The Loaded Lasagna | Chef Jean-Pierre

Friends, another one of my favorite. This is an amazing lasagna. It's got a Mornay sauce. It's got an Italian ragu sauce with the meat in it. It's amazing. Parmigiano Reggiano, Swiss cheese in there. Amazing sauce. I want you to try. I promise you this is going to be one of the best lasagna you've ever had. Stay tuned. I'm going to show you exactly how to make it. Hello friends. We're back and today I'm back with an old classic. This is my mom lasagna. Remember my mom is a Columbia chef and I've been cooking for 50 years. So this is like a mix, but you're going to love it. This is my favorite way to make a lasagna. It's got two sauces. It's got a meat ragu, Bolognese type, and it's got a Mornay sauce. Both of those recipes are going to be separate. We're going to make them individual recipes. And so you'll have them, okay? You'll have a link to it at the end. You can make them. Making a lasagna is not like one, two, three. Hey, the kids are hungry. Let's make a lasagna. Well, I mean, yeah, you can make a lasagna like I see people make a lasagna, but this is not the lasagna. Matter of fact, you know what I recommend? I recommend you make it the day before. Cook it, refrigerate it. When it's cold, cut it in beautiful slices and serve it a perfect slice of lasagna. That's what I'm going to show you how to do. All right, so let's do it. We got a lasagna cooked, and I don't like those non-cooked lasagna sheets. I don't know about you if you like them or not, but I try them. I don't like them. So I cook it like a lasagna, put a little bit of olive oil, beautiful olive oil in there. And then I got a breast of chicken. Cut and cut pepper thin. Pan sear, cook in the oven, and basically pepper thin. I got a ham. It's called a tavern ham that I get at the grocery store, and it's a bull's head. It's very, very thin. It should be a little thinner, but they cut it like that. And then I got my two sauces right here. So now this video is just about putting it together. You have to have the sauces to make it, okay? You can't just make a lasagna with a, I mean, you could. You could buy a tomato ragu, some kind of a tomato sauce that you like, and add a little sauce to it, but don't invite me for dinner. Put a little butter in there. You're going to say, well, do you think that's enough butter? Yeah, I think so. Yeah, yeah, yeah, yeah. You know, you can never put too much butter. If you don't like the butter, then put the, what do you call it? The nonstick spray. But again, skip the invitation, okay? I'm only kidding. I'll come to your house if you invite me. So nobody's going to invite me. You know, I'm going to starve to death. If I don't cook for myself, nobody cooks for me. What is wrong with this thing? So look, hey, I don't want to talk too much, otherwise I'm going to have the TikTok people are going to say, hey, you're talking too much. So look, I'm going to take that. Goodbye. Now we're going to put on the size of a lasagna right there. Look at this. Look at this. Look at this, baby. Those are cooked. Perfect match. You know, in the printer recipe that I'm going to do, I'm going to give you an exact size of the dish, because I don't know. You know, I got a tape measure. You know what? Before I forget, you watch, I got a tape measure here. What kind of kitchen do I have? I don't have a tape measure. Okay. Oh, yes, I do. Yes, I do. Yes, I do. Yes, I do. Look, look, look at me. Look at that. This is 10, 10 by 14. Write that down. 10 by 14. Write that down. All right. The first sauce we're going to put, friend, is going to be that bolognese and meat ragu, whatever you want to call it. It's a tomato sauce with meat, and a mushroom, and a celery, and a leek, and the carrots, and the onion, and the caramelized meat. You can put a caramelized sausage. You can use the same bolognese that I make with a sausage. I make that one on the video. I think it's called orecchiette with the bolognese. And I got the YouTube recipe police that told me that's not a bolognese. Call it whatever you want. I call it this, okay? So look, now we're going to take it right there. Oh, oh, oh, shoot. You see, I'm talking, I'm talking, and I forget to work. I'm going to put the chicken now. Now, let me tell you about the chicken, friends, because I got plenty to do to tell you, because you see how long it's going to take me to do all that? Aye, aye, aye, aye, aye. I don't even have time to have a glass of wine. You know, when I cook at home, I always got a glass of wine. On YouTube, I'm afraid they're going to call me a wino, so I'm not doing it. I've been called so many names. No, no, no, no, that's not true. They've been wonderful. Hey, look, look, there's a hole right there. Don't let it happen, okay? No, actually, people have been very nice. My YouTube audience, you guys are amazing. No, no, really. Give yourself a round of applause. All of you are there. I'm telling you, you guys supported my channel so much. It's amazing. I love it. I love it. I love it. I love it. You know, I'm going to be retiring from teaching people how to cook, and I'm only going to do the YouTube, because I love it. You guys are amazing. The comment, we get like a thousand comments a day between all the videos. It's amazing. It takes me like two or three hours every day to read the comment, but I love it. It's one of my favorite things to do every day. People say, how do you respond to all of them? I love it. So look, now we're going to put the slice, okay? You can skip the chicken if you don't want the chicken. Don't worry. Don't put the chicken in there. You don't want to put the ham. Don't put the ham in there. It's not like you got to replace it with something. Everybody says, well, if I don't put it in, what do I replace it with? Nothing. You don't need to replace it with anything. It's not like you got to replace it. Okay, so now, now we're going to put in the Mornay sauce. And the Mornay sauce, friends, what's a Mornay sauce? The Mornay sauce is a bechamel with cheese. A lot of cheese, okay? I will give you the, you'll have the recipe on there. You can do it. I think I have a recipe somewhere already where I make it. Oh yeah, my macaroni and cheese. Yeah, this is a macaroni and cheese. So check, check that out. You got a macaroni and cheese and a lasagna and a bolognese in the same dish. Holy macaroni. Look at this, friend. Let me tell you, let me get a spatula here because I like to work it clean, huh? Let me tell you, friends, this, oh yeah, baby, check it out, check it out, check it out. You see what I'm doing? You see what I'm doing? Let me tell you something. This is a lasagna. Then we'll put away all of the lasagna recipe. Now we'll put in the ham. You don't want to put the ham? Don't put the ham. It's okay. I'm not coming over. But if I'm coming over, we do, oh yeah, that's what I want, a very thin right there. You see, this one is a little thick over there. You see? Now if you cut a lasagna, that's what I want right there. You see? You see? See, that's what happened. They start like that, right? And then they break a few slices at their deli and you don't pay attention. You know what they do? They push it and now all of a sudden it's thicker. You see? Look at this one. I know it's not bad. I'm talking, I'm complaining, but it didn't turn out to be too bad. Yeah, I was just saying earlier, let me tell you, I love you guys. You guys are amazing. You know, it's really amazing. How many people, how many of you have cooked the turkey recipe? How many of you have made my gravy recipe? It's amazing. And my stuffing, oh, that's stuffing good. It was amazing, wasn't it? All right, look, look, look, look, look, look. Here we go. What have we got here? That's it. That's it. What do you think? You can put more if you want. Why not? All right, here we go. All right. So what do you think? It's good? Maybe you want more. What do you think? What do you think? I'm asking you, what do you think? You don't even hear me. What do you think? So look, look here, the dish is going like this, right? So that means, what does that mean? That means I'm going to need to put an extra noodle. You see, look, look, I got to put an extra noodle. And don't worry if it's not perfect. You see, look, look, look, look at this. Look at this. You would think that I know what I'm doing. You would think that I know what I'm doing. What do you think of this one? Oh God, that's not professional. I got to have a knife. I cannot cut this without a knife. Right there, friends. Otherwise, they're going to tell me, ah, you should have cut it with a knife. What do you think? What do you think? Ah, it's too long. It's got to be perfect. Here we go. Here we go. Here we go. Here we go. Here we go. Okay, let me wash my hand. So now we're going to finish it, friends. Now we're going to finish it. How are we going to finish it? More of that tomato sauce right there. Oh yeah, baby. Oh yeah, check it out. Does that look good to you or what? I don't know if it looks good to you, but it looks good to me, my friends. Let me tell you, this right there is amazing. You see, see, see, see, look at this. Look at this. Now what do we do? We give it one of those massages over there, right there, right there, right there. Oh, look at that. That was the right amount. That was a perfect amount, friends, right? Look at this. Look at this. I should do this for a living. All right, so now here we go, folks. Make sure it's even. Make sure it's even, right, right there. All right. Now, you know I hated the aluminum foil. I hate aluminum foil. I use it just to cover my turkey. That's all I use it for, but knock yourself out if you want to put aluminum foil. Oh, Parmesan cheese, Reggiano Parmesan. Oh yeah. You see, you see, you see, you see what I'm doing right there? I'm doing it right there. Look, look, look, look, look at this. Don't be shy now. Put a lot of cheese, a lot of