Make your own noodles. Last time I made noodles I was at like 2 mm thickness for the noodles. I think I was 20 layers deep with super thin noodles. Then assemble and press so you have to wait a day
Maybe not as top tier as others, but Kenji has a pretty serious version
https://www.seriouseats.com/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta
Homemade ricotta. Full Bolognese. Besciamella. Make your own noodles if you wanna be extra.
Made this recently over the course of three days (1 day for the Ragù, 1 day for the fresh ricotta and Béchamel, 1 day for the homemade pasta, assembly, and baking) and it was amazing. Absolutely heavenly and totally worth the effort (although if you plan it better than me you could definitely do it all on a Sunday).
Look up don angie pinwheel lasagna, the recipe is free. It’s by far the biggest contributor to their Michelin star and I will never make layered lasagna at home again as pinwheel is almost always a better form factor
Grind your own meat and make the sausage, make the pasta, pesto for the house made ricotta etc. It's still lasagna in the end but just over do each component.
Lasagna napolese! I make it every Christmas. Your kitchen will be destroyed and you will be exhausted and it’s soooooo worth it https://www.lacucinaitaliana.com/amp/recipe/pasta/neapolitan-lasagna
The meat tray lasagne recipe from Nats What I Reckon is pretty hectic
https://youtu.be/30sXq6pA6Lo?si=j8D8kd5Evee8Z8jS
Haven't done the lasagne, but have done his bolognese and it's awesome.
Make lasagna sheets from scratch (if you want a lot of layers - similar to the “100 layer recipes” I’d opt for a semolina and flour based recipe and use additional egg yolks, they’ll allow for thinner rolling whilst maintaining elasticity)
If you want to really go for it blanch spinach, separate your dough and colour 1/3 or 1/2 the pasta dough.
Make either a traditional Bologna recipe bolognese (veal, pork shoulder and pancetta) or a short-rib based recipe (add both, grated pecorino and some rinds, really gives it nice aroma)
Bechamel (also with addition of some grated Italian hard cheese)
Make a marinara to serve lasagna on.
Assemble lasagna fully and refrigerate for a day, then cut into slices, sear in clarified butter, serve on your marinara with grated cheese.
if you make your own ragu from scratch (including grinding the meat yourself, etc), and lasagna sheets, lasagna by default takes a day so just do that. Ricotta and mozzarella can also be homemade for some extra time too
[https://www.seriouseats.com/food-lab-lasagna-napoletana-meatball](https://www.seriouseats.com/food-lab-lasagna-napoletana-meatball)
This one took all day and nearly killed me. All those tiny meatballs...
I make Kenji's Italian American red sauce from Serious Eats. It takes a good 4+ hours. I do a bevy of roasted veg (red bell, zucchini, mushrooms) and do a ricotta mix (ricotta, eggs, parm, seasonings, parsley) vs bechemel. You can really go wild and make your own ricotta (easy, but takes time and probably a gallon+ of milk). Making your own ricotta will drag out some time, as will making your own noodles (I rarely do that). If you make it in a deep dish roaster, you're looking at a good 2 hour cook time.
From start to finish, you're looking at 6-8+ hours. I've never made this for anyone who didn't clean their plate and ask for more.
Well I don’t know if it was all that but it was a triple type with a meat sauce, a sausage and pepper layer and a chicken Florentine layer. I saw it on Diners, Drive-Ins and Dives. 😂🤷♀️
Alvin's [100-Hour Lasagna](https://www.youtube.com/watch?v=-aCJtxibSpA).
I wouldn't call it necessarily restaurant-quality but it's unnecessarily time consuming though.
Make the noodles, do a bolognese, chop the vegetables into a paste by hand. Cook it and realize you lost a piece of jewelry inside and have to do it again.
