Best Lasagna Siciliana Recipes

SICILIAN LASAGNA

Steps:

• In a large skillet or sauce pan, sauté a finely diced onion, carrot, celery stalk and a pinch of salt until golden, about 10 minutes.
• Stir in minced garlic cloves and red pepper flakes (optional) and cook for 1 minute. Stir in ground meat trio (beef, veal and pork) and cook, stirring and breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes.
• Deglaze with red wine and cook until it evaporates. Pour in 1 jar of tomato passata. Pour 2 cups of water or chicken stock in the bottle, swirl it around to gather up all the sauce and pour back into the pan.
• Add bay leaves, salt and pepper, to taste. Bring to a boil, then lower to a simmer and cook partially covered about 1 hour.
• Stir in green peas and cook for an additional 15 minutes. Adjust seasoning if needed.
• While the sauce is simmering prepare the bechamel sauce.
• Melt butter in a small sauce pan on medium heat. Do not allow it to brown.
• Whisk in flour until it forms a thick paste. Slowly whisk in milk and stir.
• Bring to a boil, stirring constantly, until the mixture thickens. Remove from heat and add a pinch of nutmeg and salt, to taste. Set aside
• Hard boil 3 eggs. Let cool, peel and chop coarsely. Set aside in a bowl.
• Cut mozzarella into cubes or grate it if you prefer.
• Grate Parmigiano cheese.
• Preheat oven to 350 degrees F.
• In a rectangular lasagna pan: ladle enough sauce to cover the bottom of the pan. Arrange sheets of lasagna over the sauce, breaking pieces if necessary to cover the entire surface.
• Cover the lasagna sheets with ragu with peas. I add approximately 2 ladlefuls to each layer.
• Drizzle bechamel sauce over the ragu with a spoon. Evenly sprinkle with cubed mozzarella, chopped hard-boiled eggs and a spoonful of grated Parmigiano cheese.
• Repeat with 3 more layers of pasta adding hard-boiled eggs to each layer except the top layer.
• Cover tightly with foil and bake for 45 minutes. Uncover and broil for a minute or two until the mozzarella is golden brown and bubbling. Serve hot.

LE LASAGNE AUTENTICHE SICILIANE SUPREME

Steps:

• Prepare the lasagna noodles according to package directions.
• Drain and set aside.
• Cook the ground beef and sausage.
• Drain off the grease.
• Add the onion, garlic and mushrooms to the meat/sausage mixture.
• Saute until onion is tender.
• Add the sugar, salt, basil, fennel seed, pepper, tomatoes and tomato paste. Blend well. Simmer for 1 hour.
• Combine the eggs, ricotta cheese, parsley and salt. Blend well.
• In the bottom of a very large baking pan, spread just enough of the meat mixture to cover the bottom.
• Layer lasagna noodles, meat sauce, black olives, ricotta cheese mixture, mozzarella cheese, asiago cheese and parmesan cheese.
• Repeat layering making sure to end with the parmesan cheese.
• Cover with foil.
• Bake at 375 degrees for 25 minutes.
• Remove the foil and bake for 25 additional minutes.