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  • Writer's pictureDavid

Lasagne alla Belmontese

Updated: Nov 1, 2021

A classic lasagne from Southern Italy.

The music, Connect is here

Lasagne is a special occasion constant across Italy. The regional variations are very different, and I find the differences interesting. I have a series of 4 regional lasagne: two meat and two vegetarian. This is the farthest south I go. Belmonte Castello is a small mountain village in Lazio, near Monte Cassino. The recipe was my mum's, from her mum, from her..etc, and is very similar to the lasagne alla napoletana; the main difference being this one uses ground meat instead of meatballs.

The other big difference is that southern lasagne only has 3 layers, whereas northern lasagne have about 5. The southern filling is much thicker.

In this series






pork mince

chopped tomatoes

tomato purée



ricotta (or Provola)



salami di Napoli - or di Calabria

fresh Italian fennel sausage

dry lasagne sheets


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  • Cook the lasagne in boiling water for around 4-5 minutes, then put it in ice cold water to stop it cooking

  • Lay the sheets out on dish cloths and cover them to dry

  • Wash, top and tail the carrot and chop very finely - don't peel carrots; there is so much goodness in them: a good scrub does the trick

  • Same goes for the celery - finely chopped

  • Finely slice the garlic

  • Heat olive oil in a pan and add the sofritto (the veg)

  • Add some salt, pepper, a touch of chilli flakes and stir

  • Cook for abut 15 minutes till it's soft

  • Add the pork mince, stir it through and cook till it's browned and the water from it is cooked off

  • Add the tomatoes - I wash out the tin in hot water and add that to the pan

  • Give it 10 minutes, then add a good squish of tomato purée

  • After 10 minutes, add the oregano

  • Cook it slowly for about 2 hours (Altogether now... the longer the cooking, the deeper the taste)

  • Meanwhile, heat some oil in a frying pan and cook the fresh sausage. Just 5 minutes on each side

  • Hard boil the eggs (I used 4)

  • Lasagne - Assemble!!

  • A bit of olive oil in your oven dish

  • A layer of the sauce (let's call it a sugo)

  • Layer of pasta

  • Layer of...

  • Sugo

  • Sausage

  • Eggs (hard-boiled and chopped up)

  • Mozzarella

  • Ricotta

  • Parmesan

  • Layer 2

  • Sugo-sausage-eggs-mozzarella-ricotta-parmesan

  • And the diced salami

  • Layer 3 - the top layer

  • Sugo-sausage-eggs-mozzarella-ricotta-salami

  • A good coating of Parmesan

  • 40 minutes at 180ºC

  • Southern lasagne is cut up as soon as it's out of the oven

The music, Connect is here

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