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Weeknight Lasagna | PRINT the recipe: https://www.wyseguide.com/weeknight-lasagna/ Forget all plans and make this! There's nothing better during the winter than lasagna.... | By Wyse Guide | Weeknight lasagna is what it's all about there are what how many different types of lasagna and some take all day some are just like so much work you do all your different components no this is my grandma's lasagna this is my mom's lasagna this is a Midwest lasagna you know why because it is super simple still delicious full of flavor but with ingredients you're going to usually have or can get pretty easily and it makes not only a wonderful wholesome meal for your family it makes enough that you could serve if you're having people over you could also cut it in put it in two containers freeze half of it bake half of it I've done it all and we're going to do it all right now because it is so good so to start you need to cook your noodles first question I'm going to get can I use the no cook noodles sure you can use them I actually think the ones that you cook I like them better I think they're a better noodle and I think they have a better texture these are the no cook or the oven ready noodle that just means that they've been kind of par cooked so if you're going to use this you would have to add some water to one of the components just to give it more moisture because they suck up a little bit more moisture where these are going to fully cook right now in water and they will absorb all the moisture they need so we're going to take this over the stove just normal lasagna noodles I have boiling water and I'm going to add some salt and you know this is one of those things that probably growing up we didn't do as much but this is when you have a chance to actually flavor and season your noodles that's it so we're going to add them in I do kind of do it one by one we're going to put them all in there we're going to bring it back to a boil and let it cook if you notice I kind of cross them I just think sometimes I cook better that way. This is probably the most annoying part of the recipe because it can be wet. It can be kind of hard to work with them but you know what? You gotta cook em if you want em. So, as those come back up to a boil. I have some oil that's heating here on the stove and I'm going to add some onion. Pretty simple. We're going to add it. We're going to let it slowly start sauteing and once it gets a little bit softened and just starts to saute then we're going to add the ground beef. This is a ground beef lasagna. You know, there's nothing pretty about meat. There's nothing like glamorous about meat but I think in this lasagna, it obviously makes sense. There are vegetable lasagnas that are, you know, crafted to work for that. This is that simple, all-purpose Midwest lasagna and you need the ground beef. So, I'm going to let this saute slightly and we'll move on. My onion is starting to soften so I'm going to add the garlic just so it has a few seconds to kind of cook off any of that raw flavor and I always put mine through a press you can mince it too I just that way don't have to mince it it's a it's a lazy thing and then you extract all that goodness right into it so I'm going to press it right in there There it goes and then I always have to have something that I can just take off that little bit that are stuck to it. We're going to just work that around. Give it a little bit of some heat and then we're just going to add our ground beef. So, this is the part that, you know, if you don't like meat, it's not pretty. I'm going to slowly cook the beef brown it with the onion kind of break it up as I do it that's why I'm using this and then we can put everything together the noodles have cooked so I'm just going to drain them let them just kind of sit here and drain and then we're going to move on with the meat mixture the meat mixture has been cooking it's all browned through it's all cooked through there is of course some liquid and I know you're probably up to think well I am going to drain all that liquid no I use usually around a 92% fat in my ground beef and I like to keep that liquid in there because guess what it's flavor and I want that flavor so I'm adding some tomato paste this is going to help everything up but it also just adds an extremely concentrated tomato flavor which is what you want you want that good rich almost sweet like tomato flavor so I'm adding that in there I'm going to add just a little bit of chili flakes adding just a little bit of spice to something it's not to make it spicy it's to wake everything up then and I know I'm going to get some looks for this some dried basil okay I live where do I live I live in Iowa in the winter yes you go to a grocery store and get fresh basil sometimes I think after it's been shipped song it doesn't have that much flavor anyway dried basil has a ton of flavor it's picked at its peak freshness it's dried so you get that wonderful flavor so I'm going to work the spices in with the tomato paste I'm going to add a little bit of salt too I added some of the onions I'm going to add a little bit more just to kind of season it throughout so tomato paste obviously has a little bit of raw flavor So, we want to get it that heat right on it and I'm also going to add in some strained tomatoes or like a tomato sauce. So, this is where we're actually making our full-fledged sauce for the actual lasagna. So, I'm going to work this in and like with