Contents
Embarking on the journey of culinary mastery, Joshua Weissman has consistently redefined home cooking with recipes that are both accessible and extraordinary. Among all, Joshua Weissman lasagna recipes stand out as a testament to his commitment to perfection without sacrificing affordability.
In this exploration, we delve into not just one, but two of Joshua Weissman’s lasagna creations—an enticing promise of a nearly perfect and cheaper version that beckons both seasoned chefs and aspiring home cooks alike.
Joshua Weissman Lasagna: Nearly Perfect Version
Equipment
- Pasta Roller (recommendation)
- Meat Grinder Attachment
Ingredients
- 1 lb (450g) ground beef (chuck)
- 1 lb (450g) ground pork (pork shoulder)
- 1 medium-sized onion
- 1 rib of celery
- 1 medium-sized onion
- 2 carrots
- 2 cloves garlic, thinly sliced (omitted in the initial mention)
- 3 Tbsp (60g) tomato paste
- 1 cup (236ml) white wine
- 1.5 cups (354ml) chicken stock
- 1 – 17.6 oz (500g) container of crushed tomatoes
- Salt to taste
Homemade Fresh Pasta:
- 3 cups (480g) all-purpose flour (or 00 tipo)
- 5 whole eggs
- 1/2 tsp (3g) fine sea salt
- Water if needed
For assembly, you’ll need:
- A 16oz tub whole milk ricotta
- Parmigiano Reggiano
- Optional: Fontina
- Fresh mozzarella (two 500g balls should do)
- Fresh basil
- 13 slices of prosciutto di Parma
- Lasagna pasta sheets
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Joshua Weissman: An Unapologetic Cookbook. #1 NEW YORK TIMES…
#1 New York Times Bestseller. This cookbook challenges quick meal trends, offering over 100 recipes with a personal twist. Encouraging readers to take control of their food, Weissman’s irreverent guide is ideal for those who love hosting and seek a personalized culinary experience. A humorous guide to mastering your kitchen.
$30.00
−$13.50
$16.50
Buy Online
Instructions
- To prepare the sauce, combine 1 lb of ground beef and 1 lb of ground pork in a bowl. In a large, heavy-bottomed pot over medium-high heat, add enough oil to coat the bottom.
- Take half of the meat mixture and form a large, thin patty. Sear the meat in the pot for 2-3 minutes on both sides. Repeat until all the meat is used. Remove meat from the pan and set it aside.
- In the same pan, cook 4 ounces of guanciale or pancetta over medium heat until it releases its fat and fries. Add finely diced 1 medium onion, 1 diced celery, and 2 diced carrots. Stir and sauté over medium heat for about 2 minutes or until vegetables turn translucent.
- Add 3 tablespoons of tomato paste. Stir and let it cook until it begins to stick to the bottom. Add 1 cup of white wine or water and stir. Let the mixture simmer until it reduces by about half.
- Add 1.5 cups of chicken stock, 17.6 ounces of crushed tomatoes, and the cooked meat. Allow it to simmer for 1-2 hours or until reduced and mostly meaty.
- To make pasta, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of fine sea salt in a bowl. Make a well and add 5 whole eggs.
- Whisk together with a fork, slowly bringing in the flour. Once it starts to come together, knead until smooth. Wrap in plastic wrap and let it rest for about an hour.
- After resting, divide the dough into 4 equal parts and flatten each into an oval. Run through a pasta roller, dusting with flour. Roll progressively thinner until the final setting.
- Boil a large pot of water, generously seasoned with salt. For fresh noodles, blanch them for about 10 seconds and remove immediately. If using premade noodles, cook until very al dente.
- To assemble lasagna, grease a 9×13 inch baking pan with butter. Apply a thin layer of sauce at the bottom.
- Layer with pasta sheets, 1/2 cup of whole milk ricotta, fresh basil leaves, prosciutto di Parma, meat sauce, and a layer of Parmigiano-Reggiano, fontina, and mozzarella. Repeat until the pan is full.
- Top with cheese and place on a baking sheet. Bake in a preheated oven at 350 degrees Fahrenheit for one hour or until brown. Remove from the oven and let it rest for 20-25 minutes.
Joshua Weissman Lasagna: Cheaper Version
Ingredients
Homemade Lasagna:
- 2 cups (300g) all-purpose flour
- 2 whole eggs
- 3 egg yolks
- A touch of olive oil
Sauce:
- 9 lasagna noodles
- 1 pound (450g) ground beef
- 3/4 pound (340g) ground pork
- 2 tablespoons (30g) vegetable oil
- 1 yellow onion, finely diced
- 5 cloves garlic, thinly sliced
- 2 teaspoons (3g) finely chopped thyme
- 2 teaspoons fennel seeds (4g), finely ground
- Salt and pepper to taste
- 1 (28oz) can crushed tomatoes
- 1 (6oz) can tomato paste (priced at 70 cents)
- Water if needed
Assembly:
- 15 oz (425g) tub ricotta
- 1 egg
- 8 oz (225g) mozzarella
- 1/3 cup parmesan cheese
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Joshua Weissman: Texture Over Taste
In “Texture Over Taste,” Joshua Weissman shifts the focus from flavor to texture, unveiling the importance of creamy, crunchy, chewy, aerated, fluid, and fatty elements in over 75 recipes. With irreverent intros, Weissman challenges readers to view cooking as a fun and adventurous experience, embracing a new culinary perspective.
