Recipe Review

Bigger, Better, Cheesier: The Hundred-Layer Lasagne

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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updated May 2, 2019
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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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