The 100 Layer Lasagna

Does bigger always mean better?
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Recipe: www.joshuaweissman.com/post/t...

[@digstrememcdingus1463]

I bet you Garfield would have that Lasagna gobbled up in 4 panels tops

[@Garfield4317]

No comment

[@dmiller4088]

😂 4 panels. Waiting for this amazing comment to blow up.

[@Pynkfoxx_]

He would🤭

[@ILIKEGAMES-256]

0.5

[@TammiJuusu]

it would take him 0 because he'd do it off screen

[@lebwoi2730]

love how he still goes step by step like someone is going to make the 100 layer lasagna

[@Edentical101]

Ngl I'd absolutely make it. Maybe not 100 layers but like 20ish with more meat and sauce in between

[@bencegaming1716]

you underestimate my free time and the lengts i will go to not have to eat for the next 2 days

[@keff0o2]

Exact what i wanted to comment. Like exactly every word haha

[@bertobaggins643]

i am currently buying ingredients for 100 layer lasagne

[@EmmaBay]

Maybe @DavidSeymourofficial will try it!

[@tee1up495]

There are a million chefs on KZbin, but few really stand out like you. Entertaining, informative and usually pretty funny.

[@capt_lone_startx5048]

I made the pave last night/this morning. Overall it was a fun project. I had chicken fat and tallow, so that’s what I used. If you have that laying around, it’s a really cheap recipe. A few tips: I found that at 300 degrees, it took 3 hours to become tender. After one hour the internal temp was 90. After 2 it was about 145 and after 3 it was ~185. I lightly salted each layer, but found that I needed to add a lot of salt during and after cooking. Smart to go light though as it would suck to have a 8 lb brick of overly salty potatoes! Lining the pan was a bit of a PIA for me. I’m guessing there’s some trick to it. I’d recommend you do thins before you start cooking. I had to pause after slicing the potatoes and because it took me a minute, the potatoes started to take on color. I might also consider adding some flavor between the layers. Maybe some thyme? Or maybe brush in fat from rendered breakfast sausage? You could coordinate that with however you’re planning to use it. Lastly, it makes a lot. I might try to freeze it, but I’m pretty sure that won’t work. I’d do it again, the texture contrast is pretty awesome and you can go any direction on flavor.

[@duncannot]

I know he meant 3.8, but 38 kg of potatoes sounds like the right amount

[@andy56duky]

*Irish and Russian noises intensifies*

[@mansoorsultan9151]

I rewatched that bit like 8 times to confirm what he said😂

[@Vittrich]

@@mansoorsultan9151 i came here for this haha

[@RataStuey]

I came here for this!

[@sourave7979]

I was like “THIRTY EIGHT????” 😭

[@maxjmoss]

Would be really interesting to see a video where you made two identical dishes, one using fresh ingredients and one only using processed/canned ingredients. I’d be curious to see how different the dishes taste based on freshness/quality of the ingredients

[@stijnkampps4]

If you are interested, Sortedfood has done multiple video's on that topic I believe

[@AlbertoAlvarado-vj8ok]

Agreeddddd

[@SaltyMikan]

It depends on the dish, but usually very different

[@asdads3948]

I like the idea, also one intermediate level. Some things are more reasonable to buy fresh than others.

[@G-Unit1111]

I'd like to see one where he has to make a dish using only tools and ingredients that you can buy in a standard supermarket. No fancy tools, no extremely hard to find ingredients.

[@jrodriguezzzzzzz]

ive wanted to make this recipe for a while, now that my favorite chef on youtube did it im definitely gonna make it

[@offthewalla4717]

You have brightened this old lady's day with your humor and personality. Thank you!

[@smedard8562]

If you want really airy and light crepes, try putting soda in the mixture. (that’s how we do it in Eastern Europe), it gives it a really nice texture and lightness!

[@Blabla_bloblo]

Yessss, and you can use a mixture of kefir and sparkling water to make them almost lacy🤌🤌🤌

[@arenkai]

We use Beer in the north of France !

