How to Make the Best Cheese and Tomato (Meatless) Lasagna and Really Good Homemade Garlic Bread

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Host Bridget Lancaster shows host Julia Collin Davison how to make perfect Cheese and Tomato Lasagna. Next, tasting expert Jack Bishop challenges Julia to a tasting of jarred anchovies. Finally, test cook Keith Dresser uncovers the secrets to Really Good Garlic Bread.

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Adam Bohman says:

I wish Julia would just shut up.

Brittney Hernandez says:

it look ugly tho

Jess Stuart says:

No eggs in the cheese layer? Hmmm.

Pam V says:

Can you use anchovy paste?

KP Neuforth says:

I am allergic to fish. What can one add for "umami" instead of anchovies?

The Clownfish says:

Nice video.Subscribe to your channel support back.


"NOODLES"??????….Are they making a Chinese dish?

dancingmatildashoes says:

It’s a fun show, very informative. I have one request, would you please publish your recipes in a more print friendly format? Thanks


You should know that ALL canned tomatoes are cooked. In fact all canned anything is cooked.

dreyhawk says:

My mother always used cottage cheese in her lasagna because it was more affordable. I always loved her version.

Thisnameisl33t says:


Pick one.

MaZEEZaM says:

I don't know why you would want to minimise the garlic flavour for garlic bread. My absolute garlic bread would be Garlic Naan or simply white toast that you toast quite well then rub a raw garlic clove on, the toast acts a bit like a grater and then top with extra virgin olive oil. YUM. However I think I will give this garlic butter a try when making Garlic Chicken Kiev's next time.

MaZEEZaM says:

I wish I knew how long the anchovies I have access to were preserved. Jars of anchovies are better than cans in my opinion even if they are more expensive as you can take out just what you need and then close the lid again for use in another dish, you can't do that with a can.

MaZEEZaM says:

The tomato lasagne looks pretty nice but its not exactly healthy anymore with all that cheese.

MaZEEZaM says:

I much prefer Pecorino, for me its less salty than Parmesan and it stays soft and easy to grate for far longer than Parmesan which I always finds goes rock hard really quickly.

Gabriel Poquiz says:

channel 15 1

Gabriel Poquiz says:

i did watch that on tv pbs kids

Mary Hutton says:

I can't eat anchovies
what can I use instead of anchovies ty love you show watch you all the time

glmoore001 says:

It is all corn starch all the time. The last 7 or 8 videos I have watched have included CS as an ingredient for browning.

Kip Paseo says:

How is it considered meatless if the bitch dumps in fish?

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