everything else, I want to take off some of that raw flavor. So, I'm going to let it cook, let it simmer slowly, and get some of that raw flavor off and then we can assemble the lasagna. So while my tomato mixture just simmers away and just finishes up on the stove we want to do the white component the ricotta component honestly growing up a lot of times we would use cottage cheese because that's what we always had on hand and that kind of can work in the same way I'm using ricotta it's more traditional I also think it has a richer flavor I like that good hit of a whole milk ricotta yes you could use I honestly don't get how they make a no fat thing so they do that with cream cheese too I think that's kind of odd I don't want you know what's in it that makes a no fat it's kind of scary so I like full fat because you're getting all that flavor so I'm going to just beat up a couple eggs and that's just because they're easier to incorporate when they're slightly beaten so I have my ricotta cheese here I'm going to add the beaten egg super simple I'm going to slowly whisk that in this is a really you know a lot of times certain traditional you guys I am I'm going to tell you, I'm a mess in the kitchen. When you're not here, when you're not watching me, it is just a mess everywhere. So, when I get things over the bowl, yeah, that's me. I do that. My mom and Sam should. She still tells me that. So, I'm going to mix that in. A traditional one would have like a basil which is like a white sauce. This is a little bit of a quicker, easier way. I'm adding some freshly shredded. I just grated this Parmesan cheese. You get that good head of Parmesan. You want that. I'm going to just have that right into there look how delicious and rich that really looks I'm going to chop up a little bit of fresh parsley to put in there one I don't know makes you feel like you're having that fresh green it does have flavor though so don't think it doesn't because it does and I think we often times kind of write off something like parsley but as you're cutting it especially when you're getting the fresh this is one where I will say I think fresh unlike the basil I just talked about I think fresh parsley it always has that pungent smell and you can use dried but there is something about the that I like and it gives you that crispness it gives you that better color and so you don't have to be too refined with your chopping for this because it's going to bake for a while so I'm going to throw that in with that ricotta mixture Get it all in there. My tomato sauce is just about done simmering so I'm going to clean some of this stuff, some of my mess. I have to look clean. I'm going to clean some of it up. Bring over the sauce. We're going to put it all together. A mixture with tomatoes meat onion basil smells delicious that dried basil there's the essential oils in it and when they hit that heat they just explode and you get that wonderful smell so I have my casserole dish here I have a little bit just a little bit of oil in the bottom just a neutral oil that I'm just spreading around it just helps and what also I always do because it also helps is take some of the sauce not a whole lot just a little bit here and we're going to put it right into the bottom spread it out very thin layer but this just kind of always gives a little bit of a barrier between the noodle in the bottom of the pan so this is what I was saying earlier you could do this in two pans like twoeight by eight and freeze one after it's all assembled here before you bake it it's perfect it's perfect in the freezer you pull it out you let it thaw you bake it it's great to give away as meals that way too so I'm going to start assembling with my noodles like I said earlier if you are about you know the oven ready or the no baked noodle that is completely fine you just will probably to this tomato mixture I would add some water because they do absorb more so I like to overlap my noodles as you can see because you don't you want to create like a really good base there so we're creating that base with our noodles that I drained I have them over here and they just they don't always fit perfectly I don't know if different companies make different ones but if they don't I always do a couple extra noodles and that way you can break one and put it at the two ends if you need to and kind of make it work so now what do we do we assemble super easy so I'm going to start with my white mixture here and what I like to do you kind of you can kind of sit there and like think about it spread it out kind of take like half of it and start I put it in clumps so I'm going to sit here and put it in slight clumps because it's going to be slightly easier to spread out because we all know the noodles do not make it easy to spread out so I'm going to take it and kind of get the areas roughly half of the mixture you can measure it out if you want to be precise no one's going to be checking so I don't need to do that so I'm just going to take about half of it like that and I think you know what just for good measure we're going to gospel measure that we're going to spread it out look at that that gives you it's like instantly this is taking the X so honestly this recipe is what on my one side of the family every Christmas when we get together and there are quite a few of us on that side we would have lasagna lasagna as one of the meals that day always like without a doubt and it's still every time I have it you're instantly taken back to all those