Marry Me… Lasagna?
I know we have all heard of Marry Me Chicken, but I think this one may take the stage for the recipe to make if you want someone to fall in love with you! The bacon fat bechamel is a pretty lux (and unhealthy) addition to the recipe LOL but it came from necessity when I realized I had no butter to make my roux with. Feel free to use butter or any other fat in place of the bacon! You could also substitute the sausage for ground beef or chicken if you don’t eat pork… but at that point maybe this recipe isn’t for you :)
At any rate, try it and I hope you love it! Don’t be too hung up on the fresh pasta looking perfect, my sheets were a little raggedy after rolling them so thin but I can assure you, we did NOT notice that small detail in the finished product. Garnish with a squeeze of fresh lemon for acidity, crushed pepper flakes, and a fresh parsley. Mangia!
From the Kitchen
Sausage Lasagna with Homemade Pasta
& Bacon Fat Béchamel
A rustic, deeply savory lasagna built on homemade egg pasta, a fragrant sausage ragù, and a rich bacon fat béchamel — layered with pecorino and finished with fresh mozzarella.
Method
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1
Make the pasta dough
Mound the flour on a clean surface and make a well in the center. Crack the eggs into the well and beat lightly with a fork, gradually incorporating the flour from the inside out until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic.
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2
Rest the dough
Wrap tightly in plastic and rest at room temperature for at least 30 minutes. This relaxes the gluten and makes rolling much easier.
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3
Build the soffritto
Heat a large Dutch oven over medium heat with a drizzle of olive oil. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened and just beginning to color. Add the garlic and cook for another minute until fragrant.
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4
Brown the sausage
Remove the casings from both sausages and add the meat directly to the pot. Break it up with a wooden spoon and cook until well browned throughout. Don't rush this — good color here builds the flavor of the whole ragù.
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5
Deglaze & simmer the ragù
Pour in the white wine and scrape up any browned bits. Let reduce by half, then add the chicken stock, rosemary, oregano, thyme, salt, and pepper. Simmer uncovered on low for 35–40 minutes until thick and fragrant. Remove the rosemary sprig.
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6
Make the bacon fat béchamel
Melt the bacon fat in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until the roux smells nutty. Gradually pour in the milk, whisking constantly, until the sauce thickens and coats the back of a spoon. Season with nutmeg, salt, and pepper.
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7
Roll the pasta sheets
Divide the rested dough into 3–4 portions. Roll each into thin sheets using a pasta machine (setting 5–6) or a rolling pin. Cut to fit your baking dish and lay flat on a floured surface.
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8
Par-boil the pasta
Cook the sheets in well-salted boiling water for just 1–2 minutes — they'll finish in the oven. Transfer to cold water, then lay flat on a clean towel to drain.
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9
Assemble the lasagna
Preheat oven to 375°F (190°C). Spread a thin layer of béchamel on the bottom of your baking dish. Layer: pasta, ragù, béchamel, Pecorino. Repeat until you run out, finishing with pasta, remaining béchamel, and the torn fresh mozzarella on top.
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10
Bake covered, then uncovered
Cover tightly with foil and bake for 40 minutes until bubbling. Remove foil and bake a further 15 minutes until the mozzarella is golden and the edges are crisp.
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11
Rest before serving
Let the lasagna rest for at least 15 minutes before slicing. This allows the layers to set so each portion holds together cleanly.
Cook's Notes
On the sausage: The sweet & hot mix gives the ragù complexity and gentle heat. Tip toward hot for more fire, mostly sweet for a milder crowd.
On the béchamel: Bacon fat in place of butter adds a subtle smokiness that plays beautifully against the Pecorino. Don't skip the nutmeg — it's classic for a reason.
On the pasta: Homemade sheets are more delicate than dried noodles, so handle gently. Small tears are fine — they disappear once baked.
Make-ahead: Both the ragù and béchamel can be made 1–2 days ahead. The fully assembled, unbaked lasagna keeps in the fridge overnight — add 10–15 minutes to the covered bake time if going in cold.
