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100 Layer Lasagna · Video

This 100-layer lasagna is LITERALLY INSANE!

Makes 20 Servings

Béchamel Sauce
1 stick butter
1/2 cup flour
8 cups milk
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon nutmeg

Meat Sauce
1/2 cup olive oil
2 cups onion, finely chopped
2 cups carrot, finely chopped
2 cups celery, finely chopped
6 lb ground beef, 80% lean 20% fat
115 oz tomato sauce, 4 cans
1/2 cup tomato paste
4 cups chicken stock
1 tablespoon salt
1/2 tablespoon black pepper
110 no-boil flat lasagna noodles
2 cups grated parmesan cheese
1 cup fresh chives, finely chopped

- Lay down about 6 feet (1.8 meters) of tinfoil on a flat surface. Place place 4 clusters of 2 lasagna noodles towards the left half of the foil sheet, leaving about a ½-inch (1 cm) gap in between each cluster.

- Fold the right half of foil over the noodles, pressing flat. To help you see where the noodles are, run your finger along the edges of the noodles to create a rough outline in the foil.

- Fold the top and bottom flaps of foil over, creasing and pressing flat.

- Flip the foil sheet onto the table so that it’s now standing, then arrange into a square box, using the 4 groups of noodles as a visual guide. Fold and crease over any excess foil to join the ends together, then set aside.

- In a large pot, melt the butter over medium heat.

- Whisk in the flour, cooking until the mixture reaches a light golden color.

- Slowly drizzle in the milk and bring to a boil, whisking constantly until smooth. Mix in salt, pepper, and nutmeg. Bring to a boil.

- Transfer the béchamel to a large bowl and press plastic wrap onto the surface of the sauce to prevent a skin from forming. Set aside.

- Heat oil in a very large pot over high heat. Once the oil begins to shimmer, add the onions, carrots, and celery and cook until the vegetables have started to sweat but aren’t browning.

- Add in the ground beef and use a wooden spoon or spatula to break up the meat into small pieces.

- Cook the beef, stirring occasionally, until half of the liquid has evaporated.

- Add in the tomato sauce, tomato paste, chicken stock, salt, and pepper, stirring to combine evenly and breaking up any last lumps.

- Turn down the heat to low, and simmer, covered, for about 2 hours.

- Preheat oven to 350°F (180°C).

- To assemble, line a greased 9x9-inch (23x23-cm) square baking pan with 2 sheets of foil that extend over the sides.

- Spread a thin layer of béchamel on the lined baking pan and top with 2 lasagna noodles. Spread a thin layer of meat sauce evenly across the noodles, followed by a thin layer of béchamel. Repeat the layering process, following the order of: 2 noodles, meat sauce, and béchamel. Alternate the direction of the lasagna sheets after every layer.

- After 50 layers, place the foil box over the lasagna, helping it stay upright and stable.

- Continue with the layering process until the 99th layer.

- Sprinkle Parmesan on top, then cover the whole lasagna with foil.

- Bake for about 1 1/2 hours, uncovering the foil halfway, until the top is a deep golden brown.

- Cool for at least 2 hours, then carefully lift out the lasagna with the foil sleeves onto a large cutting board.

- Peel away the foil walls, then sprinkle the top of the lasagna generously with chives.

- Cut and serve.

Read More at 100 Layer Lasagna
Watch the behind the scenes
Posted on April 25th, 2018 · Updated on February 5th, 2019
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Comments and Attributions

Uploaded By: Tasty
Length: 207.337
Source: Facebook
Upload Date: April 20th, 2018 at 09:00:59 am


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