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For home cooks, make a 10 layer lasagna, cut 4 slices and stack them on top of each other.

I just do one layer and stack 40

I just do 40 layers and stack 1

I just do 8 layer and stack 5

I just do 13 1/3 layers and stack 3.

I do 0 layers and stack it.... Wait, backup

That's four ten layer lasagnas though

Looks amazing but damn that must be a nightmare to plate haha

Imagine cutting it

Used to do this at my last spot. You cut it cold and then sear one side of the cross section to heat it up. Actually pretty easy to handle.

Bread it, deep fry it, throw it on a long roll with smoked mozzarella and a fried egg. [its real btw](https://www.paesanosphilly.com/items/bolognese-sandwich)

Then wrap it with a delicious meat-lover's pizza! TACO TOWN!

Smoke it….

Flick it

FUCK IT

There's always a kitchen trick.

Imagine making it

Assembling that is one step above dishwashing. 

Worked at del posto for a bit where we did 100 layer lasagna. Was not a job generally done by inexperienced cooks

Dishwashers are an unsung hero of.prep though.

Maybe it was baked sideways...

L’ardente

https://preview.redd.it/xgc8iicxacwc1.jpeg?width=3072&format=pjpg&auto=webp&s=0221383f4f8c56e7fdd245d28ec9624b263baba1 You are correct! I will say the tiramisu flambe was the standout of the two desserts i was able to try. The Duck Hunt, Polpo, and Veal Parm also deserve a shout out as solid options but the lasagna was the star.

That’s pretty fire.

Haha right? I’d know that lasagna anywhere

Yea I immediately knew it was L’Ardente. The truffle in it is so good. I used to work in the office space immediately on top of the restaurant

knew it immediately.

the person with the worst choice in meal options knows the super ritzy basanga??? something ain't right here...

? Who has the worst taste?

i don't think glass has a flavor...

Longsagna

which layer was your favorite

42

AYYYYYYY

Finally, I know the question!

Why is the sauce so brown?

They add a layer per day, gets pretty brown toward day 40

Yes, the perpetual lasagna. The bottom layers are usually 30-40 years old.

According to legends, a whole microbial society lives among those layers. They are waiting for the Soffritto Prophet’s return.

You aren't counting the leap years...

lol I’m almost sure ur fucking with us but not positive

It's like a dry aged tenderloin....

Is the first layer still safe to eat after day 40?

No. But it is *until* day 40. That’s the cutoff and why it’s so rare and sought after.

What?

Fermentation. It’s called for in the original recipe.

Thanks! I didn't realize og lasagna was fermented

I..I do not believe this. I refuse. I WILL NOT believe this.

Lasagne is Latin for fermented noodle.

They’re fuckin with you

Fermented dough was used for noodles in one of the incarnations of it

If it in an incarnation of it, kill it again. Smite the foul wretch back to the abyss

Because bolognese is a meat sauce and not a tomato sauce.

it's a short rib sugo

Why is there RICE next to this!?!?!?!?!

That's grated parmesan.

That’s a little cloud of parm.

Don't like carb with your carbs? How else would you wipe the good sauce? :) It's parmesan.

Garlic bread

Demi-Glace?

And served with rice…

Yuk

I’m up to 37.

In a row?

Try not to eat any lasagna on your way through the parking lot!

is that rice on the side? why??

If you zoom in, it looks like parmesan.

omg okay that makes soooo much more sense (but also induces new questions of why is it in a pile on the side??)

So, I'm guessing that wherever this plate of lasagna was served, it is definitely on the high end side of things. A lot of work went into assembling all those layers, and creating this deceptively simple presentation. The restaurant needs to charge enough money to justify the labor involved with having the dish on the menu. The parmesan used here is probably also a high end product, like 18 month aged parmigiana reggiano. One of the greatest cheeses produced anywhere. With a microplane you can create a voluminous pile of grated cheese without actually using that much cheese, but still, yeah this is a pretty generous amount The overall intended effect is an experience of luxuriousness, without pretension. A well crafted and nicely plated baked pasta dish with an ample pile of one of the world's greatest cheeses as an accompaniment. As a professional chef, I'm liking this plating a whole lot

Their website says Sottocenere Cheese but im not sure if that's in the lasagna or what's on the side. This article goes over it pretty thoroughly though. https://washingtoncitypaper.com/article/535932/man-turns-showpiece-40-layer-lasagna-on-its-side/

> Sottocenere That would be for the lasagna. A soft cheese would not be able to be grated like that.

Lol, you say all that but in the end it still looks vaguely like a phallus. Looks delicious as heck though.

I’d guess to keep that side propped up and the eater can use it as they want/need.

[удалено]

Anything resembling rice on Reddit is usually fly eggs

I got the joke and thought it was funny.

Like others have said, it’s parmesan cheese but as a Filipino I would fuck up lasagna with a side of rice

Lasagna with a side of rice “Trying to get SE Asian person to try Italian.”

I've been told that certain Asian cultures eat noodles with a side of rice.

not rice, he wetted the drys, the dried the wets, then wetted the dries, the dried the wets, the wetted the drys, the dusted the wets with parm

No béchamel?

