Easy Mozzarella Lasagna Recipe (Lasagne alla mozzarella)

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  • 60 mins
  • Prep: 25 mins,
  • Cook: 35 mins
  • Yield: 6 servings
Ratings (6)

Lasagna is a huge and varied universe. This lasagna with fresh mozzarella recipe is easy, quick to put together, and also quick to cook if you use sheets of lasagna that don't need to be boiled before assembling and baking (Barilla makes "oven-ready" dried lasagna noodles, for example). This lasagna includes luxurious besciamella white sauce for an even richer taste.

[Edited by Danette St. Onge]

What You'll Need

  • For the Lasagna:
  • 2 cloves garlic
  • 1/2 cup (120 ml) tomato sauce (you may not need it all)
  • 2 tablespoons finely chopped fresh basil
  • 10-12 sheets of lasagna (6 ounces, or 150 g; see note below**)
  • 1/2 pound (250 g) fresh mozzarella (drained)
  • 1 2/3 cups (80 g) freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste
  • For the Besciamella Sauce:
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1 pint (50 cl) whole milk
  • Dash salt (or to taste)
  • Dash pepper (or to taste)

How to Make It

Note: If you use sheets of lasagna that don't require boiling to soften them (they absorb moisture from the other foods) simply follow the recipe below. If you are instead using traditional lasagna, which requires boiling, and (I think) gives better results, bring a pot of water to boil, salt it, cook the sheets per the instructions on the package -- or until they are barely al dente -- and drain them on a cloth.

  1. Prepare the besciamella sauce (see the illustrated step-by-step instructions) and keep it warm. While you are doing this, preheat your oven to 400 F (200 C).
  2. Finely chop the garlic and add it to the tomato sauce, together with the basil. Thinly slice the mozzarella.
  3. Butter a rectangular baking dish large enough to contain the ingredients. Begin with a layer of pasta, followed by thin layer of tomato sauce (the cheese should not float in it), mozzarella, salt and pepper to taste, and another layer of pasta. Continue until all is used up, finishing with a layer of pasta.
  4. Sprinkle the grated Parmigiano over the lasagna, distribute the besciamella sauce evenly over everything, and bake the lasagna for 15 minutes. Cover it with a sheet of oven parchment, bake it for 20 minutes more, and it's ready. Serve it with a tossed salad and a crisp white wine.


More Notes:
This recipe modifies well. For example, you could lay some thinly sliced ham over the mozzarella. Or you could add a pinch of freshly ground nutmeg to the besciamella sauce. Or, you could use commercially prepared pasta sauce (tomato, ragu with meat, tomato and mushrooms, and so on) rather than plain tomato sauce.