100 Layer Lasagna | Anything With Alvin 

Imagine being a family member of one of the crew in the BCU. every once in a while you get gifted with a chunk of just bonkers excellent food.

Garfield would be proud

Rachel is really holding the entire kitchen together

Alvin makes the most mouthwatering recipes I've ever seen and his reaction at the first bite is always "😐👍"

"Welcome to Anything with Rachel, where Alivn provides the voice over"

I like how the mistakes (accidental spills) aren't cut out of the video, it shows personality and shows a realistic cooking experience. Very nice.

You know what’s really cool, to see Alvin be able to remake some of the things he made whilst at Tasty. At least as someone who watched everything he made for the last couple years.

I really love that you always make sure that the food waste is minimized in these videos. You didn't have to do that but make sure to go the extra mile to be responsible. We appreciate that Alvin!

When ever my grandparents come over to my house for dinner specifically lasagna my grandpa is always like “ I’m glad Garfield isn’t here because he would eat all of this.” This video just reminded me of that. Thanks for the nostalgia Babish!

If she's willing, y'all should just give Rachel her own show at this point.

Fun fact: Lasagna in Chinese (千層面) literally means "Thousand layers noodles"

The lasagna fingerprint happens for a similar reason a normal one does. The lasagna noodles all individually expand at a different rate and ir leads to the whorls. Cells in your fingertips differentiate and grow/divide at different speeds, hence a finger print.

It might seem minor but I really appreciate Alvin being candid about wrist pain and showing him asking for help. I might not have developed an RSI if I had been more honest about when I was hurting or if I had asked for help or breaks. Modelling that behaviour makes it part of a workplace culture that can really combat pressure or judgement.

It's so cool they actually showed how they burnt the top layer on accident. That's the kind of thing I would totally expect to get edited out.

Rachel appears to be doing most of the hard work in this video. Great job Rachel! Your hard work made this possible.

everyone say thank you rachel for her hard work, making this pasta-ble ❤

It's no small feat to craft such an innovative lasagna dish. The effort and passion that went into this, from making the pasta sheets to perfecting every layer, is truly commendable. Looking forward to trying a slightly less epic version at home.

Just a nice tip I learned from a French chef: if you want to avoid lumps completely in bechamel, simply add the cold (or room temperature) milk ALL AT ONCE. As long as the roux is hot and the milk is cold (but it also works in the opposite: hot milk and cold roux) lumps will never form. If you gradually add milk, at least a minimum amount of lumps are guaranteed.

5:30 Ricotta in lasagna is no less Italian than using bechamel. One is just more common in northern Italy, while the other is more common in southern Italy.

Alvin is now isolated in the corner of his room, you see him adding sheets and sheets of pasta on a tray, he chants "Add more layers, add more layers", he is going insane

Making things this big, I had a real "Kevin's chilli" nightmare as you were transporting the sauce to and from the oven.

Watching this, it struck me, I probably haven't had lasagna in near a decade, and now it's ALL I want for lunch tomorrow. So even though there's a storm raging outside, I'm putting on my shoes and heading to the store. The power of Suggestion is amazing.

I think it’s so sweet how Alvin always explains the ways they don’t waste ❤

Its Alvin's show, but Rachel is the one that makes it possible.

I'm starting to think the anything with Alvin series are dishes he would have made on his own channel during the pandemic.😅

Now what we *really* need is 100-hour 100-layer lasagna for the ultimate lasagna experience

First off, that looks incredible! Secondly, I couldn’t stop chuckling to myself about how many pots and pans Alvin used in the making of the sauces 😂

Hey, would it be possible for y'all to credit the videos y'all are getting the "Anything With Alvin" video ideas from? I see them in the intro, but there's no link or reference to the originals anywhere in the video or the description.

@5:25 I would say that a ricotta-based filling in lieu of a bechamel is a staple of Italian-American lasagna as opposed to "Western", especially given that Italy is almost always firmly included in "The West" anyway.

Leftover pasta warmed up in a frying pan and slightly crisped is legit one of my favorite meals.

3:30 Glad to see that even professionals in the food space use the tried and true hoodie sleeve method.

Anyone else going to try and calculate the calories? A standard 5 layer square slice of lasagna has ~166 calories in it, 8 slices by 4 slices is 24 slices in the X and Y. 100 layers/5 layers is 20 slices in the Z axis! lol! 20 slices by 24 slices = 480 total slices! 480 slices by 166 calories = 79,680 calories in that behemoth... DAYUM!

