100-Layer Lasagna Challenge: Behind Tasty

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08:55   |   Apr 18, 2018


100-Layer Lasagna Challenge: Behind Tasty
100-Layer Lasagna Challenge: Behind Tasty thumb 100-Layer Lasagna Challenge: Behind Tasty thumb 100-Layer Lasagna Challenge: Behind Tasty thumb


  • - [Man] Do you think that Alvin's gonna be able to do it?
  • - If anyone's gonna do it, it's gonna be Alvin.
  • - There's no way, it's impossible.
  • - If anyone can do it, Alvin can do it.
  • - Alvin can do anything.
  • - [Alvin] I feel like my whole
  • life has lead up to this point.
  • Today, we're making the 100 layer lasagna,
  • it's gonna be great, I'm a little nervous,
  • 100 layers is a lot of layers, I've never made this before.
  • It's kind of a crazy idea, and hopefully it goes well.
  • Oh, I forgot my concealer, hold on, I need to.
  • No, I need to put on concealer, hold on.
  • The ladies at Sephora were very patient with
  • me when I learned how to do this.
  • Not gonna get on the food, I promise.
  • But, you know, gotta take care of
  • these hands because I throw them a lot.
  • The idea for the 100 layered lasagna kind of
  • came from an internet challenge.
  • It was kind of like this 100 layers of makeup,
  • 100 layers of clothes, and we work at Tasty,
  • so like why not do 100 layers of food,
  • and lasagna was the first layered food that came to mind.
  • So instead of doing the usual ricotta mixture
  • and a chunky meat sauce, I went for a thinner
  • meat sauce and a bechamel because when I assemble
  • the lasagna, this is going to help
  • keep those layers nice and smooth.
  • When I'm done, this will have 50 layers of noodles,
  • and 50 layers of sauce for a grand total of 100 layers.
  • The biggest hurdle with this is going to be its
  • size and how it is contained, because there's no
  • baking dish that can fit a 100 layer lasagna, and you know,
  • you could definitely go and maybe get a
  • custom metal pan, but to do this at home I wanted to
  • see how you could maybe customize or
  • MacGyver regular baking dishes to fit this.
  • It's gonna be really tall, and definitely
  • figuring out how to bake it while maintaining
  • its height and size was the most difficult part.
  • I thought of using foils and lasagna noodles to
  • sort of hold the foil up, and to make these four walls to
  • contain the lasagna while it baked, and I hope it works.
  • So I'll start with the pan as a base, and as the
  • lasagna gets taller and taller and taller, we're gonna put
  • the walls in to help keep it in place.
  • Each layer needs to be extremely level and extremely smooth.
  • Guys, I think I lost track, I'm at like 5.
  • Does anybody have a piece of paper and a pen?
  • It's almost like Jenga, if you do it all one way,
  • the lasagna might split down the middle, but if
  • you can alternate them it'll create this interlocking
  • pattern that'll help them stay more stable when you cut it.
  • I just put the foil walls on because
  • I want to make sure it doesn't collapse.
  • But I would feel bad about naming my lasagna because then I
  • would cut it open and it would be eaten by like 500 people.
  • I think George would be nice, but spelled Sjors.
  • 41, ladies and gentlemen, 41.
  • I would make this for a really big party if I'm really
  • trying to show off to a bunch of fancy people, I don't know.
  • I also just might make it for lunch.
  • Don't get lost in the sauce, kids.
  • I think we're in a good spot, not gonna lie,
  • it's still not over the edge and we've only got
  • seven more, so I'm feeling pretty good about this.
  • You know, it could just totally collapse and
  • explode, and you know, then it's not all good.
  • (upbeat, jazzy music)
  • (grunting)
  • - Oh my god, it's so heavy.
  • - [Producer] That a boy. - [Alvin] Look at her go.
  • Look at that, the rack is bending from the
  • weight of it, the rack is bending.
  • - [Producer] Claire. - What's happening?
  • - [Producer] His lasagna's so heavy
  • that it's bending the oven rack.
  • Oh Alvin, put two racks on top of each other.
  • Massive, oh my lord, still bending a
  • little bit, attempt number three.
  • - [Alvin] There we go, see you in an hour.
  • So, it's been an hour, I think it's
  • ready, I took off the foil halfway.
  • Oh my god, it smells so good, oh my boy,
  • George right there, look at this.
  • The walls are holding up pretty great, so
  • I'm very happy with the success of this.
  • Oh man, look at that, that's pretty fricking awesome.
  • Smells so good, I can't wait to eat you.
  • Take it out, put it on a board, cut it.
  • This is pretty tough, I haven't thought about this part yet.
  • I put the handles there so you could like lift it out, but
  • it seems like some of the sauce is making it stick.
  • Come on George, come on George get
  • outta there, guys, I can't get it out.
  • (light, melancholy music)
  • Oops, oh well, it's just one piece, George is being a
  • little stubborn right now, come on dude.
  • The sauce like made the foil stick to the pan, so now
  • it's preventing me from getting it out.
  • I'm just grabbing as many flat utensils that are
  • made out of metal as much as I can.
  • Just tear it off, tear off the tin, keep going.
  • Okay hold on, hold on, put it back.
  • Back down, back down, okay, let's not do that.
  • We got it onto the cutting board.
  • What a wild ride, kids, now it's
  • time to see what it looks like.
  • Wow, look at that, once I removed the foil and it
  • kind of stayed in its own shape, that was a
  • turning point, because I felt like that was one of
  • the biggest risks of this video, is that if you take off
  • the walls and it falls over, then there's
  • no point, I'm so nervous, holy moly.
  • It's very soft, which I'm very happy about.
  • Cut number two.
  • Oh my god, that is what I'm talking about, oh my.
  • We gotta get an official counter, Pearce,
  • we need you to count the layers.
  • I'm counting 49. - [Man] 51.
  • - I got 52 again. - [Alvin] Wait, what, 52?
  • - Let's take an official count.
  • Seven, 19, 30, 42, 48, 49, 50, 51, 52.
  • - [Producer] 52?
  • - And this is the. - Oh that's Parmesan though.
  • - No, but this was 52.
  • - When I was given the news that it was in fact not a
  • 100 layer lasagna, in fact it was 104, I felt a little
  • confused, did I do what I set out to do, is
  • overachieving better, is 104 cooler than 100?
  • It tastes surprisingly super delicious, I think my
  • biggest fear was that because of all those noodles it was
  • gonna be dry, it was very flavorful, it was very moist.
  • I was super, super excited about how good it
  • actually tasted, I think it was pretty awesome to see
  • people come up, and their eyes just go a
  • little bit wide, they're like wait, wait, is this it,
  • is it actually 100 layers, did you make this?
  • Yeah, like, it was just something that I thought about, and
  • I made it, and it turned out pretty awesome.
  • (upbeat orchestral music)

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