Christmases to being excited because you knew and you look forward to it I love that. So, there's that part. Now, we're going to add half of our meat mixture which is again with that red sauce. You're going to get the meat. You're going to get all that delicious flavor which is what I love because you really smell that basil and you can again, I'm just going to eyeball it. You know, that's the thing about a lasagna. This is really kind of just like a little bit of a modified casserole. It takes a few steps. I won't lie but really can do this on a weekend have it ready for your week ahead have it in the freezer for just like that emergency meal when you need something really good need to call home and have your family throw in the oven maybe for you maybe not throw it in set it in the oven so I'm going to spread this out look at how it's filling up the pan that's what I love about a good lasagna when you actually get like that whole pan filled with that goodness and spread that out and then we're going to add classic some mozzarella cheese shredded of course you want to make sure you get a good layer on there because that's going to be in between so when you cut it yeah you're going to get that good cheese that's kind of just melting opening okay so now I'm going to repeat the layers noodles white red more cheese on top it's good this is going to be good I have all the layers. This is to me what you need in a lasagna. Look how full it is. It is she's a hefty one in a good way because it is so packed with delicious flavors with so many good layers. So, on top, yeah, you need more cheese. Like that's not even a question. So, I'm going to spread the cheese out. This is also the point right here after I put this cheese on. It's when you would if you wanted to. Wrap it probably like double wrap it so maybe wrap it in some plastic wrap then wrap it in some foil. Put it in your freezer. It's going to keep well over a month I'm not going to say how long I've kept one in there but I've kept it in there longer than I should and it's always good so I mean okay maybe not over a year but I'm going to spread out that cheese and I am I did reserve some of the parm too I just like that hit of that good salty parmesan on top of it the mozzarella really melts well but then that parmesan really gives it that good flavor and can kind of brown with it so now if you're worried that's going to be a little full or if yours is fuller or not as full I just like to put it on a parmesan line baking sheet because then if it does bubble over you don't have to clean up your oven which I am all for that so we're going to come over here Kip is in his spot so my oven gets heat out the bottom and this to him is just like heaven so I'm going to throw this in the oven we're going to let it bake we wanted to get it bubbling all throughout the center you know each component needs to really get cook through and then you do have to let it sit a while because you would completely just burn everything so we're going to let it cook not going to burn our mouths let it cool off and can have some good lasagna. It's a good one. Lasagna's pulled out so I pulled it out obviously and I had to let it cool a little bit because if you just cut it right away one it's just flaming hot and that's going to hurt but it also you know would kind of just fall apart all those layers you kind of want them to sit there their juices everything redistributes and kind of absorbs so now I'm just cutting it up cutting a piece what I also love about this is yes it makes a lot you know if you're a single person if you don't want all this your family small so what my grandma who was single for years of her life what she would always do and it does it works so well she if she made a lasagna she would get hungry for it she would actually then take this individual pieces like I'm pulling out of here and she would I want I want a good piece here for you guys she would wrap each one individually in like some plastic wrap look at that and then she would put it in the freezer each individual piece so when she wanted a piece or if I was up there for a meal she would pull it out have it ready to go so you can do that too guys this is what I it's like the dinner bell this is what I love you get all those layers you get the cheese you get yes it's just it's just a yes you know I was going to eat it right mmm so good it's so good it's like nostalgia for me soon for you too but more importantly you get all those distinct flavors I get the basil from that dried basil I get that delicious kind of creamy ricotta mixture I get the parmesan cheese in there it gives it a little bit more of a hit the noodles are just cooked which I love it's all oh and that beef that's good it's good it delicious it's homey it's cozy it's like a comfort food but it's also like hello a meal with all those layers so I hope you try it I hope you enjoy it make an occasion out of it or make it on a weekend and have it for a weeknight meal it's good either way it's good all the time as always I hope you guys share this videos around because yes that helps me but also helps everyone else see these recipes how easy it can be to make how fun it can be to make because if I can do it you can do it we can all do it so go to my website Wyse Guide. com for this recipe, other recipes, so many recipes, and share it with your friends. That's the point of food is to share it. So, make it, enjoy it. I'm going to eat it. Not the whole thing in one sitting but the whole piece, yeah.