Massimo! He's always so gracious with his time when you visit his restaurant. Lovely guy.

They Were So Preoccupied With Whether Or Not They Could, They Didn't Stop To Think If They Should

This is so nostalgic. The 100-layer lasagna is the first ever Alvin video I’ve seen before following his work.

If Rachel hasn't gotten a YT comment shoutout... I think we all respectfully would like a Rachel episode if she's up to it.

After 100 hours lasagna, Alvin rocks again with 100 layers lasagna

been watching alvin since the days at Tasty, but my favorite is Alvins personal channel where it is very calming to watch a masterpiece be crafted. Love this dude, but imma need you to bring back the "but bigger" series.

I had Lasagna for New Years. It’s always a vibe.

Alvin! You are such a sweetheart. So grateful to work with y’all and create such amazing food. It’s a dream come true ❤ Thanks so much to everyone for watching!

Garfield : **happiness noises* Guess you definitely know it's not _impasta_ of italian foods xD

Alvin’s “Making it Big” experience is showing.

Garfield - "Once again my life has been saved by a miracle of lasagna."

I love Alvin, he makes so many interesting decisions in his cooking that I just gotta save for when I'm making a similar dish ✍️✍️✍️

Well, now I have to see a 100-layer lasagna with 100 layers of noodles!

Last year just after my son was born my brother gifted me a large homemade lasagna. It wasn't 100 layers, but was pasta heavy and dense and could be cut into perfect chunks so I fried it up in butter like I'd seen in the 100 layer videos... it was incredible. One of the best things I'd ever eaten. Try this method, you will not regret it.

The crinkle happens when the lasagna heats up the moister from the noodles releases and the noodle retracts

I kind of want to see one of those blocks of lasagna panko-battered and then deep-fried.

Glad we were able to save the day! 💙

Nice! I've made the Mark Ladner's version that he created for Del Posto's. The 2nd time I did it I subbed in half the plain pasta layers for spinach, green pasta layers. It gave it a really different look, though it didn't affect the flavour overly much. I didn't use as big a pan as yours, that's a real foundation stone of lasagne you made. Top marks on yours, that was really impressive.

Depending on why your wrists hurt, you might want to train more. My dad had issues decades ago, and the doctor was just like: "expand your load capacity" and told him to do exercise more. Hasn't had issues since

The ripples are caused by the dry pasta expanding as it hydrates - you can get around this by adding weights to the top as you bake and starting with 'fresh' pasta to limit overall expansion

Rachel's the backbone of the channel

the wave patterns in lasagna happen for a small variety of simple reasons. For one, the weight distribution is nowhere remotely close to even in even the most well constructed of lasagnas. Some parts are heavier than others, and will sink and compress more during cooking. For two, the meat in a lasagna is not a smooth paste, and so portions with meat in them will naturally buckle as the noodles compress and wrap around those portions- which naturally guides the flow of the water vapor that is released during cooking to those spots, causing air bubbles to form. The bubbles grow larger until they reach the edge of a noodle and break through to the next layer- until eventually reaching the top where the vapor simply escapes. This is why the topmost layer of lasagna is dry and crispy unless you use something like foil over the top to trap it and keep it moist- hence why the vast majority of frozen lasagna has a cover on it (which you remove halfway through cooking to give the mozzarella a chance to properly melt, as water vapor won't get hot enough except after an exorbitantly long period of time).

Thank you Rachel, for making this video pastable.

Wow, a 100 layer Lasagna? Imagine if you had used 100 hours making it. (Yes of course, a reference to the AMAZING 100 hour lasagna Alvin made 3 years ago.)

That money shot though, when you from the edge and falls onto the chopping board..... Pure food P*rn. So satisfying

I think the noodle layers get wavy in the pan because the noodles expand in the cooking process. They don't have anywhere to go lengthwise so they scrunch up.

100 layer lasagne sounds like a really impressive way to sell you more pasta than filling.

Curious if there was a noticeable difference in taste/texture between the homemade noodles vs store bought sections.

man i would totally love a "brick or two of lasagna" as an Xmas present.

