Here's something to try at home: Chef Mark Ladner's hundred-layer lasagne, served on a special menu at his New York restaurant Del Posto. Can you even imagine a hundred-layer lasagna? It's not exactly simple...
Ladner says in this interview with New York Magazine that his over-the-top, not-your-nonna's lasagne includes "50 practically transparent sheets of handmade pasta, alternating with 50 layers of sauce (Bolognese, besciamella, and marinara)." Skewers hold it together while it cools and sets and you need a "special spatula" to serve it.
This is a little beyond our own simple 10-layer lasagna. Maybe something to attempt for a special occasion? We don't know if we have the stamina, but it does make us curious about 20-layer or even 30-layer lasagne. What do you think?
• Read more: Behind the Menu: Deconstructing the Hundred-Layer Lasagne
Related: How To Make Lasagna
(Image: Hannah Whitaker/New York Magazine)
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what do i think? i think i would eat that.
it looks like the savory version of 14 layer cake!
http://www.bakerella.com/fourteen-for-the-fourteenth/
maybe not YOUR nonna's lasagne. this is exactly what my nonna's (and now mama's) lasagne looks like - layer after layer of thin, home-made pasta, with homemade bolognese and beschamel and cheese, with a few butter pats to top it off. mmmm....
vbf - will you loan me this nonna that you speak of? my babcia makes the most amazingly light pierogi - but right now i have a hankering for this!
"Ladner debuted this lofty lasagne a few months ago on his $500 Collezione menu [...] For the lasagne course, he carries a sizeable hunk into the dining room on a silver tray, places it on a gueridon, and proceeds to carve the thing tableside. "
I'm so tired of all the nonsense.
I love my lasagna like the first generation Italian American that I am but this looks kind of gross.
1 for kind of gross. I honestly don't think that massive wall of lasagna looks appealing at all.
meant to say "plus one for kind of gross"
Heidi on 101 Cookbooks also made a version of 100 layer lasagne, which also looked delicious and she had some tips for making it easier to assemble.
It's almost sort of... obscene! I've made a 15 layer Russian honey cake... and that was enough for me!
Oh, I thought it would be 100 pieces of pasta and 100 layers of cheese/sauce/whatever. I count one layer of pasta and one layer of filling as a single entity.
Reminds me of a recipe I saw on 101 Cookbooks. Would love to try it, but it does look very time consuming.
http://www.101cookbooks.com/archives/001386.html
I can't imagine the super-thin pasta layers woul have a very nice mouth-feel, especially in combination with the ground meat.
I'm not sure that more layers is better. Lasagna is a balance of flavor and texture that would seem to be missing in a 100 layer version. No...It doesn't appeal to me at all.
I'm in the it looks gross camp. Way too much sauce and meat for such delicate noodles! More isnt' always better...
GROSS
Intriguing. My own lasagne hasn't made it past three layers...
I like the chewiness of thick pasta, the crunch of browned cheese on the top, even the hard bits on the edges - all the thin pasta sheets here make me think it would have the texture of a soggy, undercooked croissant... Give me old-school lasagne any time.
This is heinous.
Looks like intestines.
Having just made a similar, albeit only 20 layer, lasagna bolognese from Marcella Hazan's cookbook, I have to say that I am sure this is delicious. To those of you who think this type of lasagna is gross, please just give it a try. It's a completely different animal from the heavy-noodled, over-cheesed variety of lasagna that most of us are used to. Making it with super thin layers of homemade pasta makes it extremely light in a way you'd not imagine a lasagna could be (especially for something with so much butter and whole milk involved). Complement the pasta with a traditional bolognese sauce mixed with a bechamel and you will find lasagna heaven. Maybe you don't need all 100 layers, but please give it a chance!
sorry, but... barf.
It's odd... I love the thought of crepe cakes, but this just leaves me cold. It just seems so never-mind-the-quality-feel-the-width to me, and lacking in subtlety. That, and nobody's lasagne ever measures up to my mum's!
this would let you control Garfield (R) by threatening to eat it yourself
I don't have that much time or patience to attempt a 100 layer lasagna:) I think 5 layers would be the limit for me!!
It may be delicious, but it's definitely not photogenic.
I had a an amazing lasagna in Rome a couple of years ago. Not quite 100 layers, but still very impressive. Maybe 25 or 30? The super thin pasta was amazing -- not mushy, lightly sauced (porcini béchamel not bolognese) and crispy on top. I have been unsuccessfully trying to recreate it since then!
Gross - it's on the par with 3# steaks intended to be a single serving, and pie-eating contests.
You could do the same technique and only have 20 layers, in which case it would be possible to get in your mouth and way better.
Why?
I mean, why do this? Why is it necessary? 20 layers might be worth it for a bit of something different but beyond that it just seems like pointless artifice.