[@krankarvolund7771]

Or you can use beer and rhum, beer for the texture, rhum for the flavour ^^

[@Shido-kun.]

I'm surprised by how he loves his own food, I swear my mom makes an amazing dish we're all like oh my god this is so amazing! but she's always like, meh, this is fine

[@ExterminatorElite]

After cooking for myself for years, I can confirm my mom was just fishing for even more compliments lol.

[@Joe_for_real]

@RepentandbelieveinJesusChrist You're certainly testing my ability to bear with you in love. But, practice makes perfect.

[@oliverdyakov7653]

Its called marketing lol

[@Tylorrr]

@RepentandbelieveinJesusChrist quit being weird

[@Lexicon865]

Part of it is pride and ego but part of it is also having years of experience and having accomplished stuff in the field. That and food is so much easier to love than any other artform in terms of an artist's perspective. Like there are still artists who hate their art even it attracted a lot of good buzz, or actors who refuse to watch the stuff they're in, or writers who don't wanna read their own stuff for leisure. With food it's like, if it's good it's really good

[@paffel15]

In terms of layers - there is polish cake called Marcinek originally with 15 individually baked layers, but it can be pushed to the limit with more :D

[@littlecloudinthebluesky]

Very true my grandma likes to make it with more

[@Nanos_kitchen]

Great chefs are those who not just understand a cuisine and its past, but also influence and steer its future.

[@kayyayeare]

thats not a lasagna joshua, thats a pasta cake

[@drfuzzy3977]

every lasagna is a pasta cake

[@TN_Kuhorizki]

​@@drfuzzy3977I mean... You're not wrong, tho.

[@cynthiahembree3957]

@@drfuzzy3977I mean true

[@tygret]

@@drfuzzy3977 No, real lasagna has more sauce.

[@TrollerCTropLaid]

​​@@drfuzzy3977the pasta are just a medium so you can gobble the most sauce you can using a fork (you can eat Bolognese ragu with a spoon but it would be judged barbaric). The "best lasagna" as he claimed is 85% pasta, a freaking disgrace

[@outdoordannyd]

This should be part of a new series called "But Why?"

[@lulumccoolio3111]

My favorite grilled cheese (at home) has two slices of cheese, butter on one side inside and both sides outside, a slice of ham inside, some garlic salt and parsley inside (with more parsley on top) and sometimes a couple bread a butter pickle slices inside. Super good.

[@archercat9154]

8:03 Funny you should call this a finger death trap. All up until three days ago I thought these were great. Super convenient for even slices of veggies, and my favorite use, sliced potatoes to make scalloped potatoes. No longer did I have to precariously hold the potato and sliver it with a knife, my hand trembling as I willed the knive to make a straight cut. But this day, three days ago, I was using my mandolin for slicing zucchini, so I could bake it for a snack. Mine has rubber edges so I placed it over a bowl and went to town slicing it. It was getting smaller, and I never intended to slice it to very small. In my head, I thought, okay this is going to be the last slice. Well. It was the last slice. As I pushed the zucchini I felt it happen. Yes folks... what you imagine, it happened. The pad part of my finger was just enough in the way, that as I pushed the zucchini for that last slice, my finger went along with it. There was... several thoughts of panic then, when I realized what I had done. First, how did I do that, second, how do I get it to stop bleeding, and third, stupid enough, will this leave my finger with a dent it in forever? So in conclusion, here's a tip. You know those big cover things, that have spikes on the underside that come with your mandolin? They're intended to poke and hold whatever you wish to slice, to save you fingers from any carnage. Please please use it Thank you, if you read my story through

[@whiteink225]

4:26 "peel 8 pounds or 38 kilograms of potatos" Something's not adding up here😅

[@truesavagejack]

It's a trap for the non-americans :/

[@spoopyd.8910]

More. MORE LAYERS. MORE LASAGNA YOU PUT THE LASAGNA. IN. THE. FRIDGE. OVERNIGHT?????? HERESY. BURN YOUR TONGUE ON FRESH LASAGNA. THAT IS THE ONLY WAY TO EAT IT

[@ahmeddaboi5732]

LET US FEED OUR LORD GARFIELD

[@diovalo-bs3821]

GARFIELD GARFIELD GARFIELD GARFIELD

[@Cr7issogoodSui]

⁠i love lasagna and a 100 layer lasagna would be my dream

[@user-yp2kp1mj2q]

3:01 that angle looks nostalgic, like your older videos. it was nice.

