You won't believe your eyes when you see this 100-layer lasagna! It's a tower of deliciousness filled with layers of pasta, meat sauce, ricotta cheese, and mozzarella cheese. It's like a work of art that you can eat!
for 20 servings
- 1 stick butter
- ½ cup flour (60 g)
- 8 cups milk (2 L)
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon nutmeg
- ½ cup olive oil (120 mL)
- 2 cups onion (300 g), finely chopped
- 2 cups carrot (240 g), finely chopped
- 2 cups celery (450 g), finely chopped
- 6 lb ground beef (2.5 kg), 80% lean 20% fat
- 115 oz tomato sauce (3.5 kg), 4 cans
- ½ cup tomato paste (110 g)
- 4 cups chicken stock (960 mL)
- 1 tablespoon salt
- ½ tablespoon black pepper
- 110 no-boil flat lasagna noodles
- 2 cups grated parmesan cheese (220 g)
- 1 cup fresh chives (40 g), finely chopped
- Calories 769
- Fat 35g
- Carbs 46g
- Fiber 5g
- Sugar 14g
- Protein 53g
Estimated values based on one serving size.
- 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 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.
- Cut and serve.
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