Lasagna alla Norma

Lasagna alla Norma isn’t a strict classic in the way lasagne al ragù is. It’s something softer, more instinctive, born from one of Sicily’s most iconic dishes rather than written down in stone. Its roots lie in Pasta alla Norma, a dish from Catania, named after the opera Norma by Vincenzo Bellini. The story goes that it was described as “a true Norma,” a masterpiece, and that sentiment still sits at the heart of it. Aubergine, tomato, basil and ricotta salata. That’s all it takes. Sweetness, acidity, salt and perfume, perfectly balanced.

Lasagna alla Norma simply takes those same elements and layers them into something more generous, more suited to a table where people linger. It’s not about making it heavier, quite the opposite. The best versions still feel bright and alive, with the aubergine soft and almost silky, the tomato reduced until it’s rich but not cloying, and the basil cutting through at the last moment. The ricotta brings a gentle creaminess while the ricotta salata sharpens everything, giving that unmistakable Sicilian edge.

To make it, aubergines are sliced, lightly salted, then roasted or grilled until tender and just catching at the edges. A simple tomato sauce is built slowly with garlic, olive oil and good tomatoes, reduced until it has depth and finished with fresh basil. The layering is where restraint matters. A spoon of sauce, a sheet of pasta, a layer of aubergine, then ricotta dotted rather than spread, followed by a scattering of ricotta salata. It’s repeated carefully, never overloaded, finishing with a final layer of sauce and cheese before being baked until bubbling and golden. The hardest part, as ever, is letting it rest so it settles into something that slices cleanly but still feels soft on the plate.

What you end up with isn’t a heavy baked pasta but something that still tastes of the sun. It’s unmistakably Sicilian, not because it tries too hard, but because it doesn’t. And that’s the point. Dishes like this don’t need embellishment. They just need to be treated with a bit of care and a bit of respect, and they’ll do the rest for you.

Ingredients

For the aubergine & sauce

• 3 large aubergines, sliced

• Olive oil

• 3 cloves garlic, finely sliced

• 2 x 400g tins good tomatoes (or 800g fresh)

• Large handful fresh basil

• Salt and black pepper

For the béchamel

• 75g butter

• 75g plain flour

• 900ml whole milk

• 1 bay leaf (optional)

• Pinch nutmeg

• 60g grated parmesan

To assemble

• Fresh lasagna sheets (250–300g)

• 120g ricotta salata (or parmesan if needed)

Method

Salt the aubergine lightly and leave for 20–30 minutes, then pat dry. Brush with olive oil and roast or grill until soft, lightly caramelised and just catching at the edges. Set aside.

For the tomato sauce, gently cook the garlic in olive oil until fragrant. Add the tomatoes, season well, and simmer until reduced and rich. Finish with torn basil.

Make the béchamel by melting the butter, stirring in the flour to form a roux, then gradually whisking in the milk. Add the bay leaf if using and cook gently until thickened and smooth. Season with salt, pepper, and nutmeg, then stir through the parmesan. Remove the bay.

Build the lasagna in a medium tray. Start with a layer of tomato sauce, then pasta, aubergine, a layer of béchamel, and a light scattering of ricotta salata. Repeat two to three times, keeping the layers balanced. Finish with béchamel and a final scattering of ricotta salata.

Bake at 180°C for 35–40 minutes until bubbling and golden on top. Rest for at least 20 minutes before serving.

To serve

Finish with fresh basil and a drizzle of good olive oil.

You’ll get something softer and more luxurious than the ricotta version, but still bright and unmistakably Norma at its core.