You need to watch Alvin Zhou's [100-hour lasagna](https://youtu.be/-aCJtxibSpA?si=zaF5Kyxc0p5VOWS4) for inspiration. For a few years I made lasagna from scratch for a New Year's Day gathering. Homemade spinach noodles, homemade sauce, homemade ricotta. Lately I prefer using a bechamel/mornay (great use of some old parm/gruyere rinds is to melt them in the bechamel). I would love trying Alvin's over the top method (braised short ribs, very yolky noodles) sometime. I love his vids on his channel, but I'm not as crazy about the ones he's doing for Babish.
The only problem i have with it is the lack of a recipe around ingredients and their quantities so would have to wing it a bit. Potentially a dicey thing to do on a 100 hour project
I like Ottolenghi's [Spicy pork and porcini lasagna](https://www.theguardian.com/lifeandstyle/2017/oct/28/lasagne-recipes-chard-mushroom-pork-seafood-yotam-ottolenghi). It's non standard, but pretty extra
Lidia Bastianich has about the best lasagne recipe I've ever used. The genius of it really is in the way the pasta is arranged in the pan. I am not skilled enough of a writer to explain. But DO look her recipe up!
Super-fresh cheese is my secret to homemade lasagna.
[Homemade mozzarella](https://cheesemaking.com/products/30-minute-mozzarella-recipe)
[Homemade ricotta cheese](https://cheesemaking.com/collections/recipes/products/ricotta-cheese-making-recipe)
If you're really hardcore, then order sausage making supplies and get a pork butt to make your own sausage too.
Does the economy of scale apply, though? I get that e.g. premade ricotta will always be faster, but if you're making hundreds of servings worth, does the time-per-serving decrease enough so that the increased labor cost is negligible (when also accounting for decreased suppy costs- e.g., milk is cheaper than ricotta)? Because it's the active time that costs, not the sitting-and-waiting time (since that can be stacked with other things.)
I freely admit that I don't know restaurant economics, but I *do* know that two pork shoulders' worth of carnitas takes pretty much the same amount of time as half a shoulder worth, and it's reasonable to wonder whether the same principle applies.
Very helpful! So nice of you to be smug and superior instead of explaining the error.
Especially when the whole post is a question: do economies of scale apply in a restaurant setting?
I have never tried any of these recipes, but Giada De Laurentiis has a baked penne and roasted vegetable recipe that I love. So I bet these are good, she has several different ones:
Lasagna: [https://www.youtube.com/watch?v=i0JIGNDh7n4](https://www.youtube.com/watch?v=i0JIGNDh7n4)
Meaty mushroom lasagna with prosciutto: [https://www.youtube.com/watch?v=3MHh6ZKt7eI](https://www.youtube.com/watch?v=3MHh6ZKt7eI)
I like the term “taste tester”. I would call you an eater. Eaters were my best friends when I was trying to figure something out. A hamburger. A chili dog. Pizza.
I need eaters. I can’t eat enough. Know your worth.
For some folks, *any* dairy is ass-blasting, even fresh stuff. I am among the lactose-tolerant, but most of my friends do not share this good fortune. (It does not always stop them from eating it, but, hey, their choice.)
Make your own noodles. Last time I made noodles I was at like 2 mm thickness for the noodles. I think I was 20 layers deep with super thin noodles. Then assemble and press so you have to wait a day
I use Marcella Hazan's Bolognese recipe for the Ragu, then make my own noodles, and make bechamel sauce - time consuming, but amazing
I’ve done that too. It’s amazing
[100 layer lasagne](https://www.youtube.com/watch?v=x5kjO-rTocs)
Excellent suggestion, captain fartbox
Hey, OP *did* ask for "ass-blasting" recipes....
I literally was just looking at that, strong contender folks
I would look at the version from Alvin on YouTube.
THE lasagne recipe: https://ridingthecatskills.com/2017/05/24/lasagna-the-1967-time-life-recipe/
Maybe not as top tier as others, but Kenji has a pretty serious version https://www.seriouseats.com/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta Homemade ricotta. Full Bolognese. Besciamella. Make your own noodles if you wanna be extra.
