- In case you missed it, Paris Hilton has a new cooking show
called Cooking with Paris,
and for her first recipe ever, she made her famous lasagna.
So why not try to recreate it and see
if it's just as amazing as she says it is.
If you have seen the video,
or if you haven't, you should go watch it,
because it's almost like she doesn't know what she's doing
or that this is the first time she's ever made this lasagna.
I feel like she's almost trying to look silly.
It's kinda like that show,
what's that show that she and Nicole Richie used to do?
- [Cameraman] The Simple Life?
Or something like that?
- The Simple Life, when they lived on a farm.
- [Cameraman] Oh, don't tell anyone I knew that.
(laughs)
- All right, so she starts by mixing her cheese mixture.
So she did a lot of ricotta cheese,
but I know she used at least 64 ounces of ricotta cheese
in one pan of lasagna, so I'm gonna do that, too.
This recipe is actually called
Paris Hilton's Sliving Lasagna.
Or sly-ving or slivving.
I gotta look that up.
Sliving is in the Urban Dictionary.
It is invented by our queen, Paris Hilton.
It's slaying mixed with living my best life.
I'm sliving my best life right now.
Slaying it.
All right, one egg in all this much ricotta.
I gotta do one egg with one pound of ricotta.
She did not use much seasoning at all.
There's no fresh basil, there's no parsley.
Only thing she used, just salt and pepper.
But her saving grace is this marinara that she used,
'cause that is just good.
All right, then she puts about half the mozzarella.
There's no real measurements,
so I'm just eyeballing kinda what she did.
I'm also using the wrong tool.
(wood taps on bowl)
She wasn't sure what this was called.
It's called a spatula.
But this is what she used to stir this.
So she said her lasagna didn't need onion and garlic,
and it's really because she forgot to chop it up.
(slide whistle blows)
I think it would've just probably added some good flavor.
But hey, I'm not mad at the fact
that I don't have to chop that and saute it
and add it to it.
'Kay, so that layer is done.
'Kay, so she used four packages of ground beef,
so that is four pounds.
She did not skimp on her ingredients.
All right, break it up.
All right, so this is gonna take a minute.
I've gone ahead ahead and steamed the lasagna noodles.
It's actually called boiling the noodles.
She only uses the full lasagna noodle,
because she says if they're broken, it's just ruined, so.
And you could tell she cooks.
She has enough sense to, she knows the steps.
She knows to drain the meat and stuff like that,
but I don't know.
Something about it just didn't read experienced cook.
I do like the fact that she gives zero rips
about what anybody thinks.
I like that she just can say, hey, I'm on a cooking show,
and she can just do it, and it gets millions of views.
Looks like she has a good bit of salt
and
11
cracks of black pepper.
- [Cameraman] Why 11?
- 11's her favorite number.
Or no, she likes 11:11.
Eight, nine, 10, 11.
I would've liked at least six more.
So she said don't worry about cooking this
all the way through.
Oh, she just said to make it tan.
Is it tan?
Giving it a suntan?
- [Cameraman] Hold your hand beside it.
- Yeah, pretty good.
Okay, I'm gonna drain my meat.
I'm not gonna pour it straight down the sink like she did.
It's less meat than I thought it would be.
'Kay, to this, she added two jars.
This is the best store-bought marinara sauce she could buy.
(sauce glugs)
Nice sound.
Well, maybe she used all three,
'cause this does not look very saucy.
Oh wait, I forgot the Himalayan salt.
She goes to reach for the spices.
I thought, oh good, she's gonna add her basil and stuff in,
but she just grabbed some pink Himalayan salt.
Only seven cracks of this.
(grinder crunches) (salt crystals rattle)
She did not taste it, but I'm just dying to know.
(drum roll)
Like I said, the marinara, store-bought, saves her.
'Kay, I think we're ready to assemble the masterpiece.
I did not see her spray her pan.
She did wipe it out.
Now, I paid very close attention to how she layered it,
which I also thought was a little different.
Sauce on the bottom, then noodles, none of which are broken,
then some ricotta mixture.
Okay, then she does more noodles.
I thought each layer should have noodle, meat, cheese.
Noodle, meat, cheese,
but she does noodle, cheese, noodle, sauce.
Noodle, cheese, noodle, sauce.
And the thing is, she probably does eat this.
She's just naturally skinny.
I would call this almost keto, minus the noodles.
Now she just cooked this in the oven
without anything underneath it.
I'm going to put a pan underneath this
because I have a feeling it's gonna drip all over the oven.
Everything is sort of fitting in here.
So that makes me think that she did look up a recipe
of the amounts to use, 'cause I never woulda thought
this would all fit in here.
Let's say this serves 12 people.
Yeah, everybody get a third pound of meat.
We're going to top with the rest of the cheese.
I don't really know how much cheese, exactly, that she used.
She had the balls of mozzarella that she shredded,
but she did give me permission to use pre-shredded.
And by me, I mean all of us that watch her show.
But this is two and a half pounds.
The video doesn't specify what temperature
to cook the lasagna on,
but the classic 350 is pretty standard,
so I'm gonna go there.
It says 35 to 40 minutes and then uncover it,
but then it doesn't say how long.
And this is a lotta food,
so it's gonna take at least an hour.
Okay, to the oven we go.
Oh yeah, that's heavy.
I kinda wanna weigh it.
Oh my God, so heavy.
All right, so that has to cool.
And Paris suggests staying hydrated during this process, so.
She has a different beverage than I do,
but nonetheless, I'm gonna stay hydrated.
(ice cubes clink)
Okay. (taps knife)
Let's do this.
Ooh, lotta ricotta.
So, I would get a prettier slice
if I let this sit another five to 10 minutes,
but, for tasting purposes, this is just fine.
This is a lot of ricotta,
so you're gonna see that oozing out.
She loves this part.
I need to embrace the ricotta.
I think I've overlooked it in the past.
(blows)
Hold on, I need another bite.
I mean, it's good because it's lasagna,
but very kinda basic lasagna.
It just tastes like noodles, meat, and cheese
with a little bit of sauce.
I feel like if mine went up against hers,
like in a competition, I think mine would win.
I don't know if I'm requesting a challenge or not.
(bell rings)
My overall thoughts on Paris Hilton's lasagna are
it's expensive, it's very indulgent.
She has taught me that you can definitely fit
a lot into a lasagna pan, so don't be so skimpy.
Just go for it and make lasagna an elegant dish.
The pros are, feeds a lot of people,
she uses good quality ingredients.
Rao's sauce is a plus.
But ways that I would improve this lasagna,
maybe add a little less meat, more sauce.
A little less of the ricotta cheese.
That way everything come into balance.
I feel like there's just a lot of meat and a lot of cheese,
and the noodles and the sauce kinda get lost.
And let's add a little more flavoring.
So Paris, if you're listening,
I would add some more pepper,
fresh herbs like basil and parsley,
use the garlic and onion, and I think you've hit a home run.
This might not be what Paris would say,
but in regards to whether or not this is the best lasagna?
It's not.
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(gentle upbeat music)