From the Journal | Lasagna alla Norma

ROSE & IVY Journal Lasagna alla Norma

While I typically wouldn't end the week with a (delicious) recipe, I thought I would mix things up to share a dish that you can make over the weekend.  Lasagna is the epitome of Italian comfort food - piping hot noodles smothered in crispy mozzarella and tomato sauce, does it get any better than that?  Sicily is known for their lasagna and let me tell you any where that you dine on that island you will come across a recipe that was handmade with love.  Here is one recipe from the 'Sicilian Cucina' story from the latest issue of the Journal for Lasagna alla Norma, which combines all of the aforementioned ingredients with smoked mozzarella.  Wow, it is amazing.  For more Sicilian inspired recipes click here.  

For more inspiration, be sure to read ROSE & IVY Journal Issue No.08.


1/2 stick of unsalted butter 

1/3 cup flour 

1 1/2 cups milk, preferably whole 

Dash of freshly grated nutmeg 

Salt & pepper to taste 

1/2 pound smoked mozzarella 

1 medium eggplant thinly sliced 

1 1/2 cups good quality tomato sauce 

Lasagna sheets, about 8* 

Sage leaves, for garnish 

Preheat oven to 400 degrees. To prepare béchamel, place butter in a saute pan and allow to melt. Whisk in flour, stirring constantly. Add milk and continue to whisk until mixture becomes thick. Add nutmeg, salt and pepper. Set aside, whisk- ing to ensure mixture doesn't become too thick. 

To assemble lasagna, place a layer of béchamel in the bottom of a lasagna pan. Add lasagna sheet, making sure to cover pan, you can break the sheets if needed. Layer with eggplant, mozzarella and sauce. Repeat until finished ending with lasagna sheet, sauce, mozzarella and sage leaves. Bake for 40 minutes until noodles are ten- der. Cover with foil if needed to prevent burning.

*Styling & Photography by Alison