I made this one. It took all day and all week while I was eating the leftovers I would have to out loud say “holy shit this is so good”
This lasagna is so worth the effort. Extremely decadent
Made this recently over the course of three days (1 day for the Ragù, 1 day for the fresh ricotta and Béchamel, 1 day for the homemade pasta, assembly, and baking) and it was amazing. Absolutely heavenly and totally worth the effort (although if you plan it better than me you could definitely do it all on a Sunday).
Look up don angie pinwheel lasagna, the recipe is free. It’s by far the biggest contributor to their Michelin star and I will never make layered lasagna at home again as pinwheel is almost always a better form factor
Grind your own meat and make the sausage, make the pasta, pesto for the house made ricotta etc. It's still lasagna in the end but just over do each component.
Lasagna napolese! I make it every Christmas. Your kitchen will be destroyed and you will be exhausted and it’s soooooo worth it https://www.lacucinaitaliana.com/amp/recipe/pasta/neapolitan-lasagna
The meat tray lasagne recipe from Nats What I Reckon is pretty hectic https://youtu.be/30sXq6pA6Lo?si=j8D8kd5Evee8Z8jS Haven't done the lasagne, but have done his bolognese and it's awesome.
Make lasagna sheets from scratch (if you want a lot of layers - similar to the “100 layer recipes” I’d opt for a semolina and flour based recipe and use additional egg yolks, they’ll allow for thinner rolling whilst maintaining elasticity) If you want to really go for it blanch spinach, separate your dough and colour 1/3 or 1/2 the pasta dough. Make either a traditional Bologna recipe bolognese (veal, pork shoulder and pancetta) or a short-rib based recipe (add both, grated pecorino and some rinds, really gives it nice aroma) Bechamel (also with addition of some grated Italian hard cheese) Make a marinara to serve lasagna on. Assemble lasagna fully and refrigerate for a day, then cut into slices, sear in clarified butter, serve on your marinara with grated cheese.
if you make your own ragu from scratch (including grinding the meat yourself, etc), and lasagna sheets, lasagna by default takes a day so just do that. Ricotta and mozzarella can also be homemade for some extra time too
[https://www.seriouseats.com/food-lab-lasagna-napoletana-meatball](https://www.seriouseats.com/food-lab-lasagna-napoletana-meatball) This one took all day and nearly killed me. All those tiny meatballs...
I make Kenji's Italian American red sauce from Serious Eats. It takes a good 4+ hours. I do a bevy of roasted veg (red bell, zucchini, mushrooms) and do a ricotta mix (ricotta, eggs, parm, seasonings, parsley) vs bechemel. You can really go wild and make your own ricotta (easy, but takes time and probably a gallon+ of milk). Making your own ricotta will drag out some time, as will making your own noodles (I rarely do that). If you make it in a deep dish roaster, you're looking at a good 2 hour cook time. From start to finish, you're looking at 6-8+ hours. I've never made this for anyone who didn't clean their plate and ask for more.
Well I don’t know if it was all that but it was a triple type with a meat sauce, a sausage and pepper layer and a chicken Florentine layer. I saw it on Diners, Drive-Ins and Dives. 😂🤷♀️
I’ve made this one https://youtu.be/kRuw_rutru0?si=SX-G5KgAn46qirPb
Make your own noodles. Do your classic 4 hour ragu cook but fire roast the tomatoes, peppers, whatever else you're putting in.
Make your own Bechamel instead of using ricotta.
Alvin Zhou's 100 hour lasagna. I swear by it
Alvin's [100-Hour Lasagna](https://www.youtube.com/watch?v=-aCJtxibSpA). I wouldn't call it necessarily restaurant-quality but it's unnecessarily time consuming though.
Make the noodles, do a bolognese, chop the vegetables into a paste by hand. Cook it and realize you lost a piece of jewelry inside and have to do it again.
