White lasagna: better than red - sam the cooking guy
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Date: 2025-09-28
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Comments and reviews: 20
ShadeRider1
This looks so good and would love to make it but I have a small question. My mother has an issue where if she eats fresh pizza or lasagna she has an allergic reaction, her doctor thinks it has to deal with the mkx of greases from the sauce, meat, and cheese, would this be a safe alternative
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This looks so good and would love to make it but I have a small question. My mother has an issue where if she eats fresh pizza or lasagna she has an allergic reaction, her doctor thinks it has to deal with the mkx of greases from the sauce, meat, and cheese, would this be a safe alternative
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joshlong6214
Almost every recipe you make, I cook exactly the same way just a little longer. Flavors on point you were just under cooking for my personal taste literally every time lol I have learned so much from you. I’m not criticizing just putting it out there. Been following for years.
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Almost every recipe you make, I cook exactly the same way just a little longer. Flavors on point you were just under cooking for my personal taste literally every time lol I have learned so much from you. I’m not criticizing just putting it out there. Been following for years.
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jennakhrysavek8443
Sam: I adore you and most of your recipes. However, this is the most scantly sauced and filled lasagna I've ever seen. Double the sauce and the fillings and you might have a winner. You should not be able to see the noodles when you put the lasagna in the oven! Sacrilege!
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Sam: I adore you and most of your recipes. However, this is the most scantly sauced and filled lasagna I've ever seen. Double the sauce and the fillings and you might have a winner. You should not be able to see the noodles when you put the lasagna in the oven! Sacrilege!
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sam_cooking
3: 51 That liquid is actually very useful, but you already moved past the process where it would have been: as part of the roux to crate the bechamel. Though it would be much better if you used seasoned sausage, instead of just ground pork.
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3: 51 That liquid is actually very useful, but you already moved past the process where it would have been: as part of the roux to crate the bechamel. Though it would be much better if you used seasoned sausage, instead of just ground pork.
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sam_cooking
I'd rather yellow onion. Don't even get me started about the fungus. I was sceptical about this thing in the beginning, but I'd like to think I'm open to trying new things and ideas. I think you might be on to something. Thanks for sharing.
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I'd rather yellow onion. Don't even get me started about the fungus. I was sceptical about this thing in the beginning, but I'd like to think I'm open to trying new things and ideas. I think you might be on to something. Thanks for sharing.
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rodmckenzie9089
Variations on Lasagne can be a lot of fun. Early in our marriage, my wife and I had a brunch buffet at a fancy hotel that had served a salmon lasagne that she loved. I recreated it for our 5th Anniversary party. It was well received!
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Variations on Lasagne can be a lot of fun. Early in our marriage, my wife and I had a brunch buffet at a fancy hotel that had served a salmon lasagne that she loved. I recreated it for our 5th Anniversary party. It was well received!
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taylorbad
When I roast garlic, I skip the step where you chop of 40% of the clove. It roasts up just fine. Yes, the cloves all have to be squeezed out individually, but (a) that is very satisfying and (b) you get more roast garlic. amirite
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When I roast garlic, I skip the step where you chop of 40% of the clove. It roasts up just fine. Yes, the cloves all have to be squeezed out individually, but (a) that is very satisfying and (b) you get more roast garlic. amirite
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PatSabins
There has to be enough liquid in the sauce for the no-cook noodles to cook correctly. I prefer those from Trader Joes' or the Barilla ones. This recipe looks fantastic. adding it to STCG folder on my computer.
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There has to be enough liquid in the sauce for the no-cook noodles to cook correctly. I prefer those from Trader Joes' or the Barilla ones. This recipe looks fantastic. adding it to STCG folder on my computer.
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ticdelarue
I'm going to make this but I will be using regular lasagna pasta and 'Hot Johnsonville Pork Italian Sausage Links' removed from the casing instead of the ground pork.
Then I'll try Sam's recipe to compare.
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I'm going to make this but I will be using regular lasagna pasta and 'Hot Johnsonville Pork Italian Sausage Links' removed from the casing instead of the ground pork.
Then I'll try Sam's recipe to compare.
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EllenAbendroth
So nearly every video you say what do you want us to make but a guy has been asking for donair for months and a guy asking for smoke salmon pizza for God knows how long. You could at least tell them no
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So nearly every video you say what do you want us to make but a guy has been asking for donair for months and a guy asking for smoke salmon pizza for God knows how long. You could at least tell them no
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kennethmeece1541
Here's an idea actually put the recipe in the description instead of just one giant buy my Chinese made merch. Would love to try this but as with many of the recipes couldn't find it.
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Here's an idea actually put the recipe in the description instead of just one giant buy my Chinese made merch. Would love to try this but as with many of the recipes couldn't find it.
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ferrouswheel2677
Every time I had a big date I would make a White Lasagna with chicken, cheese, spinach and garlic. It tasted like a spinach dip. Ended up getting many follow up dates from it lol.
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Every time I had a big date I would make a White Lasagna with chicken, cheese, spinach and garlic. It tasted like a spinach dip. Ended up getting many follow up dates from it lol.
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cbobwhite5768
When is Sam going to do something with some tinned fish The sardine sandwich he did was kinda lame. There's so many choices in tinned fish, now a days. Not just sardines.
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When is Sam going to do something with some tinned fish The sardine sandwich he did was kinda lame. There's so many choices in tinned fish, now a days. Not just sardines.
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chiefcliff
Oh my God you thought to use garlic How did you come up with that idea You're clearly a culinary genius. Never thought to see Sam the cooking guy use garlic
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Oh my God you thought to use garlic How did you come up with that idea You're clearly a culinary genius. Never thought to see Sam the cooking guy use garlic
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heidia6270
I want the shit! lol It looks amazing! I also noticed your wooden spoon has glasses on it! Looks delish Sam as everything you make always looks!
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I want the shit! lol It looks amazing! I also noticed your wooden spoon has glasses on it! Looks delish Sam as everything you make always looks!
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Penntucky-Crag
Lovin’ it from the get! No maters. I made a perfect example of white chicken chili a few years ago, but I cannot find that same recipe.
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Lovin’ it from the get! No maters. I made a perfect example of white chicken chili a few years ago, but I cannot find that same recipe.
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BassRacerx
TY you gave me the idea to try something like chicken bacon ranch lasagna. maybe mix some ranch seasoning in with the Alfredo i'll workshop it!
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TY you gave me the idea to try something like chicken bacon ranch lasagna. maybe mix some ranch seasoning in with the Alfredo i'll workshop it!
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stirfrystories
This creamy white lasagna with roasted garlic, bacon and spinach feels so comforting, rich and absolutely unforgettable in every bite.
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This creamy white lasagna with roasted garlic, bacon and spinach feels so comforting, rich and absolutely unforgettable in every bite.
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debbiecasey7596
I use fresh lasagne noodles that I can get at my local grocery store here in Canada and they dont steal the moisture from the sauce.
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I use fresh lasagne noodles that I can get at my local grocery store here in Canada and they dont steal the moisture from the sauce.
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ljthecomish
Just last week I ordered that same dish in an Italian restaurant up in Seattle. yummynow because of you I have the recipe. thank you
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Just last week I ordered that same dish in an Italian restaurant up in Seattle. yummynow because of you I have the recipe. thank you
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