Ep 19. The Secret to Lasagna

In this episode of Secrets of a Restaurant Chef, renowned chef Anne Burrell shares her secret to making the perfect lasagna. As an Italian-American, Burrell has a deep understanding of the flavors and techniques involved in creating this classic dish.

Burrell starts by making the ragù sauce, a hearty meat sauce that is a key component of lasagna. She uses a combination of ground beef, pork, and veal, which gives the sauce a depth of flavor that is unmatched. She also adds vegetables like onions, carrots, and celery, as well as canned tomatoes and bay leaves, to create a rich and savory sauce that is not too sweet or acidic.

Next, Burrell shows viewers how to make the béchamel sauce, a creamy white sauce that adds richness and depth to the lasagna. She explains that the key to making a perfect béchamel sauce is to slowly whisk in the milk, a little bit at a time, to prevent lumps from forming. She also adds nutmeg and Parmesan cheese to the sauce, which gives it a subtle but delicious flavor.

Once the sauces are made, Burrell assembles the lasagna. She starts by spreading a layer of ragù on the bottom of the dish, followed by a layer of cooked lasagna noodles. She then adds a layer of béchamel sauce, followed by a layer of mozzarella cheese. She repeats this process several times, creating layers of noodles, ragù, béchamel, and cheese, until the dish is full. Finally, she adds a layer of Parmesan cheese on top, which gives the lasagna a crispy, golden-brown crust when it is baked.

Burrell then puts the lasagna in the oven and explains that the key to getting it to cook evenly is to cover it with foil for the first half of the cooking time, and then remove the foil and let it cook uncovered for the second half. This allows the cheese to melt and brown on top without burning the edges of the dish.

As the lasagna cooks, Burrell shares some tips and tricks for making lasagna that is sure to impress. She explains that using fresh pasta sheets instead of boxed noodles can make a big difference in the final dish, as can using high-quality ingredients like San Marzano tomatoes and freshly grated Parmesan cheese. She also suggests allowing the dish to rest for at least 10 minutes after it comes out of the oven, to let the flavors meld and the lasagna settle.

Finally, the lasagna is ready and Burrell takes it out of the oven to reveal a bubbling, cheesy, and delicious dish that is sure to be a crowd-pleaser. She slices it up and serves it to her guests, who are all impressed with the rich flavors and perfect texture of the dish.

Overall, this episode of Secrets of a Restaurant Chef is a must-watch for anyone who loves lasagna or wants to learn how to make this classic dish. Burrell's expert tips and techniques, combined with her warm and engaging teaching style, make this episode both informative and entertaining. Whether you are a seasoned home cook or a beginner, you are sure to come away from this episode with a new appreciation for the art of lasagna-making.