Cream of Tomato Soup | The Cream of Tomato soup hit the spot for me today. But, I will put less flour in it next time - it was a little to thick for me. Delicious though. I... | By Cooking with Brenda Gantt | Y'all. Let's make some cream of tomato soup topped with Parmesan cheese. Got four ripe tomatoes. That I'm going to be using. I fixed to peel them and put them in my food processor. I always peel mine with a knife. I don't know how you peel yours but if you got a thin knife like this, it's easy peasy to do. Look how thin they are. See? Not cutting off any of the flesh. So, let me finish peeling these four tomatoes and then I'll get back with you. Here's my food processor and I'm what I'm doing is just peeling em and then cutting big old chunks and put in there like this until I get em all in. When my mother fixed crab tomato soup at home, we had grilled cheese with ours in the winter time because mother put up tomatoes so she'd get out a quarter of those tomatoes that she put up in the summer and she'd make her soup and we would have a grilled cheese sandwich and creamy chicken I mean creamy tomato soup so good in the winter. Oh my goodness y'all. It was good in the winter time. Delicious as a matter of fact. Alright, we're ready now to grind these up. So, let's put our top on it. Let me rinse off. You over there close to. Whoo. You like to fail y'all. Make sure they're close to the food processor so we can do this. Gonna put my top on it. You want to grind it up really be good, okay? We're not just rough chopping it. I like to just get mine kind of smooth. Not yet. Hey, I've got y'all over here at the stove. We're fixing to make this creamy tomato soup. I can't wait to eat it. I kind of wish it was winter time so I could eat it then but it's not. It's still hot summer. Hot summertime. Let me pull my blouse down. It's one nook. Okay. I don't normally make mine in a flat pan like this but I always bake it in stainless steel because you tomatoes kind of eat up your black iron. So I'm make it in stainless steel and I'm going to turn it on half and I'm going to take a stick of butter. Now, I'm taking a stick of butter because I had four tomatoes. Let's say one, two, three, four. And so there's eight tablespoons in this stick of butter. So I'm thinking I need at least two tablespoons in each for each tomato. Of butter. Um you can put bacon grease in it but I don't like to because bacon grease makes it taste too much like tomato gravy which I love but I like my tomato gravy on a biscuit and I'm I'm not eating this like that. I've eaten in a different way. Alright, we got that going. Now, I what I did is I got out of a lot of your self-rising flour. This is your white lily except listed me. It's all purpose. I'm sorry darling. It's all purpose white lily because I don't know how much of it I'm going to need. So, that's the reason I did that. So, let's belt this butter. Have y'all ever made cream of tomato soup? Out of your tomatoes that you're growing in your garden or some canned, you could do this in the winter time and use your canned tomatoes. You can use canned tomatoes from the grocery store but I like to have fresh ones. Alright. We're going to make a roux and so we've got our butter in our skillet. We are going to put in some flour. Like I say, I don't know how much. I I've got this tablespoon out here to measure for y'all. So that you kind of sort of know. Alright, I'm going to put one two, and three. I'm going to start with that much and we'll see how that works with that stick of butter. I'm going to turn it down a little bit because I'm not in any hurry. I sure don't want to get it burned. Try to get your little clumps out of there. You can do this in a in a boiler. Uh if you're making your soup for the family but I'm just making for me. I'll probably eat it for lunch and for something about it. Dinner and supper alright I think that looks a little buttery so I'm going to put one more in there so this will be four and we'll judge from there You just have to kind of judge it on your own. I'm mashing those little knots out of it. Did y'all always have grilled cheese sandwiches? Make your little grilled cheese sandwich for this in the winter time. Alright, y'all look. Imma put in one more and that's going to be five. Five tablespoons. See it? Our tomatoes, they really ground up really good. I got em ground up real real good. Those there's four to those four tomatoes that's in there. Alright. It looks pretty good. You got