Marcella Hazan Lasagna Recipe
This is one lasagna that isn’t overloaded with cheese or heavy ingredients—Marcella Hazan keeps it true to its roots!The béchamel is what sets it apart, giving it a soft, creamy texture without weighing everything down.The sauce is the heart of it all, and slow cooking it brings out a richness you won’t get by rushing.Fresh nutmeg in the béchamel makes a difference—you don’t notice it outright, but it brings warmth to the whole dish.One of the best parts is the way the layers meld together after baking, creating something rich without being overwhelming!
Servings: 6
Ingredients
- 9 sheets Lasagna Noodles
- 2 cups Bechamel Sauce
- 3 cups Bolognese Sauce
- 1 cup Parmesan Cheese grated
- 2 tbsp Butter
- 1 tsp Salt
- 1 tsp Olive Oil
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil with olive oil.
- Cook the lasagna noodles per package instructions, then drain and lay flat on a clean towel.
- Butter the bottom of a 9x13 inch baking dish generously to prevent sticking.
- Spread a thin layer of bechamel sauce on the bottom.
- Add the first layer of noodles on top of the bechamel.
- Then, add a layer of bolognese sauce followed by a sprinkle of grated Parmesan.
- Repeat the layers: bechamel, noodles, bolognese, and Parmesan until you have three to four layers.
- Top with the remaining bechamel and Parmesan.
- Place small butter dots on the top for added richness.
- Bake in the preheated oven for about 45 minutes until golden and bubbly.