500 Layer Lasagna
Matty Matheson balances a leaning tower of 500-layer lasagna, featuring vibrant spinach, creamy béchamel, and rich Bolognese, served on a white plate with tomato sauce.
500 Layer Lasagna: 🤌Cheesa with Matty Matheson & Visa
Written with, and for Matty Matheson.
This 500 Layer Lasagna was such a fun project to bring to life as part of a shoot I worked on with Matty Matheson for Visa. It’s not your everyday dish—it’s a showstopper with rich Bolognese, creamy béchamel, and perfectly seasoned spinach layers, all stacked up to create something unforgettable.
It’s a bit of a labor of love (100 layers at least, or 500 if you’re feeling extra ambitious), but the result is totally worth it. If you’re up for a challenge or just want to make something outrageous.
Watch the Video
Check out the full process of creating this epic 500 Layer Lasagna in this video featuring Matty Matheson:
Essential Tools You’ll Need
Pullman Loaf Pan (14x4x4-inch) – For assembling the 100-layer lasagna.
Rolling Pin – For tenderizing or flattening ingredients as needed.
Microplane Grater – For grating fresh nutmeg and Parmesan cheese.
Fine Sieve or Strainer – For pressing spinach and removing excess liquid.
Chef's Notes
Plan Ahead: This recipe is a labor of love. Prep the Bolognese, béchamel, and spinach layers ahead of time to make assembly easier.
Layering Tip: Keep each layer thin and consistent to achieve the iconic "stacked" look and texture.
Overnight Chill: Refrigerating the lasagna overnight is key for setting the layers and making it easier to slice.
Presentation: Carefully slice the lasagna into even pieces for the best presentation.
Cheese Choices: While mozzarella and Parmesan are classic, you can swap in Gruyère or Fontina for a richer flavor.
Spinach Prep: Squeeze as much water as possible from the spinach to prevent soggy layers.
Final Bake: The last bake with extra cheese ensures that melty, golden crust we all love—don’t skip it!
Ambitious? Scale up to a full 500 layers for the ultimate lasagna experience—it’s perfect for a party or a special occasion!
(Recipe for one 100-layer lasagna — x5 if desired)
Yield: 8-10 servings
Prep Time: 3-4 hours
Cook Time: 1 hour 10 minutes (plus overnight refrigeration)
Ingredients
Bolognese Layer
½ cup good olive oil
6 cloves garlic, sliced
1 carrot, diced
¼ cup tomato paste
½ cup crushed tomatoes
4 pounds ground beef
4 ¼ cups beef stock
2 cups whole milk
Béchamel Layer
5 tablespoons butter
6 tablespoons all-purpose flour
4 cups whole milk
½ tsp kosher salt
½ fresh nutmeg, grated with a microplane
Pinch of black pepper
Spinach Layer
4 cups frozen spinach
2 cups fresh basil, roughly chopped
2 tablespoons olive oil
Kosher salt, to taste
Lasagna Assembly
15-20 lasagna sheets
3 cups low-moisture mozzarella, shredded
1.5 cups powdered Parmesan
2 cups tomato passata
Instructions
Bolognese:
Mince the garlic with a pinch of salt, then rub it with a knife to make a paste.
Grate the carrot and finely dice the onion.
Heat olive oil in a saucepan over medium heat. Sauté the garlic, carrot, and onion until they begin to caramelize (light brown but not dark).
Add the ground beef, tomato paste, and crushed tomatoes to the pan. Cook until the mixture is well combined.
Add beef stock and chili flakes, bring to a boil, then reduce heat and simmer for 15 minutes, stirring every 3-5 minutes.
Once the sauce has thickened, add half of the milk, reduce, then add the remaining milk and continue to reduce. Season with salt and pepper to taste.
Let the Bolognese cool.
Béchamel:
Melt butter in a saucepan over medium-low heat.
Add flour, whisking constantly, until the mixture forms a roux (smooth paste).
Gradually whisk in milk, 1 cup at a time, until the sauce is smooth.
Season with salt, grated nutmeg, and black pepper.
Spinach Layer:
Cook the frozen spinach in a pot over medium heat until thawed.
Add fresh basil, cover, and let it steam for 3-5 minutes.
Strain the spinach mixture, pressing out excess water.
Transfer to a bowl and season with olive oil and salt.
Lasagna Assembly:
Preheat oven to 350°F. Line a 14x4x4-inch Pullman loaf pan with parchment paper and spray with oil.
Spread 3 tablespoons of passata at the bottom of the pan, then layer with:
A lasagna sheet
Bolognese layer
Parmesan and mozzarella
Another lasagna sheet
Béchamel layer
Spinach layer
Repeat until the pan is filled, ending with a final layer of passata topped with mozzarella and Parmesan.
Cover the pan with the lid and bake for 35 minutes, then remove the lid and bake for an additional 10-12 minutes to crisp the top.
Remove from oven, let cool, then refrigerate overnight.
Final Bake & Presentation:
Tip the loaf pan upside-down, carefully remove the lasagna, peel away the parchment, and slice into layers.
Place slices on a sheet pan, top with more cheese and sauce, and bake at 350°F for 10-15 minutes or until the cheese is melted. Enjoy!
