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Southern Italian all-cheese lasagna with béchamel served in a baking dish alongside a plated slice with fresh green salad and a glass of red wine.

Southern Italian All-Cheese Lasagna with Béchamel

Kastra Recipes Staff
A classic Southern Italian-inspired lasagna layered with homemade tomato sauce, silky béchamel, fresh mozzarella, and Parmigiano Reggiano. Blanched lasagna sheets create delicate layers, while slow baking delivers a beautifully golden, bubbling crust.
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Prep Time 40 minutes
Cook Time 55 minutes
Allow the Lasagna to Rest 25 minutes
Total Time 2 hours
Course Main Course
Cuisine Italian
Servings 8
Calories 620 kcal

Equipment

  • 21 × 32 cm baking dish
  • Large saucepan
  • Medium saucepan
  • large pot
  • Mixing spoon
  • Whisk
  • Slotted spoon
  • Kitchen towels
  • Cheese grater
  • Measuring cups and spoons

Ingredients
  

Tomato Sauce

  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves thinly sliced
  • 2 × 680 g bottles tomato passata
  • 10 fresh basil leaves
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Béchamel

  • 100 g unsalted butter
  • 100 g plain flour
  • 1 litre whole milk
  • 1 teaspoon sea salt
  • ¼ teaspoon white pepper
  • Pinch freshly grated nutmeg

Cheese

  • 500 g fresh mozzarella drained
  • 150 g Parmigiano Reggiano grated
  • 50 g Pecorino Romano optional

Pasta

  • 12 Piacelli lasagna sheets

Instructions
 

Step 1

  • Prepare the tomato sauce by gently cooking the garlic in olive oil. Add the passata, basil, salt, and pepper. Simmer for 30–40 minutes until slightly thickened. Remove the basil leaves and allow the sauce to cool.

Step 2

  • Warm the milk.
  • Melt the butter in a saucepan, whisk in the flour, and cook for 2–3 minutes. Gradually whisk in the warm milk until smooth. Simmer until thickened, then season with salt, white pepper, and nutmeg.

Step 3

  • Bring a large pot of salted water to a gentle boil.
  • Blanch the lasagna sheets for 1–2 minutes until flexible.
  • Transfer immediately to ice water, then drain on kitchen towels.

Step 4

  • Preheat the oven to 180°C.
  • Spread a thin layer of tomato sauce in the baking dish.
  • Arrange three lasagna sheets.
  • Add tomato sauce.
  • Spread a thin layer of béchamel.
  • Sprinkle mozzarella.
  • Add Parmigiano and Pecorino.
  • Repeat until four layers are completed.
  • Finish with tomato sauce, béchamel, mozzarella, Parmigiano, and Pecorino.

Step 5

  • Cover with foil and bake for 35–40 minutes.
  • Remove the foil.
  • Increase the oven temperature to 220°C and bake for another 15–20 minutes, until golden and bubbling.

Step 6

  • Rest the lasagna for 20–30 minutes before slicing and serving.

Notes

  1. Prepare the tomato sauce one day ahead for deeper flavour.
  2. Drain the mozzarella thoroughly.
  3. Warm the milk before making the béchamel.
  4. Blanching the pasta creates more delicate layers.
  5. Allow the lasagna to rest before slicing.

Nutrition (Per Serving)

  • Calories: 620 kcal
  • Protein: 31 g
  • Carbohydrates: 43 g
  • Fat: 36 g
  • Saturated Fat: 20 g
  • Fibre: 4 g
  • Sodium: 1,020 mg
  • Calcium: 720 mg
Keyword béchamel lasagna, cheese lasagna, homemade lasagna, Southern Italian lasagna, vegetarian lasagna