Pretty much every year I take advantage of the time off to make my favorite 15 layer lasagna. I spread the work over a couple of days

Highlights include
-3 28oz cans SM tomatoes + 4 lbs meat ragu
-3 lbs homemade meatballs
-1 gallon milk for about a quart of homemade ricotta
-1 quart besciamella
-1.5lbs tilamook mozz
Too lazy to roll my own pasta this year. I know, laziness is no excuse

Bolognese or gtfo

No Bechamel?

Nice tray! What a beast.

B-1 83 said:

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No Bechamel?

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Besciamella is the same thing as bechamel sauce.

To lazy to boil your lasagna noodles I see!

RyanFromTexas said:

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Nice tray! What a beast.

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Agreed. Where did you purchase FIDO?

I got if from CHEFS Catalog. I was going to post a link, but looks like they may be out of business. It measures 10x13x5.5. The only down side is that you have to make a huge lasagna or other casserole to make it work. We had 12 people and still had almost half leftover. I wish I could find a pan that was half the size, but just as deep

HTownAg98 said:

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B-1 83 said:

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No Bechamel?

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Besciamella is the same thing as bechamel sauce.

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$#@&! I learned something g today. Now I'll have to forget something to make room.


What is your layering order, FIDO?

Drizzle the pan with a healthy dose of olive oil then. Ragu, noodles, meatballs, homemade marinara, noodles, ricotta mix, noodles, ragu, bechamel, grated parm, noodles, ragu and bechamel again, noodles, ragu, parm, mozzarella. When I use no-bake noodles I thin out the last bit of sauce with water which is why the top looks runny.

aTm_bomb said:

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I want to see a slice of that bad boy! Show us the innards!

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I second this request. Let's see what it looks like.

I make a mean lasagna, but I serve it in a bowl because it runs. I'd love to have a lasagna that can stand on it's own.

Gilligan, your sauce is probably the key to a firmer lasagna. If you use a jar sauce, those are way too thin, even the thickest ones. If you are self-respecting, and make your own, let it simmer uncovered to evaporate much of the liquid for upwards of 5-7 hours. I use a good canned tomato for my sauce base, whole or diced. Never puree or straight sauce.

Just before my sauce is finished and I am ready to assemble the lasagna, I brown a combo of 85% ground beef and lean ground turkey. (My wife requests that I make all of our food as healthy as possible with low fat meat, cheese, etc...so I need to make up the flavor with a great sauce.) I add fennel or an "Italian seasoning" to the meat to give it the sausage flavor. I drain any excess fat/moisture from the meat, add it to the sauce, and let that simmer for 30 minutes. When ready, it is as thick as you may imagine. If ladled onto a plate, it would stay in the pile and not settle.

I do four layers of noodles and cheese (low fat ricotta, fresh grated parmesan, and fresh grated part skim mozz), and four layers of sauce, the sauce being the top layer to reduce drying out. I bake covered for about 50 minutes. When cut and served, it stands alone with almost no 'leakage'.

My wife is lactose intolerable which blows because I love a good lasagna.

I do a layer of spinach and a layer of portobello shoorms. That super deep pan would be great to use.