HOMEMADE LASAGNA A LA MARCELLA HAZAN

If I want to make something Italian I go to one of Marcella Hazan’s cookbooks. Straightforward in presentation there are details in the instructions. I only wish I could have studied with her. This recipe is adapted from The Classic Italian Cookbook. A classic dish from Romagna , it is heavenly and light compared with other more cheese centric-versions.

MEAT SAUCE, BOLOGNESE STYLE (Ragù)

Holy Trinity of Italian Cuisine (Soffritto)

2 tablespoons, olive oil
1 small onion, peeled and diced
1 small carrot, peeled and diced
2 celery stalks, diced
2 pounds ground beef
1 cup dry white wine
1 cup milk
1/4 teaspoon nutmeg, ground
1 can (28 ounce) Italian tomatoes with juice, roughly chopped, I break up with hands
Salt to taste (start with 1 teaspoon)

In a Dutch oven or heavy pot, heat olive oil and sauté the onion, carrots, and celery over medium heat until the onions become translucent, about 2 minutes. Remove to a bowl while cooking the meat in the same pot. Add the meat in small pieces and while cooking crumble with a fork to separate the pieces. (This is an important step; you don’t want clumps of meat!)

Cook over medium heat until the meat has lost its raw red color. Add the wine and cook until it has evaporated. Turn the heat to medium and add the milk and nutmeg, stirring often until the milk has evaporated. Be careful at this stage not to let the sauce burn. Add the tomatoes, stirring until the sauce starts to bubble. Turn the heat down to a simmer. (I cook with a simmer plate under pot to help keep from burning.) Cook uncovered for 3 1/2-4 hours, stirring occasionally. I often make the ragù a day ahead. Make sure you reheat to a simmer before using.

Ragù

BECHAMEL SAUCE

3 cups whole milk
4 1/2 tablespoons all-purpose flour
6 tablespoons unsalted butter
1/4 teaspoon salt

 In a small saucepan, heat milk until just under a boil. Set aside. In a medium saucepan, melt the butter over low heat. When melted, add flour while whisking the mixture until it bubbles.

(This step cooks out the raw flour taste, but be careful not to brown, about 2 minutes.) Turn off the heat and add hot milk 2 tablespoons at a time, whisking constantly. When 1/2 cup of the milk has been added, start adding 1/4 cup of milk until all has been added. Turn the heat on low, add salt and continue cooking until the consistency is like cream. You want the béchamel to be warm to be able to spread easily in a layer of the lasagna.

HOMEMADE EGG PASTA

Thin sheets are a secret to a light dish

3 cups unbleached flour
1 teaspoon salt
3 eggs
1 tablespoon olive oil

In a mixer, combine the 2 1/2 cups flour and salt on low for just a second. Whip eggs and olive oil together and add to mixture. As the ingredients come together you can speed up the mixer until it slowly forms a ball. Remover to a lightly floured board or marble slab…I use my granite counter. Knead for about 2 minutes or until the ball becomes smooth (adding more of the flour (if too sticky) before letting it rest covered for 30 minutes or 5 minutes in the refrigerator.

Cut the ball into 5 pieces. Roll out one piece until the thickness will fit into the widest setting of the pasta machine (#1). Keep the remaining pieces in the refrigerator. Continue to roll through thinner settings. I was able to get to #6. 

In a 6 quart pasta pot, add salt and bring to a boil. Meanwhile, cut flat pasta in rectangles to fit a 9”x12” baking dish. Place a layer of dish towels on counter. Drop rectangles in boiling water and cook for about 10 seconds or until water comes to a boil again. Rinse with cold water, drain and lay flat on dish towels. For more detail and photos, check out Homemade Lemon Pasta from the Diehl Dish published April 30, 2019.

ASSEMBLING THE LASAGNA

Starting the layers, meat sauce, pasta, meat sauce…sprinkle with parmesan and repeat

In the bottom of the baking dish, ladle a bit of the ragù to cover. Place a single layer of cooked sheets, trying not to overlap or have extra on the edges. Spread more ragù over pasta, then add a layer of béchamel. Sprinkle with parmesan cheese before adding more layers in the same order, leaving 1/2” space at the top. You want to finish with a béchamel layer, then cheese, dotted with butter for browning.

Preheat the oven to 450°. Bake in the uppermost rack of the oven for 10 to 15 minutes or until bubbly and a crust is beginning to form. If after 10 minutes no crust is forming raise the temperature to 500°. Let lasagna settle for 10 minutes before serving. Serves 6.

Buon Appetito!

You will have leftover meat sauce and pasta dough. I suggest you make smaller sizes (serving 2 or 4) and freeze. Or you can freeze the sauce and the dough separately and use at a later date.

This is an impressive dish for entertaining and can easily be done ahead. Adjust cooking times accordingly. Combined with a side salad of arugula or your choice of greens and the guests will be elated!