Uploaded December 2025 | Updated September 2026, 2 weeks ago
24-Layer Lasagna | The Ultimate Homemade Lasagna Stack
You can never have too many layers of lasagna. We proved it—with 24. Every bite’s a perfect balance of silky pasta, creamy béchamel, herby greens, and rich tomato sauce.
You’ll need:
• 750 g spinach (stems removed)
• 60 g basil (stems removed)
• 75 g unsalted butter
• 75 g all-purpose flour
• 675 g whole milk
• 675 g cream
• 10 g garlic
• 20 g fennel seeds
• 10 g kosher salt
• 4 g chile flakes
• 75 g olive oil
• 800 g canned tomatoes
• 680 g mozzarella
• 220 g parmesan
Steps:
1. Pasta: Make fresh pasta sheets (using our Fresh Sheet Pasta recipe). Boil three sheets at a time for 60 sec, transfer to an ice bath, repeat. Set aside.
2. Greens: Blanch spinach, then basil, shock in ice water, squeeze dry.
3. Béchamel: Melt butter, whisk in flour, then milk + cream. Whisk until thickened.
4. Tomato sauce: Blend garlic, fennel, salt, chile flakes with olive oil, then tomatoes until smooth.
5. Layer: Oil the pan, spread tomato sauce, then alternate pasta → tomato → béchamel → greens + cheese. Keep stacking until you reach sky-high lasagna glory.
6. Bake: 450 °F / 232 °C for 15–20 min until golden and crisp, then 300 °F / 149 °C until heated through. Rest, slice, serve, repeat.
Key tips:
• Use fresh pasta for tender layers that don’t clump.
• Wring out the spinach completely to avoid watery lasagna.
• For an ultra-smooth tomato sauce, blend the olive oil and aromatics first.
• Bake twice—first for crisp edges, then to heat evenly through 24 layers.
👉 Full recipe and step-by-step lasagna build here: chefsteps.com/activities/what-do-you-call-24-layer-lasagna-freaking-delicious
24-Layer Lasagna | The Ultimate Homemade Lasagna Stack
You can never have too many layers of lasagna. We proved it—with 24. Every bite’s a perfect balance of silky pasta, creamy béchamel, herby greens, and rich tomato sauce.
You’ll need:
• 750 g spinach (stems removed)
• 60 g basil (stems removed)
• 75 g unsalted butter
• 75 g all-purpose flour
• 675 g whole milk
• 675 g cream
• 10 g garlic
• 20 g fennel seeds
• 10 g kosher salt
• 4 g chile flakes
• 75 g olive oil
• 800 g canned tomatoes
• 680 g mozzarella
• 220 g parmesan
Steps:
1. Pasta: Make fresh pasta sheets (using our Fresh Sheet Pasta recipe). Boil three sheets at a time for 60 sec, transfer to an ice bath, repeat. Set aside.
2. Greens: Blanch spinach, then basil, shock in ice water, squeeze dry.
3. Béchamel: Melt butter, whisk in flour, then milk + cream. Whisk until thickened.
4. Tomato sauce: Blend garlic, fennel, salt, chile flakes with olive oil, then tomatoes until smooth.
5. Layer: Oil the pan, spread tomato sauce, then alternate pasta → tomato → béchamel → greens + cheese. Keep stacking until you reach sky-high lasagna glory.
6. Bake: 450 °F / 232 °C for 15–20 min until golden and crisp, then 300 °F / 149 °C until heated through. Rest, slice, serve, repeat.
Key tips:
• Use fresh pasta for tender layers that don’t clump.
• Wring out the spinach completely to avoid watery lasagna.
• For an ultra-smooth tomato sauce, blend the olive oil and aromatics first.
• Bake twice—first for crisp edges, then to heat evenly through 24 layers.
👉 Full recipe and step-by-step lasagna build here: chefsteps.com/activities/what-do-you-call-24-layer-lasagna-freaking-delicious
