restaurant were like this big,
16:11
you know, for a restaurant size pan.
16:16
Okeydoke.
16:19
Here we go.
16:20
This is our last layer.
16:22
And that package did perfectly.
16:26
Let's see how many sheets it has in it.
16:30
Six.
16:31
So we know that six of those
16:35
are perfect for a 13 by 9 by 2.
16:44
Now, at this point, you could put this
16:46
in the refrigerator
16:49
and let it sit.
16:50
Say, if you're having company tonight,
16:54
just put it in the refrigerator
16:58
and pull it out.
17:00
Look.
17:01
Look how much sauce I'm gonna save Michael.
17:05
That much right right there.
17:06
(laughs)
17:09
At least I can tell him that I did save him some.
17:13
(chuckles)
17:15
Poor thing.
17:17
But he's the one choosing to diet
17:19
and I'm happy for him.
17:22
Okay, so we're gonna come back.
17:23
I love a dollop of ricotta
17:27
on that top and final layer.
17:32
I really, really like that.
17:42
So that 16-ounce container
17:46
gave us...
17:50
two layers of ricotta
17:54
and Gruyere.
18:01
Perfect.
18:06
Perfect!
18:08
Now I'm gonna bake this off.
18:14
I don't know, maybe about 45 minutes.
18:15
I can't remember.
18:16
I just cook it till it's done.
18:19
Let's see, it's gonna be on 350.
18:28
- [Theresa] You want me to come read it for you?
18:30
- Wait.
18:31
I'll use my glasses.
18:35
All right, let's see.
18:38
If you have decided to refrigerate it,
18:41
you're gonna need to bake it a longer
18:43
because it's gotten cold.
18:45
Okay, for about 40 minutes we're gonna bake it.
18:48
And I'm not gonna add the rest of the cheese right now.
18:53
I'm gonna let it cook for about 45 minutes.
18:56
And then I'm gonna top it with this cheese
18:58
and put it back for five to 10 minutes
19:01
so it gets gooey and melty.
19:05
- [Theresa] Yummy.
19:06
- And I think this would be fine frozen,
19:08
too, at this point.
19:11
Okay, y'all.
19:14
Our lasagna has cooked for about 40 minutes.
19:18
So now I have combined my cheddar,
19:22
my mozzarella and my Swiss.
19:28
Wasn't that Swiss we decided to use?
19:30
- [Theresa] Yes, ma'am.
19:31
- [Paula] All right, now, I didn't want to put this in
19:35
when we first made it,
19:37
because I don't like cheese to get real, real hard.
19:42
I want it just to melt.
19:47
So we're gonna stick it back in there
19:51
and give this a second to get ooey gooey.
19:58
Almost didn't hold out enough cheese for the top, y'all.
20:03
So I found a little bit more extra sharp cheddar...
20:09
in my refrigerator after I conked my head
20:11
and burned my arm.
20:12
But you know what, that's all right.
20:14
We want perfect lasagna.
20:18
So, this is working out great.
20:22
Get to use that little piece of cheese up.
20:27
Okay, so back in the oven,
20:29
and like I said, maybe 10 minutes, y'all.
20:33
This time I'm gonna make sure I open that door all the way.
20:38
Because when I opened it a little while ago,
20:43
I burnt me self.
20:49
Okay.
20:50
And remember, that was at 350.
20:54
Okay, the timer just went off
20:56
letting us know that it had been 10 minutes, y'all.
21:01
That would take the skin off of our mouths.
21:03
- [Theresa] Yes, it would.
21:04
(Paula laughs)
21:07
- But if y'all are game,
21:10
I'm game.
21:15
- [Eddie] Maybe just cut a piece out of it.
21:18
- Yeah.
21:20
I'm gonna get a little bitty piece
21:22
so everybody can see
21:26
what that lasagna looks like.
21:31
And if you've never used those fresh noodles...
21:38
you are gonna fall in love with those.
21:42
I'm just gonna get out a little paper plate.
21:48
(cheers)
21:51
You really need to let it cool for a minute
21:53
so it'll cut nicely.
21:56
But...
21:59
I'm impatient.
22:00
(laughter)
22:02
We are short on patience today.
22:05
I'm getting out three spoons.
22:07
- [Theresa] Okay.
22:09
- Uno, dos, tres.
22:16
- [Theresa] Look how hot it is.
22:18
- [Paula] I know.
22:19
I know, I know.
22:22
Eddie, you wanna take that one?
22:24
No, here, you can have that one.
22:25
I'll dip me another one.
22:29
Okay, if you insist.
22:33
Mm.
22:34
Oh, Teresa.
22:38
Mm.
22:42
It is delicious beyond belief.
22:45
It's been so long since I've had mine.
22:47
- [Theresa] I know.
22:47
I haven't had any forever.
22:50
So they need to go to the (mumbles)
22:52
- Mm-Hm.
22:53
(spoon clatters)
22:56
Mm.
23:00
Perfect.
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