Lasagna with Ground Turkey and Béchamel sauce

[mirlanda79]

the real italian lasagna is not so.

[oth131]

@mirlanda79 she didn't say that she was going to make lasagna the italian way :)

[roseoftara]

I always make my lasagna with ground turkey and bechamel too. Glad too see that I am not the only one. Great video as always.

[Mcuisine]

I wish you make more videos! I always love to watch your videos!

[goldwaves]

Any tips on the pasta sheets please? I have tried to cook lasagna before it didn't turn out good, it was undercooked :(

[cookingwithalia]

@goldwaves yeah pasta sheets are important!!! check the box, there are 2 types: the ones that you have to boil before using, and the ones that are ready to be cooked (boiling is not required). Also make sure that they are covered with sauce. if you do all this and it is still uncooked, then just increase your oven temperature and cook longer!

[goldwaves]

@cookingwithalia will give it a try thanks!

[jamilasalaam]

salaam alia..after trying ur couscous meal and LOVING IT...i will try anything u post..everything u make looks yummyyyyyy,shukran always<3

[cookingwithalia]

@jamilasalaam so glad you are liking the recipes!!!!

[romero271991]

Love you, Alia! You're the bomb!

[sarastrum]

I heard a kitty at 1:05. :)

[cookingwithalia]

@sarastrum LOL - yes that's Mia, my cat :-)

[MrOmran10]

that looks lovely i wanna see some more arabic food aliya :)

[armination]

tbh, i prefer your wonderful moroccan traditional recipes and dishes :-)

[cookingwithalia]

@armination This dish is not Moroccan but is often prepared in Moroccan homes. We cook a lot of Spanish, French, and Italian food in Morocco :-)

[CRAZYPAL69]

Love your hair!

[ilikethewok]

Looks very appetizing!! Thx for this video.

[elbacooks4u]

Looks wonderful.

God Bless,

Elba

[mszeineb]

I don't think it's a good idea the cook the meat in the tomato sauce. I suggest you brown it and cook it first and then add the tomatoes. Also try adding only one layer of noodles at a time so that it's well coasted in the sauce for better taste and flavoring. Another thing I noticed that you said to keep stirring the bechamel 10 minutes after reaching the boiling point, why is that?! It doesn't thicken any further after reaching the boiling point. Nice try though.

[MsFannyAdams]

@mszeineb You don't need to brown the meat as it is minced and you stand to actually lose flavouring by the lose of fat without the addition of other ingredients. The meat is cooked slowly but for a LONG time. Furthermore, sometimes, depending on heat, Bechemel can end up becoming lumpy (perhaps moreso for those who aren't used to cooking). It's like 'tempuring' it and it does comes out a lot better with constant stirring.

[mszeineb]

@MsFannyAdams the acidity of the tomatoes will slow down the meat cooking process regardless of the flavoring. I am not saying not to stir the bechamel constantly, but once it starts boiling then there is no reason to keep cooking it since it will no longer thicken after that. And if you add COLD milk to the HOT butter and flour mixture will not get lumpy. That would have been a great tip to share with everybody though =)

[MsFannyAdams]

@mszeineb Regardless, we're talking mincemeat, not thick slices here - and regarding acidity this is the exact reason for slow cooking (for at least 15 minutes without skins) to reduce this effect. By this time, on a medium heat, that amount of mincemeat would well and truly be on its way to being cooked due to the juices with no flavouring from fat lost as it's mixed in. As for the Bechemel - I've always learned from Nonna that constant stirring = win ! :)

[cookingwithalia]

@mszeineb For the bechamel - when you reach a boiling point the bechamel is not thick yet, it starts thickening. You have to cook bechamel 10 minutes after the milk reaches a boiling point then it becomes thick.

[username121nj]

Looks delish!

[Nitens90]

Hi Alia! I am italian and i eat lasagna quite soon, especially in winter times :) we usually prepare it with "bolognese" sauce, which is a sauce of tomatoes and veal cooked for a looot of time, about 4-5 hours, and it's very tasty! my mother prepares also the pasta for better result ! Anyway i like all your recipe but i'm not very good at reproducing them xD keep up the nice work, baaai

[Barnekkid]

I always wait for that "lets start." It kind of sends me.

[loler4eva]

FAVORITED. gonna make this one

[txjen100]

im gonna try this

[manozr]

among the best.

[roseeeland]

Could you use dried oregano and basil instead of the Italian herbs?

[meisje122]

I love the way you say lasagna, it's so maroccan:D

[Pad929]

Looks delicious, Alia! Thanks for making so many great videos!

[Besaha1]

Looks great, I think I would brown my meat for more flavor. Other wise it looks amazing as always.

Thank you for this!!