Lessons in Chemistry — The  Perfect  Lasagna Recipe   Apple TV+ - video Dailymotion

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00:00 This is my perfect lasagna.

00:02 Start by finely chopping onion, carrots, and celery.

00:05 Add the mirepoix to a large pot with butter and oil and saute.

00:09 Add in the seasonings and follow with tomato paste,

00:12 stirring constantly until you see it darken in color.

00:15 The sugars will caramelize, adding richness and reducing acidity.

00:18 Next, add ground beef, ground pork, and pancetta,

00:23 and allow the heat to reduce the sugars and proteins browning our meat.

00:28 This is known as the Maillard reaction.

00:30 Add milk, wine, and bring to a simmer.

00:33 And add some oregano.

00:35 Now for the ricotta bechamel.

00:37 Start with butter in a pan over medium-low heat.

00:40 Stir in the flour and whisk constantly for one minute.

00:43 The process of combining fat and flour creates a thickening agent for our sauce.

00:48 Now add the milk and bring to a simmer.

00:51 Stir in the salt and nutmeg and let cool before folding in the ricotta cheese.

00:58 Slice three al dente noodles lengthwise to help fit the pan.

01:02 And let's assemble!

01:04 Start with the bechamel, then noodles.

01:06 Add another layer of ricotta bechamel, then the bolognese.

01:10 Add some parmesan cheese and top with one more layer of noodles.

01:13 And repeat.

01:14 Top with the final layer of bechamel, parmesan, and mozzarella.

01:19 Bake this uncovered for 40 minutes.

01:21 And wow, look at that! Almost perfect.

01:26 So, what makes it perfect?

01:28 Well, the best thing about lasagna is that it can be built however you want.

01:32 Perfect is in the eye of the beholder.

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