Italian Lasagna From Sicily for Cozy Family Gatherings
A hearty, flavor-packed lasagna with rich meat sauce, layers of ricotta, mozzarella, hard-boiled eggs, and classic Sicilian ingredients. Perfect for Sunday dinner or celebrations.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings 1x
Ingredients
Scale
- 1 lb ground beef
- ½ lb Italian sausage, casings removed
- 28 oz crushed tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- ½ cup red wine (optional)
- 1 tsp dried oregano
- 15 oz ricotta cheese
- 1 egg (for ricotta)
- 2 tbsp chopped parsley
- 3–4 hard-boiled eggs, sliced
- 12–15 lasagna noodles
- 2 cups shredded mozzarella
- ½ cup grated Pecorino Romano
- Olive oil, salt, pepper
Instructions
- Sauté onion and garlic in olive oil. Add beef and sausage; cook until browned. Drain fat.
- Add tomatoes, tomato paste, wine, oregano, salt, and pepper. Simmer 30–45 minutes.
- Boil lasagna noodles until al dente. Drain and set aside.
- Mix ricotta with egg, parsley, salt, and pepper.
- Preheat oven to 375°F. Spread sauce in baking dish. Layer noodles, ricotta, sliced egg, mozzarella, and sauce.
- Repeat layers, finishing with sauce and cheeses on top.
- Cover with foil and bake 25 minutes. Uncover and bake 20–25 minutes more until golden.
- Rest 15 minutes before slicing.
Notes
- Add peas, béchamel, or salami for regional variations.
- Can be made ahead and refrigerated or frozen.
- Let rest after baking for clean slices.