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Traditional Lasagna | Cowboy Lasagna Recipe
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Aug 23, 2023
Don't let the cowboy hat fool you, this is some authentic lasagna. Printable recipe below! Stay in touch with more recipes and 15% off your order in our email newsletter: https://kentrollins.com/email-sign-up/ #easylasagna #bestlasagna Used in this video: Kent's Original seasoning https://www.kentrollins.com/shop-1 Fogo charcoal https://amzn.to/2V1JW3W 12-inch Lodge Dutch oven: https://amzn.to/3rnoftS Dutch oven trivet: https://www.kentrollins.com/shop-1 Rode wireless mic: https://amzn.to/2ShDyEq Clothing: Cowboy Kent Rollin’s Favorites - http://bit.ly/35qpFaU Shop Ariat.com - http://bit.ly/2QdNSNe Save 10% off your first order - http://bit.ly/2F9QHIT For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboyken... ======================
View Video Transcript
0:00
We're breaking out a traditional baked lasagna in a Dutch oven
0:04
It is so good and so cheesy all the way through, but I'm putting a cowboy twist on it
0:09
so come on, because I'm getting a little Italian in this episode. Hey, ho, ho, ho, and jingle bells, and all the way down the road we go
0:28
what are we talking about christmas edition yes we are let me just tell you merry merry christmas
0:34
yes it is a great day it is a little breezy it is and if you see some shadows here there and yonder
0:39
i wish y'all could see shen she's got a camera in one hand a reflector in the other she's trying to
0:44
do it all but what are we talking about a dish that means a lot to me because it was handed down
0:49
to me a little that i had to change from my good friend joe parlanti up there in connecticut now joe
0:55
is I don't know how many generations Italian, and when you're gonna cook lasagna, who do you call
1:00
I mean, I'm gonna call Joe Parlani, that's who I'm gonna call. Joe and his son Mike, they come to cooking school one time
1:06
and come down there and visited with us, and Joe is just them kind of people
1:10
that just makes you feel good to be around him. I mean, they are a great family, oh, how we love them
1:15
So Joe, thank you so much, buddy, for sharing part of this recipe
1:18
I know you couldn't give all the grandma's secrets out, but you judge me on this and let me know how I'm doing
1:24
So we're going to start with a little stock pot, about half full of water, and 12 Roma tomatoes
1:29
Put them in there and bring it to a boil. Probably going to take about maybe 10 to 15 minutes, and you want to just see that skin crack on them tomatoes
1:38
and then just, hey, take them out of there, put them in something cool water, and just let them set them in it
1:43
because that cool water, what is going to do? Help them to where you can peel that skin off of them
1:48
So just take them over to the side and let them go, let them set them in it, and while that's going on, guess what
1:54
We could be browning us up some meat. Now, I took a pound and a half of certified Angus beef
1:59
and a pound of Italian sausage and put it in a 12-inch skillet
2:03
and just let it begin to brown over about medium heat. And we have done got us one pound of them mushrooms
2:10
sliced them up really good. We have lay them right up there on top of that meat
2:14
and let's just sort of fold them over. Yeah, I just want them mushrooms to get in there
2:18
and give that good meat and that Italian sausage some flavor. And we just want to get it good and brown
2:22
Now as this is browning guess what the tomatoes are ready to go in the blend-o-matic peel them
2:28
You'll see me just peel them put them all in that blender Just sort of got to give them a little mash there you do
2:33
We done chopped those up some basil and some parsley and some spinach 12 garlic cloves and a whole onion
2:40
That is just sort of quartered stuff all that in there I know you're saying man the boats getting full Kent
2:45
I don't know if we can get all that blended poker on down in there just a little bit and let's pour a can of
2:51
of Rotale. Yep, this is where traditional got off on the trail and went down the wagon train
2:56
with Kent. Yep, sorry about that Joe Parlany, but you knew that Cowboy had to put a twist on it
3:01
you did. Then we're going to put some Italian seasoning there on top of that. Ooh, and it is
3:06
so good. Right there at the last two, I need you to break that W sauce out, give it about two or
3:10
three good shakes down in there. Just go ahead and put the lid on there, hit pulsate, vibrate
3:15
whatever you got on there that makes it go around and gets it going. And you got your medium sauce
3:19
pot there, I need you to take half of what's in that blender and pour it in that sauce pot
3:25
Just half of it, okay? Because I'm going to show you a little something we need to do here a little bit later
3:29
Now the meat is what you call done. It is right now. So let go ahead and take the meat out of the skillet dump it over here in that meat sauce where it at and in that very same skillet I want you to take a half a stick of butter Layer up in there and I using some Kerry gold because they done sold me on that stuff It is good and we done chopped us up another onion just sort of sliced it really fine