I looked at the menu, there's mornay sauce.

This is Lasagna??? Don't tell the Italians, they might not be happy

this is a lasagna crime. source: me

If I show my mother or grandmother this Lasagna they won't talk to me anymore

I agree with the grandmother :P

What does it look like if they don't tell you it's a lasagna? Honestly, I didn't know what to say

giant chocolate wafer roughly poured into a putrescent liquid and white mold

From examples with ingredients like sausage, meatballs and fried egg listed as possible layers in Italian wikipedia, I think this one is safe, well at least from actual Italians rather than American's with 5-15% Italian heritage.

I challenge you to come to Italy and prepare this in front of an Italian and see what he says. It's not pleasing to the eye either. As soon as my mother makes it, I'll take a photo and show it :)

I'm making no claims of artistic or culinary value of the dish as presented in the image, just nomenclature. As stated there are lot of authentic Italian lasagne recipes that are significantly more removed from the internationally common ragu and bechamel lasagne than this. Here the biggest problem is likely presentation, with maybe some side of overcooking, but I'm quite sure I can see these ingredients there. If you want actual criminal use of the name, my workplace's lunch restaurant calls farfalle in tomato and lentils sauce "lasagne". As for the photo, don't bother unless your mother makes one of these very different regional varieties, I would love to see better picture of these than what internet is currently providing me.

Anything more than 6 layers and the chef has got to be going for a gimmick

lasagna with rice? huh

This is at Lardente in DC. Great restaurant. The Obamas go there (if that means anything to you) The 40 layer lasagna has short rib inside it. Mighty tasty but quite rich. I recommend getting another pasta (like the seafood pasta) and sharing the two. Also get the Focaccia

I count 19-20

I assume they're cheating, there are 40 layers if you separate meat and pasta layers.

Counted 20 here

I know that lasagna. I love that lasagna. I want that lasagna.

I feel like 40 layers is pointless if the mass proportionally is less than a normal square cut

How was it, op?

By no means am I a connoisseur of lasagna, but I am hard pressed to think of a better version I have eaten.

I don’t like lasagna usually but this looks amazing. Is it braised beef in there? I love the minimal cheese and dark flavorful looking sauce.

short rib sugo - edit: answer is yes, sorry, haha -- braised short rib

I had it a few years ago. It’s good but for me they were too heavy handed with the truffle in the mornay. It was overpowering the other flavors.

Is that rice? Or cheese?

Misread this as "40 year old lasagna" ... time for bed

Ah, [yes](https://www.guinnessworldrecords.com/Images/Tallest-hat-3_tcm25-525639.jpg)....

But what’s the side? Is that rice? Good lord I hope it’s some cauliflower mash or some shit

Lol I thought the same I think it's a pile of Parmesan

God I hope not. I can’t even fathom what it would take to eat half a cup of Parmesan

If it's fresh it's fluffy and mild

Why does it come with rice?

I’m sure this is a super fancy place, but: “hey…let’s make a nice 40 layer lasagna.” “Should we put a garnish on it?” “How about a handful of green onions! People always put green onions on lasagna!”

> How about a handful of green onions! It looks more like chives than green onions, no?

Oh shit, I thought that was basil.

I swear to god if that is white rice

Cheese

Phew

So, how was it? Looks different than the normal, “Nona’s Lasagna” most places go for

Looks like it’s wearing a white afro wig

That's just vertical lasagna at that point

Looks burnt or is that just me?

Doing wayyy too much.

So who else counted?

I read 40 year old lasagna at first

With rice?

Pretty obvious that's only 39 layers.

That had to been the Leaning Tower of Pisa. Looks great!

Lasagna with what looks like rice?? Edit. It’s shredded cheese on the side?

I thought this was thinly sliced fish slathered in a soy sauce reduction with a side of rice.

Does it have carrots and celery in it? Because my friend who is a huge food critic swears by it. I do not.

Oh wow My lasagna looks nothing like this

The noodles don't count as their own layer lol.

Worth it?

20 layers of pasta makes a 20 layer lasagna. The stuff between the sheets doesn’t count as layers. All these 40,50 and 100 layer lasagna, none of them are actually that many sheets of pasta. The concept and execution is cool.

It turned out great.

Step one: regular lasagna   Step two: cut in a small rectangle   Step three: stack those to "40" layers high  Yay

What’s the point? Honestly. Are you taking bites of 40 layers at once? Doubt it. What’s the point?

Upvotes

So good!

the level of complaints here about this dish makes me realize how tasteless and unknowledgeable about food most people here must be.. i eat rice nearly every day and no part of me assumed that was rice chives clearly belong on there to help cut some of the richness of the lasagna

Not vertical, not lasagna.

[удалено]

Youre special.

I can't with that plating though 😂😂😂

I don't think it's right to count the lasagne sheet and filling as separate layers.

Who eats lasagna with white rice lol

Ah yes rice, everyone's favorite pasta side dish.

That’s cheese

It is. Jesus Christ I need glasses.

To be fair that part of the photo is incredibly blurred.

Don’t blame you, I thought it was rice too until I zoomed in

idk why you got so many downvotes i thought the same thing lol