to continually stir this or your butter will burn. That was five. I will put six. A scant six. This is a scant one. Because you want it kind of kind of sort of. Alright, that's looking mighty good. Our room is looking mighty good. Next, we're going to put in our tomatoes and then our milk and I'm going to show you how to do that. We won't save the milk to last because we're not sure how much we're going to use. I know I'm using all these tomatoes though. I can tell you that. I'm putting them all in there and no telling how much of it I'll eat either. That's looking good. Looking good. I don't want to get it brown brown. I just I'm just trying to get it to change colors just a little bit. I don't want it to be real brown. Alright, now we're going to put in our tomatoes. See how it's beginning to change a little bit. Okay. Get that in there. Stir that around. It should be starting to get thicker now with that flour's in it and it is. See there how thick it's getting? Oh man, it looks good. Good old cream and tomato soup. I love cream and tomato. Alright, now we're going to pour in our milk and we don't know how much because we're just looking at that. We're cooking those tomatoes. Let's pour a little milk at the time. Let me get my whisk. I think that might look better. Don't tell I'm washing clothes, can't you? You hear that gurgling over there? Alright, that's too thick. See that? So you pull it a little more. That flour and those tomatoes have got to cook together for a little bit. Sure is looking good. Real creamy. Real creamy. I like to use whole milk but listen, you can use cream in it like whole cream, whipping cream, not whipping cream but the heavy cream. That makes it really super creamy. This was just from four little tomatoes and that's enough to feed a family of six. Everybody have a bowl. Now, I have, I have not salted or peppered yet because I'm kind of waiting but I'm fixing to. Matter of fact, let me go ahead and undo em because I I like to kind of pour it out instead of doing like this. I'll go ahead and put in the pepper because I know about how much I order that. Just a little touch of that but I don't know about the salt. But I don't want much pepper in it. I think it needs a little bit more milk. See there? Just a little. Do your grandchildren like cream in a bathing suit? Mine do. Alright, now then we're going to salt it. That was salty butter I put in there too so let me so you'll know that. Okay, now I'm fixing to fix it. I'm going to turn it down and I'm going to taste it. So, let's see what we got. Let me get me a spoon. That way, I'll know if I need more salt in it or not. Or more milk or what See how pretty it is. You want that to cook a while, you know, simmer a while because you want to get your flour and your tomatoes done. They need to be cooked. Needs a little bit more salt. Boy, that's kind of got a sweet taste. Whoo. Let me scoop that off right there. Goodness gracious. Scoop it off before it went down in there, huh? Oh my goodness. I like to mess up. I did mess up, didn't I? Let's get another spoon. We're going to taste it again. See if really got too much in it. Look at that. Well, you know what that is? That is a paper off of my butter right there. Y'all don't get any paper in yours. That's a piece of paper where I did my butter out. Okay, let me taste it again. It's so good. Mm mm. Now, let's put it in a bowl. We're ready to eat it. I'm going to get a bowl out. I'm going to get one of these white bowls out right here. And get us the ladle. This is what you do. Scoop your out some. Like that and this is what I put on top of it. I put Parmesan cheese on top. I grated the grated kind. Eat it fresh if you want to. It's fresh grated but I'm going to use this and you put that on top and you may have to add more because here's what you do. Each time you take a bite, you get a little bit of your Parmesan cheese with it like that. So, if you go down to the bottom and you don't have any left, do some more. Mm mm. It's so good. So good. Y'all make you some of this. It's delicious. You'll just have to taste it long. Well I have no I mean turn it off. I have no idea how many much milk I put in it. But there's not a right or wrong way. So you could do it. Just add a little at a time. Whole milk. Or cream or something. Make you some. Tomato season's going to be gone before long. This will be a very inexpensive meal to feed your family and make them a grilled cheese sandwich with it. Love y'all. Bye bye.

