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Simple Sicilian Lasagna

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs 15 mins
Servings: 8
Calories: 553 kcal
Course: Others

Ingredients

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

Instructions

    Cup of Yum
  1. Get all your ingredients together, and let's get cooking!
Preparing the Ragu
    Cup of Yum
  1. Use a saucepan to sauté the diced onion, carrot, celery, and a little salt until golden.
  2. 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.
  3. If you are using wine, add that in and cook until evaporated. Add 1 jar tomato purée and 2 cups stock or water.
  4. 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.
  5. Stir in the frozen (or fresh) peas and cook for another 15 minutes.
Preparing the White Sauce
  1. Melt the butter on medium heat.
  2. Whisk in the flour until it becomes a thick paste.
  3. Slowly add the milk and stir while stirring continuously.
  4. 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
  1. Hard boil 3 eggs, let cool, chop, and place in a bowl.
  2. Grate or cut the Mozzarella cheese.
  3. Grate the Parmigiano cheese.
Assembling the Sicilian Lasagna
  1. Preheat the oven to 350°F.
  2. Grease, then cover the bottom of your baking pan with sauce.
  3. Arrange the lasagna sheets to cover the sauce completely.
  4. Cover the layer of lasagna sheets with the ragu. (About 2 soup ladles full).
  5. 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.
  6. Repeat with 3 or more layers. Do not add eggs to the top layer. (They will become dry)
  7. Cover the lasagna with foil and bake for about 45 minutes. Once done, uncover and broil until the cheese is bubbling and light brown.
  8. It's best to serve Sicilian lasagna piping hot. (Our favorite topping is an extra helping of cheese!)

Nutrition Information

Calories 553kcal (28%) Carbohydrates 40g (13%) Protein 28g (56%) Fat 31g (48%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 127mg (42%) Sodium 389mg (16%) Potassium 857mg (24%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 2452IU (49%) Vitamin C 23mg (26%) Calcium 304mg (30%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 553

% Daily Value*

Calories 553kcal 28%
Carbohydrates 40g 13%
Protein 28g 56%
Fat 31g 48%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 127mg 42%
Sodium 389mg 16%
Potassium 857mg 18%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 2452IU 49%
Vitamin C 23mg 26%
Calcium 304mg 30%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.