3:49
Put it in there and I want you to just let that onion saute to where it gets
3:54
Translucent yes, this is a trick that Joe Parr told me Kent when you put that tomato paste in there in a minute don't you burn it
4:01
Uh-uh, you brown it. That's what you got to do. So folks, get you one of them tomato paste, throw her down in there, and then just go to stirring it
4:09
Turn that heat down to about medium-low. We just want to blend all them flavors and give it a good color
4:15
When that gets done, scrape her over its side, take it back over to that blender that is half full
4:20
Yes, and just dump it down in there and hit the button again and let it go
4:24
Because we need to incorporate this thickness and this good, rich color that goes with it
4:29
And at this time I need you to add a little bit of black pepper in there that coarse ground pepper just throw it right in there and a little dab of olive oil
4:38
We we are good to go things are happening Take it out of the blender pour it in the pot. That's got that meat in it take a half a cup of dry red wine
4:46
I don't care what kind you use just a half a cup of dry red wine Put that in there stir it up really well, and then we're just gonna put it on a simmer every once in a while
4:56
you're gonna have to go by there and stir it. Make sure you get all the way to the bottom because this sauce is thick and we're gonna cook it for at least three hours
5:03
Because that's what's getting all that flavor folks. We're gonna bring all that flavor out of there and it's gonna be oh so good
5:09
Now during that three hours, don't think you can go in there and curl up in that recliner and take you a nap because you only need to be stirring that every once in a while
5:16
And about 15 minutes before that three hours is up, take you a stock pot, fill it enough to water to where you can take one pound of these here lasagna noodles and put them in there
5:25
in there. So just make sure you get them in there. I want you to give it just a little dash of oil
5:30
so they don't be trying to stick together and just a little dab of salt. So I like to cook it
5:37
to where it's still just a little bit as Shan likes to say al dente. So we're going to let it
5:41
boil for about three minutes and that's as far as we're going to go. Make sure ain't none of them
5:45
stuck together. Put them in some cold water so they quit cooking right there because I don't
5:50
want them to fall apart in there. These are a foundation that are sort of laid up in that
5:54
all that stuff to keep it together. Look here, two cackleberries. Yep, go ahead and crack them in
6:00
there because we need to beat them. And when you're out here, you can do this because the possums is
6:05
going to clean that up tonight. You try that in the kitchen, see how far you get before you get in
6:09
trouble. So turn the beater on high. We got us some ricotta cheese. What does it say? Two pound
6:20
Don't be getting that kind says skim milk, huh? We ain't talking about losing no calories on this trip, folks
6:26
That stuff got some carbohydrates in it, and we're going to need them to open up all them presents at Christmas
6:31
So just give her a big old dumping right in the pan. And, folks, it's 34 degrees out here
6:36
so if it ain't spreading as good as you think it are to, it's Mother Nature's fault
6:41
Now we're just going to tear us off some little hunks of this here cheese and just lay right up in there
6:46
Some chopped up spinach, and I need you to scatter them all around because we want everybody to have some of that color and goodness in there
6:53
What we got? Jalapeno. And I just want you to grate some of him down in there
6:57
because we just need a little bit of that flavor and a little bit of that heat
7:02
Then I want you to take them two cackleberries, pour them right over the top
7:09
Then I want you to get your mixer, and I want you to mix
7:14
We've got to get this all to the right consistency because we going to put some more cheese with it who don like some cheesy goodness Let hear it for the folks up north in Wisconsin Yes We going to have us some cheesy goodness on Christmas I talking about three of a pound here because
7:29
What is that? What is it? It is some more of that shredded mozzarella. We got to have a bunch of it in there
7:35
Yes, we do. And then we're going to just keep mixing here till we get all that in there
7:40
I found me some of this here stuff at the store. Parmesan aramano
7:45
Yep. And this stuff I like to mix it in there because it's give it a little binding and some flavor
7:51
Go ahead and stir again Well folks it'd be a really good time to preheat that oven to 375 degrees Fahrenheit and find that large deep dish casserole
8:02
I'm talking about have some sideboards on it. That's about four inch tall now I'm putting it in a 12 inch Dutch oven today, and that works just fine and remember that good-looking meat sauce that marinara
8:12
I just want you to take a little bit of that grease your casserole pan or your Dutch oven
8:18
And we're just going to put a thin layer right there on the bottom Just run it all the way around there sort of like putting it on the bottom of a pizza crust
