Classic Sicilian Lasagna Recipe • All that's Jas (2024)

BY: Jas · PUBLISHED: · UPDATED: · This post may contain affiliate links.


We're kicking up Garfield's favorite meal with Genoa salami and hard-boiled eggs, the secret ingredients in thisclassic Sicilian lasagna. Pure comfort food and happiness in layers!

Oven-ready lasagna noodles speed up the process and you can also boil eggs and make the ragù Bolognese sauce (meat sauce) in advance.

Classic Sicilian Lasagna Recipe • All that's Jas (1)

I can never get enough of Sicilian lasagna with eggs. But when I'm short on time, I make this shortcut ravioli lasagna, or to switch it up, I go for spicy sausage lasagna-inspired slab pie.

It is not without reason that this is one of the most popular dishes all over the planet and one of the symbols of Italian cuisine.

Table of Contents

1) 📃 Why it Works

2) 🛒 Ingredients and Notes

3) 🔪 Instructions

4) ❓ Frequently Asked Questions

5) ✍ Reviews

6) Classic Sicilian Lasagna Recipe

It’s easy to keep your freezer stocked with homemade lasagna for busy weeknights.

📝 NOTE: Looking for the FULL recipe to print? You can find it below in the recipe card!

There are nine provinces in Sicily, and each has foods typical to the area. So their lasagna recipes vary too.

You can find versions with peas and other vegetables like onions, carrots, and celery.

A coworker taught me this Sicilian-style lasagna recipe when I lived in Germany. She was born in Sicily so it's as authentic as it gets.

I just don't know which Sicilian province it comes from because I never asked and we lost touch after moving abroad!

📃 Why it Works

  • There are four different kinds of cheese in this recipe, which eliminates the need for béchamel sauce, and the middle layer replaces the use of Italian sausage.
  • The recipe is quick to prep.
  • There are fewer pans to wash after prepping this meal.
  • This dish freezes well uncooked and cooked and doesn’t taste like leftovers at all.

Each layer has to be filled with devotion; otherwise, lasagna is not the queen of pasta, but just a sticky pasta dish.

Did you know the term "lagana" was used in Roman times and referred to square or rectangular-shaped thin wheat-flour dough sheets baked or fire-cooked?

The introduction of egg in the dough, cheese, and tomatoes came centuries later.

🛒 Ingredients and Notes

Classic Sicilian Lasagna Recipe • All that's Jas (2)
  • Marinara sauce:Use your favorite brand's pasta or Marinara sauce, or make your own. I'm fortunate to know Mr. Pellegrino, who makes the best authentic Italian tomato sauce (pictured in ingredients above), but we also like Rao'sTomato Basil Marinara.
  • Another option is to use plain tomato sauce; however, you'll need to add onions, basil, oregano, and other spices to it as it is rather plain.
  • Lasagna noodles: Oven-ready or no-boil noodle sheets cut down on prep time, but if you have time and don't mind boiling, you can use regular noodle sheets.
  • Ground beef: I always use lean (90/10). Nobody likes their food sitting in a pool of fat.
  • Genoa salami: You can use any type of salami such as capocollo, sopressatta, hard salami, and even prosciutto.
  • Cheeses: I recommend small curd cottage cheese. You can use reduced-fat for cottage and ricotta, although ricotta tends to be watery if not full-fat. Use good quality cheeses such as Parmigiano-Reggiano or Pecorino Romano (or parmesan and romano cheese in the US).

🔪 Instructions

Steps 1 & 2

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1 - Make the meat sauce: Brown the meat, add Marinara sauce, and season with salt and pepper.

2 - Make the spinach layer: Sauté the minced garlic, add chopped spinach and cook until just wilted.

Steps 3 & 4

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3 - Prep the cheese mixture: Mix shredded mozzarella, ricotta, parmesan, egg, and parsley until blended.

4 - Assemble: Spread some meat sauce onto the bottom of the baking pan. Layer with oven-ready noodles, cheese mixture, and more meat sauce. Repeat the layer.

Steps 5 & 6

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5 - Middle layer: Add cottage cheese on top of noodles and layer with spinach, Genoa salami, hard-boiled eggs, fresh mozzarella, and meat sauce.

