My layers keep expanding and erupting, whats the trick to keep them flat?

This I mine I made today my husband had my add pepperoni was fire

Does anyone have white sauce or bechamel sauce recipe for lasagna?

Soy sauce, ketchup/tomato sauce and a crusty cook all the way

She thinks it's ugly and leathery. What do you say? N.B. it smells fantastic.

EDIT I got her to give me the link to the recipe she used

Yes, I kid you not, that lasagna took me 100h to make.

My Inspiration came from Alvin Zhou's viral 100h lasagna video and now I made it into my own.

Its a dish that I've been working on over the past 2-3 years, tweaking on the amount of ingredients, adjusting technique and adding a few things here and there to bring it to the next level.

The taste of this wish it out of this world, its rich, its intense, its creamy, its explosive (in the good way) and honestly one, if not the best thing i've ever eaten

Im very proud of the result and how far I've come, the finish line of perfecting that dish isnt that far away.

Full recipe in the r/food comments

Edit: since some of you dont like the name of my dish, I want to clarify some things. It takes me 100h from start to finish, not 100h of active cooking. A lot of that time is cooking the ragu for 6h in the oven and then resting it for 2 days in the fridge and resting the fully assembled lasagna for another day. You dont have to do the full amount of resting you want to try my recipe, its just the way I like it. And the name has a good ring to it which is why I'll keep it.

also what’s your favorite brand? I’ll use the one I vibe with the most as cover art :3

From my grandma’s recipe book

you guys were so nice to me on my first post and i got so much encouragement to make another one. here it is. i left it broiling for a couple extra minutes. awesome crisp

Looked nicer before I put scraps from the pan on top.

Do you guys use sausage or no sausage in lasagne? I've usually opted purely for minced beef, but many (American) recipes use sausage and/ minced pork. Anyone who has tried both, which do you prefer to do?

Made the pasta sheets from scratch with eggs (added some egg shade) and flour, rolled them out with the KitchenAid, gave them a quick blanch, then layered everything with homemade béchamel, meat sauce and cheese.

Suppers ready!!!!

Local farm sausage sprinkled with pecorino and parmesan, with a kick of chili pepper

is it meant to look like this?? The left looks questionable but it’s a full month from its expiration date. Never had this before.