Giada De Laurentiis shows how to make an easy layer-free lasagna

Very excited for this moment, it sounds like someone's about to get whacked but we're going to make a great meal. Today food joined by one of our favorites, the one and only Giada de la Renta shot of course known for her hit TV shows and best-selling cookbooks and recently he went to Italy right and what you know there you always go to Italy. And you've got a new culinary line available through your popular lifestyle, I'm talking to you your website We've got a new pasta. You have a 1000 recipes and we start talking about this idea of not of doing the the lasagna without a 100 layers and just doing it as a single layer, we're just going to dump it on a part of this idea come from and why isn't it this is how come the people have been doing this for years because so this is a shape I had when I was a kid, they're little though that they're called tackling but they're like think of taking was on the sheets and breaking them up okay, and so when we used to eat it my mom you so just dump everything on top of it and just take it off right because when you have 4 kids right time is of the essence. Time to like a layer everything. Yeah, and I love the crisp the top layer the baked off. So this is just that to make it so when we get there, you'll see what they're eating, I mean they're eating it so maybe some maybe hold has got something Chris really yeah, we have to have garlic and oil already garlic that's now burning talk to us and all Yeah, that's what you can use pressure frozen. I like the frozen because I like the text you'll see we place it on doesn't that just release a lot of water though the frozen spinach so this is the frosted and we squeezed out all of the water. Okay, put it in here. Yeah, then we add some Calabrian chili and you have this before. No that's my knowledge really. Yeah, you have a big cooks, I'm pretty sure you have series put It's I know that yeah, yeah, it's almost up. Yeah, that's great. It's almost a little bit of heat. Wow. Yeah, what am I on hot ones with you will never forget it. So there you go okay anyway, but yeah, it's delicious so we're going to saute this it's going to end up looking like this. Yeah, okay, and then we take this and we take the spinach mixture we mix it into the car that. So when I saw this yesterday, I I know you can eat it obviously as a main meal, but it almost felt like it could be a pass around at the. You could cut it short just walk around think that you could could eat that. Well you could I suppose. The pizza cutter maybe a little little like muffin tins right something like that. I really know what I what I want to people is that you okay, so it's all makes that looks great so moving on, but what I was going to tell you as you see that so pick up one of the noodles, yeah. Okay some of that to call Lee. Colleen dockley excuse okay, but look so what I do is I cook them that put them in the oven just plain on a sheet pan with some parmesan cheese and create tackle of chips. That's what I'm talking about and then. gotcha gotcha yep, okay, sausage, you know you're going so you're going to hot or spicy you can use whatever. We spent years off. Well it has to be because we're going to put in the oven to go. This this guy up and this is always the toughest part is breaking up this lump of meat. Yeah, we do that one is a good. And then we're going to add red onion to it just to season it now the great thing is you can make all of these pieces in advance, okay, right then you can put it on there you can even go that far I feel like you've been hiding this from us because you've done so much great calling work over the years like where's this special pasta to do this. That's why you created this. I needed the shapes so a lot of this all of the shapes really that are part of this line are shapes reminiscent of what I grew up with that you can't really find and to me that is the exciting part of past you can buy the just that yeah, you can buy the pasta yes, and not just that but the quality. Yeah to me is very got the sausage working. Well, yeah, but you would have added that that of the onion, yeah, the red onion going all right, this is what it looks like here. So now I'm going to let you do the rest got to be built just into the pot all of it are we learning that's okay, no layering that shows no lash no Larry okay, we're going to add some pasta water. Yeah, okay, well. Thickener will will you to dry right so the pasta water has starch in it and that really she's she's got a one cup of muscle. 18 pounds of a team. My favorite cheese that is the most expensive cheese on Earth. Yeah, a lot of block the other day was like $22. Yeah, well, there's a smaller. A $16 one. All right that makes us great got a bill come on. Yeah, we got it makes it okay ready. Yeah, here we go with the do it bring it in. There's no building no building this all the show and then you put on the sheet. So the news are still al dente that you can't really serve this yet designed for the second cook off right. Yeah, yeah, well because if you didn't mix it well then we're going to. We don't want to do that smallest thing to make sure all right. I saw the mix though. What is happening. A little more cheese got to flatten it out. 20 seconds. Okay, this recipe is at today dot com for sure and check out a lot of pasta, it's fantastic. She grew up with it, you know, it's great. She's great, I love watching you for the day, she's great 6, 5, we did it for noodles were back to your local new Christmas.