Brie Larson’s “Perfect” Lasagna Recipe Uses Our Favorite Creamy Lasagna Hack

When it comes to perfecting a dinner recipe, most of us don’t think back to our high school chemistry classes. But, if you watch the latest Apple TV+ show "Lessons in Chemistry," you might start to.

The show, based on the popular book by the same name, is set in 1960s America and stars Brie Larson as a brilliant chemist-turned-cooking show host. In the pilot episode, her character, Elizabeth Zott, instructs the TV audience on how to make a family favorite: lasagna. But, it’s not just any lasagna— it’s a lasagna that Zott has designed to be, scientifically speaking, “perfect.”

“Perfect” to an average lasagna eater might mean flavorful meaty layers, well-cooked noodles, and lightly browned bubbles of cheese on top. But “perfect” to Zott is a bit more technical. Here’s a preview:

“At about 92 degrees, the solid milk fat in the cheese liquifies and the bonds holding together the casein proteins break, but the melt isn’t smooth, which is why I’ve been experimenting with sodium citrate. The sodium substitutes for some of the calcium that’s causing the proteins to cling, so when the cheese heats, the proteins separate from each other acting as emulsifiers, strengthening the emulsion by holding water and fat together.”

It’s safe to say that’s more than we consider when we’re getting a weeknight dinner on the table, but clearly, the chef knows her stuff.

This lasagna is the central thread of the TV show. It reveals the show’s life lessons and makes Zott’s love interest practically fall in love at first bite. So, obviously, we wanted to know the recipe. 

The Sauce Hack in Lessons in Chemistry’s “Perfect” Lasagna Recipe

Recently, Larson did a special Apple TV+ segment showing viewers the recipe from the show, and luckily, it’s not as complicated as you’d think. In fact, it uses our favorite trick for creating the creamiest and “hands-down best” lasagna: a Ricotta Béchamel.

In most lasagnas, you’ll find dollops of ricotta scattered throughout, but when you use a ricotta béchamel for the lasagna sauce, the rich and creamy cheese is spread through every savory layer—and oh, man alive, is it good. Larson herself called it a "superior lasagna."

This 9x13 recipe also uses homemade pasta dough rolled to the thinnest layers possible (and you’ll use about 12 of them). It also has a boldly flavored bolognese sauce made with a blend of three types of meats: ground pork, ground beef, and ground pancetta.

Now, we're well aware that science can only take you so far in the kitchen; even perfectly constructed experiments fail every once in a while. Sometimes, the heart you put into the recipe matters just as much as the measurements. So, no matter how scientifically sound a recipe might be, a bit of your own personal touch is often the key to really making it “perfect.”

How to Make Brie Larson’s Lessons in Chemistry Lasagna

Courtesy of LessonsinChemistryRecipes.com

Ingredients:

Bolognese

• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 1 medium onion, finely chopped
• kosher salt
• 3 cloves garlic, minced
• 1 teaspoon red chili flakes
• 1 6-ounce can tomato paste
• 1 pound 90% lean ground beef
• 1 pound ground pork
• 1/4 pound pancetta, ground or very finely chopped
• 1 cup whole milk
• 1 cup dry white wine
• 1 tablespoon chopped fresh oregano

Ricotta Béchamel

• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour 
• 3 cups whole milk, warmed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 1 15-ounce container ricotta cheese

Assembly

• olive oil, for brushing
• 1 pound dried lasagna noodles
• 2 cups finely grated Parmesan
• 1 1/2 cups grated mozzarella cheese
• 2 tablespoons chopped Italian parsley

Instructions:

1. Make the bolognese: Add carrot, celery, and onion to an oiled pot and sauté until translucent. Then add garlic and chili flakes, and cook for 1 minute. Stir in tomato paste, cook until it turns brick red, and add ground beef, pork, and pancetta. Cook for 10 minutes until browned. Add milk and white wine, then let simmer for 1 1/2 hours, stirring occasionally.
2. While the bolognese simmers, make the ricotta béchamel: Melt butter in a medium pot over medium-low heat. Add flour and cook for another minute while stirring. Slowly whisk in milk, bring the mixture to a simmer, then cook for another minute to thicken. Add salt and nutmeg, then remove from heat. After cooling for 15 minutes, stir in the ricotta.
3. Preheat the oven to 375 degrees F (190 degrees C).
4. Boil lasagna noodles until just under al dente, about 1 minute less than the package’s instructions.
5. Now assemble in a 9x13 pan. Start with a layer of ricotta béchamel on the bottom of the dish, then add a layer of noodles. Spread another layer of bechamel, then top with a layer of bolognese and a dusting of Parmesan cheese. Top with more noodles, then repeat the laying process 4 more times to get 5 layers in total. Top the final layer with the remaining béchamel, Parmesan, and all of the mozzarella cheese.
6. Bake uncovered for 35-40 minutes until browned and bubbling. Finally, let cool for 15 minutes, garnish with parsley, slice, and serve.