#aggressivetutorials #aggressivechickensoup #chickenwildricesoup #aggressivecookingshow #aggres | #aggressivetutorials #aggressivechickensoup #chickenwildricesoup #aggressivecookingshow #aggressivecookingtutorial #makethis #ofcourseitsgoodimadeit... | By Applesauceandadhd | I am tired. I am depressed and I require soup and a shower. So, therefore, we are making soup in the instant pot so I can shower while it cooks. Glad you're up to speed. Let's do this. Oh, by the way, we're making chicken wild rice soup today. I'm going to start by dicing up half of a small onion. Medium onion this size onion. This is what we're doing. I wrap up my unused onion in foil. It helps to stay fresher longer. I don't know why. It just does. I hate chopping vegetables. However, sometimes it's necessary. Tonight, one of those nights. If you did not know, now you do. Potato peelers, carrot peelers, whatever you want to call it, vegetable peelers go up and down. You're welcome. There was a lot of celery still on that knife and now it is all over my kitchen. Love that for me. I am not going to teach you how to cut a carrot. Cut a carrot however the hell you like to cut a carrot. You could shred them if you like. That's what I would prefer. However, I don't have a handheld shredder. So, therefore, I will be chopping them. I don't feel like getting out my food processor and dirtying another appliance when I already have a cutting board and a knife available to me. I'm so glad you asked. Into my pressure cooker, I'm going to put a half a stick of butter or whatever's left that was rolling around the bottom of my fridge. Yes, that is actually where got this butter. I have my pressure cooker on saute. We are going to melt the butter and cook down our that's what this is called. Now that my butter is melted. We are going to add a metric ton of garlic. Two metric tons. It's soup. It needs a lot of seasoning. I am also going to add my you now know what that is. Cook this down until things are starting to look translucent. Your carrots won't look translucent but your celery and onion will. Crack some pepper into your soup. Well, your pressure cooker. It's not yet soup, okay? Two chicken breasts. I'm going to throw them straight into my pressure cooker. Wash your **** hand. I'm going to turn my pressure cooker off because we are going to now no longer saute. We are going to build pressure in our pot. Stick with me. Gonna add body of season complete. This is basically thyme, oregano, bay leaves, garlic, onion, salt, pepper. You get the gist. Add this **** in here. Liberally. I'm also going to add a hefty scoop of chicken base. This is going to turn the water I'm about to add into it into chicken broth or you could use four to five cups of chicken broth. One cup of wild rice blend. Now I'm going to add four or five cups of water. Whatever feels right today. Five cups feels right. My chicken breast were large. Give it a stir. Pop a lid on your pressure cooker. Make sure it is sent to sealing. 30 minutes on high pressure. Let it naturally release for ten and then we'll be back and I will be clean. I'm showering. My soup is looking soupy. These are in my Amazon storefront. Stop asking. Remove your chicken, shred it, and then add it back in. Straight back into the pot. Add in some milk. You can add heavy cream, whatever you like but I have milk. Probably a cup or so. Now is a great time to taste your food. See if it needs anything. I'm going to add a little bit of salt, little bit of pepper, and then we're going to give this a taste. There you have it. If you like your soup a little soupier, add more liquid. I like mine a little thick. Let's try this because I know what you're thinking. Is it even good and you didn't have lemon? Do what you like. I don't have lemon to add. It's fine. It's just what I needed today and it is so good but of course it's good. I made it. Make this. Super easy. You can like literally start it and go shower, come back, and it's done. Wonderful. Love this. Follow along for more aggressive tutorials.

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