Go to the Recipe: 24-Layer Lasagna
Ughhhh... you guys are killing me!
This is the Dagwood of Lasagna OMG.
The best freakin-delicious lasag ever! There's really nothing like it.
Spicy sauce, just enough cheese, bechamel, homemade pasta (00 none the less).
I just can't try another one of your recipe's.... wait... Cuban Sandwiches?
Bring out the Ja-Joule... i really hate you... (my wife loves me)
Thanks.
ePop
Bit more involved than Paris Hilton's lasagna.
for placing it in the fridge - should you cover and toss some weight on top like you would with a potato pave? also i bot whole mozz balls from a local italian place...should i dry that out a bit? im afraid there will be too much water and it will drown the whole thing in liquid.
no weight needed when you cool it down. but I would recommend letting the fresh mozzarella sit in the fridge over night in a strainer with a dish towel over it to loose a little of that moisture. that's what I do for my pizzas at least.
no weight needed when you cool it down. but I would recommend letting the fresh mozzarella sit in the fridge over night in a strainer with a dish towel over it to lose a little of that moisture. that's what I do for my pizzas at least.
OMG Perfect ! Both hauhauhauhauah the lasagna and the that guy!
So I made this again: the first time I boiled Half the sheets and used frozen shredded spinach and dehydrated basil(couldn’t source fresh). This time I didn’t preboil the sheets and used fresh spinach which I blanched and froze the day before and picked wild basil from my plant. Both were cooked at the low temp recommended for softness. Last time was softer but this time I got the best of both worlds, crispy edges and top and softish center. Sometimes you do things and then get the idea or tip later, I think one can say roll 3 layers of pasta(I divide the dough into 12 pieces) and start assembly that way the sheets don’t get dry hanging out in the open. More efficient if you are 2 persons that way while the person is assembling the other is rolling dough.
Oh and I halved the béchamel recipe and still got leftovers(which are enough for plating), I could have halved the tomatoes sauce as well but the extra sauce is very nice as a pizza sauce(add extra chilli).
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Mine turned out 18 layers, definitely amazing
Can't wait to fry a piece!
This might be the best lasagna I’ve made or eaten in my life!!!!
I made the fresh pasta the day before and was worried it was a little bumpy after I rolled it out and boiled it. Didn’t seem to be an issue in the final project.
The only change I made to the recipe was to reduce the fennel seed, my husband isn’t partial to the fennel flavor so I halved it and used cumin seed for the other half.
Frying it- life changing. We ate it before I could take a pic!
Lastly, I think the fresh pasta is key.
Reduce the sauce or not? In the video Kyl says they reduced the sauce by half, where Grant said he is not going to do so. What version was shown on the video on the final version, the reduced sauce or the raw sauce or both? If so please explain.
final version was the raw sauce. No reduction needed.
I should have read this post prior to making the béchamel. I thought it was going to make a boatload of béchamel at the onset, but until I made it did I realize how much it was. You do not need to make the whole recipe, half is more than enough as Hussein stated
Recipe came out great. Did anyone else have sliding issues with the spinach layer?
My 1st Attempt. Using No Boil Noodle. Just ordered my Pasta Machine!
Winter edition 👌
Holy Murgatroyd ... Amazing Lasagna!
My wife said, "It is the best lasagna (she'd) ever eaten".
It was definitely a labor of love for our Valentines dinner, can't wait to fry it up tomorrow.
Who doesn’t love corner pieces?
Love this recipe! Trying to take it up a level for the next time we serve it. Does anyone have a wine pairing recommendations for this?
And plus since the slices freeze well it’s not hard making a small batch of fresh béchamel if you feel like having some.
I can confidently say(I have cooked this plenty times even once at a friend’s) that for the low temp cook you don’t need the extra step of parboiling the fresh pasta sheets. I think the humidity from the fillings and cheese is enough to hydrate the dough.
How far in advance can you leave it in the fridge before searing it?
I would recommend 1-2 weeks max.
So many thoughts after making this.
