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

6,196,773 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.

10 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

Sauce

olive oil, as needed

olive oil, as needed

pork

1 lb pork

beef

1 lb beef

veal

1 lb veal

chopped onion

1 chopped onion

chopped carrot

1 chopped carrot

stalks chopped celery

2 stalks chopped celery

red pepper flakes (optional)

red pepper flakes (optional)

oregano

oregano

garlic

4 cloves garlic

white wine

2 cups white wine

clear gelatin

1 packet clear gelatin

chicken stock

2 cups chicken stock

(28 oz; 800g) peeled whole tomatoes

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

(14.5 oz) diced tomatoes

1 can (14.5 oz) diced tomatoes

chopped sage

chopped sage

sprigs fresh basil

3 sprigs fresh basil

of milk

1 ½ cups of milk

bay leaves

2 bay leaves

freshly chopped basil

½ cup freshly chopped basil

heavy cream

½ cup heavy cream

Assembly

grated parmesan

3 oz grated parmesan

salt, to taste

salt, to taste

pepper, to taste

pepper, to taste

mozzarella cheese, as needed

mozzarella cheese, as needed

ricotta cheese, as needed

ricotta cheese, as needed

pasta, as needed

pasta, as needed

TOOLS

measuring cups and spoons set

measuring cups and spoons set

large pot

large pot

strainer

strainer

rubber spatula

rubber spatula

Chef’s knife

Chef’s knife

cutting board

cutting board

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

casserole dish

casserole dish

oven

oven

ladle

ladle

baking sheet

baking sheet

DIRECTIONS

For the Sauce

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.

olive oil, as needed

olive oil, as needed

pork

1 lb pork

beef

1 lb beef

veal

1 lb veal

large pot

large pot

strainer

strainer

mixing bowls

mixing bowls

2.

In a small bowl, dissolve gelatin in chicken stock.

clear gelatin

1 packet clear gelatin

chicken stock

2 cups chicken stock

mini prep bowls

mini prep bowls

3.

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.

chopped onion

1 chopped onion

chopped carrot

1 chopped carrot

stalks chopped celery

2 stalks chopped celery

red pepper flakes (optional)

red pepper flakes (optional)

oregano

oregano

large pot

large pot

rubber spatula

rubber spatula

4.

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.

garlic

4 cloves garlic

white wine

2 cups white wine

pork

1 lb pork

beef

1 lb beef

veal

1 lb veal

large pot

large pot

rubber spatula

rubber spatula

measuring cups and spoons set

measuring cups and spoons set

5.

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.

chicken stock

2 cups chicken stock

clear gelatin

1 packet clear gelatin

(28 oz; 800g) peeled whole tomatoes

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

(14.5 oz) diced tomatoes

1 can (14.5 oz) diced tomatoes

chopped sage

chopped sage

sprigs fresh basil

3 sprigs fresh basil

of milk

1 ½ cups of milk

bay leaves

2 bay leaves

large pot

large pot

rubber spatula

rubber spatula

6.

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.

oven

oven

large pot

large pot

7.

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.

heavy cream

½ cup heavy cream

sprigs fresh basil

3 sprigs fresh basil

freshly chopped basil

½ cup freshly chopped basil

salt, to taste

salt, to taste

pepper, to taste

pepper, to taste

large pot

large pot

rubber spatula

rubber spatula

For the Assembly

1.

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

Sauce

large pot

large pot

pasta, as needed

pasta, as needed

3.

"It’s Alive with Brad Leone" episode on how to make ricotta cheese with Babish if you want fresh ricotta: https://youtu.be/nMYopbutSgs?si=50pcH54OoAyz3zeJ

ricotta cheese, as needed

ricotta cheese, as needed

4.

Preheat your oven to 375°FC

oven

oven

5.

Once your pasta is made, 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 the baking dish on a baking sheet and cook in your oven for 45 minutes.

Sauce

pasta, as needed

pasta, as needed

mozzarella cheese, as needed

mozzarella cheese, as needed

ricotta cheese, as needed

ricotta cheese, as needed

grated parmesan

3 oz grated parmesan

casserole dish

casserole dish

ladle

ladle

baking sheet

baking sheet

6.

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

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