• Get all your ingredients together, and let's get cooking!
  

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!)