Very Good Lasagna | Home Movies with Alison Roman

Comments · 414

• AL

  @alisoneroman · 4 years ago · pinned

  Thank you for watching! Do you think it’s unhinged to eat lasagna layer by layer Y/N?

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• MA

  @masturk888 · 4 years ago (edited)

  This is the only channel I care about. You’ve made me realize that most deepest passion is food and cooking. I sold my first pie today and that is a direct result of your inspiration and realistic attitude. Thanks Alison!!!!

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• PE

  @pegparrish3512 · 4 years ago

  Through decades of catering and thousands of pans of lasagna, my policy is to withhold the cheese from the top until I have removed the foil and am ready for the second bake.  That eliminated the task of peeling cheese off of the foil.  Great recipe Alison, I need to run to the market in search of red flowers.  I have everything else needed for lasagna night this evening and think of how great that will all look with my Christmas plaid tablecloth I am currently using.  Merry Christmas everyone!! 😘🎄🍾🥂🎁🎉

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• CH

  @chrissstttiiine · 4 years ago

  Alison Roman…the light of my life

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• ST

  @StephanieRood · 4 years ago

  As a vegetarian I really appreciate a meatless recipe, specially if its from Allison! I am very eager to make this lasagna.

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• AN

  @andre.william · 4 years ago

  Alison is like the Adele of cooks. I absolutely admire her way of cooking, the quality of those videos and her personality in general. Without a doubt, this is my favourite channel on YouTube and I am already looking forward to a new video. Thank you Alison for great entertainment and insanely delicious recipes.

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• DE

  @deloresd7500 · 4 years ago

  I always appreciate how your baking sheets look used.. like mine! Thank you

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• ZI

  @zinnalee1 · 4 years ago

  I'm a 71 year old retired chef.  I've been making lasagna in so many ways my whole life. My earliest memories of cooking come from my Grandmother whom I lived with.  She was Sicilian and a remarkable baker and cook.  Her skills even now were impressive.  Her lasagna?  She made giant meatballs in a loaf shape and fried them. She let them cool and broke them up with her hands.  The ricotta was always mixed with a finely chopped of fresh parsley, good parm and eggs beaten in.  I always loved the sliced hardboiled eggs that she put on top after the cheese.  It was a beautiful thing and always served with sauce on the side. This recipe looks wonderfully easy and I'm going to make it for Christmas Day.

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• AN

  @andreadec1970 · 4 years ago

  Can I JUST say my excitement at hearing Alison Roman SAY Louisville!! And the iconic yellow bowl is from KY? This is the uplifting content this state needs right now!

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• LA

  @LaurenGoodyNYC · 2 years ago

  I followed your recipe with a few small modification and the lasagna is absolutely delicious. 1) I used the no boil lasagna noodles from Trader Joes and they taste great. They're thick and don't have any fancy edges which means they fit in the pan a lot more easily. This also saves you time. 2) I did not have crushed tomatoes so I used 2x the whole peeled San Marzano tomatoes and crushed them all in a bowl. 3) I used 3 tbsp of tomato paste, 4) I used an extra cup of shredded mozzarella and 3x the amount of heavy cream to the ricotta mixture and 5) I used about 8-10 total anchovies and poured the oil from the tin can into the sauce. TONS OF FLAVOR!!!!

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• DA

  @DaydreamButterfly2 · 4 years ago

  <a href="https://www.youtube.com/watch?v=O2DDV_FK6pY&amp;t=406">6:46</a> I genuinely lol&apos;d

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• FA

  @fatherofchickens7951 · 4 years ago

  My motto when making lasagna is. It&apos;s just as easy to make &nbsp;two as it is to make one!

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