Brie Larson's Lasagna - Lessons in Chemistry

Slice of Brie Larson's lasagna on a plate.

5 from 4 votes

Brie Larson's Lasagna - Lessons in Chemistry

When I came across Brie Larson's lasagna recipe (‘Superior’ Lasagna ) from her hit AppleTV+ show, Lessons in Chemistry, I had to give the recipe a try to see if it lived up to the hype. It's made with bolognese and a ricotta bechamel sauce and it's so good! It's packed with flavor in every one of its five luscious layers. The other thing I love about it is that it uses a three-meat combination for the bolognese (beef, pork, and pancetta), which is very tasty.

Prep Time1 15

Cook Time40

Course: dinner

Cuisine: Italian

Servings:

Calories: 299kcal

Author: Kathy Kingsley

Ingredients

For the Bolognese

3 Tbs. olive oil
2 Tbs. unsalted butter
1 medium carrot, peeled and finely chopped
1 medium celery rib, finely chopped
1 medium onion, finely chopped
Kosher salt
3 cloves garlic, minced
1 tsp. crushed red pepper flakes
1 6 oz, can tomato paste
1 lb. lean ground beef (85 - 90%)
1 lb. ground pork
¼ lb. pancetta, chopped
1 cup whole milk
1 cup dry white wine or water
1 Tbs. chopped fresh oregano

For Ricotta Bechamel

5 Tbs. unsalted butter
¼ cup all-purpose flour
3 cups whole milk, warmed
1 tsp. Kosher salt
½ tsp. grated nutmeg
1 5 oz. container ricotta, whole or part-skim

For Assembly

Olive oil, for brushing
1 lb. dried lasagna noodles
2 cups grated parmesan
1 ½ cups shredded mozzarella
2 Tbs. finely chopped flat-leaf parsley

Instructions

Make the bolognese: In a large Dutch oven or pot, heat the olive oil and butter over medium high heat. Add the carrot, celery, and onion and cook, stirring often, until vegetables have softened, about 5 minutes. Season to taste with salt. Add the garlic and crushed pepper flakes, and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring constantly, until for 3 minutes, until the red color deepens.
Add the beef, pork, and pancetta and cook, stirring with a large spoon or spatula to break up large clumps, until the meat is no longer pink, about 10 minutes.
Stir in the milk and wine and bring to a simmer. Reduce the heat to low. Add the oregano, cover, and simmer for 1 ½ hours, stirring occasionally.
Remove from heat and using a large spoon skim and discard most of the fat, (not all of it, leave a little bit for flavor).
Make the béchamel: In a medium pan, melt the butter over medium-low heat. Add the flour and cook, stirring constantly, for 1 minute. Whisk in the milk. Bring to a simmer and cook on medium low for 1 minute, whisking occasionally, to thicken. Stir in the salt and nutmeg and remove from heat. Let cool for 15 minutes, then stir in the ricotta cheese.
Position a rack in the center position in the oven and heat to 375°F. Bush a 9-x 13-inch pan with olive oil.
Bring a large pot of well-salted water to a boil. Add the lasagna noodles, stir gently, and cook until just under al dente(usually about 1 minute less than the package’s instructions). Drain and lightly coat them with a little bit of olive oil to prevent sticking.
To assemble: Spread ¾ cup of the ricotta béchamel on the bottom of the prepared pan and top with a layer of noodles. Spread another ¾ cup of béchamel on top of the noodles, then spread ¼ of the bolognese on top (about 1¼ cups). Top with a generous sprinkling of the parmesan cheese (about ⅓ cup). Top with another layer of noodles and repeat layering 4 more times. Top the final layer with the remaining béchamel, the remaining parmesan, and all of the mozzarella cheese.
Bake uncovered until the sauce bubbles up on the sides and the top is browned., 35 to 40 minutes. Let cool 15 minutes, sprinkle the chopped parsley on top, slice, and serve.

Notes

You can bake your assembled lasagna right away or refrigerate it for later. It will keep for at least a day in the fridge. Alternatively, you can freeze it for up to 4 months (make sure you wrap the dish tightly with plastic). Thaw the lasagna in the fridge and bring it to room temperature before baking.

Nutrition