We’ve always been captivated by Marcella Hazan’s timeless lasagna, a staple of authentic Italian cuisine that brings the heart of Bologna to our kitchens. As admirers of her straightforward yet flavorful approach, we love how this recipe honors tradition while delivering that perfect balance of pasta, sauce, and cheese.
It’s no wonder Hazan’s methods have inspired home cooks worldwide, turning a simple family meal into something extraordinary. We’re excited to share our version, packed with tips to make it your go-to comfort food.
Ingredients
To bring Marcella Hazan’s authentic lasagna recipe to life in our kitchen, we focus on fresh, high-quality ingredients that capture the essence of traditional Italian cooking. These components, ordered by their use in preparation—from building the ragù to layering the dish—ensure a flavorful, comforting result.
For the Ragù (Bolognese Sauce)
We start with the heart of the recipe, the rich ragù, which forms the base layer.
- 1 medium onion, finely chopped, to build the aromatic foundation
- 1 medium carrot, diced, for subtle sweetness
- 1 celery stalk, chopped, to add earthy depth
- 1 pound ground beef, preferably 80% lean, browned for savory richness
- ½ pound ground pork, mixed in for added tenderness
- 2 tablespoons tomato paste, stirred in to enhance umami
- 1 cup dry white wine, reduced to deglaze and intensify flavors
- 1 cup whole milk, simmered to balance acidity
- 1 can (28 ounces) whole peeled tomatoes, crushed by hand for rustic texture
- Salt and pepper, to taste, for seasoning throughout
For the Béchamel Sauce
Next, we prepare the creamy béchamel, which provides a silky contrast to the ragù.
- 4 tablespoons unsalted butter, melted to create a smooth roux
- 4 tablespoons all-purpose flour, whisked in for thickening
- 4 cups whole milk, heated gently and added gradually for a velvety consistency
- A pinch of freshly grated nutmeg, to infuse warm, nutty notes
For Assembly
Finally, we gather ingredients for layering, which brings the lasagna together with its iconic, golden-baked finish.
- 1 pound fresh or dried lasagna noodles, preferably egg-based, boiled until al dente for the perfect chew
- 1 cup freshly grated Parmesan cheese, like Parmigiano-Reggiano, sprinkled generously for a sharp, nutty topping
- Butter, for greasing the baking dish to prevent sticking
With these ingredients, we honor Marcella Hazan’s straightforward mastery, allowing home cooks to craft a lasagna that boasts layers of robust flavors and textures.
Tools and Equipment
Having gathered our fresh ingredients for Marcella Hazan’s authentic lasagna, we now focus on the essential tools that make preparation efficient and precise. These items help us achieve the perfect texture and flavor, honoring Hazan’s emphasis on simplicity and quality in Italian cooking.
Essential Kitchen Tools
To execute this recipe smoothly, we recommend the following tools. We’ve categorized them by use for clarity:
- Cutting Board and Chef’s Knife: A sturdy cutting board paired with a sharp chef’s knife is crucial for finely chopping onions, carrots, and celery for the ragù. This ensures even pieces that cook uniformly, enhancing the sauce’s rich flavor.
- Large Dutch Oven or Heavy-Bottomed Pot: Ideal for simmering the Bolognese sauce, this tool allows for even heat distribution and prevents burning. We opt for a 5- to 6-quart size to accommodate the ground beef, pork, and liquids without overflow.
- Medium Saucepan: Used for preparing the creamy béchamel sauce, a medium saucepan (about 2- to 3-quart) with a thick base helps whisk butter, flour, and milk into a smooth, lump-free consistency, infusing it with a hint of nutmeg.
- Whisk and Wooden Spoon: A sturdy whisk is key for blending the béchamel without clumps, while a wooden spoon stirs the ragù gently to build depth of flavor. These basics prevent sticking and ensure a velvety texture.
- Measuring Cups and Spoons: Accurate measurements are vital for balancing flavors in both sauces. Use a set of dry and liquid measuring cups along with spoons to portion out ingredients like tomato paste and wine precisely.
Baking and Assembly Tools
For layering and baking, these tools elevate our lasagna to Hazan’s standards:
- 9×13-Inch Baking Dish: A rectangular, oven-safe dish (preferably ceramic or glass) is essential for assembling layers of noodles, ragù, béchamel, and Parmesan. It promotes even baking and that signature golden crust.
- Mixing Bowls: A set of medium and large mixing bowls helps combine ingredients like grated cheese or any extras, keeping our workspace organized for seamless assembly.
- Spatula or Offset Spatula: Perfect for spreading sauces evenly between layers, this tool ensures each bite has the ideal balance of robust ragù and creamy béchamel.
With these tools in hand, we can proceed confidently to the preparation steps, transforming our ingredients into a masterpiece of Italian comfort food.