6 - Finish:Spread the remainder of the cheese mixture and meat sauce over the top layer of noodles and sprinkle with shredded mozzarella and parmesan. Bake.

  • For best results, use full-fat cheeses.
  • There isno bechamel sauce in this recipe, but you can add it if you prefer.
  • Use a pan at least 2½ inches deep.
  • The no-boil noodles will absorb most of the sauce. If you prefer noodles drenched in sauce, boil them first or add more marinara to the meat mixture (about 8-12 oz.).
  • To prevent thesaucefrom boiling over and burning in the oven, causing it to smoke, place the pan on a large foil-covered cookie sheet.
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Frequently Asked Questions

Can I freeze lasagna?

Lasagna is a freezer-friendly meal and perfect for meal prep.

To freeze lasagna without baking:
Assemble lasagna in a freezer-to-oven-safe container, cover tightly with plastic wrap and foil, and freeze for up to three months.
When you're ready to bake, defrost lasagna in the refrigerator for 24 hours, remove the plastic wrap and follow the baking directions in the recipe card below.
Or, preheat the oven to 375 F and bake frozen lasagna (plastic wrap removed) for 1 hour or until the center is hot. Remove the foil and bake for an additional 15 minutes.

To freeze baked lasagna:
Separate it into individual servings or freeze it whole. Place leftover lasagna into freezer bags or an airtight plastic container and freeze for up to three months.

How do I reheat Sicilian lasagna?

Frozen lasagna:
Unwrap the frozen serving and place it on a microwave-safe dish. Drizzle with extra Marinara sauce or water to keep moist.
Cover the dish and microwave at medium heat for 2 minutes. Check to see if it's warmed all the way through. If necessary, continue to microwave in 20-second increments until thoroughly heated.
You can warm up defrosted lasagna in the oven at 375 F. Cover and heat until the edges are sizzling.

Refrigerated lasagna:
Microwave a serving for 1 minute, then in 15-seconds increments until thoroughly heated.

Can I make it gluten-free?

Luckily, oven-ready noodles are also available free ofgluten.

How do I boil eggs for lasagna?

1. Place eggs in a heavy-bottomed saucepan and cover them with cold water, making sure the tops of the eggs are covered by at least an inch of water.
2. Add 1 teaspoon of salt to the water. If your eggs crack, the salt will prevent them from leaking out.
3. Bring to a boil and cook for 7-10 minutes.
4. Run cold water over boiled eggs until they’re completely cool. Why do this? Because it makes peeling eggs a breeze.


"This is hands down the best recipe I've ever made!! My family still talks about it! It's the only reason I'm excited for cold weather!" - Deanne via Facebook

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Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!

Classic Sicilian Lasagna Recipe • All that's Jas (8)

Classic Sicilian Lasagna Recipe

By Jas

The surprise is in the middle layer: spinach, hard-boiled eggs, and Italian Genoa salami. It puts this Sicilian lasagna above any other.

4.7 from 14 votes

Rate this Recipe Pin Recipe Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Italian

Yields 8 Servings

Calories 691 kcal


  • cast-iron or nonstick skillet

  • lasagna pan

  • Mixing bowl


US Customary - Metric

For the Meat Sauce

  • 1 tablespoon olive oil
  • 1 pound ground beef, best a mixture of pork and beef
  • 1 24 oz. jar Marinara sauce, or more if you like extra sauce
  • 1 cup water
  • Salt and pepper

For the Spinach Layer

  • 1 tablespoon olive oil
  • 4 cups spinach, chopped
  • 1 garlic clove, minced

For the Cheese Mixture

  • 3 cups shredded mozzarella, divided
  • 1 16 oz. container ricotta cheese
  • ½ cup grated Parmigiano Reggiano or pecorino Romano cheese, divided
  • 1 egg, beaten
  • ¼ cup fresh parsley chopped

You will also need:

  • 1 cup cottage cheese
  • 3 hard-boiled eggs, sliced
  • 1 cup chopped Genoa salami, ca. 4 oz.
  • 8 oz. fresh mozzarella, sliced
  • 12 oven-ready lasagna noodles


Meat Sauce

  • In a large cast-iron or non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound ground meat and brown, breaking down pieces with a wooden spoon, until meat is no longer pink.