[@ahmedamiranwar9009]

you never fail to make me smile brother keep on cooking its amazing

[@zarbyon1423]

I really love Josh for giving me a recipe for a 100 layer Lasagna... like I´m going to cook a 100 layer Lasagna 😂

[@lasagnasux4934]

Right? It's like reading a murder mystery. I'm not going to kill anyone, but my morbid curiosity keeps me reading.

[@Rens_NO]

​@@lasagnasux4934or ARE you?

[@liia9736]

you could always use it to make a regular layered lasagna.

[@cecilharris1196]

The adlibs are hysterical, great and informative. He reminds me of this cook I used to work with 🤣👍🏾

[@SnatchBandegrip]

This episode is basically the gourmet version of Epic Meal Time and that's a thing that needs to exist.

[@Ramen959]

Joshua is a really good chef, my best chef so far, makes a lot of things from scratch and is funny while doing it. He’s him❤❤

[@danielsantiagourtado3430]

Been waiting for this one papa! You cant ever have too many layers!🎉🎉🎉🎉🎉❤❤❤❤❤❤

[@swngwyrdd3552]

"Peel 8lbs or 38kg of russet potatoes" Bloody hell you weren't lying about time consuming 😅

[@a_m3195]

I love how Josh says 'you will never make a lasagne better than this' and then realises every Italian nonna will be out for blood. Quickly wraps up the video with no B-roll and retreats to the panic room 😂

[@KaiserAfini]

Major thumbs up for including the temperatures in Celsius as well, its a huge help for those outside the US.

[@Yukkikage]

Been waiting for your version for some time. Ever since I saw Alvin Zhou and Sorted food versions, I've been secretly wishing to see how you make it. 😋🤩🤩😘🤤🤤🤤🤤🤤🤤🤤🤤

[@pinkhope84]

I made Lasagne today 😂with 4 layers and more sauce. It was really good 👌

[@Axelrun1994]

That lasagna was criminally undersauced, specifically in the Bolognese department.

[@danielbernier9115]

Yours was probably better,tbh

[@jackieo7113]

slacker!

[@lasagnasux4934]

Blasphemy.

[@ryuudraco592]

"3lb seems like a lot" more like not enough

[@epictheivstreamclipsarchiv8621]

new energy is fire love this vid josh!

[@Petrey94]

It might not be the best lasagna you'd ever have, but I can guarantee it would be up there, while also being the most unique lasagna you'll ever have.

[@ericerwin3039]

That Lasagna looks fire! Just an observation, you could have added diced carrots to make the Soffritto complete (not saying necessary, but may keep Italian chefs happy..ish). Awesome video! Definitely looking forward to your next cookbook.

[@GentleCrank]

And remove the garlic to keep them even happier

[@FallenPhoenix86]

Its the addition of Romesco sauce that threw me... its from Spain.

[@Rob-hh1ix]

I saw that no carrots were added to the Bolognese and I had a pearl-clutching moment. It took me a few minutes to recover.

[@GentleCrank]

@@Rob-hh1ix I was waiting in anticipation for him to add the carrots

[@matteosaporiti5724]

@@GentleCrank Exactly, Ragù alla bolognese is one of the few recipes that are filed in the accademia italiana della cucina, and the recipe explicitly disallows garlic and requires carrots. And I'm not saying that you can't do ragù your own way, I'm sure Joshua's is amazing, but you can't really call that bolognese.

[@kerberos623]

the crepe cake. we have it in Sweden called Pannkakstårta - Pancake cake... We usually do it with a mix of jam(strawberry prefered) and whipped cream then cream on the outside with strawberries on top.