I did not like the amount of pasta to filling in this. I followed the layering process exactly as written and it seemed the layers where there is just pasta sauce and pasta wind up just being a thicker layer of pasta.
I had my doubts about using uncooked pasta sauce but was willing to give it a try. I followed the first cooking method described 425then 300 and the sauce still tasted like uncooked tomatoes.
So little salt in this dish. Only in the pasta water and in the sauce (10g) ? Everything was super bland in the end especially since the sauce did not reduce down and gain flavor.
I did give it a second chance and put it in the fridge overnight to try the sear. Which is wonderful and how my mom used to serve leftover spaghetti.
I made my own proper tomato sauce (NJ Style) and served it with that. A huge improvement. I didn't even mind all the pasta.
That said I totally agree bechamel adds so much to a lasagna.
Question: Can I fully assemble the lasagna today, fridge overnight and bake the next day?
You sure can.
When you watch all the videos, you will see that he does add salt (a lot too lol) that is not listed in the recipe... he adds it based on taste, while he's making things, as most chefs do. Seasoning is a personal thing.. some people are used to a lot of salt and other people just aren't... which is why you should taste your sauces as you cook to determine if you think they need more for your taste.
As far as the uncooked sauce I totally agree with you there-- I didn't do that cause that's just now how you make a decent sauce IMO. I like mine spicy and flavourful, but he did say you can use a store bought sauce (or you own homemade sauce that kicks the jars on their ass). I also think that the preprepared one had a proper made sauce bc the guys in the back said they cooked it down by half; I guess he skipped that step for the sake of time in the video, but I prefer it cooked down too.
Bottom line when in doubt, taste your sauces and season to your own tastes no matter what the recipe says and always trust your instincts.
Reduce it. For a better taste, just do it lol. It was very inconsistent but I agree with the guys at the back, always reduce the sauce (and add some spices to it lol)
This recipe is always a fan favorite! That’s 12 one pound mini-bread pans. I ran out of spinach and red sauce on the last 4 so I had to sub some mushrooms.
I still remember making lasagna for the first time as a kid and wondering, “Why are there only three layers of pasta!?” Lasagna has always been disappointing since then. The pasta to sauce ratio has always seemed wrong, and the sauce squishes out into a puddle on your plate. I still remember seeing this recipe for the first time a couple years ago and being almost relieved. “Finally! A recipe that proves I’m not crazy.” I made it with my nesting partner for the first time tonight. Even with the team effort it took us a couple hours, but it was a super fun project. It’s not only delicious, but mentally satisfying. This is what I’ve always thought lasagna could be! Thank you to the ChefStreps team for putting this recipe together:)
Hi, I laid my cooked pasta in a container and covered with a towel. then continued with the recipe. when I came back to assemble my dish, I found all the pasta stuck together and I could not peel apart. How can I fix this and prevent next time?
Assemble as soon as you cook the pasta or brush the sheets with oil to prevent sticking while resting.
Best texture ever.
Best lasagna ever. The only thing I added was a cup of parmesan to the bechamel, as well as fresh thyme and fresh ground black pepper. I also doubled the amount of basil with the spinach. Thanks so much for this great one!
I have prepared this lasagna by using the recipe to the letter. I always do the first time I try a new recipe. I really enjoyed the results. I am after an improvement. I thought the bechamel sauce disappeared too much in the final product. Any suggestion to ensure that the bechamel survives the final product?
Can confirm, this recipe/technique is freaking MONEY. Why is this not the standard way to serve lasagna? It is objectively better!
For the sear technique does the lasagne need to come back to room temp post slice so it’s warmed through?
Depending on how thick you cut the portions, it should come up to temp with just the sear, but you could always give it a flash in a hot oven to carry it through. Best to start with it cold to get a good sear before the cheese layers start to warm up and become more pliable.
Using the idea in place of the exact recipe, because it's such a great form for Lasagna, and calculating that this is probably about 55 layers.
Without doubt the best lasagne I've ever made. I did add some mushroom duxelle to the bechamel for a little bit more flavor. It turned out beautifully.
LOVE IT! Proof that when in doubt, duxelle it out.