  • Drain the fat and stir in 24 oz. of marinara sauce. Add 1 cup water to the empty sauce jar; cover with a lid and shake well. Toss the liquid with the meat mixture; season with salt and pepper to taste. Simmer on low heat for 10 minutes.

Spinach Layer

  • In a skillet, heat 1 tablespoon olive oil over medium heat. Add 1 minced garlic clove and cook until fragrant, about 30 seconds. Add 4 cups of chopped spinach and heat through until just wilted. Set aside.

Cheese Mixture

  • Meanwhile, mix 1 ½ cups of shredded mozzarella, 16 oz. Ricotta, ¼ cup of Parmigiano Reggiano, 1 beaten egg, and ¼ chopped fresh parsley until blended. Set aside.

  • Heat the oven to 350 degrees Fahrenheit.

Assemble Lasagna

  • Spread 1 cup of the meat sauce onto the bottom of the 13x9-inch baking pan. Top with a layer of 3 oven-ready lasagna noodles (don’t worry if they don’t cover the entire pan).

  • Top the noodles with ⅓ of the cheese mixture and about 1 cup meat sauce. Repeat the same layer once again (3 noodles, ½ of the remaining cheese mixture, and 1 cup meat).

  • For the third layer, top the noodles with 1 cup cottage cheese and spread with the wilted spinach, 1 cup chopped salami, 3 sliced hard-boiled eggs, and 8 oz. sliced fresh mozzarella. Add 1 cup of the meat sauce.

  • Place another layer of noodles and cover with the remaining cheese mixture and remaining meat sauce. Sprinkle with remaining 1 ½ cup shredded mozzarella and ¼ cup Parmigiano Reggiano).

  • Cover the pan with foil greased with cooking spray (so that cheese doesn't stick to it). Bake 1 hour or until heated through, removing foil after 45 minutes. Before cutting, let stand 15 minutes.


  • Thenoodleswill most likely not cover the whole bottom of your baking pan. Have no fear: they will expand and fill up the pan by cooking.
  • There isno bechamel sauce in this recipe, but you can add it if you prefer.
  • Instead of slicing, you can chop the eggs and spread them evenly.
  • When you're spreading themeat sauce, make sure to place some on the noodle outside edges too. It's easy to forget and dump everything in the middle.
  • The no-boil noodles will absorb most of the sauce. If you prefer noodles drenched in sauce, boil them first or add more marinara to the meat mixture (about 8-12 oz.).
  • If yourpanis a bit shallow, and you think the cheese will stick to the foil, insert toothpicks over your lasagna and rest the large piece of foil onto them, making sure to tuck the foil around the pan.
  • To prevent thesaucefrom boiling over and burning in the oven, causing it to smoke, place the pan on a large foil-covered cookie sheet.
    * This will only happen if your pan is shallow (less than 2½-inches).
  • Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.


  • Keep leftover cooked lasagna covered and refrigerated for up to 3-5 days or freeze for no more than three months.
  • Freeze uncooked, assembled lasagna in a freezer-to-oven safe container for up to one month.


Calories: 691kcal (35%) | Carbohydrates: 35g (12%) | Protein: 43g (86%) | Fat: 41g (63%) | Saturated Fat: 18g (90%) | Cholesterol: 206mg (69%) | Sodium: 1079mg (45%) | Potassium: 512mg (15%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 2253IU (45%) | Vitamin C: 7mg (8%) | Calcium: 502mg (50%) | Iron: 3mg (17%)

Tried this Recipe? ❤️ Tag us on Facebook!Let us know how it was! Mention @AllThatsJas or tag #allthatsjas!

NOTE: This post was originally published in 2013 and has been updated in January of 2020 for photos and content.

Classic Sicilian Lasagna Recipe • All that's Jas (2024)


What do Italians use instead of ricotta in lasagna? ›

I like using béchamel sauce instead of ricotta because it holds the mouthwatering lasagna layers together and gives the dish an overall creamy texture. Using béchamel is also the authentic Italian way to make lasagna.

Do Italians put boiled eggs in lasagna? ›

While it may seem strange to include hard boiled egg in lasagna, it is actually a very common ingredient in southern Italy.

How many layers does a traditional lasagna have? ›

Let me break it to you: If you want to make a lasagna, three layers just won't cut it! For the perfect lasagna, you need at least 4-5 layers to really enjoy all those mouth-watering flavors. And, here's a pro-tip: make sure to season each layer generously, but not too much. The average lasagna has 8 layers!

