Photo: Ted Axelrod
Del Posto restaurant in New York City serves a lasagna that's 100 layers. Nope, that's not a typo.
Mark Ladner, the chef at the high-end Italian restaurant (owned by Mario Batali and Lidia Bastianich), was inspired by the tortilla Espanola at Casa Mono. He admits that it takes a lot of people to construct the multi-layered dish.
"Three separate departments work on it," he told Slashfood. "One department makes the ragu, one makes the pasta sheets and another assembles it in giant square pans. We butter the inside of the pans and start building in them, alternating the layers of pasta and sauce, which are Bolognese, tomato marinara and a besciamella."
The only tricky part of the whole procedure is the setting process, which Ladner says can be "fickle." Skewers are used to stabilize it while it's hot and a special spatula is used to serve it.
The succulent structure is $30 a serving and also available on special tasting menus (one pricey one includes the pasta being carved and served at the dinner table by Ladner himself).
Ladner says customer response has been overwhelmingly positive.
"It's an incredibly traditional dish with a very familiar flavor. What's surprising about it is that it's deceptively light because the pasta sheets are so thin they're almost translucent."