Recipe for 100-Layer Lasagna

Have you ever thought about making 100-layer lasagna? If you decide to give it a try, here’s the best recipe for this delicious dish.

Ingredients (for 20 servings)

BÉCHAMEL SAUCE

1 stick butter
½ cup (60 g) flour
8 cups (1.9 L) milk
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon nutmeg

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MEAT SAUCE

½ cup (120 mL) olive oil
2 cups (300 g) onion, finely chopped
2 cups (240 g) carrot, finely chopped
2 cups (450 g) celery, finely chopped
6 lb (2.7 kg) ground beef, 80% lean 20% fat
28 oz (795 g) tomato sauce, 4 cans
½ cup (110 g) tomato paste
4 cups (945 mL) chicken stock
1 teaspoon salt
½ tablespoon black pepper
108 no-boil flat lasagna noodles
2 cups (230 g) grated parmesan cheese
1 cup (40 g) fresh chives, finely chopped

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And now, let’s move on to preparation:

1. First things first – preheat your oven to 350°F (180°C).
2. You will need about 6 feet (1.8 meters) of tinfoil to lay it on a flat surface. Take 4 clusters of 2 lasagna noodles and place them towards the left half of the foil sheet; make sure you leave about a ½-inch (1 cm) gap between each cluster.

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source:tasty.co

3. Take the right half of foil to press it flat over the noodles. Then, run your finger along the edges of the noodles, which will create a rough outline in the foil and help you know where the noodles are.
4. Fold the top and bottom flaps of foil over; press flat.
5. Arrange the foil into a square box, using the 4 groups of noodles as a visual guide. Fold and join the ends together.

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6. Use a large pot to melt the butter (medium heat).
7. Whisk in the flour; cooking until the mixture becomes lightly golden.
8. Slowly add the milk, whisking constantly until smooth. Mix in salt, pepper, and nutmeg.

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source:tasty.co

source:tasty.co

source:tasty.co

9. Transfer the béchamel to a large bowl and press plastic wrap onto the surface.
10. Use a very large pot to heat oil (high heat). Wait for it to shimmer, then add the onions, carrots, and celery; cook until the vegetables start to sweat (don’t wait for them to become brown).
11. Add the ground beef, using a wooden spoon or spatula to break up the meat into small pieces.
12. Cook the beef, until half of the liquid has evaporated (stir occasionally).

source:tasty.co

source:tasty.co

source:tasty.co

source:tasty.co

source:tasty.co

13. Add the tomato sauce, tomato paste, chicken stock, salt, and pepper; stir to break the lumps.
14. Turn down the heat to low; simmer, covered, for about 2 hours.
15. Line a greased 9×9-inch (23×23-cm) square baking pan with 2 sheets of foil.

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16. Spread a thin layer of béchamel on the baking pan; add 2 lasagna noodles on top. Then, spread a thin layer of meat sauce evenly across the noodles. Add a thin layer of béchamel again. Repeat the process, and alternate the direction of the lasagna sheets after every layer.

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17. After 50 layers, place the foil box over the lasagna.

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18. Continue with the layering process until you reach the 99th layer.
19. Sprinkle Parmesan on top; use the foil to cover the whole lasagna.

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20. Bake for about 1½ hours, with the foil halfway uncovered, until the top becomes deep golden brown.

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21. Cool for at least 2 hours.
22. Sprinkle the top of the lasagna generously with chives.

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We hope that you like the recipe and that this will be your choice the next time you decide to have your friends over for lunch. Enjoy!

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