$35.00
−$15.75
$19.25
Buy OnlineInstructions
Homemade Pasta Method:
- Place the flour in a large bowl and create a well in the center.
- Add 3 egg yolks and 2 whole eggs to the well, whisking together with a fork.
- While whisking, gradually incorporate the flour into the eggs until a shaggy dough forms.
- Transfer the dough onto a work surface, knead by hand until smooth, wrap in plastic wrap, and let it rest for 30 minutes.
- Divide the dough into 4 equal portions, shape into ovals, and roll out just under ½-inch thick.
- Run through a pasta roller, starting with the widest setting and working towards the number 4 setting until the dough is ⅛-inch thick. Repeat with remaining dough pieces.
- Cut into sheets to line up with a 9×13 pan and cut in half lengthwise, resulting in 10-12 sheets.
Sauce Method:
- In a Dutch oven or heavy pot, heat oil over medium-high heat until very hot.
- Sear the ground meat for 3-4 minutes on each side, mashing it together until fine. Transfer to a separate container.
- If needed, add more oil to the pot, add sliced garlic, and reduce heat to medium. Stir occasionally until the garlic begins to toast.
- Add finely diced yellow onion, season with salt, and sauté until the onions are translucent.
- Once onions are translucent, add fennel powder, stir, and sauté for 30 seconds.
- Add tomato paste and sauté until caramelized and sticks to the bottom of the pan.
- Stir in crushed tomatoes, then add the meat back to the pot and stir until incorporated.
- Simmer and reduce for 5-7 minutes or until slightly thickened. Season to taste with salt and pepper.
Cheese Mixture Method:
- In a medium bowl, combine all ingredients until well mixed.
Assembly Method:
- Precook pasta noodles until al dente.
- Mix grated mozzarella and parmesan cheese in a small bowl.
- Preheat the oven to 375°F.
- In a 9×13 pan, add 1 cup of sauce, top with 3 noodles, layer 1/3 of the cheese mix, another cup of meat sauce, and repeat two more times. Finish with 3 more noodles on top, sauce on top, and cheese.
- Cover with foil sprayed with oil, bake covered for 25 minutes, uncover, and bake for an additional 25 minutes.
- Cool for 15 minutes, then cut and serve.
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The Slim Palate Paleo Cookbook
Joshua Weissman shares his journey of losing over 100 pounds through a shift from trendy diets to real, whole foods. The cookbook features 100+ recipes suitable for all cooks, emphasizing health and happiness by eliminating grain, gluten, and refined sugar. Weissman showcases flavorful dishes like Rolled Pork Loin, etc.
How to Store Joshua Weissman Lasagna
To store Joshua Weissman’s lasagna properly, follow these steps:
- Cool Down: Allow the lasagna to cool down to room temperature before storing it. This helps prevent condensation inside the storage container, which can make the lasagna soggy.
- Divide Into Portions (Optional): If you’re not planning to consume the entire lasagna at once, consider dividing it into individual portions. This makes it easier to reheat only what you need later on.
- Choose an Airtight Container: Transfer the lasagna to an airtight container or wrap it tightly with plastic wrap. Make sure the container is large enough to accommodate the lasagna without squishing it.
- Refrigerate: Place the container of lasagna in the refrigerator. Lasagna can typically be stored in the refrigerator for up to 3-5 days. Ensure that the refrigerator temperature is set to 40°F (4°C) or below to keep the lasagna safe to eat.
- Freezing (Optional): If you’re not planning to consume the lasagna within a few days, you can freeze it for longer storage. Wrap the lasagna tightly in aluminum foil or plastic wrap, or use a freezer-safe container. Properly wrapped lasagna can be stored in the freezer for up to 2-3 months.
- Reheating: When you’re ready to enjoy the lasagna again, you can reheat it either in the oven or microwave. If reheating from the refrigerator, you can microwave individual portions for quick reheating. For larger portions or if reheating from frozen, it’s best to reheat in the oven. Cover the lasagna with aluminum foil to prevent it from drying out, then bake at 350°F (175°C) until heated through.
- Enjoy: Once reheated, serve and enjoy your delicious Joshua Weissman lasagna!
By following these steps, you can properly store and enjoy your lasagna while maintaining its flavor and texture.
Sale
Joshua Weissman: An Unapologetic Cookbook. #1 NEW YORK TIMES…
#1 New York Times Bestseller. This cookbook challenges quick meal trends, offering over 100 recipes with a personal twist. Encouraging readers to take control of their food, Weissman’s irreverent guide is ideal for those who love hosting and seek a personalized culinary experience. A humorous guide to mastering your kitchen.
$30.00
−$13.50
$16.50
Buy OnlineAs we conclude our exploration of the two Joshua Weissman lasagna recipes, the culinary maestro once again demonstrates his prowess in combining perfection and thriftiness. Through meticulous attention to detail and a passion for making gourmet accessible, Weissman presents us with a nearly perfect and cheaper version of a classic.
The layers of flavors, textures, and affordability in these lasagnas epitomize Weissman’s dedication to bringing culinary excellence to our own kitchens. With each bite, we not only savor the richness of his creations but also celebrate the democratization of gourmet dining—an inspiring legacy for home cooks everywhere.
