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Tasty

100-Layer Lasagna

100-Layer Lasagna

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100-Layer Lasagna

Servings: 20INGREDIENTSBéchamel Sauce1 stick butter½ cup flour8 cups milk2 teaspoons salt1 teaspoon black pepper½ teaspoon nutmegMeat Sauce½ cup olive oil2 cups onion, finely chopped2 cups carrots, finely chopped2 cups celery, finely chopped6 pounds ground beef, 80% lean 20% fat4 28-ounce cans tomato sauce½ cup tomato paste4 cups chicken stock1 tablespoon salt½ tablespoon black pepper108 no-boil flat lasagna noodles2 cups grated Parmesan1 cup chives, finely choppedPREPARATIONPreheat oven to 350°F (180°C).Lay down about 6 feet 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 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.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. To assemble, line a greased 9x9-inch 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 1½ 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.Slice, and enjoy!
Tasty

Servings: 20

INGREDIENTS

Béchamel Sauce

1 stick butter

½ cup flour

8 cups milk

2 teaspoons salt

1 teaspoon black pepper

½ teaspoon nutmeg

Meat Sauce

½ cup olive oil

2 cups onion, finely chopped

2 cups carrots, finely chopped

2 cups celery, finely chopped

6 pounds ground beef, 80% lean 20% fat

4 28-ounce cans tomato sauce

½ cup tomato paste

4 cups chicken stock

1 tablespoon salt

½ tablespoon black pepper

108 no-boil flat lasagna noodles

2 cups grated Parmesan

1 cup chives, finely chopped

PREPARATION

Preheat oven to 350°F (180°C).

Lay down about 6 feet 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 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.

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.

To assemble, line a greased 9x9-inch 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 1½ 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.

Slice, and enjoy!

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