# Ben Slater Lasagna

An over-engineered, multi-day lasagna prepared in a loaf tin, resulting in consistent, crispy-edged slices.

- Servings: 8 slices
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 1 batch ragu
- 1 batch pork meatball
- milk
- 1 batch bechamel sauce
- 1 batch pasta dough
- parmesan cheese, grated

## Instructions

1. Slow-cook a ragu for four hours.
2. Make meatballs and poach them in milk.
3. Use the poaching milk to make a bechamel.
4. Make pasta from scratch and assemble layers of pasta, ragu, meatballs, and bechamel in a loaf tin.
5. Cook the assembled lasagna.
6. Chill the lasagna for 24 hours while weighing it down to make the layers amalgamate.
7. Remove the lasagna from the loaf tin, taking care not to land it on its top.

## Equipment

- stand mixer
- loaf tin
- grater
- pot

## Source

- Original video: https://www.tiktok.com/t/ZPLREL5QL/
- Creator: tonyhawksprosciutto
- Recipe page: https://www.cliprecipe.com/recipe/ac16039d-e6ff-4b0b-972d-71d87eedaee4
- Extracted: 2026-10-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt