Easy Cheesy Beefy Lasagna - You Suck at Cooking (episode 89)by You Suck At Cooking   6 months ago

1,735,915 views

74,798   859

Get started with 8 free meals – that’s $80 off your first month of HelloFresh by visiting https://bit.ly/2rYhmSd and entering ysac80
The YSAC Cook Book is new available: http://hyperurl.co/yousuckatcooking

http://instagram.com/yousuckatcooking
https://twitter.com/yousuckatcookin

How to Make This Lasagna (or "lasagna" depending on how you feel about it

1 pound of ground beef. Brown it on medium high until it's the color brown.
Add in:
1 teaspoon of salt
1 tablespoon chilli powder
1 tablespoon cumin
Mix that all up and add in some water if it's really dry which it probably is
Add in 3 cups of basil tomato sauce or whatever tomato sauce
Cook that all together until it's hot and somewhat thick

Take a container of ricotta cheese (15oz/475ml) and shred in a clove of garlic and wangjangle tf out of that then add in a cup and a half of shredded mozzarella and also wandjangle tf out of that

Take an 8 inch baking dish and put a thin layer of sauce on the bottom
Oh don't forget to preheat that undoh on three seventy fundo
Add in a layer of sauce
Add a layer of expertly cracked noodles
Add in a layer of sauce
A layer of ricotta with two smug spoons
Then more noodles, sauce, ricotta, (once or twice more depending on the thickness of your ingredient distribution and your feelings on noodles)
Then add a thick layer of mozzarella on top. More than I did. Or use parmesan like a lot of people do.

By the way I was totally kidding when I said you could season the beef in the boring way with an onion. Lasagna has a very rich history and classic lasagna is very delicious, although I bet you could get a lot of people fighting over what classic lasagna is, exactly.

I just didn't feel like dicing an onion when someone had already diced the chilli powder and cumin for me.

Oh right, cook it for 30 to 40 minutes ish. After you put that foil on top. Then take off that foil and cook it for another ten a bit higher if you want to really melt and/or slightly brown that cheese.

Let me know what I forgot or what I wrote wrong here and then I'll fix it later maybe.

Comments