Sauce Steps – heat oil in a large pot. Add onions and garlic, cook for 4-5 mins – add tomato paste and cook for 10 minutes – add tomatoes and stir to combine – simmer for 1-2 hours – finish with oregano
Filling Steps – in a large bowl, whisk ricotta and eggs until combined – add parsley and salt and pepper – mix and refrigerate until ready to use
Lasagna Steps – spread a layer of sauce – cover with noodles – spread half the ricotta filling – cover with noodles – spread a layer of sauce – cover with noodles – spread rest of ricotta filling – cover with noodles – spread remainder of sauce – cover with grated mozz – bake at 350 for 45 mins to 1 hour (or until golden and spotted)
it's there because how the restaurant is run in the background is just as important as what it serves, a staff meal represents THE most important ingredient to a functional kitchen, the staff themselves.
I'd call it "bare minimum lasagna"… Dude I'm just an amateur but my lasagna stays up better and has more meat and veg… And an intern could make it easily.
Another commenter already pointed it out, but I think it was because it was showing just how important the staff is to the rest of the experience.
You can't have all of the meals in that cookbook without the staff cooking them, so it's a naught of appreciation to the staff that made it all possible
It was likely added to show what they actually preferred to eat in stark contrast to what they serve customers. The whole point of that restaurant was to push the limits of what food is until it is art that tastes good. A rather simple lasagna is the exact opposite of what they were trying to make for everyone else.
To me this is what food and cookung is truly about. Not all that gastronomy gimmick stuffor ultra bougie restaurants where you gotta put in a reservation 3 years in advance. Food should be simple and shared with others to enjoy. A simple lasagna meant to feed a group of hungry chef's right before the lunch rush. Simple and humble.
Idk maybe it's because I don't live in the right tax bracket but my god does that look delicious I don't care if it isn't some weird posh dish that is barely a bites worth of food. That lasagna looks delicious and deserves to be mentioned in a fine dining cook book
Staff meal is incredibly important. Morale can get really low really fast in a busy kitchen. Additionally, it's a work environment where you bond with your coworkers incredibly fast. So I'm sure that lasagna, made for them by someone they were close with, to nourish their body as well as their spirits meant a lot to the folks involved with writing that book. Food tastes better when it's made by someone who cares about you.
When I worked at this restaurant/community space in college, family meal was ALWAYS 'slop and soldiers' – some kind of thick, chunky, spiced stew made of odds and ends, and toast soldiers to dip with. It's a system I've adopted at home because it's so versatile 😭
43 Comments
Eric is a dick for making just okay lasagne for the staff meal. Every restaurant I’ve worked at, staff meal is the good experimental shit.
Lasagna is always good
Eric's Lasagna recipe!
Sauce
– 1/2 cup olive oil
– 1.5 cup diced yellow onion
– 2 tbsp minced gsrlic
– 1/2 cup tomato paste
– 8 cups whole tomatoes
– 1/4 cup chopped oregano
– salt and pepper to taste
Filling
– 1-2lb whole milk ricotta
– 3 eggs
– 1/2 cup chopped parsley
– salt and pepper to taste
Lasagna
– 1lb lasagna noodles
– 1/2lb mozzarella grated
Sauce Steps
– heat oil in a large pot. Add onions and garlic, cook for 4-5 mins
– add tomato paste and cook for 10 minutes
– add tomatoes and stir to combine
– simmer for 1-2 hours
– finish with oregano
Filling Steps
– in a large bowl, whisk ricotta and eggs until combined
– add parsley and salt and pepper
– mix and refrigerate until ready to use
Lasagna Steps
– spread a layer of sauce
– cover with noodles
– spread half the ricotta filling
– cover with noodles
– spread a layer of sauce
– cover with noodles
– spread rest of ricotta filling
– cover with noodles
– spread remainder of sauce
– cover with grated mozz
– bake at 350 for 45 mins to 1 hour (or until golden and spotted)
See! It’s pretty generic…
This recipe is pretty much the lasagna I grew up with and that makes me happy
"****" inspiring.
PLZ MAKE STARGAZZY PIE! PLZ PLZ PLZ
it's there because how the restaurant is run in the background is just as important as what it serves, a staff meal represents THE most important ingredient to a functional kitchen, the staff themselves.
Lasagne without bechamel…😶
I'd call it "bare minimum lasagna"…
Dude I'm just an amateur but my lasagna stays up better and has more meat and veg… And an intern could make it easily.
Love your videos!
Well, look who finally showed up! We were starting to miss your videos.
I like it. It's a nice reminder that sometimes you just want a simple, hearty meal to get you through a day.
Another commenter already pointed it out, but I think it was because it was showing just how important the staff is to the rest of the experience.
You can't have all of the meals in that cookbook without the staff cooking them, so it's a naught of appreciation to the staff that made it all possible
It was likely added to show what they actually preferred to eat in stark contrast to what they serve customers. The whole point of that restaurant was to push the limits of what food is until it is art that tastes good. A rather simple lasagna is the exact opposite of what they were trying to make for everyone else.
RIP Tony 😢
Little over cooked, but looks lovely
Maybe it s simply just because his editor told him to add more pages and he just went with : "i will fill the pages no matter what"?
I wonder if it's also a staple in the kitchen to test if an oven got up to proper temperature.
How'd it taste though, forky?
It's funny how there are measurements in this recipe as you can bet that they didn't bother to measure when making it.
Would love to see a cookbook that just compiles staff meal recipes from restaurants around the world.
To me this is what food and cookung is truly about. Not all that gastronomy gimmick stuffor ultra bougie restaurants where you gotta put in a reservation 3 years in advance.
Food should be simple and shared with others to enjoy. A simple lasagna meant to feed a group of hungry chef's right before the lunch rush.
Simple and humble.
you don't got mythical kitchen cookbook?
Please show more of the final result next time!
“sh*t” – forkthepeople 2026 oil on canvas 50 x 50
The phrase "Ma'm the staff are people, too." Comes to mind, no?
Something my mom taught me about cooking. Simpler is better, don't go overboard with it.
This looks 🔥 just add some meat with it and some zucchini would be good to,but simple is great sometimes
Thank You
Idk maybe it's because I don't live in the right tax bracket but my god does that look delicious I don't care if it isn't some weird posh dish that is barely a bites worth of food. That lasagna looks delicious and deserves to be mentioned in a fine dining cook book
Note* enjoy AFTER service
Idk why but this is making me teary eyed. The other dishes can’t exist without the staff meal lasagna
2:50:08 another term for the scobe is the “mother”… seems like that could tie in to the goddess? 🤔
New to the page. Do you have a list of cookbooks you own/use? I was interested in the stack of books shown in the beginning of the short 😬
Staff meal is incredibly important. Morale can get really low really fast in a busy kitchen. Additionally, it's a work environment where you bond with your coworkers incredibly fast. So I'm sure that lasagna, made for them by someone they were close with, to nourish their body as well as their spirits meant a lot to the folks involved with writing that book. Food tastes better when it's made by someone who cares about you.
incredible display of reification
Its about community and what the lasagna meant to them.
Hey guy. Can we get a series on challenging cook books based on expertise? Beginner to advanced?
can you please make a video in the same format as the one about different kinds of sausage but about pasta dishes pls
Is that why the kalos e4 member is Siebold????
gibberish that added no value. I'll never watch your content again.
" Its importance of trusting chicken "….beg your pardon?
When I worked at this restaurant/community space in college, family meal was ALWAYS 'slop and soldiers' – some kind of thick, chunky, spiced stew made of odds and ends, and toast soldiers to dip with. It's a system I've adopted at home because it's so versatile 😭