I appreciate that you always make a point of mentioning that no food is wasted :)

All my fellow Garfield heads clicked on this instantly

I see that Alvin is visiting his old Tasty days xD now just horizontally instead of vertically

My mom did lasagna for Christmas, so I'm happy we're not the only ones who've branched out from the usual foods for Christmas. Canadians at least get a pallette cleanser between Thanksgiving and Christmas, but since we Americans celebrate the two back to back, my family has grown tired of those foods after Thanksgiving, so we do something else for Christmas. Sometimes it's something like gumbo, sometimes it's a lasagna.

Crazy that you watch that in your spare time and I watch this in my spare time

Nice to see Andrew cameo on the Alvin show

Thank you Rachel!!! Your a beast in the kitchen

Great video as usual, my dude; but sugar is added to "add"/"supplement" sweetness, not "emphasise" it. If an ingredient is actually sweet, then you can rebalance the taste by adjusting the acidity, unctuousness, bitterness, salinity, or savouriness. To emphasise sweetness, you need to tone down the other pillars of taste, until the taste you're looking for shines through. The best way to emphasise the sweetness of a tomato (and most ingredients) is to reduce it, usually through dehydration. You can do this through sauce redux; but the best way for tomatoes historically is the ol' sundried variety (or a dehydrated approximation - idk if there's evidence for Mediterranean breezes or UV rays playing a noticeable part in flavor enhancement). Just bite into one. Better than a dried currant, by far. Not as sweet as a dried date, and still retains its acidity. Now *that's* a tomato with emphasised sweetness... Just play with those in your recipe

I can hear every Italian screaming "You should have covered the top with some aluminium foil, and removed it only 5-10 minutes to the end ok cooking". That's why you burnt it!

Do a 0 layer lasagna next

Andrew: "Hey, does anyone want to do a video on a 100 layer lasagna?" *thunder claps, lightning just barely revealing Alvin who is sat in a dark corner of the studio over a drink* Alvin: "100 layer lasagna? Heh... That's a name I haven't heard in a looong time..." XD

Local soup kitchens must love you guys when you do stuff like this!

Crazy to me that this is a BEGINNING of the year video.

It's 9am and now I'm craving lasagna

Your 100hr lasagna is forever on my food bucket list

Binging with Babish? Those families are binging BECAUSE of Babish. Top move always ensuring the food gets enjoyed, can't let greatness go to waste after all. Your friends must absolutely love you

The homemade version, that of any Italian grandmother, includes no more than 8 layers of lasagna, and 9 layers of ragù mixed with bechamel and diced mozzarella (or even provola) for a total of 17 layers which is already more than enough. It is tolerable, and reaching 24 layers only if you add another 7 layers of cooked ham or mortadella. But no further, she wouldn't fit in a regular baking dish. Likewise, parsley is not included.

Man, the studio are going to have what i think are the best left over meals for a while. Looks amazing!

Thank you Rachel, you're the hero we all need

I really like that you emphasize the fact no food was wasted.

honestly, imagine showing up to a function and you plop down a several KG slab of the best lasagna anyone has ever had.

These have the energy of Alvin's pre-Babish videos and I am 100% here for it. Just need the ASMR and the Excited Alvin Noises TM.

Rachel is the MVP of this vid 😅

I love that this is Alvin’s second time doing it

photo in any economics textbook accompanying the concept of 'the law of diminishing returns'

this is alvin's channel now

Western style lasagna is a hilarious statement

This is the lasagna of my dreams!! I really like the pasta part and have always wanted lasagna that would be very pasta heavy and solid like this. I didn't know it actually existed. Thank you!!

Rachel is the GOAT for this.

Thanks Rachel. 😎👍 I Never heard about Crispy Lasagna. I would like to try it. My wife makes Awesome Lasagna, I love it. 😁

tbh we need more racheal

I love that they shared with the crew at the end!

Now I want lasagna. This looks amazing. And I love the idea of pulverizing the vegetables into a paste. I saw a Joshua Weissman video last night about making a bechamel with cauliflower and I might try it that way.

A nice, simple weekday afternoon meal! Thank you BWB team for this convenient dish

Like a savoury mille-crepe cake!

Oh yeah, Love your channel! Gives me so much inspiration for my diner of 40 years. I am always looking for NEW ideas while keeping the classics.

Dude, an Italian restaurant should offer this like once a year

This feels…familiar 🤔

You should make the ramen from Ponyo