How unbelievably decadent, and luxurious. This is the ultimate umami-bomb, and honestly i’ve never tasted something quite like it, even in restaurants. This recipe, for me, personifies Kenji’s experimentation ethos perfectly: how far can we push the glutamate, and richness, to create something that is actually unique? Worth the effort.
by LimiXStill
5 Comments
That looks incredible!
I attempted this once, because I’ve made the bolognese sauce a few times and it’s always been incredible. I had never made lasagna before tho, and must not have soaked the noodles properly. When it came out of the oven the noodles were rock hard and nearly burnt, wasting 90% of the sauce I spent all day making.
This looks so damn good I might have to take another crack at it!
We’ve made this several times. It’s incredible. Enjoy!!!
I made the Bolognese and it was quite flavorless, in spite of the large amount of tasty ingredients. Completely user error I’m sure, but it was such a huge amount of effort I’m afraid to try it again. Yours looks delicious and now I’m tempted.
Made this last Thanksgiving. It was heavenly.
Made it several times and it’s absolutely sensational.
I freeze leftovers in pre-cut pieces, then vacuum seal them so I can reheat the lasagna in my sous vide. Works incredibly well.
I do find that I always need way more bechamel than the (book) recipe states.