Make your own ricotta and make your own ragu. It's actually relatively easy to do so and really delicious
You need to watch Alvin Zhou's [100-hour lasagna](https://youtu.be/-aCJtxibSpA?si=zaF5Kyxc0p5VOWS4) for inspiration. For a few years I made lasagna from scratch for a New Year's Day gathering. Homemade spinach noodles, homemade sauce, homemade ricotta. Lately I prefer using a bechamel/mornay (great use of some old parm/gruyere rinds is to melt them in the bechamel). I would love trying Alvin's over the top method (braised short ribs, very yolky noodles) sometime. I love his vids on his channel, but I'm not as crazy about the ones he's doing for Babish.
The only problem i have with it is the lack of a recipe around ingredients and their quantities so would have to wing it a bit. Potentially a dicey thing to do on a 100 hour project
I like Ottolenghi's [Spicy pork and porcini lasagna](https://www.theguardian.com/lifeandstyle/2017/oct/28/lasagne-recipes-chard-mushroom-pork-seafood-yotam-ottolenghi). It's non standard, but pretty extra
Make everything from scratch with high-quality ingredients.
We have been trying to perfect this recipe: [https://www.youtube.com/watch?v=zXZq6crD6WI](https://www.youtube.com/watch?v=zXZq6crD6WI)
Lidia Bastianich has about the best lasagne recipe I've ever used. The genius of it really is in the way the pasta is arranged in the pan. I am not skilled enough of a writer to explain. But DO look her recipe up!
Chefsteps.com
Super-fresh cheese is my secret to homemade lasagna. [Homemade mozzarella](https://cheesemaking.com/products/30-minute-mozzarella-recipe) [Homemade ricotta cheese](https://cheesemaking.com/collections/recipes/products/ricotta-cheese-making-recipe) If you're really hardcore, then order sausage making supplies and get a pork butt to make your own sausage too.
Matty matheson guaranteed to get you laid lasagna: https://youtu.be/VZPkIPfnzqs?si=z9eDJs70Q2BUYpyu
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Does the economy of scale apply, though? I get that e.g. premade ricotta will always be faster, but if you're making hundreds of servings worth, does the time-per-serving decrease enough so that the increased labor cost is negligible (when also accounting for decreased suppy costs- e.g., milk is cheaper than ricotta)? Because it's the active time that costs, not the sitting-and-waiting time (since that can be stacked with other things.) I freely admit that I don't know restaurant economics, but I *do* know that two pork shoulders' worth of carnitas takes pretty much the same amount of time as half a shoulder worth, and it's reasonable to wonder whether the same principle applies.
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Very helpful! So nice of you to be smug and superior instead of explaining the error. Especially when the whole post is a question: do economies of scale apply in a restaurant setting?
I have never tried any of these recipes, but Giada De Laurentiis has a baked penne and roasted vegetable recipe that I love. So I bet these are good, she has several different ones: Lasagna: [https://www.youtube.com/watch?v=i0JIGNDh7n4](https://www.youtube.com/watch?v=i0JIGNDh7n4) Meaty mushroom lasagna with prosciutto: [https://www.youtube.com/watch?v=3MHh6ZKt7eI](https://www.youtube.com/watch?v=3MHh6ZKt7eI)
Not a real contender but Binging with Babish on u tube, he did the basic then elevated the dish and I gotta say I learned a lot.
Do you need taste testers? 🙋♀️🙋♀️
I like the term “taste tester”. I would call you an eater. Eaters were my best friends when I was trying to figure something out. A hamburger. A chili dog. Pizza. I need eaters. I can’t eat enough. Know your worth.
"Ass blasting"?? I mean, I suppose you could use expired dairy products, or any other things that would cause food poisoning...
For some folks, *any* dairy is ass-blasting, even fresh stuff. I am among the lactose-tolerant, but most of my friends do not share this good fortune. (It does not always stop them from eating it, but, hey, their choice.)