Instructions
We walk you through Marcella Hazan’s authentic lasagna recipe step by step, drawing from her straightforward Italian techniques to deliver robust flavors and perfect textures. Let’s transform your fresh ingredients and tools into a comforting masterpiece.
Prep
Before we dive into cooking, we prepare our ingredients to ensure everything flows smoothly. Start by finely chopping 1 medium onion, 1 medium carrot, and 1 celery stalk—these form the aromatic base of the ragù. Next, measure out 1 pound ground beef and ½ pound ground pork, keeping them chilled until needed for better handling. Grate 1 cup of Parmesan cheese and set it aside in a bowl. Pro tip: Use a sharp chef’s knife on a sturdy cutting board to achieve uniform pieces, which helps the sauce develop even flavors.
Cook the Sauce
Now we focus on the heart of Hazan’s lasagna: the rich ragù. In a large Dutch oven over medium heat, heat 2 tablespoons of olive oil and add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables soften and release a fragrant aroma that fills your kitchen. Stir in the ground beef and pork, breaking up the meat with a wooden spoon until it’s browned and no pink remains—this takes roughly 8 to 10 minutes. Add 2 tablespoons of tomato paste and cook for 1 minute to deepen its sweet-tangy notes. Pour in 1 cup of dry white wine and let it simmer until reduced by half, about 5 minutes, then stir in 1 cup of whole milk for creaminess and 1 can (28 ounces) of crushed tomatoes. Season with 1 teaspoon salt and ½ teaspoon pepper. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the sauce thickens to a velvety consistency that coats the back of a spoon.
Make the Béchamel
With the ragù underway, we prepare the silky béchamel sauce that adds luxurious creaminess to our lasagna. In a medium saucepan over medium heat, melt 4 tablespoons of butter until it foams and releases a nutty scent. Whisk in 4 tablespoons of all-purpose flour to form a roux, cooking for 1 to 2 minutes until it turns golden without burning. Gradually pour in 4 cups of whole milk while whisking constantly to avoid lumps, and continue cooking for about 5 minutes until the sauce thickens to a smooth, pourable consistency. Stir in ¼ teaspoon of freshly grated nutmeg for a warm, spicy undertone. Remove from heat and season with ½ teaspoon salt—this béchamel should have a velvety texture and subtle sweetness that perfectly balances the hearty ragù.
Assemble the Lasagna
It’s time to layer our lasagna for that irresistible contrast of textures and flavors. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of butter. Spread a thin layer of ragù on the bottom of the dish to prevent sticking. Arrange 4 to 6 lasagna noodles (either fresh or dried and pre-boiled according to package instructions) over the sauce, ensuring they overlap slightly. Top with a generous layer of ragù, followed by a ladle of béchamel, and sprinkle ¼ cup of grated Parmesan for a sharp, cheesy bite. Repeat the layers—noodles, ragù, béchamel, and Parmesan—until you have 3 to 4 layers, finishing with a final spread of béchamel and a heavy sprinkle of Parmesan on top. This assembly creates a beautiful symphony of tender pasta, savory sauce, and creamy goodness that Hazan perfected.
Bake
Finally, we bake the lasagna to meld the flavors and achieve a golden, bubbling finish. Place the assembled dish in the preheated oven and bake for 25 to 30 minutes until the top is lightly browned and the edges are bubbling with aromatic steam. For an extra-crispy top, broil on high for 2 to 3 minutes—but watch closely to avoid burning. Let the lasagna rest for 10 to 15 minutes after removing from the oven, allowing the layers to set for easy slicing and a melt-in-your-mouth experience.
Make-Ahead Instructions
One of the beauties of Marcella Hazan’s lasagna recipe lies in its flexibility for busy schedules. We can prepare key components like the ragù and béchamel in advance, ensuring authentic Italian flavors remain intact while saving time on the day of serving. This approach allows us to focus on assembly and baking when we’re ready, making it a go-to for weeknight dinners or gatherings.
Preparing the Ragù Ahead
To make the ragù (Bolognese sauce) ahead, follow these steps after cooking as detailed in our earlier instructions:
- Cool and Store Immediately: Once the ragù has simmered to its velvety consistency, let it cool completely at room temperature for about 30 minutes. This prevents condensation that could affect texture.
- Portion and Refrigerate: Divide the ragù into airtight containers. We recommend storing it in the refrigerator for up to 3 days for optimal freshness, or freeze it for up to 3 months to preserve those robust, meaty flavors.
- Thaw and Reheat: If frozen, thaw the ragù overnight in the refrigerator. Reheat gently in a saucepan over medium heat, stirring occasionally until it reaches a simmer. Add a splash of water or wine if it thickens too much, ensuring the sauce retains its rich, aromatic essence.
