Our Queen of Salt, Fat, Acid and Heat, Samin Nosrat, wants us all to make lasagne and share it live on May 3. And we will! Samin has kindly provided a recipe for The Big Lasagna, and it looks great.
We’re going to be taking things in a slightly different – but still traditionally-flavoured – direction, with a version of the 100-layer Lasagne from the Del Posto Cookbook. We did this a few years ago, following the recipe in the book to produce an impressive and drool-worthy 6″ x 6″, 6 lb. block of homemade pasta, Bolognese, marinara, and besciamella.
The Del Posto recipe is interesting in that it’s not cooked as a whole lasagne. Instead, it’s assembled cold, rested overnight, and then vertically sliced (still cold) into inch-thick slabs that are then seared to a light char on both sides, so everybody gets plenty of that cronchy, caramelized end-piece goodness. The seared slices are heated through in the oven, then served atop a little more marinara.
But… as written, the recipe only has 30 layers of pasta and 30 of filling. This time, we’re going to try to do it as they do in the restaurant: with 50 layers of each. I honestly don’t know if we can pull it off, but even if it falls apart, it’ll taste great.
If you want to cook along, there’s actually nothing extraordinary about the recipe: it’s a standard egg pasta rolled super-thin, slow-cooked bolognese, marinara and besciamella (béchamel) sauces, and Parmigiano Reggiano.
For exemplary versions of the sauces, assembled in this case with a spinach pasta, you can hardly do better than those in Evan Funke’s recipe for Lasagna Verde alla Bolognese. We made this last winter with great success.