The Godfather Sicilian Lasagna – A Rich, Flavorful Feast!

Layered with Meat, Cheese & Tradition – An Authentic Italian Sunday Dinner Classic

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Introduction

Few dishes speak to the soul of Southern Italy like a traditional Sicilian Lasagna. Unlike the more commonly known Northern-style lasagna made with béchamel and ragù, the Sicilian version is heartier, rustic, and packed with bold Mediterranean flavors—featuring layers of rich meat sauce, hard-boiled eggs, ricotta, pecorino, and melting mozzarella.

This is not a weeknight pasta bake—this is The Godfather of lasagna recipes. A dish made for Italian Sunday suppers, family celebrations, or a feast that honors your heritage (or simply your appetite). Each bite is layered with history, tradition, and the unmistakable warmth of Sicilian cooking.

This recipe will walk you through every step to make a true Sicilian lasagna, just like nonna would serve—with the savory depth of slow-cooked meat, the tang of fresh tomato sauce, and the comfort of pillowy pasta sheets wrapped around cheese and love.

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Ingredients Overview

Sicilian lasagna ingredients are bold, hearty, and humble. Each one plays a distinct role in building the iconic layers of flavor.

Ground Beef + Ground Pork (or Italian Sausage)

• Rich Meat Base: The blend of beef and pork (or mild Italian sausage) gives the meat sauce body, flavor, and umami.

• Traditional lasagna in Sicily often features pork for its depth and richness.

Tomato Sauce

• Simmered and Seasoned: Use passata or crushed San Marzano tomatoes, cooked down with garlic, onion, and herbs for a savory, smooth sauce.

Lasagna Sheets

• No-Boil or Fresh Pasta: Choose sturdy sheets that hold up to the many layers. Fresh pasta sheets make it truly authentic but dried or no-boil work well.

Ricotta Cheese

• Soft and Mild: Offers a creamy contrast to the rich meat and sharp pecorino. Mix with egg and herbs for a luscious filling.

Pecorino Romano

• Salty and Bold: Aged sheep’s milk cheese adds traditional Southern Italian sharpness and depth.

Mozzarella

• Melty Goodness: Use shredded low-moisture mozzarella or fresh slices for gooey, stringy texture between layers.

Hard-Boiled Eggs (Optional but Traditional)

• Rustic Sicilian Touch: Sliced and layered into the lasagna. It may sound unusual but adds texture and is very common in Sicilian homes.

Egg (For Ricotta Mixture)

• Binds the ricotta layer and gives it a creamy, baked consistency.

Fresh Herbs & Seasoning

• Garlic, Basil, Oregano, Black Pepper, Salt – simple but essential.

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Step-by-Step Instructions

Step 1: Make the Meat Sauce

In a large heavy-bottomed pot, heat olive oil over medium heat. Sauté 1 diced onion and 3 minced garlic cloves until fragrant. Add 1 lb ground beef and 1/2 lb ground pork or sausage. Cook until browned.

Stir in 28 oz crushed tomatoes or passata, 2 tbsp tomato paste, 1 tsp oregano, ½ tsp salt, and black pepper. Simmer uncovered for 30–40 minutes until thick and rich. Stir occasionally.

Step 2: Prepare Ricotta Mixture

In a medium bowl, mix:

• 2 cups ricotta cheese

• 1 egg

• ½ cup grated Pecorino Romano

• 1 tsp dried basil or parsley

• Pinch of salt and pepper

Mix until smooth and creamy.

Step 3: Boil Pasta (if not using no-boil)

Boil pasta sheets until al dente (usually 5–6 minutes). Drain and lay flat on a clean towel to cool.

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C). Lightly oil a deep 9×13 inch baking dish.

Layer in this order:

1. Thin layer of sauce

2. Pasta sheets

3. Ricotta mixture

4. Mozzarella

5. Hard-boiled egg slices (optional)

6. Meat sauce

7. Sprinkle of pecorino

Repeat layers until all ingredients are used, ending with sauce, mozzarella, and pecorino on top.

Step 5: Bake

Cover with foil and bake for 30 minutes. Uncover and bake an additional 15–20 minutes until golden and bubbling. Let rest for at least 15 minutes before slicing.

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Tips, Variations, and Substitutions

Pro Tips:

• Rest the lasagna before cutting—this helps the layers hold together.

• Use fresh herbs like basil and oregano when possible for brightness.

• For extra richness, add a splash of red wine to the meat sauce.

Variations:

• Eggplant Layer: Add thinly sliced, grilled eggplant between layers for a Southern Italian touch.

• Spinach-Ricotta: Mix spinach into the ricotta layer for added greens.

• Spicy Kick: Use hot Italian sausage or a pinch of red pepper flakes in the sauce.

Substitutions:

• No pork? Use all ground beef or ground turkey.

• No ricotta? Try mascarpone for a creamier finish.

• Vegetarian Option: Skip meat and use roasted vegetables like zucchini, mushrooms, and eggplant with tomato sauce and cheeses.

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Serving Ideas & Occasions

Sicilian lasagna is meant to be shared—this is food for celebration, family, and love. Serve it for:

• Sunday dinner with garlic bread and a glass of bold red wine

• Holidays like Christmas, Easter, or birthdays

• Dinner parties where rustic Italian comfort is the star

• Meal prep: This dish reheats beautifully and tastes even better the next day

Pair with:

• Mixed green salad with balsamic vinaigrette

• Garlic knots or crusty focaccia

• Roasted vegetables or grilled artichokes

• A full-bodied Sicilian red wine (like Nero d’Avola)

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Nutritional & Health Notes

Sicilian lasagna is an indulgent, celebratory dish—rich in protein, calcium, and iron, but also higher in saturated fats and sodium due to the meats and cheeses.

To lighten it slightly:

• Use part-skim ricotta and mozzarella

• Use lean beef or turkey

• Load up the salad and keep portions moderate

• Replace a few meat layers with grilled veggies or mushrooms

This isn’t a “diet dish,” but it’s deeply nourishing in tradition, flavor, and satisfaction.

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FAQ

1. What makes Sicilian lasagna different from regular lasagna?

Sicilian lasagna often includes hard-boiled eggs, ricotta instead of béchamel, pork and beef, and sharp cheeses like pecorino. It’s richer, more rustic, and deeply tied to Southern Italian family traditions.

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2. Can I make this lasagna ahead of time?

Yes! Assemble it up to 2 days in advance, cover tightly, and refrigerate. Let it sit at room temp for 30 minutes before baking.

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3. Can I freeze Sicilian lasagna?

Definitely. Freeze it unbaked (double-wrap well) or freeze baked portions. Reheat in the oven at 350°F until hot in the center.

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4. Do I need to use both beef and pork?

It’s traditional for flavor, but not required. You can use all beef, sausage only, or a plant-based alternative if preferred.

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5. Why add hard-boiled eggs?

It’s a Sicilian tradition that adds texture and makes the lasagna more filling. While unusual to some, it’s beloved in many Sicilian homes.

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6. What’s the best cheese for Sicilian lasagna?

A combination: ricotta for creaminess, mozzarella for melt, and pecorino for saltiness and tang. You can also use caciocavallo or provolone if available.

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7. How many layers should I make?

Typically 4–5 layers. Deep baking dishes allow for more stacking. Just keep the balance between pasta, sauce, cheese, and meat.

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