14-Layer “I Must Be Crazy” Lasagna Recipe – as Requested

Decadent 14-Layer “I Must Be Crazy” Lasagna Recipe – By Popular Demand

Please note: This isn’t a regular addition to my meal rotation; it’s reserved for special occasions when I want to impress someone dear to me. I typically make this about twice a year for a wonderful group of friends who mean a lot to me. I decided to share it after mentioning it in another group, where many expressed interest.

14-Layer Lasagna

This lasagna is affectionately dubbed “I must be crazy” because of its decadent nature and the love that goes into it. This recipe is a compilation of inspirations from various sources, including Kenji’s insights, my mother’s recipe, and my own culinary intuition. Feel free to adjust the measurements and seasonings according to your taste; cooking is very much about personal preference.

I generally prepare this dish over two to three days to allow the flavors of the sauces to develop and blend, but if you’re short on time, you can make it all in one day. Just be prepared for a long kitchen session—estimate about 8 hours from start to finish.

To effectively create this towering lasagna, you’ll need a pan that’s at least 6 inches deep. My lasagnas typically rise between 4-6 inches, so this is not the time for misleading measurements! This recipe yields two 9×13 pans, as making a single pan requires too much effort for a dish this special. You can easily freeze one (just skip adding the top cheese). Thaw in the fridge for two days before baking—this step is crucial as it takes forever for it to defrost.

Note on Meats: If using veal and lamb, keep in mind that these cuts tend to be fattier, requiring more fat to be drained. If you prefer leaner beef, you may want to adjust the ratios accordingly.

Ingredients Breakdown:

Beef Sauce:
– 500-650 grams ground beef (1 to 1.5 lbs)
– Salt and pepper to taste
– 250 grams chopped onion (about 1 cup)
– 250 grams finely chopped celery (about 1 cup)
– 4 tbsp olive oil
– 2 cloves minced garlic
– Fresh basil and oregano, finely chopped (a few sprigs of each)
– 2 bay leaves
– 2 tbsp fish sauce
– 250 ml red wine
– 250 ml milk
– 750-1000 ml pureed tomatoes (use the higher amount for fresh tomatoes and the lower for canned)

Lamb Sauce:
– 500-650 grams ground lamb (1.5 lbs)
– Salt and pepper to taste
– 250 grams chopped onion (about 1 cup)
– 250 grams chopped carrot (about 1 cup)
– 4 tbsp olive oil
– 2 cloves minced garlic
– Fresh rosemary (3 tbsp finely chopped) and oregano (a bit less than rosemary)
– 1 tbsp cumin
– 1 tbsp pureed anchovy paste
– 250 ml dry white wine
– 250 ml milk
– 750-1000 ml pureed tomatoes

Veal Sauce:
– 500-650 grams ground veal (1.5 lbs)
– Salt and pepper to taste
– 250 grams chopped onion (about 1 cup)
– 250 grams chopped leek (about 1 cup)
– 4 tbsp olive oil
– 2 cloves minced garlic
– Fresh basil, parsley, and marjoram (a few sprigs of each, finely chopped)
– 2 tbsp fish sauce
– 250 ml chicken stock
– 250 ml milk
– 750-1000 ml pureed tomatoes

Tip on Sauces: If you want to simplify, feel free to combine all the meats into a single sauce for a more complex flavor.

Ricotta Cheese Mixture:
– 1.5 liters ricotta
– 750 grams grated Parmigiano-Reggiano (freshly grated, please! No powdered cheese)
– 500 grams grated old white cheddar
– 6 eggs
– 1 cup finely chopped parsley

Pasta:
If you’re using store-bought noodles, prepare 18-30 per lasagna, depending on your layering preference. I recommend a minimum of three noodles per layer, often opting for five. This results in needing a total of 36-60 noodles. If making your own sheets, remember each lasagna has six layers.

Top Cheese:
1000 grams grated mozzarella and 4 large balls of fresh mozzarella (the size of a small fist). You may adjust based on your cheese preference, and sometimes I sneak in a bit of old white cheddar, too.

Instructions:

For the Meat Sauces: (Note: The procedure is largely the same for each sauce)

Preparation Tip: Have all ingredients chopped and measured beforehand for an efficient cooking process. I prefer using fresh herbs and typically use about 2 tablespoons of each.

1. Brown the meat and drain excess fat.
2. Season with salt and pepper.
3. Add chopped vegetables and cook until the onions soften.
4. Remove meat and veggies from the pan and set aside.
5. Heat olive oil in the same pan over medium to high heat and sauté minced garlic until golden (not burned!).
6. Add in half of the herbs and fish/anchovy sauce, stirring for just a minute to release their flavors.
7. Combine with wine/stock to deglaze the pan, scraping up any flavorful bits.
8. Stir in milk, return the meat and veggies, and add pureed tomatoes.
9. Simmer on low for 1.5-3 hours, stirring every 20 minutes. Add the remaining herbs halfway through. Taste and adjust as needed, and remember to remove bay leaves from the beef sauce.
10. If possible, let the sauces rest in the fridge overnight for best flavors.

Ricotta Cheese Blend:
Prepare this mixture just before assembly. Whisk the eggs, add ricotta and parsley, then fold in the cheese. It should be a bit runny, but the eggs will set up in the oven.

Pasta:
Cook noodles to al dente unless utilizing no-cook varieties. If using pre-cooked noodles, rinse with cold water and a bit of olive oil to prevent sticking.

Assembly Prep:
Don’t forget to grease your pans! While it can still be messy, this helps a bit.

Divide your sauces into appropriate portions for layering; you’ll need ample amounts to ensure each layer is flavorful. I typically aim for at least 500 ml for each meat sauce layer.

Assembly Order:
1. Beef sauce
2. Pasta
3. Ricotta cheese mix
4. Pasta
5. Lamb sauce
6. Pasta
7. Ricotta cheese mix
8. Pasta
9. Veal sauce
10. Pasta
11. Ricotta cheese mix
12. Pasta
13. Mix of all meat sauces

Important: If not baking immediately, wrap tightly in plastic wrap and refrigerate overnight for improved flavor integration. If prepping for same-day baking, proceed to the baking instructions.

Baking Time and Temperature:
I prefer using a convection oven at about 300-325°F. The lasagna is thick, so avoid high temperatures to ensure even cooking throughout.

Cover each lasagna with foil (shiny side down) and bake for approximately 1 to 1.5 hours. An hour is sufficient if made on the same day with warmed sauces; increase to 1.5 hours if chilled overnight.

After baking, leave the oven on, remove the foil, and add the mozzarella. I like to layer slices of fresh mozzarella and sprinkle grated cheese on top. Adjust cheese amounts to your liking, and ensure to tent the foil (*shiny side down) around the edges to avoid burning. Leave the center open to allow steam to escape; this keeps the lasagna from becoming overly moist.

Return to the oven for an additional hour to 1.5 hours.

Final Note: Oven performance can vary greatly, so check the lasagna after 1-2 hours by cutting through to ensure layers are cooked. Keep checking every 30 minutes. For me, it takes nearly 3 hours when baked from the fridge, whereas same-day cooking reduces the time.

Enjoy crafting this lofty, delicious lasagna that’s sure to impress!