[@Getpojke]

I first came across the 100 layer lasagne by Chef, Mark Ladner from Del Posto restaurant in New York in the excellent "Signature Dishes That Matter" cookbook. Always up for a task I gave it a go & it was stunning. Well worth the effort so I'll be interested to see where you go with it.

[@alexhanson5985]

As someone who LIVES by your cooking, I must RESPECTFULLY say, “DONT BE EPIC MEAL TIME!” Now that I got that out of the way…. You freaking KILLED it yet again!!!!!!!!!!! Awesome job!!!! Technique is on point!

[@joachimkarottenberg4564]

Joshua is becoming the MrBeast of the food world and I love to see it

[@juanpuppinmonteiro]

I don't want be the one to make things even more time consuming, but slow cooking the bolognese for 3 hours instead of 10 minutes adds so much flavor that is really worth the time

[@kyreelewis7286]

In his bag on this video! Well done. Pretty much going to try them all

[@rusti98]

Just a tip for the ragù alla bolognese , you start with oil, then onion carrot and celery in equal amount (it's very important that you dont miss any of those 3 ingredients) and please please please NO GARLIC. Then after the soffritto is getting softer and the onion is transparent you add ground beef (fatty one) and ground pork (70% beef 30% pork). Than you add tomato concentrate let it glaze then add crushed toatoes and passata, add vegetable stock if needed to make it thinner. Coock at very slow heat for at least 3 hours, best is 5 o 6 hours you just check it every hour and add water if it begins to thicken too much

[@DissarayJay]

you need the meat first, it needs to burn in the pan to get the crunchy bits of yummy crust like a burger, then you do the rest and deglaze it, so you keep all the fun taste, putting the veggies first makes zero sense,

[@rusti98]

@@DissarayJay i'm italian, you want to know more than me about ragù? Ahhhah get a life, soffritto is there for a reason, to infuse the meat with the flavour of the olive oil carrot celery and onion otherwise it's only plain cooked meat with oil and veggies. And there is no crunchy meat in the ragù, the softer the meat the better that's why ragù needs to cook for at least 4 o 5 hours

[@juliamonette3713]

I don’t know if you’ll ever read this but I started at a bakery in a grocery store recently and I love every thing it entails I enjoy creating things for people and I remember when I found you my skill level was at a 3 now I have to say thanks to you and your amazing talent and true passion for what you do it has helped me I got your first cook book recently the skills I am gaining is truly crazy seriously you’re a talented chef thank you for being josh and congratulations on your life cause you got the book kitchen newly married just congratulations big fan not trying to be cringe just thank you for being bold enough to share with the world.😊

[@rockashadow777]

my man really wants us to peel 38kg of potatoes

[@magistral5732]

The best sequel to Alex's 1 million layer puff pastry

[@ZenkruGaming]

Josh, every time I watch your videos, I think to myself... "Wow, there's no way he could top the last few videos" But, then you do exactly that... Truly, a master at work. n

[@neildaniels1423]

Awesome! I'd love to see the Grilled Cheese but actually trying Josh!!! Maybe different cheeses with each layer, or adding tomatoes and onions for the layers! Papa never disappoints!

[@MariaArt.]

Was going to say something similar 🙂

[@mrmaple0137]

I don’t think it’ll change much bc of the amount of bread, unless a different bread is used either for each layer or for the whole thing

[@TheForeverRanger]

A good spicy pepper-jack would go a long way in fixing things.

[@moniyanprince62019]

Alvin Zhou will be so proud of Papa❤❤❤❤❤

[@zRedPlays]

I'm Italian and I can definitely say that's the perfect amount of layers

[@zacharywong483]

That lasagna looked super cool, Josh! Really entertaining vid

[@Iam0pti]

Looks great! Though I still think the 100 layer lasagne Sortedfood made is the way to go!

[@Tomtrocity]

This is like the closest we'll get to an EpicMealTime feeling of insane building BUT done with that Joshua Weissman taste, class, style? And I'm here for it 👏 Also bring back B ROLL at the end 😭 and you talking to us too 😭

[@whytide.]