cheese, a lot of cheese. Nobody gonna complain there's too much cheese, right? If they complain there's too much cheese, don't invite them again. That's it. There you go. Go eat your lasagna somewhere else. Voila. Now what we're gonna do, we're gonna put them on a cookie sheet. Let's get rid of this one right there because it's dirty, right? Let me put it right there. Sorry. There you go. And let's put right there on a cookie sheet. I could have left it on there. So now you got a choice, friends. You can put aluminum paper or if you have a seal pad, you put it on top. Just let it go like this and the seal pad is not gonna stick and you're gonna take it out. It's gonna be beautiful. It's gonna golden brown. Bake it in the oven. It's probably about 45 minutes to an hour until it's beautiful golden brown. Check it out. Make sure it's beautiful golden brown. And then what I recommend you do, friends, let it rest. Now if you're really hungry, go ahead. But you know it's gonna be impossible to make a perfect slice when it's too hot. At least give it an hour or two to relax. Let the steam out. Then cut it. If you can, refrigerate it overnight after it's cooled to room temperature. The next day, cut it in slices and reheat it slowly to internal temperature 145. You like a perfect slice of lasagna. In the meantime, I'm gonna put them in the oven and I'll get back to you tomorrow. So we're sleeping here tonight. So stay with me and we'll check them out tomorrow morning. We're gonna put them in the oven now. Hey, remember, this is gonna be beautiful, friends. There we go. All right, we're gonna take it out of the oven. Here it is, friends. It's been about 45 minutes, almost an hour, really. And look how beautiful that is, friends. Look at this. I took out the seal powder about 20 minutes ago because I wanted to make sure it's brown, beautiful. So now here's what you can do. You can certainly wait an hour or so, so it's not so wet. It has time to evaporate a little bit, so solidify. And you can eat it and it'll be delicious. Or you can do what I'm gonna do. I'm gonna let it get to room temperature, meaning when I put my hand on it, there's no more heat coming out of it. And then I'm gonna refrigerate it overnight. And tomorrow morning or tomorrow afternoon or tomorrow night, whenever I'm ready for dinner, I'm gonna cut it in slices and I'm gonna reheat it gently until it gets to 150 degrees. And you'll have a perfect slice of lasagna. To me, a lasagna is eating all of the layer at once. Do that either way. I promise you, you're gonna love it. No matter what, we're gonna see you tomorrow because I'm gonna do it that way and you'll decide how you want to do it. All right, so we'll see you tomorrow morning. All right, friends. Well, the lasagna spent the night in the refrigerator, nice and cozy. I cut them this morning in slices. I got them in the oven reheating to 145 degrees internal temperature. That's the secret. Don't heat them up too much, otherwise they're gonna fall apart again. And you might as well eat them when you first make them. The idea of doing what I did is to keep them so the slice doesn't fall apart too bad. You have an internal temperature, 145, and you have yourself an amazing lasagna coming out right now. I take them out of the oven. So remember what I did, I took them out of the lasagna pan. I took them out of the lasagna pan, right? And I sliced them like a Napoleon style slices, if you will. And let me get the right spatula. I got it right there. So what I do is I take a slice of it right there. You see now, now we're serving a lasagna, then it's like a perfect slice of lasagna. You see? Now this, my friend, is a beautiful lasagna. You see? This right there, a little bit of parsley to make it fun. You can put a little sauce with it. You can serve it just like that. You can just enjoy it like that. Let me tell you something, friends. This is a lasagna you gotta try. With a morning sauce and the chicken. You don't want to put the chicken? Don't put it in there. The ham, don't put it in the ham? Don't put it in there. I promise you, this is a fabulous lasagna. All right, friends. I'm going to cut into it. I'm going to get in there and let me tell you, look, look, look at this, folks. Look at this. Look at this right there. You see, you can see, oh boy, we can't see it anymore. But you can't see it anymore. But see, you got the ham, you got the chicken. Oh, oh, you know, I remember my mom said, don't eat with your mouth full. But let me tell you, this is sexy. This is as close as you're going to get to sex without being in the bedroom. I'm telling you, folks, this is amazing. God bless America. I love this. This is amazing. Oh, oh, I love it. You're going to love this, I promise you. Don't forget, excuse me, if you like the recipe, subscribe to the channel. Give us a thumbs up and don't forget to ring my bell so you get a notification every week I put a new video on. Thanks for watching. Enjoy.