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Easy Mozzarella Lasagna Recipe - Lasagne alla Mozzarella


Lasagna is a huge and varied universe. This lasagna with mozzarella recipe is easy, quick to put together, and also quick to cook if you use sheets of lasagna that need not be preboiled. To serve 6:

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour


  • ** For the Lasagna **
  • 2 cloves garlic
  • 1/2 cup (120 ml) tomato sauce (you may not need it all)
  • 2 tablespoons finely chopped basil
  • 10-12 sheets of lasagna (6 ounces, or 150 g) **See Note**
  • A shade more than a half pound (250 g) Mozzarella, drained
  • 1 2/3 cups (80 g) freshly grated Parmigiano
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste
  • ** For the Béchamel Sauce **
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1 pint (50 cl) whole milk
  • Salt and pepper to taste


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.

Returning to the recipe:
Prepare the béchamel sauce (see instructions if need be) and keep it warm.

While you are doing this, preheat your oven to 400 F (200 C).

Finely chop the garlic and add it to the tomato sauce, together with the basil. Thinly slice the mozzarella.

Butter a rectangular pan 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.

Sprinkle the grated Parmigiano over the lasagna, distribute the béchamel 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.

Yield: 6 servings Mozzarella Lasagna

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

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