My birthday's next week, and every year I make a big gourmet-tier lasagna for the party, so this great timing

[@PinoTEAMphx]

I made the potato pave exactly like you said and it came out like junk. All I did was substitute the duck fat with yogurt. The potatoes with radishes. The chives with unicorn tears. The pan with a brown paper bag. The heat with deep thoughts. No way this recipe actually works. 😂

[@sellainaz3686]

😂

[@185MDE]

🤪

[@donnytrapnell5780]

You're closer to 25 layers on that lasagna and you know it, because lasagna layers are already well known what they are, but that's still a giant lasagna you can be proud of.

[@serial92989]

They lovely thing of the step by step you can follow it and make it to your comfort layer limit.

[@hozaifa5208]

amazing as always 👍 wish you would bring the B-Rolls back

[@ng8437]

Josh went from chef to memelord. I miss the old recipes where I learned things and improved as a home cook.

[@GKJACK]

Lasagna be BUSSIN' in the new kitchen.

[@MrRikkles]

Interesting. My aunt and I have been making these in our Italian family's traditional way for a while, and we do things a bit differently. Mainly, we don't use panchetta or wine in the meat sauce, we season the bachamel with nutmeg and salt, and we use a blend of parmesian and romano cheese instead of ricotta.

[@shehateTD]

nobody talks about how crazy josh’s beat selection is

[@nalinplayz3821]

LOOKS DELICIOUS 🎉

[@eleishar18]

For crepes, if so much nutella is overpowering (it isn't but well, weak people happen) You could always use some different toppings between layers. Maybe cream cheese or peanut butter?

[@TheOgatocomeu]

I'd love it if you've added the reaction of the filming crew for each dish

[@PleatherJacket]

4:50 never a truer statement said.. thanks for the content, you’re extremely talented.

[@shimmerine1]

Food waste is real

[@mylessantapaga6813]

Amazing, easily got a book pre-order from me with this vid!

[@PeterToledo]

La Palma in Toronto has for years been making a 100 layer Lasagna and is their signature dish. Had it a few months ago.

[@b-shystypressure1357]

I love the fact I seen lasagna and got a few other recipes also 💪🏾🍽️🥰⚡

[@matthewweitzner8956]

This might be the best video yet

[@comrade_freddy]

When making bolognese I also put finely chopped Carrots with the onions my mom learned it that way in bologna :) Gives a bit of sweetnes to it its awesome

[@ishidagajinka3712]

I used to do multi layer Fried cheese sandwhiches but I would fry each side. Regular Fried cheese, then add cheese and another slice of bread and fry that bread ect till I was satisfied with the layer amount

[@sinjull2256]

Those are some great pancakes you did in this video!

[@lilagoldfarb6482]

He still gives the recipe like we’re gonna make a 100 layer lasagna 😂

[@EastSider48215]

The grilled cheese has potential, but it’ll need to be modified: reduce to six half-slices of bread, then layer bread-cheese-bread-tomato-bread-cheese-bread-pickles-bread-cheese-bread. A little thinly-sliced onion in the cheese layers also helps. Delicious.

[@Shroomunati]

“Elevator of a textural wonderland”👌

[@BlueDragon9000]

Awesome video man 😎

[@FreeBird614Two]

simply incredible

[@CubeNinja07]

I love how he takes a bite out of about 7 layers and says that it is better to do this lol

[@edralyn2008]

The crepe cake is actually a thing in Korea, tons of flavor options! My fave is matcha

[@grandma_Recipes]

You are just a pro! Interesting recipe!

[@rmedoc24a]

Haven't heard the word filberts since my mom passed. She always called them that. Glad to see it making a comeback!

[@paulleysway]

I lost it at the duck fat edit 😂

[@user-jy7bc2gp5c]

this howl episode was layered with awesomeness

[@James-C-Callan]

Thought I was back on epic meal time like the good old days!

