We Built a 24-Layer Lasagna... Was it Worth it?

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: https://www.chefsteps.com/activities/what-do-you-call-24-layer-lasagna-freaking-delicious