User:Xeverything11/sandbox/Make 100 Layer Lasagna

Wondering if it's possible to layer a lasagna with 100 layers? Definitely! This wikiHow shows how to make the gigantic lasagna filled with 100 layers of deliciousness!

Ingredients

• 110 flat lasagna noodles
• Cooking oil spray to grease
• 225 g (8 oz) parmesan cheese, grated
• 1 cup (40 g) fresh chives, finely chopped

Bechamel Sauce

• 1 stick (113 g) butter
• ½ cup (60 g) all-purpose flour
• 2 quart (2 liters) milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• ½ teaspoon nutmeg

Meat Sauce

• ½ cup (120 ml) olive oil
• 2 ea. (300 g) medium onions
• 4 ea. (240 g) carrots
• 450 g (1 lb) celery
• 2.5 kg (5½ lb) 20% fat ground beef
• 14 cups (3.5 kg) tomato sauce
• ½ cup (110 g) tomato paste
• 4 cups (1 liter) chicken stock
• 1 tablespoon salt
• ½ tablespoon black pepper

Steps

Setting Up Walls

1. Place lasagna noodles on tinfoil. Place 8 lasagna noodles in 4 groups (2 per group) on left half of tinfoil 1.8 m (6 ft) long.
   • Make sure there is 1 cm (½ in) gap between each group.
2. Fold over noodles. Fold the right half of foil over the left half. Then fold over the flaps above and below the noodles. Fold into a square.
   • Press the foil with your finger to create an outline.
3. Set aside while you make the bechamel and meat sauces.

Making Bechamel Sauce

1. Make a roux. Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk
   • Roux is a mixture of flour and fat used to thicken sauces. Individual particles of flour coat in fat, so that when adding milk, the flour particles each swell independently, rather than forming doughy clumps.
2. Whisk in the remaining ingredients. Gradually add the milk, whisking constantly, and bring to a boil until smooth. Whisk in the salt and nutmeg, bringing to the boil.
3. Pour the sauce to a large bowl and set aside while you make the meat sauce.
   • Wrap the bowl in clingflim, pressing against the surface of sauce, to avoid the skin forming.

Making Meat Sauce

1. Chop the vegetables. Use a knife to chop the onions, carrots and celery into fine pieces.
   • Chopping into fine pieces helps distribute the heat and soften more easily while cooking
2. Cook the vegetables. Heat the oil over high heat in a very large pot. Put the vegetables into the pot and cook, stirring occasionally, until the vegetables are starting to be tender but are not browned yet.
3. Add ground beef and cook. Add the ground beef to the vegetables. Break up ground beef, using a wooden spoon, into pieces, and cook until browned and reduced liquid to half
   • Breaking up helps to distribute the heat evenly over the meat, allowing for even cooking. You can use a potato masher to break up larger pieces of meat.
4. Add the remaining ingredients and simmer. Add the tomato sauce and paste, stock, salt and pepper to the mixture and stir to combine. Cover the pot and simmer over a low heat for 2 hours.

Assembling the Lasagna

1. Preheat the oven to 180 °C (350 °F). Use cooking oil spray to grease a 23-cm (9-inch) baking pan and foil to line it, making sure to extend over sides.
2. Make the layers. Spread 2 teaspoons of bechamel sauce onto the pan and arrange 2 lasagna noodles on it. Add 1 tablespoon of meat sauce to the pan, spreading evenly. Repeat the process 49 times to make 100 layers.
   • After the 50th layer, place the walls over the lasagna to make it stable.
   • Meat and bechamel sauces add 1 layer, and lasagna noodles add 1 layer. Here is a cross section (condensed for visibility):

     

3. Add finishing touches. Spread last 2 teaspoons of bechamel sauce and sprinkle with cheese. Cover the pan with foil.
4. Bake for 1½ hours. Transfer the lasagna to the preheated oven and bake for 1½ hours. Leave to cool for 2 hours and transfer the lasagna to a chopping board.
   • After 45 minutes of baking, take out the top of foil.
5. Garnish the lasagna with chives and serve.

Things You'll Need

• Tinfoil
• Stove
• 2 pots (1 large, 1 very large)
• Whisk
• Large bowl
• Clingfilm
• Chopping board
• Knife
• Wooden spoon
• Potato masher
• 23-cm (9-inch) square baking pan
• Oven

References

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