Do Italians put meat in their lasagna? ›

In southern Italy lasagna is generally made with dried sheets of pasta layered with rich meat ragú, ricotta and mozzarella. In the north, especially in Bologna, the most popular version of lasagna features fresh egg pasta colored green with spinach and layered with ragú, bechamel and Parmigiano Reggiano.

Does real Italian lasagna have ricotta? ›

While ricotta is included in certain varieties of lasagna in Italy, the style that serves as the primary inspiration for American recipes is the one from the region of Emilia Romagna. There, it's traditionally layered with pasta, bolognese, and béchamel—with no ricotta to be found.

Which is better for lasagna cottage or ricotta? ›

If you want a lasagna that's rich, creamy and decadent, turn to whole milk ricotta. It delivers on richness and creaminess! Be sure to season the cheese well with salt, crushed red pepper flakes, black pepper and dried herbs. Plain ricotta can be, well, very plain and mild.

What does adding egg to ricotta for lasagna do? ›

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny.

Do you have to mix ricotta and egg for lasagna? ›

Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact. So what happens if you don't put eggs in your lasagna? It'll just be a bit runnier, but omitting the egg won't affect the taste.

Can you skip the egg in lasagna? ›

Egg is sort of the “edible glue” that holds most foods together! Actually, you don't need either to make lasagna. The ingredients are: fresh pasta sheets, meat ragù sauce (like bolognese), Parmesan cheese, besciamelle. THAT'S IT.

What not to do when making lasagna? ›

Too much between one layer and another will keep you from ever getting a perfect slice. Too little and all you'll taste is pasta. Do not put large pieces of vegetables or meat in lasagna for the same reason as above. To get a perfect lasagna, the filling should be finely sliced or even creamy.

What is the correct order to layer lasagna? ›

Begin Layering

After the initial sauce layer, add a layer of pasta sheets, ricotta mixture (or bechamel), sauce, and cheese. Then repeat the layers. Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese.

Do you criss cross lasagna noodles? ›

(Do notice that I put the noodles criss cross – perpendicular from the layer below – it helps it to hold together when you serve it). So, the noodles directly on the cheese means there won't be enough for a top layer of noodles.

What is the difference between Italian lasagna and American lasagna? ›

The primary differences I found between American lasagne and Italian lasagne were: The use of a layer or two of white bechamel (“"besciamella”) sauce imparts a nice creaminess to the lasagne in Italy. The pasta sheets seemed thinner and “fresher” in Italian pasta, very tender and with a “"melt in your mouth” texture.

What region of Italy has the best lasagna? ›

Bologna/Emilia Romagna: Lasagna with Bolognese sauce

From prosciutto from Parma to balsamic vinegar from Modena to the finest Parmigiano cheese, this north-central region produces the ingredients for some of Italy's most beloved recipes.

Do Italians eat bread with lasagna? ›

Do Italians eat bread and pasta at the same meal? Yes. They have, actually, a custom called scarpetta, which consists in soaking bread in the remaining sauce after eating pasta (or any other thing they ate).

What is a good substitute for ricotta cheese in pasta? ›

Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.

What can I use if I don't have ricotta? ›

What Can I Use In Place Of Ricotta Cheese? 15 Amazing Options
  • Cottage Cheese. This chunky, moist cheese is often labeled boring and just meant for health freaks. ...
  • Greek Yogurt. ...
  • Cream Cheese. ...
  • Sour Cream. ...
  • Crème Fraiche. ...
  • Silken or Firm Tofu. ...
  • Fresh Goat Cheese. ...
  • Mascarpone.
Jan 4, 2024

Why do people use cottage cheese instead of ricotta in lasagna? ›

I recommend cottage cheese because, in lasagna, the flavor and texture is superior to the more traditional ricotta.

How to make lasagna without ricotta cheese or cottage cheese? ›

  1. 1 lb ground beef.
  2. 9 lasagna noodles.
  3. 1 12 cups shredded mozzarella cheese, divided.
  4. 12 cup parmesan cheese.
  5. 1 small white onion, chopped.
  6. 3 12 cups spaghetti sauce.
  7. 12 cup water.
  8. 12 teaspoon minced garlic.


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