100-Layer Lasagna Challenge: Behind Tasty

- Do you think Alvin can do it? - If anyone is going to do it, it's going to be Alvin. - There is no way, it is impossible. - If anyone can do it, Alvin can do it. - Alvin can do anything. - I feel like my whole life has led up to this point. Today we are going to make the 100

layer

lasagna

, it is going to be delicious, I am a little nervous, 100

layer

s is a lot of layers, I have never made this before. It's a bit of a crazy idea and I hope it turns out well.

Oh, I forgot my concealer, wait, I need it. No, I need to put concealer on, wait. The ladies at Sephora were very patient with me when I learned how to do this. I won't get on the food, I promise. But, you know, I have to take care of these hands because I pull them a lot. The idea for the 100-layer

lasagna

came from an online

challenge

. It was kind of like 100 layers of makeup, 100 layers of clothing, and we worked on Tasty, so why not do 100 layers of food? And lasagna was the first layered meal that came to mind.

So instead of making the usual mixture of ricotta and a chunky meat sauce, I opted for a thinner meat sauce and a béchamel because when I make the lasagna, this will help keep those layers nice and soft. When finished, you will have 50 layers of noodles and 50 layers of sauce for a total of 100 layers. The biggest obstacle with this will be its size and how it is contained, because there is no baking dish that can fit a 100 layer lasagna, and you know, you could definitely buy a custom metal pan, but to do this. At home I wanted to see how the usual MacGyver baking dishes could be customized to accommodate this.

It's going to be very tall, and figuring out how to bake it while maintaining its height and size was definitely the hardest part. I thought about using aluminum foil and lasagna noodles to support the aluminum foil and make these four walls contain the lasagna while it bakes, and I hope it works. So I'll start with the pan as a base and as the lasagna gets taller and taller we'll put up the sides to help keep it in place. Each layer should be extremely level and extremely smooth. Guys, I think I lost count, I'm like at 5. Does anyone have a piece of paper and a pen?

It's almost like Jenga, if you do it all one way the lasagna might split in half, but if you can alternate them it will create this interlocking pattern that will help them stay more stable when you cut it. I just put up the aluminum walls because I want to make sure it doesn't collapse. But I would feel bad if I gave my lasagna a name because then I would open it and about 500 people would eat it. I think George would be fine, but it's spelled Sjors. 41, ladies and gentlemen, 41. I would do this for a really big party if I really wanted to show off to a group of fancy people, I don't know.

You could also make it for lunch. Don't get lost in the sauce, kids. I think we're in a good place, I'm not going to lie, we're not at the limit yet and we only have seven more, so I feel pretty good about this. You know, it could completely collapse and explode, and you know, then everything won't be all that good. (upbeat, jazzy music) (growls) - Oh my god, it's so heavy. - That boy. - Watch her go. Look at that, the rack is bending from the weight, the rack is bending. -Claire. - What's happening? -His lasagna weighs so much that it bends the oven rack.

Oh Alvin, he places two racks on top of each other. Huge, oh my lord, still leaning a little, tries number three. - Here we go, see you in an hour. So, it's been an hour, I think it's ready, I took off the foil halfway through. Oh my god, it smells so good, boy, George right there, look at this. The walls are holding up pretty well, so I'm very happy with the success of this. Oh man, look at that, it's pretty amazing. It smells so good I can't wait to eat you. Take it out, put it on a board, cut it.

This is quite difficult, I haven't thought about this part yet. I put the handles on there so you can lift it up, but it seems like some of the sauce is making it stick. Come on George, come on George, get out of there guys, I can't get him out. (light, melancholy music) Oops, well it's just a piece, George is being a bit stubborn right now, come on mate. The sauce made the aluminum foil stick to the pan, so now it's preventing me from removing it. I'm just grabbing as many flat utensils made of metal as I can.

Simply remove it, tear off the can and continue. Okay, wait, wait, give it back. Back up, back up, okay, let's not do that. We put it on 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 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 the walls off and it falls, then there's no point, I'm very nervous, holy shit. It's very soft, which makes me very happy.

Cut number two. Oh my God, that's what I'm talking about, oh my God. We need to get an official accountant, Pearce, we need you to count the layers. I'm counting 49. - 51. - I'm 52 again. - Wait, what, 52? - Let's do an official count. Seven, 19, 30, 42, 48, 49, 50, 51, 52. - 52? - And this is him. - Oh, that's parmesan. - No, but this was 52. - When I got the news that it wasn't actually a 100 layer lasagna, in fact it was 104, I was a little confused, did I do what I set out to do? Better, is 104 cooler than 100? It tastes surprisingly super delicious, I think my biggest fear was that because of all those noodles it would be dry, very

tasty

and very wet.

I was super, super excited about how good it actually tasted, I think it was amazing to see people come up and their eyes widen a little bit, and they were like, wait, wait, is this, is this really? 100 layers, did you make this? Yes, it was something I thought about, did it and it turned out pretty impressive. (upbeat orchestral music)