The 100 Layer Lasagna 

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

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

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

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.

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

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

new energy is fire love this vid josh!

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

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!

thats not a lasagna joshua, thats a pasta cake

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

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

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

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

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

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

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

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

You are just a pro! Interesting recipe!

simply incredible

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

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

This might be the best video yet

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.

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

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

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❤❤

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

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. 😋🤩🤩😘🤤🤤🤤🤤🤤🤤🤤🤤

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

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

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

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.

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.

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

That lasagna looked super cool, Josh! Really entertaining vid

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

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

Awesome video man 😎

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

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.

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

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

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.

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

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

Those are some great pancakes you did in this video!

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

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.😊

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 😂

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

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!

my man really wants us to peel 38kg of potatoes

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 😭

nobody talks about how crazy josh’s beat selection is

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

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!

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.

Loveeee it ❤

LOOKS DELICIOUS 🎉

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. 😂

This was pretty incredible.

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

Lasagna be BUSSIN' in the new kitchen.

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

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

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

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.

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?

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

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

Food waste is real

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

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

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

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

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.

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

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

“Elevator of a textural wonderland”👌

Excellent

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.

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

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

Dude has the BEST content

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

Okay, I want that lasagna 😭

I LOVE UR VIDEOS MUCH LUV TO YA

Brilliant.

im a chef. im trying this tomorrow. if its good it may wind up on the menu!

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

I didn’t know I was waiting for this, but I was

another banger

this howl episode was layered with awesomeness

Great way to promote the book! Nice experiment lol

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

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.

Praline hazelnut was 10 layers, a layer is a distinct repetition, crepe nutella praline is one layer. Also, same goes for the lasagna is like 33 layer Every level of noodle is a layer not every individual component in the layer.

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

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.