Cookaholics Bulletin Board

I made Bolognese sauce last week, and lasagne is always one of the most welcome ways to use it. For me, the key to a great lasagne is homemade paper-thin noodles and not loading up too much on any layer, i.e., less is more. The whole thing just melts in your mouth, with just the right amount of tooth.

I've heard about Ladner's 100 layer lasagne, and thought it sounded a lot like mine, except mine has about 60 less layers. I'm intrigued...why would you make such a towering portion of anything? Unless, just "because you could."

Amy

Giant food just does not appeal to me. Having to plow through 100 layers would diminish the whole thing. Good for a publicity stunt but less so for eating.

Mary

I agree with the uber thin homemade noodles for lasagna. But, no meat, please. Sausage and meatballs on the side, but not IN the lasagna. Sometimes asparagus or mushrooms inside.

Do you really do 40 layers? How do you get it out of the pan?

fitzie

Fitzie,

I use about 10 layers of noodles with a bolognese/besciamella combo and a sprinkling of Parmigiano-Reggiano between each layer, so yes, it's about 40 layers. It's only a few of inches tall when all is said and done, and I make it in a very small pan, so it's not really difficult to manage. You just need to let it settle and coalesce for a while after coming out of the oven, or it will fall apart.

Amy

Sounds wonderful!
fitzie

Just like me

*snicker* and *snort*...

the snort only because the board insists I use at least 10 characters for a post...

yum and

Amy,

So when you say "thin", what number would that be on the KitchenAid pasta roller attachment? A 7?

Josh,

I don't use a KA attachment, I use an Atlas, but if 7 is as thin as it goes, that would be about right. Maybe 6. The sheets are translucent without being transparent.

Amy