Preparing the Béchamel Ahead
The creamy béchamel sauce is another element that benefits from make-ahead preparation. Here’s how we handle it:
- Cool and Cover: After whisking the béchamel to a smooth, silky texture, remove it from the heat and let it cool for 15–20 minutes. A skin can form, so cover the surface directly with plastic wrap to maintain that luxurious, nutmeg-infused creaminess.
- Store Safely: Transfer to an airtight container and refrigerate for up to 2 days. For longer storage, freeze in portions for up to 1 month, which keeps the sauce’s light, velvety mouthfeel intact.
- Reheat with Care: Gently reheat the béchamel in a saucepan over low heat, whisking constantly to avoid lumps. If it thickens, stir in a little milk until it reaches the desired consistency, ensuring it coats the lasagna layers perfectly.
Assembling the Lasagna in Advance
We love assembling the full lasagna ahead to let the flavors meld, creating a more harmonious dish inspired by Hazan’s techniques:
- Layer and Chill: After preparing the noodles, ragù, and béchamel, assemble the lasagna in a greased 9×13-inch baking dish as described earlier. Cover tightly with foil or plastic wrap and refrigerate for up to 24 hours. This allows the ingredients to integrate, enhancing the dish’s comforting, layered textures.
- Freezing for Later: For extended make-ahead options, assemble the lasagna without baking and freeze it for up to 1 month. Wrap the dish securely in foil to lock in moisture and flavors.
- Baking from Make-Ahead: When ready to bake, if refrigerated, let the lasagna sit at room temperature for 30 minutes. Bake as per our instructions, adding 10–15 minutes to the cooking time if frozen. Always check for a golden, bubbling finish to achieve that signature Italian comfort.
| Component | Refrigerator Storage (Up to) | Freezer Storage (Up to) | Key Tips |
|---|---|---|---|
| Ragù | 3 days | 3 months | Thaw overnight and reheat slowly to maintain texture. |
| Béchamel | 2 days | 1 month | Whisk while reheating to prevent separation. |
| Assembled Lasagna | 24 hours | 1 month | Let it rest before baking for even cooking. |
Conclusion
We’ve loved sharing Marcella Hazan’s timeless lasagna recipe and its roots in Italian tradition. It’s a dish that brings warmth to any table, blending simple ingredients into something truly special.
As we wrap up, we’re confident you’ll find joy in recreating this classic. Give it a try and make it your own—it’s sure to become a favorite in your home.
Frequently Asked Questions
What is Marcella Hazan’s lasagna recipe?
Marcella Hazan’s lasagna is an authentic Italian dish from Bologna, known for its simple yet flavorful approach. It features a rich ragù (Bolognese sauce), creamy béchamel, and layered pasta, using fresh ingredients like ground meats, vegetables, and cheese. This recipe elevates home cooking and has inspired cooks worldwide for its straightforward method and robust flavors.
What ingredients are needed for Hazan’s lasagna?
Key ingredients include ground beef and pork for the ragù, along with onion, carrot, celery, tomato paste, wine, milk, and crushed tomatoes. For béchamel, you’ll need butter, flour, milk, and nutmeg. Don’t forget lasagna noodles and Parmesan cheese. Using high-quality, fresh items ensures the best taste and texture.
How do I make the ragù for Hazan’s lasagna?
Start by sautéing finely chopped onion, carrot, and celery in a Dutch oven. Add ground beef and pork, cooking until browned. Stir in tomato paste, white wine, milk, and crushed tomatoes, then simmer for hours to develop a velvety consistency. Season with salt and pepper for a flavorful base that takes about 2-3 hours total.
What’s the proper way to prepare béchamel sauce?
Melt butter in a saucepan, whisk in flour to form a roux, then gradually add whole milk while stirring to avoid lumps. Simmer until thickened, and add a pinch of nutmeg for flavor. The result is a smooth, creamy sauce that complements the ragù perfectly, taking just 10-15 minutes to make.
How do I assemble and bake the lasagna?
Layer greased baking dish with noodles, ragù, béchamel, and grated Parmesan, repeating for 3-4 layers. Bake at 375°F for 30-40 minutes until golden and bubbly. Let it rest for 10-15 minutes before slicing to set the layers and enhance flavors for a perfect, harmonious dish.
Can I make Hazan’s lasagna ahead of time?
Yes, prepare the ragù and béchamel up to 2 days in advance; cool and refrigerate them. Assemble the full lasagna a day ahead, then bake when ready. This allows flavors to meld, making it ideal for busy schedules while maintaining freshness and taste.
How should I store and reheat leftovers?
Store baked lasagna in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, thaw if frozen, then bake at 350°F until warmed through, about 20-30 minutes. Cover with foil to prevent drying out, ensuring it stays moist and delicious.