[@lilrock007]

Alright. I love these videos and I was shocked at Josh's view of the layered grilled cheese. Josh, if you read this... Please try the layered grilled cheese again! I had a thought a few days ago that will greatly improve the outcome of the layered grilled cheese (maybe not for 20 layers, more for 4 layers). When I do my grilled cheese, there are people who request buttering all 4 sides of the bread and that's just too much for me, but I cook it for them anyway. I do a special way of handling it by... Butter one side, place butter side up. Place cheese, butter new bread, place butter side down, butter top. I continue this process until I reach the number of grilled cheese I want to make. This means that every two bread with cheese, there are bread that are just butter between the next set of bread. I grab the top layer carefully and place it on the pan to cook. When I reach the bottom, I place butter down, butter the top and complete cooking. With the thought I had, Having a 3 layer grilled cheese can be... 1. Butter both sides of three slices of bread, fry one side of two slices. 2. Flip when light golden brown, place cheese on top of one and place the other slice golden side down on top of the cheese, lay final slice of bread on pan 3. On lightly golden brown, flip both, place cheese on the sandwich, top with last slice golden brown side down. 4. On golden brown, flip and finish cooking. The reason for light golden brown is that the cheese will melt into the bread better than golden brown fried.

[@floopflarp]

Anyone know the model of mandolin he uses for the potatoes? Been needing to replace mine that was discontinued and that looked perfect for me.

[@anamericancookinspain6738]

This was pretty incredible.

[@georgiap8354]

the stacked crepe reminds me of a schichttorte. You shoud do a 100 layer schichttorte!

[@justingarner7163]

That lasagna has some similarities with the chefsteps 24 layered lasagna! The bechamel and spicy sauce are a game changer

[@mirkogerrits1200]

I cant wait for your new book! Sadly i cant (pre)order it here from the Netherlands yet!

[@mirkogerrits1200]

What I really like about you and guga is that you both really seem to enjoy and focus the craft instead of being tryhard, but still being the best. Makes it fun to watch :)

[@cknasaboy]

That oven rack when the lasagna goes in 👀

[@TWiiST856]

3:53 That's a level of description you read about in text books.

[@Sunny-ot1vo]

There's a "cookbood" called Signature Dishes that Matter. It has several 'fancy' dishes in it. Takes work, but ti s fun task for any foodie. There is a 100 layer lasagna in it. I recommend the project to anyone who has some time, friends or just wants a cooking challenge. I've made a few things from it. I'd love to see yall pull from the book and either add spins or make some of the signature dishes that are in there.

[@anumeon]

Ahh, 100 layer lasagna. I remember when Sorted food did that over on their channel. :) It it amazing to behold!!

[@hallberg3912]

Have to say, I do love the fantastic instructions, expecting anyone watching to actually do this shit themselves lmao

[@codyvincent4760]

Hey Josh you should do your 30 ways series with French fries! Love the content!

[@AliasAerius]

What I'd like to try would be a fry-up of all the off cuts of lasagne and potato from making all the neat display pieces.

[@1COMIXMAN]

I bought a huge lasagna pan one time. It was a foot and a half wide by 2 foot long and about 10 inches deep. I made a 10 layer lasagna once for a family party.I cooked Italian sausage minced onions and finely diced bell peppers and mushrooms.Then added In 2 cans of Italian garlic herb sauce. In a bowl I mixed together 2 pounds of finely shredded mozzarella, 2 pounds provolone 32 ounces of ricotta and 3 eggs. I cooked 10 boxes of noodles. I started with a bit of reserved plain sauce onbthe not Tom then noodles cheese mixture some sauce then repeated 10 times. On top I spooned just plain sauce 2 pounds of Italian blend cheese with parm,mozza,asiago,provolone and asedero. Then i baked it low and slow for a few hours. It was so freaking heavy. But damn good. I cut it into thin slices.

[@Fabbethe1st]

The crep thing is basically a chocolate version of a swedish panncake cake. Same thibg but with cream, strawberries, and jam. You should try it

[@donshiles9805]

How long and at what temp did you cook lasagna?

[@reidkg12]

Looks amazing... and I doubt I will ever make it