Print Recipe
Prep Time 1 hour hr 30 minutes mins
Cook Time 45 minutes mins
Total Time 2 hours hrs 15 minutes mins
For the Meaty Ragu
- 1 onion diced
- 1 carrot diced
- 1 stalk celery diced
- 3 Tbsp olive oil
- 2 cloves garlic minced
- 1 pinch red pepper flakes optional
- 16 oz beef ground
- ¼ cup red wine optional
- 2 bay leaves
- 27 oz. tomato puree
- 2 cups water or chicken stock
- Salt and pepper to taste
- 1 1/2 cups peas frozen (I also like to use fresh when possible)
For the Creamy White Sauce
- 2 Tbsp butter or cooking butter I love using real butter, but cooking butter or margarine works well too
- 2 Tbsp all-purpose flour
- 1 cup full-cream milk
- 1 pinch nutmeg
- Salt to taste
For the Assembly
- About 8 lasagna sheets no-boil
- 2 large eggs hard-boiled
- 2 ½ cups Mozzarella cubed
- 4 Tbsp Parmigiano cheese grated
Preparing the Ragu
Use a saucepan to sauté the diced onion, carrot, celery, and a little salt until golden.
Stir in the minced garlic and red pepper and cook for about 1 minute. Add in the ground mince and cook for about 5 minutes, until no longer pink.
If you are using wine, add that in and cook until evaporated. Add 1 jar tomato purée and 2 cups stock or water.
Add the bay leaves, salt, and pepper to taste. Bring to a boil, then lower the temperature and let it simmer, partially covered, for about 1 hour.
Stir in the frozen (or fresh) peas and cook for another 15 minutes.
Preparing the White Sauce
Melt the butter on medium heat.
Whisk in the flour until it becomes a thick paste.
Slowly add the milk and stir while stirring continuously.
Bring to a boil while still stirring. Once you are satisfied that your mixture has thickened, remove from the heat and add nutmeg and salt to taste.
Preparing What is Remaining
Hard boil 3 eggs, let cool, chop, and place in a bowl.
Grate or cut the Mozzarella cheese.
Grate the Parmigiano cheese.
Assembling the Sicilian Lasagna
Preheat the oven to 350°F.
Grease, then cover the bottom of your baking pan with sauce.
Arrange the lasagna sheets to cover the sauce completely.
Cover the layer of lasagna sheets with the ragu. (About 2 soup ladles full).
Use a spoon to add some of the white sauce over the ragu, then sprinkle with Mozzarella, place the hard-boiled eggs, and Parmigiano cheese.
Repeat with 3 or more layers. Do not add eggs to the top layer. (They will become dry)
Cover the lasagna with foil and bake for about 45 minutes. Once done, uncover and broil until the cheese is bubbling and light brown.
It's best to serve Sicilian lasagna piping hot. (Our favorite topping is an extra helping of cheese!)
Calories: 553kcal | Carbohydrates: 40g | Protein: 28g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 389mg | Potassium: 857mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2452IU | Vitamin C: 23mg | Calcium: 304mg | Iron: 4mg