Imported from Instagram

Hundred-Layer Lasagna (“Between the Sheets”)

Name: Hundred-Layer Lasagna (“Between the Sheets”)
Prep time: 240 min
Cook time: 360 min
Total time: 1080 min
Yield: 12 servings
Cuisine: Italian
Ingredients: short ribs (For the braise; amount not stated.); oxtail (For the braise and layering; amount not stated.); onions (For the braise; amount not stated.); carrots (For the braise; amount not stated.); celery (For the braise; amount not stated.); garlic (For the braise and chorizo mixture; amount not stated.); tomato paste (For the braise; amount not stated.); red wine (For the braise; amount not stated.); beef stock (For the braise; amount not stated.); chorizo (For one filling; amount not stated.); andouille sausage (The transcript says andouille; amount not stated.); onion (For the chorizo-andouille filling; amount not stated.); smoked paprika; crushed tomatoes (For the chorizo-andouille filling; amount not stated.); honey (A little; amount not stated.); mortadella (Thinly sliced, then diced for the cold-cut filling; amount not stated.); pastrami (Thinly sliced, then diced for the cold-cut filling; amount not stated.); salami (Thinly sliced, then diced for the cold-cut filling; amount not stated.); ricotta (Whipped for the cold-cut filling; amount not stated.); ribeye (For the ragu; amount not stated.); strip steak (For the ragu; amount not stated.); flank steak (For the ragu; amount not stated.); picanha (For the ragu; amount not stated.); Wagyu fat (A little; amount not stated.); mirepoix (For the ragu; amount not stated. Ingredients not specified in the source.); strained tomatoes (For the ragu; amount not stated.); roasted bone marrow (For the béchamel; amount not stated.); butter (For the béchamel; amount not stated.); white miso (For the béchamel; amount not stated.); flour (For the béchamel; type not stated.)

Recipe by Carnistore @carnistore · Instagram

Imported by Blak Rabbit on SeeMeCook

An elaborate lasagna built from four different meat fillings, whipped ricotta, miso béchamel, and fresh plain and squid-ink pasta. It is baked, chilled overnight, sliced, seared, and served over roast tomato sauce and caramelized onions.

12 servings1080 minItalian

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Ingredients

short ribs (For the braise; amount not stated.)
oxtail (For the braise and layering; amount not stated.)
onions (For the braise; amount not stated.)
carrots (For the braise; amount not stated.)
celery (For the braise; amount not stated.)
garlic (For the braise and chorizo mixture; amount not stated.)
tomato paste (For the braise; amount not stated.)
red wine (For the braise; amount not stated.)
beef stock (For the braise; amount not stated.)
chorizo (For one filling; amount not stated.)
andouille sausage (The transcript says andouille; amount not stated.)
onion (For the chorizo-andouille filling; amount not stated.)
smoked paprika
crushed tomatoes (For the chorizo-andouille filling; amount not stated.)
honey (A little; amount not stated.)
mortadella (Thinly sliced, then diced for the cold-cut filling; amount not stated.)
pastrami (Thinly sliced, then diced for the cold-cut filling; amount not stated.)
salami (Thinly sliced, then diced for the cold-cut filling; amount not stated.)
ricotta (Whipped for the cold-cut filling; amount not stated.)
ribeye (For the ragu; amount not stated.)
strip steak (For the ragu; amount not stated.)
flank steak (For the ragu; amount not stated.)
picanha (For the ragu; amount not stated.)
Wagyu fat (A little; amount not stated.)
mirepoix (For the ragu; amount not stated. Ingredients not specified in the source.)
strained tomatoes (For the ragu; amount not stated.)
roasted bone marrow (For the béchamel; amount not stated.)
butter (For the béchamel; amount not stated.)
white miso (For the béchamel; amount not stated.)
flour (For the béchamel; type not stated.)
milk (For the béchamel; amount not stated.)
Comté (For the béchamel; amount not stated.)
Parmigiano (For the béchamel; amount not stated.)
fresh pasta sheets (Make fresh sheets, half plain and half colored with squid ink; amount not stated.)
squid ink (For coloring half the pasta sheets; amount not stated.)
roast tomato sauce (For plating; described as creamy, amount not stated. Its constituent ingredients are unspecified.)
caramelized onions (For plating; amount not stated.)
Parmigiano mousse (For topping; ingredients beyond Parmigiano and amount are unspecified.)
basil leaves (For garnish; amount not stated.)

Steps

1
Sear the short ribs and oxtail on all sides.
2
Braise the seared meat with onions, carrots, celery, garlic, tomato paste, red wine, and beef stock at 150°C for 4 hours and 24 minutes, until the meat falls apart.
3
Reduce the braising liquid, then add the meat back into it.
4
Render the chorizo and andouille in a pan.
5
Add onion, garlic, smoked paprika, crushed tomatoes, and a little honey. Cook until thick.
6
Thinly slice the mortadella, pastrami, and salami, then dice them.
7
Layer the diced cold cuts with whipped ricotta, roll the mixture very tightly, and chill it for later.
8
Grind the ribeye, strip steak, flank steak, and picanha with a little Wagyu fat.
9
Simmer the ground meat with mirepoix and strained tomatoes to make a rich, silky ragu.
10
Add roasted bone marrow to a pan with butter.
11
Add white miso, flour, milk, Comté, and Parmigiano, whisking throughout to make a béchamel.
12
Make fresh pasta sheets, keeping half plain and coloring half with squid ink.
13
Roll the pasta sheets repeatedly until thin.
14
Blanch the pasta sheets in boiling water.
15
Begin layering the lasagna: place pasta, béchamel, short rib, and oxtail in sequence.
16
Add the next layer in sequence: pasta, béchamel, chorizo, and andouille.
17
Add the next layer in sequence: pasta, béchamel, and the cold-cut ricotta mixture.
18
Add the next layer in sequence: pasta, béchamel, and ragu. Continue the four filling combinations in 24 rounds, as described.
19
Bake until golden; the source does not state an oven temperature or bake duration.
20
Refrigerate the baked lasagna overnight.
21
The next day, remove the lasagna from refrigeration and flip it over.
22
Cut the lasagna into long, even slices.
23
Sear a thick slice on both sides on a flat-top griddle.
24
Prepare each plate with a bed of creamy roast tomato sauce and caramelized onions.
25
Gently lay the seared lasagna slice on the prepared plate.
26
Top with Parmigiano mousse and garnish with basil leaves.

Notes

The source provides no ingredient quantities or yield. Several components are named but not fully specified (including the mirepoix, roast tomato sauce, and Parmigiano mousse), and it does not give temperatures or times for baking, chilling beyond overnight, blanching, or searing. The transcript specifies 24 rounds of the four filling combinations, though the exact construction of all 24 rounds is not detailed.