8:26
It's time to break out some of these here things and let's layer them in there
8:30
Now just go ahead and place them however you think you can get them to fit
8:34
In a round dish it ain't near as easy as it is in a square one
8:39
but you can see these are what we call that guy that drove through the hailstorm what was his name
8:43
shen al dente yes he was okay once you have a layer of that lasagna down there let's go back
8:51
with some meat sauce and put her right there spread her all the way around get her all the
8:57
way covered we got to that point we have now we got to have some of this here ricotta and folks
9:03
you can just sort of dollop that in there or try to spread it if it's warmer it'll spread really
9:08
good but out here it's trying to set up i mean it's like pretty cold time to go back with the
9:14
lasagna's it is but we was running this away the first time we're going again the grain we are
9:38
I can done tell we're gonna have trouble shooting
9:59
Now folks even if you're doing this in a dutch oven go ahead and cover that because that's
10:03
gonna block some of this heat on top to keep that from burning that cheese right off the
10:07
because as windy as it is today, we're going to be cooking pretty slow
10:11
Let me get a lid. Give it a good sealant across there, mash it to that foil
10:18
Guess what? It's time to slide it in the oven or slide it on some coals
10:22
Boy, I'm telling you, I was ready for some of this, folks. It is cold. Now, you see me place it over here on one of them tall trivets
10:28
and we got a pretty light ring around the outside edge and pretty light on top
10:32
Now, remember, we're going to cook this about 20 minutes about 20 minutes in a conventional oven, 20 to 25
10:37
and then we're gonna pull the foil off of it and cook it about another 20 to 25
10:41
But out here with the wind blowing, folks, it's creating microwavic atmosphere as it is
10:46
so we're gonna have to rotate more often and watch them coals
10:50
Pretty light today, it's good and hot, good Fogo charcoal, so won't take too long
11:04
expense Thank you
11:27
Whoo-wee, don't it look pretty
11:45
Now, it was pretty easy to cook, it was. The wind was blowing pretty hard, but about 20 minutes in, I removed that foil, put me
11:52
some coals back around the outside edge one time more, but had to pull them a little away
11:56
from it to regulate the heat rotate more often remember when you're out in the wind and the most
12:01
important thing i think you can do when you get this done and that crust all set up so pretty
12:06
let it set about 20 25 minutes before you try to cut it now out here in the frigid temperatures
12:12
you ain't gotta wait that long i promise you because it is cooling off so you can see all
12:18
them good layers of that ricotta and them jalapeno and that little dab of spinach in there
12:23
So I'm going to cut me a bite. Right there I am. Cheesy goodness all the way through
12:32
Jingle bell, jingle bell, jingle bell rock. Jingle around the old truck truck
12:39
Woo! I'll tell you what, Santa Claus will come down the chimney three times to get him some of that he will
12:45
Well, you have been good help. You have. Now, I want you to come around here where folks can see you
12:52
And tell them how proud you are that they're getting to see you on Christmas
12:57
Uh-huh. So tell them Merry Christmas, okay? Thank you, my little buddy
13:01
Yeah, you good pup you are. Well, as always, the little recipe will be listed down there in the link below to where you can find it on our blog
13:08
And, ooh, folks, this is what I call super good it is. Joe Parlaney, thank you, my friend, for sharing part of this recipe with me
13:15
It is a great deal. And, folks, I know Christmas is going to be a little different this year
13:19
And people are spread out across the whole everywhere. Some of us can't even get together and we got a deal called Zoom and phone call
13:27
But hey, the best give you can give is from the heart. Just call some of your friends, your neighbors, the people you love and say
13:34
Hey, we hope you have the merriest of Christmas ever and have one every day because we love you
13:41
Me and Shan, we don't ever take for granted you watch these videos, whether it be on Christmas Day, New Year's Day or the Fourth of July
13:47
We love you all. We consider you family, and we want to wish you a merry, merry, merry Christmas
13:53
But as always, I'm going to tip both hats today, Santa Claus and mine both
13:58
and thank our servicemen and women and all the veterans and everybody that's keeping us safe in this time
14:03
And folks, I just want to lift the country up to you and tell you, hey, things is going to get better because that's what we do in America
14:10
We overcome and we do good. Be with all the doctors and all the people that are helping us get better through this time
14:16
God bless you each and every one. Have a very, very blessed Christmas
14:20
and I'll see you down the lasagna truck. We'll see what happens
14:29
Running, running, running. But my hands is cold
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